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  1. more ice

    3:45am Start

    11:15am
  2. 2013-04-13 11.09.12.jpg

    2013-04-13 11.09.12.jpg

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  3. more ice

    3:45am Start

    9am
  4. 2013-04-13 09.05.02.jpg

    2013-04-13 09.05.02.jpg

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  5. more ice

    3:45am Start

    ribs for lunch sounds good.
  6. more ice

    WSM preserving charcoal

    Dave X2
  7. 3:45am Start

    3:45am Start

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  8. more ice

    3:45am Start

     The Start.. And will be doing a whole cut chicken cut in half and Dutches beans in a few hours.
  9. 2013-04-13 05.27.31.jpg

    2013-04-13 05.27.31.jpg

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  10. 2013-04-13 05.27.17.jpg

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  11. more ice

    ADVICE: Need a new grill - Weber vs. Char-Griller

    Im a owner of both. My CG just holds my wood out of the weather as it rusts away...I like a good rust flavor on my smoking wood lol.
  12. more ice

    ADVICE: Need a new grill - Weber vs. Char-Griller

    C G is crap so if you buy it get 2. you will need it in a few months.
  13. more ice

    Can I work with this?

    That thing is awesome. All this smoking food stuff started on an open pit so yes you can use that, Just gona be difficult to control temp. Hay like anything it will have a learning curve. That set up is better for a grill as it was built for that. But that thing has alot of potential just wish i...
  14. more ice

    3:45am Start

     Well boys and girls here we go again. Two 13lb briskets and a two pack of shoulders bone in 18lb total pork. Almost ready to put meat on.... Gona Be SWEET.. 
  15. more ice

    Help from my Pork people.

    Anyone else? Bout to prep meat.
  16. more ice

    Help from my Pork people.

    not sure yet prob reg bbq southern style. but again not sure yet. Maby Salt pep. garlic slices pressed in meat & rosemary .
  17. more ice

    Help from my Pork people.

    OK im cooking 3 pork loins 3 ways. I need help with one, I want to do one Cuban pork style. I have done similar things befor but not quite like this I want to do one loin as follows . Give it a good dry rub with Spanish seasonings and oil and let set over night. I will cook on smoker in...
  18. more ice

    Will I make it in time

    Dont forget Q view... post befor and after photos 
  19. more ice

    Hi temp Brisket.

    Well then just put it in an open aluminum pan .you will have all rendered fat drip to steam / moisten the meat.
  20. more ice

    Hi temp Brisket.

    That a boy Bruno. i guess ill be trying it again
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