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  1. cbtengr

    porl loin

    I use the same rub I use on ribs or chicken and have never brined a whole loin. They smoke/cook quickly and come out incredibly moist, I use a  WSM 22.5 smoker.
  2. loin4.JPG

    loin4.JPG

    • cbtengr
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    • Album: porl loin
  3. First Thighs

    First Thighs

    • cbtengr
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  4. cbtengr

    First Thighs

    Have been wanting to do a batch of chicken thighs for quite awhile now and was not disappointed. 5 #'s of thighs, used my rib rub and smoked them on my 22.5 " WSM, 3 chunks of cherry and one chunk of apple for the smoke. It seemed like a lot of smoke as it was cooking but they turned out just...
  5. Thighs.JPG

    Thighs.JPG

    • cbtengr
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    • Album: First Thighs
  6. cbtengr

    First (3) racks of baby backs!

    Congrats!! It must have been a good day to do ribs as we all had the same idea. Smoking meat is like falling off a log if you can follow directions you can smoke meat!
  7. 109 days since last smoke

    109 days since last smoke

    • cbtengr
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  8. cbtengr

    109 days since last smoke

    Its been a long winter so today I did 3 racks of Baby Backs on the WSM, we  use very little sauce just a slight glaze and were very pleased with the results. Smoked and foiled with some apple juice done in about 4.5 hrs. fork tender. I used water in the pan and this was the first time I smoked...
  9. DSCN2199.JPG

    DSCN2199.JPG

    • cbtengr
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    • Album: 109 days since last smoke
  10. DSCN2198.JPG

    DSCN2198.JPG

    • cbtengr
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    • Album: 109 days since last smoke
  11. cbtengr

    WSM and cold weather

    This is what I put together for my WSM to get it out of the wind, I have it bolted to a turntable so I can get to all the vents for adjustment. I have vents at the top that I open for relief and I crack the door during a smoke for draft.
  12. DSCN1657.JPG

    DSCN1657.JPG

    • cbtengr
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    • Album: WSM and cold weather
  13. WSM and cold weather

    WSM and cold weather

    • cbtengr
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  14. DSCN1656 - Copy.JPG

    DSCN1656 - Copy.JPG

    • cbtengr
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    • Album: WSM and cold weather
  15. cbtengr

    Eastern Iowa

    Greetings to all!! I have a WSM 22.5 which I recd. back in June 2012, I have done ribs, brisket, pork loin, chicke and turkey on it. It is very easy to do high quality smoked meats on it. Someone else has already figured out how to do it, I just need to foillow the directions, for which I am...
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