Recent content by wo44

I keep hearing about folks smoking pizza and how delicious it is --- they all sound incredible and it time to try but I keep seeing different temps and also wondering if you cook the dough a little first or just throw the whole thing in at once - also straight on the grill or a cast iron pan or...

that's gonna be one full smoker Good luck and show us the pics

Looks great Rookie question -- how do you reheat it -- in hot water???

That's one sexy smoker.

Looks great - I have t make another one since my parents love meatloaf - - my wife and kids not so much (kids get that from her side) I like to add a little salsa into the mix to add a little bit extra - delicious

Did you eat that all in one sitting??? My oh my that looks incredible --- you're not going to find that at IHOP

That's some nights fine bacon there

Looks good so far --- waiting for the money shots   The Costco by me doesn't always have whole packers which can make things difficult

Good luck - I'm goings for min first meatloaf this week Post the q-view

Thanks again guys - I have to say that it is always a pleasure to go on this site as there are so many helpful, kind people here.  I'm still new to smoking and to this site - and when ever I go to make something I search for recipes, techniques, advice and even PM people(al).  Never once have I...

Thanks guys --- there was some left that I'm going to make a sandwich out of today -----if the wife doesn't get to first since ill be out of the house for a bit. Can someone explain to me about what seemed like a second stall --- like I stated above when the IT hit 198 then dropped down slowly...

All done - after cueing - some rub - BBQ sauce - back into smoker while I roasted some brussle sprouts and cauliflower and of course some baked beans.  Turned out great even though I would have liked to keep them in another 20 min half hour but the wife and kids said "its time daddy"

All cubed up and ready for a little rub and sauce and smoke

Was talking in another thread about picking up just a point from a butcher in a chain supermarket - well its resting now before I cube it up for some burnt ends.  Started yesterday with the rub then vacuumed it overnight. Smoked  at 275 then hit a stall at162IT so gave it a quick wrap - broke...

My GOD that looks amazing I'm coming to your house to eat and to learn