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  1. IMG_20151004_180700108.jpg

    IMG_20151004_180700108.jpg

    • woodman3
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    • Album: Two Fatties with Crunch
  2. IMG_20151004_180949270.jpg

    IMG_20151004_180949270.jpg

    • woodman3
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    • Album: Two Fatties with Crunch
  3. woodman3

    Brining a Pork Loin

    No. It would drop to danger zone of 40 to 140°. Go to google and search food danger zone. Wiki has good info on this.
  4. woodman3

    Buying a New "good" Smoker

    I have a Yoder offset. I love it. I would highly recommend it. I live here in Wichita area. They are great people. Here is a pic of my Christmas day brisket. If you have a question let me know.
  5. Buying a New "good" Smoker

    Buying a New "good" Smoker

    • woodman3
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  6. IMG_20141225_210127844.jpg

    IMG_20141225_210127844.jpg

    • woodman3
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    • Album: Buying a New "good" Smoker
  7. woodman3

    Cherry Gloat

    I usually mix it with pecan or hickory.  I think it is good with chicken by itself with a light smoke.  I love the smell of it when I am using it.  
  8. Cherry Gloat

    Cherry Gloat

    • woodman3
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  9. woodman3

    Cherry Gloat

    I have a friend who has a sawmill. He cut some cherry for a customer. The customer let me come cut the tops. Has a few soft pieces as well as some with the center gone. Most is good. My boys helped me carry it out of the timber. Total about 1/2 to 3/4 cord. Cherry is hard to come by...
  10. IMG_20141130_152218581.jpg

    IMG_20141130_152218581.jpg

    • woodman3
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    • Album: Cherry Gloat
  11. woodman3

    Florida Black Cherry

    I have a wood shop also. I use my cutoffs in my smoker. Really the only thing to remember is small pieces burn fast and hot. When I make bowl blanks for turning I save the trimmings. Mostly cherry. I don't use much of the dust.
  12. woodman3

    BBQ Emoji

    This may be a strange question. I would lie to use BBQ emoji(smilyes). Where are these found? I have seen some in this sit .
  13. woodman3

    injecting a brisket

    I inject with the grain. Here is one pulled today. I use a broth mixture. Pecan and cherry for this one.
  14. injecting a brisket

    injecting a brisket

    • woodman3
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  15. IMG_20141019_181915373.jpg

    IMG_20141019_181915373.jpg

    • woodman3
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    • Album: injecting a brisket
  16. IMG_20141019_181830352.jpg

    IMG_20141019_181830352.jpg

    • woodman3
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    • Album: injecting a brisket
  17. woodman3

    First smoke Turkey breast

    Looks good.  I am doing one this weekend.  I may brine it.  Not sure though.  It is a cryovac.  It may already be brined.
  18. woodman3

    Pecan Smoke Ring

    I have a Yoder offset. I have not had issues before getting smoke ring. But this time I did have runaway temps. I guess that may have caused it.
  19. Pecan Smoke Ring

    Pecan Smoke Ring

    • woodman3
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  20. woodman3

    Pecan Smoke Ring

    Question for avid pecan users. I primarily use hickory and cherry. The last two times I have used pecan I haven't achieved the smoke ring I want. Does pecan produce less smoke ring than hickory for example. What am I doing wrong?
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