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  1. woundedyak

    WSM in action - Pics!

  2. 4thbutts009.jpg

    4thbutts009.jpg

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    • Album: WSM in action - Pics!
  3. 20110703115852franklini.jpg

    20110703115852franklini.jpg

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    • Album: WSM in action - Pics!
  4. WSM in action - Pics!

    WSM in action - Pics!

  5. woundedyak

    3 Shoulder / Picnic Ham Smoke w/ Q - View

    Nice work! I see you have good taste in your cutlery 
  6. woundedyak

    Help me get off the fence and buy a smoker

    The lang 48 is a bad Mo Fo. I would like to own one someday. My vote is for the Primo XL. Smoker,Grill,Pizza oven, indirect,direct cooking all in one. I've put over 60lbs of love in my Primo. It holds about 10lbs of lump. I just did a 24hr brisket @ 190 to 225 and had a half of fire box left...
  7. woundedyak

    Pork Loin,How Long?

    Stick a temp gauge in your loin. Once it hits 150! your done
  8. woundedyak

    Mustard on Pulled Pork before the rub??

    I use brown spicy mustard 70% of the time. I like a really heavy bark on my shoulders and the brown spice makes that happen. Plus it gives the rub something to stick too.
  9. woundedyak

    Just found this! Awsome!

    Welcome from Indy. If you are going to tease us with the awesomeness of venison ring bologna, You must post picks and receipt. It's Q'ue law!
  10. woundedyak

    superbowl advice on a pork shoulder

    Your cook time will depend on the fat in the shoulder. You can always foil once it hits the plateau and bump the temp up to 300+ to speed things up. If you finish early, no worries. Just foil,wrap in a towel and put it in a empty cooler. It will hold temps for hours. Good luck
  11. woundedyak

    My second batch of Honey Butt Bacon

    Nice work! How the heck do cut the bone out of the Boston with out butchering the the shoulder? I have failed a few times
  12. woundedyak

    Beer Can Birds

    Perfect coloring!
  13. woundedyak

    Dedicated refridgerator for dry aging Beef.. That's my project this weekend!

    Nice work! I really dig it! I'm a Danby dealer and in my experience, The Danby has a really hard time maintaining anything under 40 degrees. If you give it plenty of breathing room (1-2 feet off the wall) it will have a better chance of making it under 40. Keep the updates rolling
  14. woundedyak

    Weber thermometers.

    Both are pretty spot on. Always test with boiling water first. What I like about the remote is if it looses range you don't half to reset it once it gets back into range. It just picks up were it left off. You have about 60-70 yrds with it. I own 3.
  15. woundedyak

    Mopping on the Big Green Egg

    I have a Primo and love a thick,tasty bark! I do the old Mustard trick. Rub the shoulder down with spicy brown  Mustard and and coat it thick with your rub of choice. Slap it on the egg around 275-285 and smoke it a little heavy(not too heavy) for about an hour then back the temp and smoke down...
  16. woundedyak

    How to peel a head of garlic in less than ten seconds!!

    Being a kitchen designer...That dude has about 100k in just appliance. Uses a fist and 2 dollars worth of bowls to peel garlic. Pricless
  17. woundedyak

    what should I get? (Royall 1000 or BGE)???

    For $400 bucks the BGE is full of win!
  18. woundedyak

    How To Destroy A Ford 8.8 Axle Shaft In Two Easy Steps

    Should buff right out! Good thing is the axle went and not the rear end itself. Simple trail side repair.....If you have all the right parts
  19. woundedyak

    New WSM owner question.

    ^^^ What they said
  20. woundedyak

    4 Fatties and some stuff

    I'm sooo stealing your throwdown entry. I love grilled bananas! If you are looking for a "sweeter" taste try finding some VEINTE COHOL  bananas. They are really sweet once heat is put to them. Taste like Ice cream on top of warm apple pie if that makes sense. The locals in Costa Rico use it as a...
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