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  1. 20160916_222703.jpg

    20160916_222703.jpg

    • burgerbob
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    • Album: First fattie, help!
  2. 20160916_222511.jpg

    20160916_222511.jpg

    • burgerbob
    • Media item
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    • Album: First fattie, help!
  3. burgerbob

    First run baby backs

  4. burgerbob

    New member, Pulled Pork smoking question

    Looked like a good smoke and sounds like you're getting a lot of good advice.  Pork butts are one of my favorite things to smoke because of all the options for the leftovers.  I do a 12-hour brine on my pork butts which seems to really help with the moistness of the meat.   Also I like to leave...
  5. burgerbob

    First run baby backs

    That's definitely a large order for a brand new smoker.  Really hoping things go well for you guys and of course we're going to need pictures of the finished product!
  6. burgerbob

    Pork Butt All Nighter w/Qview

  7. burgerbob

    Question from a rookie smoker

    I agree with CrankyBuzzard.  Adding more wood would be dependent on what type of wood you were using.   If you're using a lighter wood I would definitely add a little bit more but like Buzzard said, if you using a heavy smoking wood like Mesquite I would recommend not adding it.   It's all...
  8. burgerbob

    Experimentation Time (Live Updates w/ Q-View)

    All in all it was a pretty good rack of ribs.  Not so sure I like the pecan wood for ribs, I think I prefer the sweeter taste of the apple wood. Maybe just less of pecan and doing a hickory/pecan blend next time.  I normally do apple/hickory blend of wood but thought I'd give this a try since I...
  9. 0807161808b.jpg

    0807161808b.jpg

    • burgerbob
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    • Album: Experimentation Time (Live Updates w/ Q-View)
  10. 0807161808a.jpg

    0807161808a.jpg

    • burgerbob
    • Media item
    • Comments: 0
    • Album: Experimentation Time (Live Updates w/ Q-View)
  11. burgerbob

    Experimentation Time (Live Updates w/ Q-View)

    You guys sure know how to make a man blush lmao. Here's the final product sauced and ready to be served. I'm gonna eat, will post a few more in a bit.
  12. 0807161721b.jpg

    0807161721b.jpg

    • burgerbob
    • Media item
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    • Album: Experimentation Time (Live Updates w/ Q-View)
  13. burgerbob

    Experimentation Time (Live Updates w/ Q-View)

    Threw the extra rib meat wrapped in bacon back on the smoker for 15 minutes before pulling both and putting sauce on them. They're back on the smoker at 275 degrees with sauce on them. Forgot to take a picture of them after being sauced but here's what they look like before. Update on the...
  14. 0807161642a.jpg

    0807161642a.jpg

    • burgerbob
    • Media item
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    • Album: Experimentation Time (Live Updates w/ Q-View)
  15. 0807161640.jpg

    0807161640.jpg

    • burgerbob
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    • Album: Experimentation Time (Live Updates w/ Q-View)
  16. burgerbob

    My 1st overnighter

    Looking like a very successful overnighter.  I like the maple basting idea, sounds like it would be perfect for a luau. Very nice work!
  17. burgerbob

    Experimentation Time (Live Updates w/ Q-View)

    3 hours in... "Mystery meat" is ready to be taken off and wrapped.
  18. 0807161349.jpg

    0807161349.jpg

    • burgerbob
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    • Album: Experimentation Time (Live Updates w/ Q-View)
  19. 0807161349a.jpg

    0807161349a.jpg

    • burgerbob
    • Media item
    • Comments: 0
    • Album: Experimentation Time (Live Updates w/ Q-View)
  20. burgerbob

    Experimentation Time (Live Updates w/ Q-View)

    One hour in. Just did the first spritzing. Forgot to mention I'm using pecan wood with oak/hickory lump charcoal.
Great deal on LEM Grinders!
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