This is my first post with Qview so I hope everyone enjoys. This is by far anything spectacular. I just had some leftover scraps from some spareribs I made a cpl of weeks ago. This is something I can make and munch on all afternoon.
Here is the star of the show.
I'll start off with your average CG/pro. Let me tell you this old smoker has been rode hard over the years.
Meat hitting the smoker with a potato on the side.
I like to start off with 1 chimney full of briquets.
Adding a cpl of chunks of hickory along with 20 or so briquets. I like to add about 10 or so briquets and a chunk of wood every hour on the hour to keep the temps up to par.
Shut the lid and it's time to smoke.
Well I'm about an hour or so in at this point and the GG was running about 240* at the time. I pull the smallest pieces off first for a sample. Now it's time for round 1
I forgot to mention this is my official meat tester. I don't know how I would ever get along without him. His knowledge and insight is right on point.
This is my full blooded English Mastiff his name is Angus, he is 2 years old and weighs 125 lbs and it's all muscle.
OK know I'm about 2 hrs in. The temp is around 230* just where I wanna be.
Check out that thin blue smoke.
I think it's time to pull the other 2 small pieces and start round 2.
The potato comes off at this point as well.
Now this is what I call afternoon delight and let me tell you it was pretty tasty
So now I'm about 2:45 min in and its time to throw some sauce on. I'll be using some Jack Daniels original recipe for this stage. I didn't get any pics this time because I wanted to sauce and close the lid as fast as I could.
Well it's 3:15 min in and here is the final results.
Now it's time for round three.
Well let me say that you will just have to take my word for it. It all turned out pretty darn good on a Tuesday afternoon.
I hope y'all liked my show and there will be lots more where this came from.
Here is the star of the show.
I'll start off with your average CG/pro. Let me tell you this old smoker has been rode hard over the years.
Meat hitting the smoker with a potato on the side.
I like to start off with 1 chimney full of briquets.
Adding a cpl of chunks of hickory along with 20 or so briquets. I like to add about 10 or so briquets and a chunk of wood every hour on the hour to keep the temps up to par.
Shut the lid and it's time to smoke.
Well I'm about an hour or so in at this point and the GG was running about 240* at the time. I pull the smallest pieces off first for a sample. Now it's time for round 1
I forgot to mention this is my official meat tester. I don't know how I would ever get along without him. His knowledge and insight is right on point.
This is my full blooded English Mastiff his name is Angus, he is 2 years old and weighs 125 lbs and it's all muscle.
OK know I'm about 2 hrs in. The temp is around 230* just where I wanna be.
Check out that thin blue smoke.
I think it's time to pull the other 2 small pieces and start round 2.
The potato comes off at this point as well.
Now this is what I call afternoon delight and let me tell you it was pretty tasty
So now I'm about 2:45 min in and its time to throw some sauce on. I'll be using some Jack Daniels original recipe for this stage. I didn't get any pics this time because I wanted to sauce and close the lid as fast as I could.
Well it's 3:15 min in and here is the final results.
Now it's time for round three.
Well let me say that you will just have to take my word for it. It all turned out pretty darn good on a Tuesday afternoon.
I hope y'all liked my show and there will be lots more where this came from.
