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  1. IMG_2989.jpg

    IMG_2989.jpg

    • weberlamp
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    • Album: Salmon and Pork Ribs, and Chicken oh my
  2. IMG_2981.jpg

    IMG_2981.jpg

    • weberlamp
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    • Album: Salmon and Pork Ribs, and Chicken oh my
  3. IMG_2977.jpg

    IMG_2977.jpg

    • weberlamp
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    • Album: Salmon and Pork Ribs, and Chicken oh my
  4. IMG_2974.jpg

    IMG_2974.jpg

    • weberlamp
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    • Album: Salmon and Pork Ribs, and Chicken oh my
  5. IMG_2947.jpg

    IMG_2947.jpg

    • weberlamp
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    • Album: Salmon and Pork Ribs, and Chicken oh my
  6. IMG_2945.jpg

    IMG_2945.jpg

    • weberlamp
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    • Album: Salmon and Pork Ribs, and Chicken oh my
  7. weberlamp

    First 2 butts???

    Welcome to the forum Thain.  Sounds like you are well on your way to some good Q.  I have 2 comments.  Does your dry rub that you put on have alot of salt in it?  If so you might not want to put it on so far in advance of the start of your smoke.  The salt can pull moisture out of the meat...
  8. weberlamp

    Smoked Duck?

    I generally smoke duck breast, I dont brine, but I do wrap it in bacon, and rub it with a general dry rub.  It only takes about 2 hours at 230.  I used wild ducks that I killed my self, so these are not huge farm raised corn fed ducks, so the breasts are much smaller.  They did not have much fat...
  9. Smoked Duck?

    Smoked Duck?

  10. smoked duck finished.jpg

    smoked duck finished.jpg

    • weberlamp
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    • Album: Smoked Duck?
  11. smoked duck.jpg

    smoked duck.jpg

    • weberlamp
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  12. weberlamp

    Hi temp Brisket.

    Are you dead set on doing brisket?  Pork does very well reheated?  If not get ready for an epic smoke. http://www.smokingmeatforums.com/t/127877/reheating-pulled-pork
  13. weberlamp

    Hi temp Brisket.

    Seems pretty high.  Any thoughts about cooking times?  Any particular reason for wanting to cook at that high of a temp?
  14. weberlamp

    What's in your............ Fridge?

    Homemade chipotle mayo....Whole grain mustard.......Butter.....lots of cheese
  15. weberlamp

    Brisket Tips

    You better get a patent on the peppermill, well done
  16. weberlamp

    Who mops brisket

    Have mopped in the past, will not mop going forward, you cant beat smoke and fat, o'natural
  17. weberlamp

    First Butt is in the smoker - NOW with Q-View!

    You will be close, each butt can be different.  You can feel if its starting to pull apart before you take it off.  I generally smoke unfoiled for 10 hours, foil for 2 and rest in a cooler for and hour wrapped in a towel.  If its not ready let it be and get excited for pork desert.  If you are...
  18. weberlamp

    Pulled pork thermometer question

    No thermometer when foiling
  19. weberlamp

    s this a W.S.M. ? I need to know quick.

    cool Late model WSM
  20. weberlamp

    Thinking of taking the WSM plunge

    I would highly recommend the WSM.  I got mine as a gift 5 years ago.  I was not a smoker at that point but I figured I would play around with it.  Fast forward 5 years to today and now I compete in KCBS competitions with my 18.5 WSM I would suggest the 22.5 because you can always find more...
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