In article >,
"wayne burgess" > wrote:

> Any ideas ?

Take it to the landfill. Buy a Weber Smokey Mountain.

I'm on my third season with a WSM and it's an amazing cooker. It's
almost impossible to screw up with a WSM.

Just last weekend we cooked a 9 pound pork butt. Used the minion method
to get going (see the link below) and the WSM hit 250 degrees in just a
few minutes. At around 4.5 to 5 hours I noticed the temperature starting
to drop a bit. Throw in a few more handfuls of lump and refill the
water pan...right back to 250 degrees. At around 8.5 hours or so the
port butt was registering 195 degrees internal temperature. Let it rest
for 30 minutes and used two forks to "pull" the pork. Stuff was so
good...it's amazing. Best damn BBQ I've ever had.

Ribs take around 4 to 5 hours. They're done when you pick 'em up in the
middle and they easily bend down on the ends. Again, better ribs than
you'll ever get in a restaurant. Brisket...same way. Cook to 195 and
let it rest. Chicken's great...cook it to about 160 or so.

Lots of good info he <http://www.wiviott.com/>

BTW, to other WSM owners...I've had good luck by slightly modifying the
minion method. I put some lump in the bottom and dump a chimney of lit
coals on that. Then put a little more lump on top of that. Then,
maybe, a few hickory lumps on the very top.

When I have to put more lump in, usually around 4 to 5 hours later, I
leave the front door off for about five minutes...it really gets the new
lump goin' good. Then put the door back on.