Recent content by thunder835

Hello All, I’m hoping someone here may have experience with a semi-permanent or permanent BBQ stand setup. Particularly with a BBQ porch/concession trailer. I have a few questions for anyone that would be willing to take the time to answer. Thanks!!!!

All pulled and came out fantastic! Neighbor said best he’s had and he smokes pork regularly.

Shoulder is done! 8 hours on the button! Smoked on the drum at 275* Resting and then pulling some pork!

3.5 hours in. Holding perfectly at 275*

No worries! I’ll post them later when it’s done. Maybe a few progress pics along the way!

Smoking a 9lb pork shoulder on the drum today. Keeping temp around 275* for the cook. Removed the skin and rubbed with salt, pepper, KosmosQ Cow Cover and KosmosQ Dirty Bird Hot. Cooking over some cherry wood and Kingsford Original.

10lbs sliced and sealed. 5lbs peppered (1 pack went missing ) and 5lbs maple brown sugar.

I am lucky that our Costco always has it in stock!

Thanks everyone! I made some more this week. 5lbs of maple brown sugar and 5lbs of peppered.

Thanks everyone!!! It tastes so good!!! I have to get to Costco to buy more belly! I’m hooked!

Second batch of bacon was a success! You can definitely taste the maple syrup. Maple Brown Sugar Recipe: 5lbs Pork Belly 1/2 Cup Brown Sugar 1/2 Cup Vermont Maple Syrup 1/4 Cup Kosher Salt 1 Tablespoon Coarse Black Pepper 1 Teaspoon Instacure #1 Cured for 7 Days, flipping once daily. Smoked...

Thanks!! It sure is a brute!!! Might swap the wheels out with some pneumatic tires.

Thanks!!!

Between 1,000-1,100lbs

It was pretty easy! Glenn has a motorized hoist that lifted the smoker off the ground so we could back the trailer right under it. It also came off the trailer without issue. Backed right up to the garage door and rolled it straight into the garage.