Recent content by uncle eddie

When we have a lot of company coming over, we like serving the occasional hickory smoked bone in ham. We especially like to heat our hickory smoked, bone in ham in our smoker to create double-smoked ham. We just smoke it at 225F to an IT of 140F and pull it. So yummy! Of course, there are...

The smoke flavor was spot on and my wife said it was her favorite so far. Thanks and it was still quite moist with great bark. Pork should is very fatty and forgiving. Aside from the one peek at 6:40 AM, it was all at 225F - never wrapped.

@thirdeye Agree 100% that trimming time improves with practice. It was still on the slow side though.

What a stroke of luck getting that smoker for $7!!! Fine looking meal!

I smoked many PB without wrapping without them drying out. Granted 18 hours was a long haul and I have had a few run this long - I was hoping for 12-14 hours - but smoked meat is done when it is done.

The smoke flavor was on point and the bark was perfect. I guess 18 hours at 225F gave it plenty of time to pick up the smoke flavor. Also, I have to think the lumberjack pellets had something to do with it (100% hickory on this run).

I've been using my Recteq Backyard Beast for over 50 hours now and thought I'd share the results of a - just completed - overnight pork butt cook. I'm particularly impressed with the temperature control on this smoker. The Cook: Smoker: recteq Backyard Beast Meat: 8-pound pork butt Smoker...

No brine..no time. Last minute thing. Just SPG and bacon.

Never tried higher temps...I have wrapped PB to speed things up though. I normally stay with low and slow, at 225F, and put it in the smoker the night before around 9 AM... Depending on the cut, it may be done at 11 AM to 4 PM the following day while always planning for supper at 5 PM. I just...

I've never made chicken lollipops before, so I figured tonight was as good a time as any to give them a try! “She-who-must-be-obeyed” was out of town, and since she's not a fan of dark meat, chicken drumsticks were officially back on the menu! These little suckers are a LOT more work than I...

Looks yummy! I make tons of jerky ... Tex-Mex, garlic pepper, chipotle and my latest and greatest that I named "silver" Wish we were neighbors because I love trading

Welcome to SMF Pics! We want lots of pics!

I get the same on Chrome. But it strangely always verifies me as human. We, on the mothership, find that amusing.

Nice! Westlakes - Ace - Hardware, here in central Missouri, has the greatest selection of BBQ/Smoking equipment/supporting items of any store around.

Wow - that looks like "get in my belly now!" great!