Recent content by Smokehouse Bob

Well congratulations to y’all as well!!

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I absolutely love Chili-Lime wings and these look and sound great. Going to try your recipe soon. Thanks for posting the process with pics!!

I hadn’t thought about making jerky in my smoker before but now I’m inspired. I always used a countertop food dehydrator or two. I would use London Broil for the meat. Please explain your process and which cut of beef you use. I’d like to give it a try.

Cool design on that smoker. Have fun with it! If you’re new to Smoking check YouTube for loads of help. The channel- BBQ with Franklin - is an excellent starting point for all the standards... ribs, brisket, pork butts

So our kids presented me with the smoker for Fathers Day and my wife completed the setup by giving me the roller cart and cover for our 40th wedding anniversary. Assembled it yesterday and I’m a very happy (and lucky) guy!

It was cooked to the level of doneness that I wanted this time around... I wanted to serve it in slices and chunks, not as pulled or shredded pork. The one I’m doing tomorrow will be for pulled pork sandwiched with the grandkids so It will cook until it hits 198 or 200 before wrapping and resting.

I agree about the bone pulling but I think resting in the foil wrap in a well-insulated cooler for as long as it did helped with that. That’s my guess.

Did a 9.5 lb Boston Butt overnight for lunch on Father’s Day. The results were very tasty. This was the first overnight cook with my new smoker And the first Boston Butt smoked in it as well (first cook was chicken which was very good). I pulled it from the smoker when internal temp hit 175...

Great info.... thanks I have multiple temp probes for the meat and for monitoring cooking box temp as well. Sounds like I need to weigh my wood chunks since what I've been using in my previous smokers (propane fueled) may be too large. Thanks again!

My dad’s side of the family is from Dalton... where are ya’

Now that’s funny....

Hello all! Received a new #2 for Father’s Day this week from our adult kids. Did a seasoning smoke for 3.5 hrs the day it arrived. Started a batch of chicken breasts and thighs a little earlier and she’s smoking away. Going to do a pork butt and some wings on Father’s Day which also happens...

Greetings from Central Florida. I’m Bob and have been grilling, smoking and BBQing for a long time now. Bullet smokers, barrel smokers, little smokers, big trailer mounted smokers, gas grills, charcoal grills, stick smokers, propane smokers, electric, etc.... I am ALWAYS looking for new ways...