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  1. grillin_all_day

    Maiden Voyage on the O.C. Wrangler-BB's

    Thanks Ed, I appreciate it.  This is actually my second reconstructive knee surgery, so now I have matching knees haha.  I've been up walking around for about the last 2 weeks now and my leg muscles were pretty much shot after being on crutches for a month.  While my leg has gotten stronger...
  2. grillin_all_day

    Maiden Voyage on the O.C. Wrangler-BB's

    Morning everyone, finally made the switch from gas to a stick burner.  I picked up an Old Country Wrangler Friday night and after seasoning it that night and playing around w/ it Saturday, figuring out it's quirks and controlling temps, I decided today's the day to take it out for a spin and...
  3. grillin_all_day

    Old Country BBQ Pits Wrangler Smoker Review

    Just got back from picking mine up.  I've already got the chimney going and am going to season it tonight.  As Ed said, they were going to charge me $85 to deliver mine, so my buddy and I just picked it up.  You can also order the Wrangler online and they charge you $89 for shipping (anywhere in...
  4. grillin_all_day

    Old Country BBQ Pits Wrangler Smoker Review

    The Wrangler is has around 920 sq inches of cooking surface and I think the Pecos has around 1,040 sq inches.  I'm actually heading back down to Academy shortly to pick up the Wranger so I'll double check.  While there might not be much difference between the cooking surface, you can really tell...
  5. grillin_all_day

    Second Smoke Since I've Been Back (Pork Butt)

    Louisiana's not too bad.  It's actually much better than I anticipated.  The fishing on base is amazing, and from what I hear the hunting isn't that bad either.  The rub I used is my own that consists of turbinado sugar, sea salt, fresh cracked pepper, paprika, garlic and onion power, cayenne...
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    • grillin_all_day
    • Media item
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    • Album: Second Smoke Since I've Been Back (Pork Butt)
  7. IMG_0083.JPG

    IMG_0083.JPG

    • grillin_all_day
    • Media item
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    • Album: Second Smoke Since I've Been Back (Pork Butt)
  8. IMG_0082.JPG

    IMG_0082.JPG

    • grillin_all_day
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    • Album: Second Smoke Since I've Been Back (Pork Butt)
  9. grillin_all_day

    Second Smoke Since I've Been Back (Pork Butt)

    Just thought I'd give a quick update, the butt's hovering around 151 and appears to have hit it's stall.  I've been up for 26.5 hour straight now (didn't get my nap in last night), so we're going to see who has more stamina....me or the pork.  I'm gonna go out on a limb and say me!
  10. grillin_all_day

    Second Smoke Since I've Been Back (Pork Butt)

    I always wanted to go to Guam, but never had any luck.  I would was supposed go to Maryland after Italy but my orders got cancelled and they sent me to Louisiana.  Good luck w/ the BOP. I know Bergamo very well.  I used to fly out of there on my many trips to Germany.  I actually lived just...
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    IMG_0081.jpg

    • grillin_all_day
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    • Album: Second Smoke Since I've Been Back (Pork Butt)
  12. grillin_all_day

    what was your first car to drive

    Legally was a 94 Chevy Lumina. Illegally was a Toyota Corolla (took it for a joyride at the age of 10 when the parents weren't home )
  13. Second Smoke Since I've Been Back (Pork Butt)

    Second Smoke Since I've Been Back (Pork Butt)

  14. grillin_all_day

    Second Smoke Since I've Been Back (Pork Butt)

    Let me just say that it has been WAY TOO LONG  since I posted on here, but it feels sooooo good to be back.  I finally made it back to the U.S. in October after being in Italy for 2 years.  I was able to get a smoke in Presidents Day weekend (spare's w/ no pics, SORRY!!) so I figured I'd break...
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    IMG_0080.JPG

    • grillin_all_day
    • Media item
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    • Album: Second Smoke Since I've Been Back (Pork Butt)
  16. grillin_all_day

    First Attempt at Cheese, Italian Style w/ QVIEW!

    I smoked it for 4.5 hours and the temp never went over 85 degrees (and that was just for a few minutes).  It stayed a pretty constant 82-83 degrees with just the AMNPS providing the heat and smoke.  I actually live about 15 minutes from Lake Garda, the largest lake in Italy.  It's beautiful...
  17. grillin_all_day

    First Attempt at Cheese, Italian Style w/ QVIEW!

    So here's the final products.  I didn't get the color I was looking for, but it was a learning experience w/ the AMNPS.  I got the Big Block dialed in for next time, but I tested the Mozzarella and it has a nice faint smokey flavor to it.  The hard cheeses have a nice smokey scent to it and I...
  18. grillin_all_day

    New Pellets for AMNPS

    Todd you are my hero, but if you keep putting out these amazing products (pun intended) you're going to get me divorced! 
  19. grillin_all_day

    Finally writing from Ohio

    Welcome Jason, I know that area very well.  I was stationed at Wright-Patterson AFB from 2007-2010.  Hope you enjoy the area and may your smoke be thin and blue!
  20. grillin_all_day

    First Attempt at Cheese, Italian Style w/ QVIEW!

    Finally got to break out my AMNPS (Thanks Todd!).  Got a nice array of cheeses, some American, some from Italia.  Just threw them into the Big Block w/ maple for a nice 4 hour smoke.  As promised, here's the qview All the cheese just before the smoke Colby & Monterey Jack and Extra Sharp...
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