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looking great

thanks, you just treat it like a shoulder? rub, smoke to 205 rest then pull?

Looks good. Did you get your honey, garlic taste?

A friend just bought 1/2 a pig. He wants to use the (uncured) ham for pulled pork. Would you smoke it just like a shoulder? Do you think it would take longer? He's asking me for help and I've never used a ham for pulled pork.I'm thinking most of the fat is a cap and a lot less inside of the...

Thanks. It was something I threw together. I had it in the smoker 8 1/2 hrs.

Last weekend I showed my new cold smoker I made. Then Sunday I broke it in. I did 12 lbs of pork belly and a couple pounds of cheese. Cure was 1 TBS tender quick per pound, 1 TBS of Demerara cane sugar per lbs, 1 TBS of Lawry"s seasoned pepper. I cut the belly in 3 equal pieces. 1 piece I added...

Its a nice 56 degrees here broke in my new cold smoker I made. Doing some bacon and cheese. It was only 33 degrees when I started had to use my charcoal basket to get up to 65 degrees. Couldn't ask for a nicer March day.

I have bacon and cheese on now. I'll post pic's when done.

thought I would try smoking some cheese and making some bacon. So 1st thing I needed to do is come up with a cold smoker. Here's some pic's "smoke house all assembled" smoke generator charcoal basket for them real cold days all finished 1st run pic's of bacon and cheese coming soon

Soak in ice cold water for an hr or so. Peel the husk back and remove all the silk. Melt some butter and add a little prepared horseradish and parsley, brush this on ears. Pull the husk back over the corn and smoke 230 for an hr to hr and a half. Till tender.

14 lbs. also having mash taters and corn on the cob. made up a sauce for the corn. Butter, prepared horseradish sauce, few chives,parsley, and a little paprika. Getting done sooner than I thought. Kinda forgot its cooking from the inside out also. here's a pic well into the smoke.

I made mine own.with extended handles. Works pretty good.

LOL good 1

Smoking me a beer butt turkey for the 1st time. Doing it on my primo grill/smoker. Rubbed turkey up under the skin and in cavity with brown sugar, garlic salt, lemon pepper, and paprika . In the setter I've got beer/ white wine, 1/2 onion chopped, 2 smaller cloves of garlic sliced up, and 1...

really nice score. I bet with the pulled pork and BBQ sauce you made a new friend to boot.

Great looking start. Can't wait to see the finish.

looks mighty tasty

Thanks all for looking at my Q-View and all the nice comments.

dinners on

Ribs out of the foil to firm back up with a little homemade BBQ Sauce. Tators back on. I smoked the ribs @ 225* to 245* for 2 1/2 hrs,(with apple and hickory chunks) foil 1 1/2 hrs, out of the foil 1/2 hr . Tators mashed up with some sour cream, half and half, butter with chives, bacon bits and...