Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
Greg Rempe said:I told that boy to use the Minion Method... :roll:
brian j said:i think it's called wfo (Wide F#cking Open). why would you smoke a pork loin? [smilie=a_whyme.gif]
john pen said:[quote="brian j":1y9kvjbb]i think it's called wfo (Wide F#cking Open). why would you smoke a pork loin? [smilie=a_whyme.gif]
wittdog said:Chutney looks great how about posting the recipe?
Puff said:Hey Bill is that a cork your therm is running through?
That is a great idea!Bill The Grill Guy said:wittdog said:Chutney looks great how about posting the recipe?
http://www.bbq-4-u.com/viewtopic.php?p=101118#101118
Puff said:Hey Bill is that a cork your therm is running through?
Yep Puff, it sure is. I widdled it down and drilled a hole in it.
wittdog said:Brian at 300 some odd degrees he's not smoking it just doing it indirect on the WSM...
Captain Morgan said:I heard the cork was done....bark on the outside, tender on the inside!