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love my weber i quit using gas during the reagan adm.(couldn`t buy a job) ran out 0f propane and started to use charcoal an wood in my gas grill went trough 4 or 5 cheep offset smokers finaly bought a LANG grate for everything but takes alot of time and wood so i got asmokey joe well i halve a...

smoked ham i halve smoked both pre smoked and fresh hams for holliday meals here in the center of the known bbq universe i halve foud a real to life pork butcher shop that will brine a ham for you they do a 20 or 30 day brine takes 4 to5 hrs. at 325 to 350 absolutely can`t be beat

ribs,ribs,ribs i cook on a LANG60 and if i do the 321 method they are somewhat over cooked and yes squeesey butter an more squeesey butter

bad taste reaheated pork always taste somewhat funky an never as good as freshly smoked and yes you do need a good themomater except when smokeing pork butt,or brisket. a butt has bult in therm. when bone pulls loose it's done brisket is cooked to probe tender any thing else cook to temp. P.S...

the reson peaple order a diet pop they maybe are diebetics or live with one once you stop drinking regular pop and get use to diet the regular is just to sweet an tasye like s@#@#$#@t

wraping brisket if you like a nice bark insted of foil try butcher paper it dosen`t mush up the bark :axe:

why why why painting the inside of a UDS wold be like painting the inside of my wood stove :weedman::weedman::weedman:

flats flats are about all i can get around here they take about the same amount of time as a pork butt i wrap in butcher papper and cook till prob slides in like butter about 205 deg. let rest for at least 1 hour

low and slow :axe:low and slow win`s the race it takes about 8 to 9 hrs. at 225 to 250 to do a 8lb. pork butt with bone in rub slap on smoker you can foil or not i like to use hickory and apple

snowman crank up O.K. JOE that will chase abomable snowman and sarah palin away:axe:

butt stall anyware from 160 to 170 there is a stall in pork butts,briskets this is from evaperation in the meat this can last for hours be cool this will pass cook pork butts till bone is lose and will wiggle in meat brisket cook till you can put scewer in thickest part of flat like a knife in...

brisket flat i like to marinade in broth base mixed four or five times thicker than directions let sit in frig overnight takeout pat dry with papper towel smear A1 steak sauce rub with black pepper and kosher salt shake some garlic powder,and onion powder to taste cook at 200 to 225 for four...

berrr it was cold bigwheel folowed directions off of amazing ribs i usaly cook ham at 275 but meathead said 325 which is the same as turkey came out grate used $5.00 army surplus wool blanket to insulate cook chamber till temps stablised then took it off mosture in air from cold an snow helped alot

Smoked fresh ham and turkey today 17deg at 5:00am cooked at 325deg took off at 10:00am would halve more pics. But I am not technology advanced enof

that place up north i use maze and blue to harass the wifey big buckie fan you guy`s ready for anual #$%&&***$ kicken in two weeks GO BUCKS :toimonster:

Phase 2 of smokeing area complete will add maze and blue I mean scarlet and gray pavers in doing

stick burners love my lang once you get fire mang. it`s a peace of baklava

mouse in wood pile mouse in wood pile is not to bad wait till you find rattle snake in wood pile found out why they call them rattle snakes:snakeman::shock::shock:

jerkey i also use eye of round put in freazer for about 2hr. or till about half froze slice into strips lay strips out on large cutting board season whith seasond salt,black pepper,garlick powder,onion salt, jholopina (ground chilies my spelling sucks) chilies are optional ,cumin powder put in...

:rolleyes::axe:my wife is under the misconseption that you can buy to much rub after checking the SMOKEING COALES web site it is obvious that if you buy in bulk you can get there rub much cheaper so i did i just didn`t realise how much 10lb. of buzz`s butt dust and 11 lb. of smoken coals realy...

pumkin butts thanks for all the grate id`s we ended up reheating them in pans i would pan one or two butts after about 4 hours of smoke drain the juice and put in frezer till fat congeals heat back up juice pour on pork before reheating works grate i halve found out one thing this week it`s...

i will be cooking pork butts for pulled pork sandwiches tues. thru sat. for the circleville pumpkin show our paster wants them at the church the night before i need to know the best way to reheat the pork the next day there will be from 4 to 8 butts at a time:confused:

lang smokers i halve a lang 60 yes you must feed it every 45 min. to 1 hr. and you need to know fire management as the man from JAMBO PITS will tell you any 3rd. grader whith his brains knocked out can run a stumps or a backwoods yes it takes more work to use a lang but the finished product can...

my bad sorry got you confused whith bob from fla i understand why my parents where on my a$$ all the time iunderstand perfectly :toimonster:

jerk bird chiken and turkey look grate mon by the way i`am not aloud to visit stark unless i bring the lang