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  1. 5.JPG

    5.JPG

    • sladerummel
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    • Album: Cold Smoked Bacon-1st Time
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    4.JPG

    • sladerummel
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    • Album: Cold Smoked Bacon-1st Time
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    3.JPG

    • sladerummel
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    • Album: Cold Smoked Bacon-1st Time
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    2.JPG

    • sladerummel
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    • Album: Cold Smoked Bacon-1st Time
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    1.JPG

    • sladerummel
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    • Album: Cold Smoked Bacon-1st Time
  6. sladerummel

    Stocking or No Stocking

    ttt
  7. sladerummel

    Hello from South Dakota

    Hello everyone. I have been refering to this sight for about 3 years now and love all the helpful tips and Ideas here. I have 3 smokers: ECB, WSM 22.5, and a homeade outhouse smoker. I normally just smoke to feed my family and friends but once and a while a few friends of mine get together to...
  8. sladerummel

    Stocking or No Stocking

    I am planning on starting it in the morning at 730 or so and hoping it would be done by 1230. What temp do you suggest on a 14lb bird???
  9. sladerummel

    Stocking or No Stocking

    Planning on smoking a cured brined turkey on my WSM. I was wondering if i should just lay it on the grate or put the turkey in a stocking then on a roasting rack over a disposible pan. Any suggestions would be appreciated.
  10. big o's buck.jpg

    big o's buck.jpg

    • sladerummel
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    • Album: Default
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    MDGC0517.JPG

    • sladerummel
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  12. sladerummel

    Reheating Pulled Pork

    I live in south dakota. It will be in the low 30's driving down to nebraska tomorrow for opening archery turkey season.
  13. sladerummel

    Reheating Pulled Pork

    I was planning on pulling it there either way. Just didn't know if i should keep it wrapped in foil and towels in a cooler, or in foil and in a crock pot on low from the time of 2pm-6pm?
  14. sladerummel

    Reheating Pulled Pork

    Here is my situation. I am going to start smoking a 10 lb pork shoulder at 6pm tonight. I am hoping it will be done around noon tomorrow because i leave to go turkey hunting 5 pm and am planning on bringing the whole thing with. That way I can take it out of the smoker at noon or 1 or so. I...
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    Default

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