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Dutch, Willie, Thanks for the encouragement. I'm really enjoying myself there! Also, I'm glad I could bring the flower pot smoker back into your life, Dutch!  

So, I'm not new, I just haven't been around for a few years, navy stuff, being out to sea...away from my smokin' pro. I am now in Colorado, out of the service, going to Johnson and Wales to study Culinary arts Food Service Management. So far, I'm loving every minute of it and I have gotten to...

Good morning! I've got the smoker warming up and about ready to throw on the butt. I'm excited to be at this again after my long break of being super busy for Uncle Sam. Q-views will follow.

awesome! that's the one! thanks!

holy cow! those look delicious. My wife and I just recieved about 45# of chiles from NM and I've been roasting non stop for the past three days! I've been coming up with all sorts of ideas of what to do with them and this is another idea that just got bumped to the top! especially since I'm...

Wow, I like what you've done with the place. I've bee pretty busy since I pretty much missed all summer being underway on RIMPAC. The wifey had ordered a metric butt-ton of green chiles from Hatch, NM and I've been roasting them for the past few days. The neighborhood smells great! I'm also...

You're my hero! I've been wondering how to get rid of tough, rubbery skin when doing a whole bird for a while. especially my turkey day birds.

Welcome to the forums! I've been inactive for quite some time due to occupational requirements, but I'm back! In my experience and from threads I've read earlier on this very subject, a cured ham is, in fact, already cooked. the only reason you need to heat it is to warm it up for eating.

Woops! I did the same thing last year. A bird under 10lbs is going to cook in about 2.5-3.5 hours on the smoke. This is a pleasant discovery to make after you woke up at 5 in the morning to eat at 1 PM.

had a question about beef ribs and their preperation. what's everyones opinion on seperating the ribs? do you put the rack on whole, or do you seperate the ribs, roll em in rub, then put em in the smoke. Also, does 3-2-1 work with these guys?

Oh, There'll be Q view, If I don't have time to take pix, there'll be plenty of other people over to take em for me.

Oooh boy! July fourth can't come too soon! I got me some plans on throwing a big ol' bash that'll outdo anything I've done to date. I got about 30+ people comming over to my place to pig out on a 11 lb prok butt, a bunch o jamaican jerk chicken legs, Dutch's beans, ABT's, and a whole mess of...

What? they make trays for those? I just crowd em around on the grill grate amongst the other goodies I'm making at the time.

Bone in all the way! for 2 reasons. 1) Boneless is more expensive 2) Bones pack plenty of callogen (pig jello, the juicy stuff that makes butts yummy)

call me traditional but I prety much always make some gravy out of the drippins, nothin better than thickened turkey juices on turkey and taters!

Welcome doc! be sure to check out jeffs free 5 day e-course, it's got a lit of info for you to go over, Make sure to ask lots of questions and post lots of pics!

There ya go, My mom was just commenting on the fact that it's too cold to smoke meat...and she's in lakewood! Your pork is making me hungry for mine. i still got several degrees to go.

165* and in the foil...crap, forgot to take a pic...oh well finished product is but a few hours away.

I'll reiterate, never cook by time, cook by temp, get yourself a nice probe thermometer and just let your meat sit there til IT tells YOU it's done, chances are, if your brisket was too dry, it was probably still chewy. meaning the connective tissue didn't have time to dissolve adding to the...

I'm gonna root for whoever wins.