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If you read my salmon post you know im a newb to this so thanks all again, I kept the rub simple Worcestershire, minced garlic, salt and pepper, put the beast on at 1030 hit my numbers at 1 when I told family to be there wow she was a beauty to behold. I used a heavier flavor smoking chip for this a Hickory wow does that ever impart a smoke flavor. I used my new wireless thermometer properly I might add. Between the new masterbuilt pro 2 door and the thermometer it made cooking really an enjoyable time, mom came early and had fun looking at it also. Oh I added a 10 inch skillet too put chips in which is no big deal considering all the rigging I had to do to my grill to get it too be a smoker. Hoping to do a long smoke during the OSU game this weekend on what looks to be a 12 pound or larger pork sholder that mom just happend to have lol. Ill get pics