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  1. birdman080

    First Pork Butt on 14.5" WSM

    Smoked my first pork butt this weekend.  I found a half boneless pork butt at Aldi.  I seasoned with coarse pepper, seasoned salt, garlic and onion powder.  Smoked it for about 6.5 hours with pecan.  The pork had an awesome flavor, but was not as pull apart tender as I would have liked.  I used...
  2. ATT00001 (7).jpg

    ATT00001 (7).jpg

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    • Album: First Pork Butt on 14.5" WSM
  3. ATT00001 (8).jpg

    ATT00001 (8).jpg

    • birdman080
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    • Album: First Pork Butt on 14.5" WSM
  4. ATT00001 (9).jpg

    ATT00001 (9).jpg

    • birdman080
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    • Album: First Pork Butt on 14.5" WSM
  5. birdman080

    Perfect Hard Eggs

    What about soft boiled eggs?  I like them best when the white is hard cooked (boiled) but the yolk is still nice and runny.  
  6. birdman080

    The Awarding Of Points.

    I am still fairly new here, so I don't completely understand the "point" concept...... But, I have always thought the only way to award a point was to click the Thumbs Up and that they are to be "awarded" for exceptional work (like a blue ribbon type concept). I am not trying to be a smartass...
  7. birdman080

    Cold smoking

    Sunny today and in the 40's....supposed to be in the 60's tomorrow.  Pretty nice weather for Central Illinois in the middle of February
  8. birdman080

    3rd Smoke....Not pleased with results

    It is supposed to be in the 60's Saturday (20's and snow today), so I thought I would try again.  I think this time I am going to try to get about a half chimney of burning charcoal in the bottom to help get it up to temp, then put unlit on top and the smoke wood.  See how that works out as I...
  9. 3rd Smoke....Not pleased with results

    3rd Smoke....Not pleased with results

  10. birdman080

    3rd Smoke....Not pleased with results

    I did my third smoke today on my 14.5" WSM.  I was not very pleased with the results.  Weather was sunny, light winds, and temp in the upper 40's I purchased some thick pork chops and country style ribs... Seasoned simply with S/G/P. I used the minion method like I have been doing.  KBB was...
  11. ATT00001 (6).jpg

    ATT00001 (6).jpg

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    • Album: 3rd Smoke....Not pleased with results
  12. ATT00001 (5).jpg

    ATT00001 (5).jpg

    • birdman080
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    • Album: 3rd Smoke....Not pleased with results
  13. ATT00001 (4).jpg

    ATT00001 (4).jpg

    • birdman080
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    • Album: 3rd Smoke....Not pleased with results
  14. birdman080

    Smoked Chicken Legs

    Probably going to do some more chicken. I am still learning the in's and outs of the smoker....Maybe some brined breasts for lunches next week
  15. Smoked Chicken Legs

    Smoked Chicken Legs

  16. birdman080

    Smoked Chicken Legs

    I took some advice and bought about 2 pounds of chicken legs for $3 (70 cents/pound) and smoked them on my WSM.  Temp was right about 30 degrees today, so it took about an hour and half to get smoker up to temp.  I used KBB and hickory chunks, and smoked for about 1 hour 45 minutes at around 260...
  17. IMG_20170128_174315003_HDR.jpg

    IMG_20170128_174315003_HDR.jpg

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    • Album: Smoked Chicken Legs
  18. birdman080

    What am I doing wrong? WSM 14.5"

    Thank you.  I will try that.  I might also try using the wax cubes to light my grill, since the ring is a lot smaller than I thought.  Some of the wood chunks wouldn't fit. Yep, the SN Tropical Torpedo was really good.  I used to not like IPA's, but I started liking them after drinking several...
  19. birdman080

    Pork loin with a lot of stress

    I did my first smoke tonight on my new WSM 14.5". Kroger had half boneless pork loin on sale, so I bought one and brined it in an apple juice brine (I forgot "before" pics). I didn't think it was going to work out because, almost 45 minutes into getting the WSM ready, I had constant white...
  20. birdman080

    What am I doing wrong? WSM 14.5"

    Outside temp is in upper 50's. I used KBB and hickory chunks. This is my first true smoke....Only other use was last weekend for a burn in. After the smoker "calmed down" (about 2 hours in), I finally had TBS with all vents wide open, so I took one of the pork loin halves out of the oven and...
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