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Happy Father's Day to everyone! Hope the day is treating y'all well! This meetup was a shorter notice shindig that @tx smoker was gracious enough to put on. The wife and I were invited on a mutual interest of all things SMF. That, and someone needed to keep @woodwindricky company at the kids table :emoji_laughing: . After seeing some of @tx smoker 's posts... there was no way I could say no! Getting ahead of myself here, but the hype is real! That was a phenomenal meal! I'll get to...

Cool and rainy in our part of Ontario yesterday so had to keep the old WSM inside for the whole cook. I had my butcher square up an 8 lb chunk of clod to help with even cooking and seasoned it with kosher salt and coarse pepper. Full water pan and cherry for smoke, the temp bounced around a bit but spent most of the time around 240. Started mopping after 4 hours with a redeye mop recipe from Paul Kirk. Turned it fat side down for a couple of hours more until IT was 160 then wrapped in...

I did a post a couple years on this but here's todays father's day dinner for the kids and me (dad) a whole sirloin tip. whole sirloin tip trimmed ready for marinade marinade mixed in fridge with marinade over night my stash of pear wood which I will use for smoke and fire all set to cook Fire started here we go about an hour into the cook little treat to go with the meal (the earliest I've ever had a ripe tomato most time 7/4) almost there (my new inkbird) 139.6 it's done ready to slice...

I didn't bother doing a separate post on how the rotisserie was installed but suffice it to say, it took come creativity. I had to modify the stainless steel factory bracket on the motor and come up with a method to install it, fabricate and mount a bracket on the other side of the frame to support the spit, and lengthen the spit by 6". It came off a 30" grill and the Santa Maria is 36". Then I had to remove the stainless rollers from my other grill and attach them to the new bracket I...

This is only my third time making tri tip and I must say, I really have been enjoying them! Only two left in the freezer, need to order more soon. This is also the first time my wife got to try a reverse seared tri tip, the first two times, she wasn’t around...snooze and you lose. Here’s my other ones: https://www.smokingmeatforums.com/threads/a-tri-tip-smokes-in-pa.276537/ https://www.smokingmeatforums.com/threads/a-busy-week-smoking-pic-heavy.287347/ For today’s smoke, the tri tip is...

I don’t think I need to go into how freaking amazing these were....just look at them!!! Perfection. This was my 4th cook on my WSM and I couldn’t have asked for a better day. It sat at 230 for the entire smoke time, and I never had to make any adjustments. I used Jeff’s rub and bbq sauce with lots of honey and followed his instructions. And these will be amazing with home made maple syrup, good thing I still have half that pork belly in the freezer. Sausages and hot wings as sides. Lol

This is a recipe I created. Here are the ingredients for the marinade/sauce. This is what I use for a batch of 10 wings. It might do 15-20. 1/2 cup Dark Brown Sugar 1/4 cup Reduced Sodium Soy Sauce 1/4 cup Bourbon 1 1/2 tbs Wasabi Powder 2 tbs Honey 5 chunks of Frozen Mango 4 cloves of Garlic Ginger (approx 1 inch diameter x 2 inches long) 3 Habanero Peppers 1 Jalapeno Pepper In a small sauce pan add the Brown Sugar, Soy Sauce, Bourbon, Honey and Wasabi Powder. Cook over a medium heat to...

So I woke up at 3:00 this morning and realized that I had neglected to shut the valve on my 300 cf argon tank yesterday after I finished some fabrication. (The gas solenoid in many welders isn’t exactly perfect, and this often results in an expensive empty tank). I couldn’t take it, so I drove down to the shop, shut off the gas (hadn’t leaked too much) and wondered what I could do that might be useful until the rest of the world was awake. Broke out the smoker, a couple racks of ribs, and...

I decided to cook some chicken breasts for dinner tonight. I felt like charcoal so I busted out the lil weber Smokey Joe for the first time this year. Here’s the propane grill being utilized as a table. It worked great, the side burner was used to start the charcoal chimney. Lol. I seasoned the chicken at noon with SPOG + Italian seasoning. The chicken was put back in the fridge until dinner time. Here it is starting to look nice over the coals. I also threw a couple of small apple chunks...