Recent content by masondixon

Yeah man, the more the merrier. You on the coast or closer to Christiana/95 corridor

Welcome aboard, Hazard County here as well. We have a newly formed MD group you should check out. Although we might have some issue with your user name.

Well after slaving away on a COS for the past three years my wonderful wife surprised me with a WSM 22.5 for Father's Day. I plan on assembling and at least doing a dry burn this weekend. All of you guys are a wealth of information. I would love to hear any mods or tips for the WSM's. Thanks...

Not really Q but figured you guys would enjoy seeing a pic or two. Woke up at 1:30 am headed down to the beautiful Pax River with my pops for the first crabbing trip of the season. The crab gods were smiling. Weather was beautiful and we nailed just under two bushels of #1's and jumbos in just...

Tarpon what is your fuel source? How are you building your fire?

Pulled the roast off at 3:30pm, IT was 145. Fixed up some corn and veggies on the grill to round out the plate. Fresh out of the smoker First Slice Dinner is served Takeaways: Pork was super moist, some of the meat close to the bone was a little rare. Next time will take the IT to 150. Less...

Had the day off work with no real commitments and was still jonesing for some more Q after this weekends smokefests. Worried the wife wouldn't want yet another meal from the smoker I approached cautiously. "Hey hon you want me take care of dinner tonight?" Sure was the reply so I probed further...

I just used a premade I had in the cabinet, 4 rivers I think

This one I did right around 260 most of the time.

Pulled the roast off at 3pm, IT 136...Beautiful Color Sliced for serving, perfect medium rare from edge to edge Enjoy and Happy Memorial Day to all!

Looks awesome, nice job. I always spatchcock my birds

5# 2 bone Prime Rib Roast. French trimmed the bones and cross hatch scored the fat cap. Seasoned with a peppery brisket rub. Onto the smoker at 11:20am shooting for a finish right around 2:30 (IT 137). Running KBB and hickory chunks

Cooked for a little under three hours. Pulled at 130 and quick seared on the grill. It was good but Should have let it go it to 135

Have a few friends coming over for a cookout today. Decided on doing the elk roast I had been saving. Also going to smoke and reverse sear some hamburgers for the less adventurous. Here we go... Colorado Elk Round Roast Roast trimmed of last bits of fat and silver skin. Tied up and seasoned...

FYI, Home Depot is running 2x18.6# bags of KBB on sale for 9.98. Stocked up on enough to last me through the fourth. Memorial Day Q picks coming soon