Recent content by fatedimpala5929

Came out great. Smoked with bourbon barrel.

Dyna-glo vertical off set

Out for a second day doing chicken and ribs. Have ingredients a really hard time maintaining Temp today.

Anyone have a pic of how they are arranging their charcoal and wood?

Thanks Al. Appreciate it. I have a new meat grinder and some casings. Might have to try that next.

Here's the shoulder. Marinated with apple cider vinegar, garlic, paprika, and Chinese five spice overnight. Smoked 12hrs about 4 of that being wrapped. Very moist and tender. Falling off the bone

Not moist but tender. Used a wet sauce and it was great

So relaxing for me. Used half cherry half apple. Smoked the London broil for 6hrs at 225to IT 205 pulled it and put it in a cooler with a towel for an hour. Using this bbq sauce reciped i found on here. Ribs were on for 2.5hr.came out tender as can be

Went way better than expected.

Yup dyna-glo vertical with offset box

Have a shoulder and London broiled in there now. Gonna wrap them soon. Doing one last addition of wood first.

Not as far as seasoning, but left themy in for 2hrs temp was 190 had them on the bottom rack (won't make that mistake again) let them rest for an hour and ate them. We're nice and tender and moist. One rack near the fire box was burnt to a crisp. Just got the smoker so it will be trial and error