Recent content by jwh

Hello, Last two years I have smoked 4 / 7.5lb breasts.  I brine in salt sugar water and Apple cider.  Put a light rub poultry rub on them and smoke with hickory and apple wood.  Typically let the breasts get up to 165 and then take them off cover and rest.  I live in the northeast so i find...

Thanks.  This was my second attempt at fatties.  First time I did two Lasagna ones.  I take no credit for them though someone on the forum posted pics of a lasagna fattie and it looked too good not to try.  By the way both times they were a HUGE hit.  Great on some italian bread as a sandwich...

Made three yesterday.  One was a lasagna fattie that I saw someone else do on the forum.  One with Bacon, Sausage, a mix of hot peppers and cheddar, the third was bacon, sausage, stuffed with sauted mushroom, onion, garlic and spinach and goat cheese. Peppers and cheddar Lasagna with sweet...

I was inspired by this creation and the nice weather in New England this past weekend. Pulled out the smoker and loaded it with chicken and ribs. I also made 2 of these lasagna fatties! This was a HUGE hit. man are they good. brought one to the in-laws for their Easter Brunch and people...

I know that must have raised some eyebrows but.... The question is: Is it better to leave the pork whole if you will not be eating it right away. If I smoke the pork today but won't be eating it for two days is better to leave whole and then reheat and pull. If so what should I reheat it to...

Hello all!!! Excited to have found this website. I must say my wife is too because my other forum I frequent is a watch forum and this is less expensive and she loves what comes out of the smoker. I will let you know that I would not consider myself a newbie but am no pro either. I started...