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  1. CoveredRoaster.jpg

    CoveredRoaster.jpg

    • badmoont2
    • Media item
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    • Album: last minute chuck roast questions
  2. ChuckieInRoaster.jpg

    ChuckieInRoaster.jpg

    • badmoont2
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    • Album: last minute chuck roast questions
  3. badmoont2

    Colorful Fatty with Q-View

    PgSmoker64, thanks for asking. I just snapped a few odd pics. Here's the chuckie. I've been using the roasting pan in place of aluminum foil, works good. I strained out the red bell peppers from the au jus before de-fating. Then I pulled the beef and added the peppers and some au jus back, sorry...
  4. Chucky.jpg

    Chucky.jpg

    • badmoont2
    • Media item
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    • Album: Colorful Fatty with Q-View
  5. Colorful Fatty with Q-View

    Colorful Fatty with Q-View

  6. badmoont2

    Colorful Fatty with Q-View

    I didn't plan on posting pics of this one, so I didn't take any pics of the construction or smoking. When I sliced it open it looked so nice I had to snap a pic to post. Ingredients: Jimmy Dean Original, parmesan, cream cheese, red bell peppers, bacon. I used a little of my standard pork rub on...
  7. ColorfulFatty.jpg

    ColorfulFatty.jpg

    • badmoont2
    • Media item
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    • Album: Colorful Fatty with Q-View
  8. badmoont2

    What're YOU smokin this weekend? How? Why? Method?

    I have been working on chuck roasts with some, perhaps all, turned into burnt ends. For me this would be a 2 day smoke as I will get a late start Saturday and will need to do the burnt ends on Sunday. But the forecast is for rain/snow Sunday, so a may switch to a butt for pulled pork. In either...
  9. badmoont2

    Greetings from sunny Buffalo, NY

    I have a WSM 18.5 and love it. I use a 22.5 to cook at work about once a month. I can feed 20+ using the 22.5.The water pan helps keep the temps steady and makes the WSM really easy to use. Some say the extra moisture makes for a better smoke ring. Pork butt is very forgiving, just give yourself...
  10. badmoont2

    In need of help; PLEASE

    You can exchange phones email etc via a private message and the greater internet will not see it. Click on the persons avatar to go to their page. There's an icon for private message. jarjarchef is right, the construction sections have great pictures of builds step by step. Even if you're not a...
  11. badmoont2

    Cold weather cooking

    Did some chucks this week with a starting temp of 16, a heat wave compared to some of the temps quoted in the previous posts. Smoke went well. I use a WSM and find wind is much more of a problem.
  12. badmoont2

    how "hot" are ABT's?

    I cut mine in half and clean out the seeds and veins leaving the cap/stem to keep the contents from leaking out. I have found the cap/stem to have some remaining vein material that is hard to get out. If you bite the cap end it may still be very hot while the rest is milder. So if you don't like...
  13. badmoont2

    Hello from Arkansas!

    Greetings fellow Arkie, nice looking pit! I use a WSM so my main fuel is charcoal, I just use a few chunks for my flavor wood. I use Hickory a lot but also find White Oak to be nice, it's milder than Hickory. A lot of Texas BBQ is done with White Oak.
  14. badmoont2

    When to add the sauce, BBQ that is :)

    I'm another who prefers dry and just serves the sauce on the side.
  15. badmoont2

    1st Smoke Help - Tri-tip

    I use a WSM and love it. Although I prefer lump,  briquettes might be a good choice for a first smoke, they are a bit more predictable. I would put water in the pan as it really helps keep the temp stable. Some people think the extra moisture enhances the smoke ring as the meat stays moist...
  16. badmoont2

    2-2-1 first try

    I use hickory chunks all the time with great results. The key to avoiding black meat is TBS
  17. badmoont2

    Need a salt and sugar free rub recipe

    I am diabetic and so have to avoid sugar. Here's a mop I use on pork and poultry and beef. 1 stick butter 1tbs. apple juice 1tbs. apple cider vinegar 2tsp. paprika 1tsp. garlic powder 1tsp. onion powder 1tsp. black pepper 1tsp. Worcester sauce Chipotle pepper to taste Your dietitian...
  18. Need a salt and sugar free rub recipe

    Need a salt and sugar free rub recipe

  19. IMG_1642.JPG

    IMG_1642.JPG

    • badmoont2
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    • Album: Need a salt and sugar free rub recipe
  20. badmoont2

    Hi I am from the south of Sweden

    Hi again Skaningen, thanks for posting the pics of your smoked meat, it looks wonderful. I'm curious what types of wood you have available to you for smoking in Sweden?.
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