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Hello Nick, First of all that is one nice smokehouse!! I've scoured this post to see if there is a supply list and couldn't find one, if it's there I missed it!! Can I possibly get a list of the materials used?? Chet

They're getting greedy!! I've been meaning to get traps and get my own, but changing jobs put a halt to that!!

Hey Rick, I was browsing the forum after a long time away myself  and came upon this post! Sounds like things have changed a lot with you, glad to hear you're getting things together!! I no longer work shift work any more.....actually I'm in between jobs at the moment but dealing with it well...

I wish I would have found this a few months ago!! I had to upsize a rub mix and when I did it did not turn out good at all. Of course I was going by measurement and not weight. Now that I think about it that makes perfect sense to use weight. Thanks for this eye opening information. Chet

That's an awesome looking Butt!! Great job for the first one!

They definitely look good to me!! Good smoke ring!

I have the same smoker and I agree that it should take much longer than that. I was going to advise on the Butt to make sure your not hitting the bone, but when you mentioned the brisket (boneless) was also high temp for the time period, I started scratching my head. I have had butts get to...

Ron will certainly be missed here on the forum. He was an inspiration to many here and gave great input and advise. I have a feeling he is getting the smoker ready up there to give the Big Guy a meal he will never forget!! Rest in Peace Ron and many Blessed days to you Carol.

Ok folks, till next time......Smoke on!!!!

Pulled Pork is the real trick!!

The price should start going down soon.

Dem some mighty big Crawfish you got there!! That Mac and Cheese looks pretty good too. Next time don't forget to call, I'll bring the sides and the Beer.

WooHoo, time to load up!! Thanks for the info.

Those look mighty good. I will have to try some stuff bell's soon. I second that statement, Bacon makes everything better!!  

Those look mighty tasty!!   From Da' Bayou and Da' Swamp!! Almost anywhere there is some water, creek, pond, lake.....you get the picture. You can make a simple gaff out of a stick to get them.

Nature at it's best!! Those are awesome pictures, keep them coming.

So, The time is getting near for some fun and cheer. Come one, come all, lets have a ball. Join us at the Louisiana Gathering October 8th, 9th and 10th for food and the common joy of Cooking outside. If you have any questions, worries or concerns, PM me, Eman, Alblancher or ShooterRick. Thanks...

Thanks Bob and Pops, That topic is something people tend to overlook when dealing with food preperation, myself included. I often stop in the middle of prep time and do a safety check to make sure that I have not overlooked anything in the rush of things. It doesn't take much for bacteria to do...

That's a major Drool factor you have going on Fourthwind!! That Klose seems to be turning out some good Grub!!

That sure does look good, can get some of the left overs!!