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  1. mortisdraco

    Charcoal....................................................:(-

    Interesting read!
  2. mortisdraco

    Brand new Smoker in Maryland

    Welcome Bakerman! I'm also in Columbia, so you're not alone in smoking here in suburbia.  I'll keep my eyes peeled for that thin blue smoke!  
  3. mortisdraco

    Baby Backs on my new 22.5" WBS w/ Q-View

    Not sure where I got the recipe from, but more then likely snagged it off here.  Whenever I see an interesting rub recipe on one of the forums I copy them into a text file and keep them to try sometime.  I really should put some notations as to where I get them so I can give credit to whomever I...
  4. mortisdraco

    Baby Backs on my new 22.5" WBS w/ Q-View

    Big Twig, I think it's just the lighting in the photo that makes them look black.  I'm pretty sure just the handle to the front door is black and the handles are grey.  
  5. mortisdraco

    Baby Backs on my new 22.5" WBS w/ Q-View

    Hey Everyone, I haven't posted in a while, but I've been lurking around reading the board.  I got a new 22.5" Weber Smokey Mountain Cooker this weekend and I thought I'd share some pics from the first smoke.  I did 4 racks of baby backs.  I made two racks with a pretty basic rib rub and the...
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  15. mortisdraco

    Tonight's pulled pork

    Nice looking butt!  Something uniquely rewarding about being able to pull the bone out clean when you're making pulled pork.  Great Job! Brad
  16. mortisdraco

    A couple big old butts! (w/Q-view)

    Since I have a Brinkmann Vertical there are always temp issues.    I use a wok for my charcoal pan, and if I hang it with the original pan sitting in the bottom to catch ash it will get way too hot, although it's gotten better since I added some gasket rope around the bottom edge of the firebox...
  17. mortisdraco

    A couple big old butts! (w/Q-view)

    Here is the second butt. Right after I pulled it out of the smoke. As I was starting to pull it I was so happy with the smoke ring and the way it was falling apart I stopped and took a pic. Here it is all pulled and mixed with my finishing sauce.  It's actually right around the corner now...
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