Recent content by msmith

Rest In peace RonP

I also have been in the HVAC field for 33 yrs now. Been out on my own for 10 yrs now. I mostly do service/repair and replacement on residental and light commercial. I learned by hands on training starting out by installing duct work and worked my way up from there. From all the replys you have...

Merry Christmas to all.

Yeah Id like to see some pics of that myself.

Welcome from another Texan and keep the smoke stack smoking.

Merry Christmas to you Rich.

Looks mighty fine to me great job.

Welcome aboard glad to have you along for the ride.

Happy Birthday have a great one.

Well after 8 hrs running the smoker at 250* I finally got the little rooter to 170* internal. I took the readings from the front shoulder and one of the hams. Didn't get any pics after the slicing and pulling due to camera malfuction. But did manage to get a finished shot and a pic of the...

Very nice smoker bearcarver.

That glaze sounds real good I would wait and put it on about 30 min before pulling it off the smoker.

Thanks for the welcome its good to be back home again.

I agree with meat hunter build a fire in it and let it burn all day, it will burn out all the oil and make a good smoker.

Yeah I know its turkey day but I would rather have something diffrent. Got this little rooter from the piney woods of east tx over the weekend. Had it brining overnight in a 50/50 mix of apple juice and water. Coated it with evoo and rubbed down with jeffs rub. Put it on the smoker at 4:30 this...