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  1. IMG_20110730_202540.jpg

    IMG_20110730_202540.jpg

    • andrew82
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  2. andrew82

    Butts with the Stoker

    Hello SMFers! I decided to purchase a Stoker system for my WSM 22. This thing kicks ass! I highly recommend it. I used a full heaping ring of RO lump and dialed the Stoker in @ 230. It stayed within 10 degrees through the entire 12 hr cook and never had to refuel! Rubbed up and ready for the...
  3. IMG_20110924_203946.jpg

    IMG_20110924_203946.jpg

    • andrew82
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  4. IMG_20110924_211818.jpg

    IMG_20110924_211818.jpg

    • andrew82
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  5. IMG_20110925_081913.jpg

    IMG_20110925_081913.jpg

    • andrew82
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  6. IMG_20110925_083544.jpg

    IMG_20110925_083544.jpg

    • andrew82
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  7. IMG_20110925_084721.jpg

    IMG_20110925_084721.jpg

    • andrew82
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  8. IMG_20110925_084733.jpg

    IMG_20110925_084733.jpg

    • andrew82
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  9. IMG_20110925_164300.jpg

    IMG_20110925_164300.jpg

    • andrew82
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  10. IMG_20110926_184555.jpg

    IMG_20110926_184555.jpg

    • andrew82
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  11. andrew82

    Smoked Cayanne Hot Sauce

    Hello SMF! A Neighbor had some extra Chili Peppers so I decided to try my hand at some homemade hot sauce... Ready for the MES 40 Smoked with Hickory for about 2 1/2 hours Simmering and letting it steep for about 20 minutes or so. Ready to be aged in the fridge for 2 weeks...
  12. IMG_20111023_154555.jpg

    IMG_20111023_154555.jpg

    • andrew82
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  13. IMG_20111023_182904.jpg

    IMG_20111023_182904.jpg

    • andrew82
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  14. IMG_20111023_201927.jpg

    IMG_20111023_201927.jpg

    • andrew82
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  15. IMG_20111023_203515.jpg

    IMG_20111023_203515.jpg

    • andrew82
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  16. IMG_20111023_203453.jpg

    IMG_20111023_203453.jpg

    • andrew82
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  17. IMG_20111023_154555.jpg

    IMG_20111023_154555.jpg

    • andrew82
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  18. andrew82

    Cold Smoking Cheese in the Smokehouse!

    Awesome Smokehouse!!
  19. andrew82

    Corn Beef Brisket (Pastrami) and Nettles' Smoked Hot Sausage on MES40 with Q-View

    Nice Presentation man
  20. andrew82

    Liars Chuckie

    Strange...
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