I've always enjoyed your cooking videos and your recipes. If I lived near you, I'd offer to be your hands to help you make more. That pork looks top notch. Ever use a masterbuilt electric smoker?
Hey buddy, you hit my soft spot with a smoking video. Can't get enough as I am currently living in an area that running a smoker gets a 50/50 chance of having the fire dept called on me. Can't wait to leave. Also, have you considered getting some bear claws to help pulling the pork? Might be easier with your hands.
Here's a legitimate question from someone whose just never smoked something before. They always tell you not to leave meat out for more than an hour-or-two to avoid bacteria. So how can you leave it for 12+ and it's fine? I'd understand if it was cooking at super high temperatures where bacteria can't live but this is just barely warm in cooking terms.
Larry don't ever listen to the people in the comments about your hands. They're just haters. Keep on making cooking videos beacuse we THE PEOPLE will always love them
I actually didn't know for sure that he had health issues. I figured if he wanted to tell me, he would. So, I guess he just did. Either way, I love this channel. Larry is hilarious and seems to be a hell of a cook too.
Your video helped me do 2-10 lb shoulders on my little baby smokey mountain. They barely fit on there, but I followed your steps of putting the 4 coals in the middle, but I put apple chunks throughout the charcoal as I find they smolder better than the larger pieces. After about 7 hrs, the temperature dropped to around 200, so instead of adding more charcoal, I wrapped them and put them in the oven at 225. That gave me time to get some sleep and other work done, and they finished about 6 hrs later. I used some bear claw meat pullers, as I found them easier on the wrists than forks. I have gout flare ups and it gets in my joints all over. I'm praying for your strength to continue to help us put here! I got so many compliments, and I feel like they are owed to you, brother. Thanks again, God Bless and smoke on! 🤘
So good to see the "WolfePit" back in his true element. "What Are We Eating" is fun but your cooking is GLORIOUS. You still got style with BBQ. Thanks for sharing.
Nice video, just got the 14. Disagree with you on the water pan. Find it extremely effective adds a ton of moisture in the chamber and I only had to replenish after about 4 hours.
Hey Larry, that pork butt was right on time brother! I was happy to see you doing a cooking video, but totally understand why you can't to much anymore. Dude your and awesome guy, and a great cook and I'm wishing you the very very best of everything! Hang in there Larry!
I don't care what your hands do... these videos are super fun, and I look forward to watching them when I get off work in the middle of the night... they are part of my weekly routine now, and I hope you keep making them forever lol!
im in the uk too and just used my new wsm for the first time , did a pork butt and a briskett at the same time used jack daniels wood chips. 14 hours and the meat was the most amazing stuff ive ever tried. hoping the weather is fine tommorrow have a load of ribs marinating in their rubs i want to put on.
Thanks Jason! That was from 4 - Flats (28 lbs raw weight) I did on one WSM @ :35. They said it couldn't be done! LOL I'm thinking about doing your Smoked Sloppy Joe's this weekend....talk about BOMB!
Stop tempting me with real pulled pork! I live in the UK and we tend to BBQ about once a year when we celebrate the ONE DAY we were hotter than Jamaica like it's a platinum trophy lol #salivating
Crock pots work really good too with a dab of liquid smoke. It's not quite the same as a smoker (no bark :( ) but it gets the job done when you don't have the option.
I had a smokestack smoker years ago and did turkeys and pork in it. OMG. Then I started traveling and it fell in serious disrepair in the back yard. Ended up putting it in the bin and moving on. Miss the darn thing and wish I could afford to eat that way again. But not in my cards these days. Cheers and LOVE your videos. Sucks getting old buddy.
wife and I love your video's. considering your disability we think your doing a great job and love the enthusiasm we hear in voice voice. keep up the great work.
that one looked good! I have been smoking meats for 15 years. I use hickory mainly. and I mix it up with pork chops or whole chickens and 2 years I smoked whole turkeys for thanksgiving came out great!!!
Great video! You've inspired me to get the WSM! I'm a dyed in the wool Weber and lump charcoal user but never attempted a smoker. Going to get one tomorrow and smoking some pork as you instructed! Thanks!
For the problems about your hands : I suggest you to get you a juicer and make yourself a 1-1.5 liter of home made juice done by some ginger turmeric green leaves like mint parsley or basil some little carrot lots of grape or watermelons maybe some celery and any other fruit or veggies you like I mean juice the way you like ! It really helps when medics sucks ! " it's just a suggestion I really like your character and just wanna help ! Greetings and stay healthy!
I like your new puppy I missed the white one that you used to have great to see you cooking again I was beginning to starve because you wasn't doing any more cooking video thanks a lot was a real treat
Yeah I had to put 'Otis' down several months ago. He was 14 years old, his health was failing and he was in a lot of pain 'Bella' is a sweetheart, wild at times but a sweetie! Thanks for watching Lacey!
Just want to say me and my partner absolutely love your video's! Please keep them up we love the tasting ones but love your cooking video's just as much! I understand the problems with your hands but don't let it stop ya from sharing all these cool cooking videos! Thank you for making quality entertaining videos :D
I like your new puppy I missed the white one though that you used to have great to see you cooking again I was beginning to starve because you did wasn't doing any more cooking video thanks a lot was a real treat
Thanks Larry, I'm gonna look for one of these for my husband for Father's Day I think dash he has quite the collection of smokers and barbecues, but there's always room for more
Sounds like great advice on the WSM set up. I have yet to do my first cook on my new 14.5. I’ve been using my Kamado for the last seven years and love it but need something more portable for camping. I think you have a lot of good points about the vents and probes, and I’m going to like you said. Subscribed!
I'm a new subscriber, I understand about your hands. I wish people wouldn't make comments. I subscribed for your content and I like your personality, I honestly wish you'd vlog some! :) Don't listen to haters or others that make comments. We the true fans love you and your videos nonetheless. :)
Hooo-weeee! That pork looks 'slap-yo-mama' good! I had noticed your hands in other videos, but hey, we all have idiosyncrasies, right? You make excellent videos with important content, with a good sense of humor. That's enough for me!
Get the big one, the 22.5" it is so worth it. Also, nice to see someone letting their rub and the smoke do the flavoring of the meat. Too many videos of people slapping on 400 layers of seasonings, sauces, etc. on the meat.
This video helped me decide on a WSM 14. I'm doing my first item, pork ribs using the 3-2-1 method. I'm using Kingsford Cherrywood charcoal briquettes with apple wood chunks. I'm holding 220 on the dome thermometer. Can't wait to see how it turns out at dinner time! :D
Larry I really enjoyed this video. I'm planning on doing this next weekend for a party that I'm attending. Your camera and editing work is great as usual. Cheers!
The water pan isn't really for humidity. It is a combination of a heat sink and heat control. It helps prevent the temperatures from getting too high, and also keeps the temperatures from dropping too fast. Water makes a good heat sink but never gets over 220 F. I have done several cooks of 8-12 hours on one filling of the water pan. I am not trying to be a can't just putting my opinion and information out there. I do usually aim for 225-275 F. Low carb hear too. I love my WSM!!!
If you had not mentioned your hands were partially paralysed, I would have never noticed. I really enjoy the videos. The Weber smoker sounds like I would like one. Thanks for the video on how to use them.
I have to say your a great teacher even with your disability BUT I would not call that a disability you give such a positive influence to people who need that influence who maybe do have disabilities and not a positive thought of how to do things but dude you gave me chills with your video... I am a beginner smoker I've gone with an offset smoker I now have a Cabela's smoker and I do like the offset smoker better than a wsm but I have kind of mastered this... Here I am worried about am I cooking it too much and my cooking it too less and dude salute to you with the things that you have a hard time doing and you still do it and thank you for giving me the positiveness that I need to do my beer can chicken tomorrow and pulled pork tomorrow
yum pulled pork my second most favorite besides boiled porked and dumplings.Sorry about your hand problems i habe alot of nerve damage and mine dont always work great either. A big thumbs up to a fella Chef.
We call them cajun cookers around here. I love the ones that have 2 racks so that a pork butt on the top racks can drip down on the lower rack. Best design for a smoker ever. Looks like a lot of the fat was cut off. That's where the flavor is. I never have it trimmed.
Looks like it came out great though. We just had a BBQ contest this last weekend so I've had my fill for a while. Some people don't understand the coleslaw, but that's because they've never tried it ;) Great video!
I love my electric smoker. Ive also made some bomb smoked meat on my little table top grill. Add lump natural charcoal and wood chunks and cooking over indirect heat gives you a good hunk of meat. just dont hold much charcoal.
Excellent, I have a pork butt brining @ 1.5% with some Harlan's BBQ seasoning, which is from an old NW Ohio company, if weather allows I'll be doing this tomorrow. The 14.5" WSM is the only smoker I've ever owned.
I tried with kingsford blue yesterday and lump today, I'm just seasoning and testing my new 14 inch wsm before my first cook. I got about 3 hours on the kingsford yesterday and 2 hours on the lump today... it's been real windy, but I was hoping to do way better than that :( I used the same method you showed here. Also, I have a deformed hand, one of the things holding me back from making cooking videos, just don't want to deal with the comments. Some people suck. Haven't had to deal with trash talking since highschool, but it seems a lot of internet people have highschool mentality.
I just got a 14.5 wsm for $60 used. I usually smoke butts on my 18.5” kettle and they always turned out fantastic, but for the price I just had to get the wsm and give it a go.
Have you found the thermometer on the Weber to be inaccurate? At what temp was your shoulder done? Nice job that looked so good. Thank you for explain why you do things ie: fat said down, no water, ect.
A Weber smoker like the one you used looks like a damned fine anniversary gift to ourselves that my husband and I should get this year. I think a chicken would be the best first test subject, yeah?
I had the receiver of my ET-733 in my pocket. A few cooks ago the rubber antenna broke. I looked at the back to try and set it back into position. I didn’t want to break it trying to take it apart. I want to get a ThermoWorks Smoke X or a Signals to operate a Billows. If you do the math, it’s a whole lot cheaper than buying a good pellet pooper that will last you a lifetime for $1200.
Great video as always, I don't mind the hands thing a lot of the time I can't feel my hands you do just fine, I just bought my first Webber grill, every one I have ever had was gifted to me, like "you want my old Weber, I just bought a new one"? so it's cool keep up the good work
Thank-you for the video. I use tools that I call Bear Claws to pull apart my pork which I find much easier to do than using a pair of forks. They might be easier for you to grip, not sure though.
Hey I really like your page. I watch every upload. Even inspired me to check out a dollar tree. Bought a terrible steak, cooked it, and didn't eat it. Much love Wolfepit
I was thinking that 14 inches is pretty tiny, but it's probably about as perfect as it gets for doing a single pork butt. But you didn't use Wolfe Rub? Did you have a falling out with the old perv who makes the stuff? I knew all along you were having trouble with the hands, but I didn't know it'd gotten this bad, I know it's got to be godawful frustrating.
For one person, a couple or a family of three the mini WSM is perfect. If you invite someone over you may have an issue! Yeah the guy that makes Wolfe Rub is a lazy slob and wouldn't get off his ass and make it! LOL My hands piss me off enough in my normal life but I can deal with that, but when I'm trying to show how to do something on camera it's kinda hard saying 'here's how you do this' and bumbling things around, dropping them, etc., like a total idiot! LOL
WSM FTW. Excellent stuff Wolfie. You don't cover yours? Mine has its tuxedo on it all the time. I just gun my charcoal on the front through the front vent. 20 min later she's up to temp. I don't bother with when to add meat. When it's ready. 1 bottom vent FO, top vent FO.
Look at it this way Larry, your recipes are so easy and good that even a person with partially paralyzed hands can make em ;) Keep doing what you do best and stay positive!
Yum! Great video, Larry! I told my wife I got her the new fifty shades for Mothers Day. She is so excited! I can't wait to see the look on her face when she realizes I meant the book called Fifty Shades of Chicken by F.L. Fowler
I KNOW I MADE A MISTAKE @ 5:47 and said 'top vent and lid vent'......I meant 'top vent and top grate'! DAMMIT!! LOL Trying to nip this in the bud!
So nice to se you do a PP video on the wsm Larry. Great production and a great result.
Cheers from Norway
I've always enjoyed your cooking videos and your recipes. If I lived near you, I'd offer to be your hands to help you make more. That pork looks top notch. Ever use a masterbuilt electric smoker?
This was a great video! Sorry to hear about your hands
Hey buddy, you hit my soft spot with a smoking video. Can't get enough as I am currently living in an area that running a smoker gets a 50/50 chance of having the fire dept called on me. Can't wait to leave. Also, have you considered getting some bear claws to help pulling the pork? Might be easier with your hands.
Here's a legitimate question from someone whose just never smoked something before. They always tell you not to leave meat out for more than an hour-or-two to avoid bacteria. So how can you leave it for 12+ and it's fine? I'd understand if it was cooking at super high temperatures where bacteria can't live but this is just barely warm in cooking terms.
Larry don't ever listen to the people in the comments about your hands. They're just haters. Keep on making cooking videos beacuse we THE PEOPLE will always love them
Anyone that actually watches this channel knows about his hands so the causal a-holes can (and should) just be ignored
Agreed!
I actually didn't know for sure that he had health issues. I figured if he wanted to tell me, he would. So, I guess he just did.
Either way, I love this channel. Larry is hilarious and seems to be a hell of a cook too.
Yes! More coocking videos please
The most simplistic yet informative video on smoked pork. Straight and to the point
Your video helped me do 2-10 lb shoulders on my little baby smokey mountain. They barely fit on there, but I followed your steps of putting the 4 coals in the middle, but I put apple chunks throughout the charcoal as I find they smolder better than the larger pieces. After about 7 hrs, the temperature dropped to around 200, so instead of adding more charcoal, I wrapped them and put them in the oven at 225. That gave me time to get some sleep and other work done, and they finished about 6 hrs later. I used some bear claw meat pullers, as I found them easier on the wrists than forks. I have gout flare ups and it gets in my joints all over. I'm praying for your strength to continue to help us put here! I got so many compliments, and I feel like they are owed to you, brother. Thanks again, God Bless and smoke on! 🤘
So good to see the "WolfePit" back in his true element. "What Are We Eating" is fun but your cooking is GLORIOUS. You still got style with BBQ. Thanks for sharing.
Nice video, just got the 14. Disagree with you on the water pan. Find it extremely effective adds a ton of moisture in the chamber and I only had to replenish after about 4 hours.
Hey Larry, that pork butt was right on time brother! I was happy to see you doing a cooking video, but totally understand why you can't to much anymore. Dude your and awesome guy, and a great cook and I'm wishing you the very very best of everything! Hang in there Larry!
Great to see you cooking, and sympathy for the hands.
I don't care what your hands do... these videos are super fun, and I look forward to watching them when I get off work in the middle of the night... they are part of my weekly routine now, and I hope you keep making them forever lol!
im in the uk too and just used my new wsm for the first time , did a pork butt and a briskett at the same time used jack daniels wood chips. 14 hours and the meat was the most amazing stuff ive ever tried. hoping the weather is fine tommorrow have a load of ribs marinating in their rubs i want to put on.
Nom Nom Nom - Great looking pigment Wolfey! That brisket at 0:42 looked Bomb!
Thanks Jason! That was from 4 - Flats (28 lbs raw weight) I did on one WSM @ :35. They said it couldn't be done! LOL
I'm thinking about doing your Smoked Sloppy Joe's this weekend....talk about BOMB!
Stop tempting me with real pulled pork!
I live in the UK and we tend to BBQ about once a year when we celebrate the ONE DAY we were hotter than Jamaica like it's a platinum trophy lol
#salivating
13th Ghost fan haha!
Crock pots work really good too with a dab of liquid smoke. It's not quite the same as a smoker (no bark :( ) but it gets the job done when you don't have the option.
I was actually one of the people who made a mean comment about your hands.. Im terribly sorry for what I said. I had no idea, I'm sorry again.
I had a smokestack smoker years ago and did turkeys and pork in it. OMG. Then I started traveling and it fell in serious disrepair in the back yard. Ended up putting it in the bin and moving on. Miss the darn thing and wish I could afford to eat that way again. But not in my cards these days. Cheers and LOVE your videos. Sucks getting old buddy.
wife and I love your video's. considering your disability we think your doing a great job and love the enthusiasm we hear in voice voice. keep up the great work.
that one looked good! I have been smoking meats for 15 years. I use hickory mainly. and I mix it up with pork chops or whole chickens and 2 years I smoked whole turkeys for thanksgiving came out great!!!
Great video! You've inspired me to get the WSM! I'm a dyed in the wool Weber and lump charcoal user but never attempted a smoker. Going to get one tomorrow and smoking some pork as you instructed! Thanks!
Dillon did you purchase it and roll smoke💨💨💨?
For the problems about your hands : I suggest you to get you a juicer and make yourself a 1-1.5 liter of home made juice done by some ginger turmeric green leaves like mint parsley or basil some little carrot lots of grape or watermelons maybe some celery and any other fruit or veggies you like I mean juice the way you like ! It really helps when medics sucks ! " it's just a suggestion I really like your character and just wanna help ! Greetings and stay healthy!
I enjoy all your videos Larry, but it is great too see a cooking video again!
Hey Brother! So much good info on smoking with the WSM…… hope people are paying attention! It's good to see you showing how it's done! \m/ \m/
A beautiful sight, and Happy Mothers day to your wife☺
Great to see u make these videos too! I recently really started watching them and am looking forward to trying many of ur recipes :) thanks Larry!!!
im a comp cooker and CBJ out in CA! Love my WSM's! Love the channel
I like your new puppy I missed the white one that you used to have great to see you cooking again I was beginning to starve because you wasn't doing any more cooking video thanks a lot was a real treat
Yeah I had to put 'Otis' down several months ago. He was 14 years old, his health was failing and he was in a lot of pain 'Bella' is a sweetheart, wild at times but a sweetie! Thanks for watching Lacey!
Your hands are just fine Larry...screw the hand haters!!
Just want to say me and my partner absolutely love your video's! Please keep them up we love the tasting ones but love your cooking video's just as much! I understand the problems with your hands but don't let it stop ya from sharing all these cool cooking videos! Thank you for making quality entertaining videos :D
praise the lordddd.... he is backkkk!
You are pro in this! I can smell a smoke here... Looks really really good... Have a great weekend my friend!
I like your new puppy I missed the white one though that you used to have great to see you cooking again I was beginning to starve because you did wasn't doing any more cooking video thanks a lot was a real treat
YAY! A cooking video! I missed them.
I have no complaints at all about your cook method. I tend to go lower and longer, but as you said, it's just personal preference. Nice looking bark!
You can kinda see his reflection on the smoker! Always wondered what Wolfe pit looked like haha
Tea Es Check out his vlog channel TheWolfezone!
Tea Es he's in a wheelchair
still a damn good cook
He was in one of HellthyJunkFoods videos a couple of months ago and you got to see him in his natural habitat lol.
Ronee MIltier I was looking through their videos. Do you remember which one? I can't find it lol
Thanks Larry, I'm gonna look for one of these for my husband for Father's Day I think dash he has quite the collection of smokers and barbecues, but there's always room for more
always wondered why his hands were like that. glad I finally know. ur awesome dude keep it up
Sounds like great advice on the WSM set up. I have yet to do my first cook on my new 14.5. I’ve been using my Kamado for the last seven years and love it but need something more portable for camping. I think you have a lot of good points about the vents and probes, and I’m going to like you said. Subscribed!
Love any kind of video you put out, always educational, entertaining and interesting...
Good for you man don't give up . Perfect man
Looks great. Glad to see another cooking video. Keep up the good work.
awesome video! I need to put my grill to use! never realized it was so easy
I'm a new subscriber, I understand about your hands. I wish people wouldn't make comments. I subscribed for your content and I like your personality, I honestly wish you'd vlog some! :) Don't listen to haters or others that make comments. We the true fans love you and your videos nonetheless. :)
Thank you very much I really appreciate it! I am definitely going to try to do more vlogging....I just need to find TIME!! lol
Hooo-weeee! That pork looks 'slap-yo-mama' good! I had noticed your hands in other videos, but hey, we all have idiosyncrasies, right? You make excellent videos with important content, with a good sense of humor. That's enough for me!
Great recipe and video Larry...nicely done....looks awesome 😊😊😊👍
Get the big one, the 22.5" it is so worth it. Also, nice to see someone letting their rub and the smoke do the flavoring of the meat. Too many videos of people slapping on 400 layers of seasonings, sauces, etc. on the meat.
my mouth is watering just sitting here!!!
Thank you for making this video, and all the video content you produce. The pulled pork looks so delish!
This video helped me decide on a WSM 14. I'm doing my first item, pork ribs using the 3-2-1 method. I'm using Kingsford Cherrywood charcoal briquettes with apple wood chunks. I'm holding 220 on the dome thermometer. Can't wait to see how it turns out at dinner time! :D
Larry I really enjoyed this video. I'm planning on doing this next weekend for a party that I'm attending. Your camera and editing work is great as usual. Cheers!
Great stuff WP, I love a nice slow cook. You'll have to keep us updated with the other differences you find with cooking in the 14.
Larry,
thanks so much for doing up some fabulous looking pulled pork. I like your W.A.W.E videos but I love your cooking videos. Thanks for sharing.
The water pan isn't really for humidity. It is a combination of a heat sink and heat control. It helps prevent the temperatures from getting too high, and also keeps the temperatures from dropping too fast. Water makes a good heat sink but never gets over 220 F. I have done several cooks of 8-12 hours on one filling of the water pan. I am not trying to be a can't just putting my opinion and information out there. I do usually aim for 225-275 F. Low carb hear too. I love my WSM!!!
That's taking the term "eating ass" to a hole new level xD
Thank you for this guide! Helped a lot, my pork turned out soooo good!
That pork looks sooooo good!
If you had not mentioned your hands were partially paralysed, I would have never noticed. I really enjoy the videos. The Weber smoker sounds like I would like one. Thanks for the video on how to use them.
I have to say your a great teacher even with your disability BUT I would not call that a disability you give such a positive influence to people who need that influence who maybe do have disabilities and not a positive thought of how to do things but dude you gave me chills with your video... I am a beginner smoker I've gone with an offset smoker I now have a Cabela's smoker and I do like the offset smoker better than a wsm but I have kind of mastered this... Here I am worried about am I cooking it too much and my cooking it too less and dude salute to you with the things that you have a hard time doing and you still do it and thank you for giving me the positiveness that I need to do my beer can chicken tomorrow and pulled pork tomorrow
I'm going to buy myself a Weber , a great grill !
love cooking on my wsm. normally start my pork butts on a Saturday afternoon and hope for the best for Sundays dinner, your pork looks awesome
Awesome video Larry! It was great seeing u cook again, especially on the wsm!
fantastic cook Larry!
Might have to give this a try. Thanks for sharing, man!
yum pulled pork my second most favorite besides boiled porked and dumplings.Sorry about your hand problems i habe alot of nerve damage and mine dont always work great either. A big thumbs up to a fella Chef.
I love watching your videos, but they always make me hungry! :D
We call them cajun cookers around here. I love the ones that have 2 racks so that a pork butt on the top racks can drip down on the lower rack. Best design for a smoker ever. Looks like a lot of the fat was cut off. That's where the flavor is. I never have it trimmed.
Looks like it came out great though. We just had a BBQ contest this last weekend so I've had my fill for a while. Some people don't understand the coleslaw, but that's because they've never tried it ;) Great video!
Awesome job! Using your video to smoke my first shoulder. Wish me luck
Thanks for cooking again!!!
A faint reflection of the Wolfe Pit on the lid :-)
Now I understand the occasional spilling, thnx for explaining.
I love my electric smoker. Ive also made some bomb smoked meat on my little table top grill. Add lump natural charcoal and wood chunks and cooking over indirect heat gives you a good hunk of meat. just dont hold much charcoal.
Good looking pork right there. Nice tips you passed on
Thanks Lyle!
Excellent, I have a pork butt brining @ 1.5% with some Harlan's BBQ seasoning, which is from an old NW Ohio company, if weather allows I'll be doing this tomorrow. The 14.5" WSM is the only smoker I've ever owned.
Great video, Wolfe. After watching this video, I need a cigarette and I don't even smoke.
I tried with kingsford blue yesterday and lump today, I'm just seasoning and testing my new 14 inch wsm before my first cook. I got about 3 hours on the kingsford yesterday and 2 hours on the lump today... it's been real windy, but I was hoping to do way better than that :( I used the same method you showed here. Also, I have a deformed hand, one of the things holding me back from making cooking videos, just don't want to deal with the comments. Some people suck. Haven't had to deal with trash talking since highschool, but it seems a lot of internet people have highschool mentality.
I just got a 14.5 wsm for $60 used. I usually smoke butts on my 18.5” kettle and they always turned out fantastic, but for the price I just had to get the wsm and give it a go.
mmmmmmm looks good! would watch more of these for sure
I have a question. How did your fingers get partially paralyzed?
Have you found the thermometer on the Weber to be inaccurate? At what temp was your shoulder done? Nice job that looked so good. Thank you for explain why you do things ie: fat said down, no water, ect.
the newer wsm has some accurate thermometers.
A Weber smoker like the one you used looks like a damned fine anniversary gift to ourselves that my husband and I should get this year. I think a chicken would be the best first test subject, yeah?
Man that looked great Larry!
I had the receiver of my ET-733 in my pocket. A few cooks ago the rubber antenna broke. I looked at the back to try and set it back into position. I didn’t want to break it trying to take it apart.
I want to get a ThermoWorks Smoke X or a Signals to operate a Billows. If you do the math, it’s a whole lot cheaper than buying a good pellet pooper that will last you a lifetime for $1200.
Beautiful pork. I prefer my barrel type with the side burner. It provides indirect heat and LOTS of smoke.
Great video as always, I don't mind the hands thing a lot of the time I can't feel my hands you do just fine, I just bought my first Webber grill, every one I have ever had was gifted to me, like "you want my old Weber, I just bought a new one"? so it's cool keep up the good work
Great video. I just scored this grill at a garage sale for $20. Excited to throw some pork on it today!
that's a long process but afterwards it looks worth it. pulled pork stuff is good.
Thank-you for the video. I use tools that I call Bear Claws to pull apart my pork which I find much easier to do than using a pair of forks. They might be easier for you to grip, not sure though.
Great Video! Can't wait to try! Did you add wood throughout the smoke?
We appreciate you
Hey I really like your page. I watch every upload. Even inspired me to check out a dollar tree. Bought a terrible steak, cooked it, and didn't eat it. Much love Wolfepit
Thanks for all the great videos. Sorry about your hands you still do a great job
Thank you very much!
Dude do some more cooking videos, im not from America and that looks so good
Great video Larry, now I just need to dig out my WSM from the back of the garage and fire it up after all of these years. Cheers from Aus :)
Looks delicious!
Killer killer killer!!! Sure made me hungry. Great looking meat bother.
That looked delicious.
I'd really like you to do more of this, I love my smoker and I'd love to see you do more
I was thinking that 14 inches is pretty tiny, but it's probably about as perfect as it gets for doing a single pork butt. But you didn't use Wolfe Rub? Did you have a falling out with the old perv who makes the stuff?
I knew all along you were having trouble with the hands, but I didn't know it'd gotten this bad, I know it's got to be godawful frustrating.
For one person, a couple or a family of three the mini WSM is perfect. If you invite someone over you may have an issue!
Yeah the guy that makes Wolfe Rub is a lazy slob and wouldn't get off his ass and make it! LOL
My hands piss me off enough in my normal life but I can deal with that, but when I'm trying to show how to do something on camera it's kinda hard saying 'here's how you do this' and bumbling things around, dropping them, etc., like a total idiot! LOL
WSM FTW. Excellent stuff Wolfie. You don't cover yours? Mine has its tuxedo on it all the time. I just gun my charcoal on the front through the front vent. 20 min later she's up to temp. I don't bother with when to add meat. When it's ready. 1 bottom vent FO, top vent FO.
Nope, I've never covered mine but I should!!
Look at it this way Larry, your recipes are so easy and good that even a person with partially paralyzed hands can make em ;)
Keep doing what you do best and stay positive!
Was the butt pre-salted? I usually inject and then keep it in the brine for few days, otherwise its just pretty bland. Great video.
Yum! Great video, Larry! I told my wife I got her the new fifty shades for Mothers Day. She is so excited! I can't wait to see the look on her face when she realizes I meant the book called Fifty Shades of Chicken by F.L. Fowler
HAHAHAHA!!!! You're in for it!
That looked good!
Amazing! Do more!