Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. graphicsman

    Need turkey help

    My last smoke session with friends and family was a huge hit im getting requests to see if i will smoke some turkeys for thanksgiving.  However i have no clue where to start on this and ive searched the archives but i get huge results.  I know they sell already brined turkeys and heard you can...
  2. graphicsman

    Long over due

    smoked the chicken on the bottom next to the water pan of the WSM.  next time i might just smoke them in the pan
  3. graphicsman

    Long over due

    i did learn a lot from this run.  The smoker maintained a temp from 200-225 so i was happy, i left all the bottom vents wide open.  The NC pork was great but i was really disappointed in the turn out of the jerk.  I know what i did wrong and i think next time i do jerk i will inject.  The...
  4. graphicsman

    Long over due

    Some finished pics: PORK: shredded with some new bear claws
  5. Shredded with bear claws.jpg

    Shredded with bear claws.jpg

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  6. Jerk

    Jerk

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  7. Boston Butt.jpg

    Boston Butt.jpg

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  8. Chicken Duo

    Chicken Duo

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  9. Chicken Finished

    Chicken Finished

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  10. Chicken Finished

    Chicken Finished

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  11. graphicsman

    Long over due

    Thanks guys! And to clarify my birthday was on the 10th and my daughters is on the 24th. Also, the time now is 5am and I just tempted the butts and they are around 150 after a solid 8 hour smoke, without looking till then! I will leave them on for another hour then foil and add the chicken.
  12. graphicsman

    Long over due

    Pork was put on at 9pm and I've maintained a perfect 200 the whole process. It's been 4 hours and I really want to take a peak but haven't taken the lid off not even once after I put the meat on.
  13. Finished NC Q

    Finished NC Q

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  14. graphicsman

    Long over due

    A little teaser: these were from my last smoke session at the beginning of the summer that i didnt post, so here are some pics.  AND YES these are TWO butts in EACH pan: The three musketeers, from left to right:   Jerk, North Carolina, Kansas City pork butts. A pic i sent to friends to...
  15. Picture.jpg

    Picture.jpg

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  16. The three musketeers

    The three musketeers

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  17. graphicsman

    Long over due

    Q VIEW Engaged CHICKEN Fresh made Jerk Chicken with a ton of chilies. My take on Kansas City Style rub  My take on North Carolina Style Chicken with a lot of Paprika  PORK Jerk Pork that has been rubbed on one side, saran wrapped, massaged, flipped, saran wrapped again, massaged then...
  18. North Carolina Pork Butts

    North Carolina Pork Butts

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  19. Jerk Pork Butts

    Jerk Pork Butts

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
  20. North Carolina Style Chicken Drums

    North Carolina Style Chicken Drums

    • graphicsman
    • Media item
    • Comments: 0
    • Album: Default
Top Bottom
Back
Clicky