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  1. IMG_1374.JPG

    IMG_1374.JPG

    • h2so4ca
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    • Album: Porchetta
  2. IMG_1371.JPG

    IMG_1371.JPG

    • h2so4ca
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    • Comments: 0
    • Album: Porchetta
  3. IMG_1369.JPG

    IMG_1369.JPG

    • h2so4ca
    • Media item
    • Comments: 0
    • Album: Porchetta
  4. IMG_1367.JPG

    IMG_1367.JPG

    • h2so4ca
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    • Comments: 0
    • Album: Porchetta
  5. House warming Pork Butt.

    House warming Pork Butt.

    • h2so4ca
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  6. h2so4ca

    House warming Pork Butt.

    Yesterday we had a house warming for our new house. And of course that is an excuse to smoke some pork butts. So I pulled out the WSM and put 2 - 10b pork butts in for a long slow smoke. I put these in @ 225 degrees for about 14 hours over  oak would. 14 hours later here there they sit...
  7. FullSizeRender-11.jpg

    FullSizeRender-11.jpg

    • h2so4ca
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    • Album: House warming Pork Butt.
  8. FullSizeRender-10.jpg

    FullSizeRender-10.jpg

    • h2so4ca
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    • Album: House warming Pork Butt.
  9. Boxing Day Prime Rib

    Boxing Day Prime Rib

    • h2so4ca
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  10. h2so4ca

    Boxing Day Prime Rib

    Smoked a Prime Rib today.  12lbs @ 250 deg for 5 hours over Oak wood. Here it is sitting and resting for 30 min. And the first slice. Man is it good. Tender and flavorful. 
  11. IMG_1255.JPG

    IMG_1255.JPG

    • h2so4ca
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    • Album: Boxing Day Prime Rib
  12. FullSizeRender-10.jpg

    FullSizeRender-10.jpg

    • h2so4ca
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    • Album: Boxing Day Prime Rib
  13. FullSizeRender-9.jpg

    FullSizeRender-9.jpg

    • h2so4ca
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    • Album: Boxing Day Prime Rib
  14. h2so4ca

    Water Pan

    There are many opinions out there about later pans.  One of it's uses is a large heat sink to help regulate temperatures. The other main use is to provide a moist cooking chamber to keep the meat moist.  I have one in my WSM and Stumps cooker and use it to great success.  
  15. h2so4ca

    Beef Ribs for a Saturday

    You could smoke them separated but I don't smoke my pork ribs separated so  I didn't see a reason to with the beef short ribs. I suppose if you wanted more bark you could but it just seems like more fuss to me.
  16. h2so4ca

    Smoked Turkey for dinner

    I think it was 2 3/4 or 3, I never really pay to much attention to time. Its all about IT.  It's really very easy. 
  17. h2so4ca

    Smoked Turkey for dinner

    The skin was nice and crisp and the meat was wonderfully moist. After you have smoked a turkey I can't imagine ever cooking one any other way. 
  18. Smoked Turkey for dinner

    Smoked Turkey for dinner

    • h2so4ca
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  19. h2so4ca

    Smoked Turkey for dinner

    Had a little get together last night and decided that a smoked turkey was the way to go. So I picked up a 15 lb fresh bird from the local supermarket and got to work. Since it was a small bird I decided to just put it in the webber 22" and set it up to smoke. I ran this bird @ 275 degrees...
  20. IMG_1049.JPG

    IMG_1049.JPG

    • h2so4ca
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    • Album: Smoked Turkey for dinner
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