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same rack so you can put the beans underneath

can't go wrong with wicked beans!

haha very nice!

usually drink some beer and tend the fire when at home, i also take a lot of notes/logs when practicing for a comp. I also do a lot of smoking at work, we have a pretty decent rig at the fire station....getting paid to smoke

first off i'd like to appologize for anyone that was following me yesterday we had a water heater emergency that required me to get away from the computer til way after midnight but the hot water is back on and here are the results! Right after i unwrapped and right before glazing and returning...

waiting on the beans to get done and these things are coming out. Everything was basted and returned to smokers. camera died but when i get some battery life i will upload those pictures and the finsihed product!

Moved to stick burner and WOW these things are tender!

okay so three hours in i'm going to foil. I'm using the 3-2-1 method just to keep it simple. In competition i find using a mixture of foil on and off gets it right where it needs to be. For any new smokers out there that are reading my thread and don't understand the 3-2-1 method it's simply 3...

Thank you guys, i'll keep it coming!

I posted earlier this week wondering if anyone would like to see a side by side cook gas vs coal/stick. So here it is, the entire cook posted with end results. This is not my competition style this is just an at home experiment and dinner for my family and some friends. Please feel free to share...

the ones i've done i have injected the whole way through and power cooked them. let rest for 30-45 minutes and they are INCREDIBLE.

haven't had a problem getting butts over 140 in 4 hours with injecting and tightly wrapping night before. depends on your temp and style i believe. if you inject and smoke a massive shoulder at 185 then i could see the problem with bacteria but as far as 10# down no problems with acheving temps...

no prob, thats what we are here for. POST SOME Q-VIEW!!!!!

At home I inject, heavy rub, then mustard slather. Wrap tightly in plastic wrap and put back in the refridgerator overnight. When i wake up i take it out of the fridge and let it sit out while i'm getting the smoker up to temperature and preped. I like to warm the smoker up probably 20-50...

I've seen quite a few threads discussing gas vs wood vs electric but most is all opinions. Friday here in East Tn will be about 62 with a possibility of a shower. Pretty good temp to be out cooking and we can get past the rain(if it even happens, weather changes daily in east tn). Anyhow my...

good even bark, but what kind of smoker are you using?

225 is a good tempt but that loin can be cooked hot if you inject it and cook with care. good luck, expiriment and learn what suits your style. IF there is a hot end in your smoker i'd put the loin there and the ribs on the far side. just my opinion.

if you have the time do NOT foil! Constant even temperature and keep that lid closed! I only foil if i am pushed for time

Just had a battle like this a couple weeks ago, i wrapped my smoker with a blanket and put some stuff around it to block the wind. Its hard and a pain but doable

good buy i love mine, no complaints