Recent content by M1DN1GHT_SM0KER

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  1. M

    New here from WI

    Greetings from Ashland!
  2. M

    Hey Der! from Northern Wisconnie

  3. M

    Hey Der! from Northern Wisconnie

    Thanks Sven! I am also a MN transplant.
  4. M

    Greetings from St.Maarten, the friendly island. I am here to be inspired and inspire as well

    I helped a buddy do 2 pig roasts on a pit made from 40 concrete blocks, a piece of expanded steel for the meat to sit on, and a sheet of corrugated metal roof. He could run it hot or low and slow depending on how much charcoal he put in. 2 of the bottom blocks sideways for air flow. Similar to...
  5. M

    Greetings from St.Maarten, the friendly island. I am here to be inspired and inspire as well

    Welcome from Wisconsin! I loved my short time on your beautiful Island...Absolute paradise! Can't wait to see some creations from the Caribbean.
  6. M

    Hey Der! from Northern Wisconnie

    I also use Walkers Wood a day or two before smoking. Then i lightly rub with Badia jerk seasoning. Since we can't get pimento wood, I toss in pimento berries (whole allspice) with mesquite pellets. It's as close to Negril as I can be without buying a plane ticket.
  7. M

    Hey Der! from Northern Wisconnie

    Kenny B here in Ashland, WI. First time posting, longtime SMF user. Smoking for 12 years now. Currently on my 4th smoker (Pit Boss Sportsman pellet) just a few blocks from Lake Superior. Pulled pork, venison hot links, cheeses (Wisconsin, go figure) and jerk chicken are my specialties and...
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