Recent content by dream n smoke

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  1. dream n smoke

    Here is what Big Poppa and I are doing today! Veteran's Day Salutes!

    How's the smoking going on them butts
  2. dream n smoke

    9# Pork Shoulder

    Smoked a 9# pork shoulder on my Bradley yesturday, using Jeff's dry rub, Hickory, Cherry, Mable wood pucks and a little wine. Took all 14.5hrs, started at 3am. Sorry no pic's I'll have to work on that. Family loved it, now wife asking how many can I do at one time. Got ta love it.
  3. dream n smoke

    Commercial Cooking

    Thanks everyone for the great input, I never take information as a negative only as a positive. Time to start practicing.
  4. dream n smoke

    Commercial Cooking

    Not licensed yet, all that will come with the possible eatery my wife and I are planning for the future, just trying to see how to mass produce and still have some tenderness in the meat.
  5. dream n smoke

    Commercial Cooking

    I'm considering commercially smoking meats, but was wondering if it would be a good idea if I was to lets say cook a lot of ribs or BB's and then vac sealed and freeze what I don't sell that day then the next day boil water to reheat the meat. What temp should the reheated meat be at.
  6. dream n smoke

    New to Group

    Well I have to correct my self my offset is a char-broil my char griller is just a grill.
  7. dream n smoke

    New to Group

    I have a 6 rack Bradley smoker and a Char Grill off set. I recently had a trip to Wallops Island Va for NASA and took my Bradley and smoked to Butts for the crew to enjoy while watching the first Thursday Night football game of the season, the butt that was lowest reached 205F @ 9hrs the butt in...
  8. dream n smoke

    New to Group

    Hi from the High Desert, look forward to chatting and learn from all.
  9. dream n smoke

    Hello from the deserts of Southern California

    I've been smoken meats for two years playing with my 6 rack Bradley, and more recently with my Char Grill off set that I've owned and never used for smoken meats, so learning alot from TulsaJeffs website and his book as well as other web sites. Living in the High Mountain Desters of California...
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