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Dear god this new layout is horrible.
Up loading files has gone from a supper simple exercise to double posting images or putting them at the bottom. I think Im done- h2so4ca
- Thread
- Replies: 4
- Forum: General Discussion
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Pulled Pork Chili Rellenos
Started out this morning by putting a 10lb Boston Butt on my Lang Smoker @ 225 deg. I was smoking it over apple wood. Here it is 5 hours in. And here it is after 10 hrs about to be pulled After pulling I smoped some Poblano Peppers and stuffed them with the pulled pork and a... -
Tonights Dinner, Pork loin.
Tonight for dinner I did a small 4lb pork loin a few chicken wings I had and roasted carrots. Since my top rack runs about 25 deg hotter them my lower rack I was smoking the chicken and roasting the carrots at 275 deg and as you can see my lower rack was at a nice 250 deg. Everything... -
New Lang 36"
I needed a new smoker for around the house when its just me and the family. My other smokers are just a bit to big to fire up for what are needs are around the house. Plus I wanted something that I could add to the competition gear when I needed it. So I picked up a new Lang 36" It was...- h2so4ca
- Thread
- Replies: 13
- Forum: Wood Smokers
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Buying a new smoker.
Since my birthday is coming up here in a few weeks I decided I should get myself a new toy. So today I ordered a Lang Original Patio 36" mostly this smoker will sit in my back yard. That way I can consolidate my Lang 48" combo Hybrid and my Stumps Stretch onto my competition trailer once and...- h2so4ca
- Thread
- Replies: 6
- Forum: Blowing Smoke Around the Smoker.
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It's a New Years Turkey
As today is New Years Eve and we are having a few friends over for a little get together I decided to do a small 14 # turkey. Not wanting to fire up one of the big smokers for a small group. I grabbed my trusty 22" webber grill and set it up for indirect heat using the fuse method. As... -
Beef Short Plate Ribs
I always take a few days off around the holidays so it's always a good time to smoke some beef ribs. Started off this morning with a nice rack of Beef Short Ribs. Seasoned them with just good old Kosher Salt and fresh cracked Black Pepper. I didn't feel like working to hard so I put them... -
Smoking a Turkey for the game today.
I was having some folks over for the Seahawks game today so I decide that I would smoke a turkey for everyone for dinner after the game. So I picked up this nice 17 # bird up at Double D Meats up in Mountlake Terrace. Around 10 am I tossed it on the WSM over hickory wood. I put a drip... -
WSM to the rescue. Or what do you do when someone needs 10 - 10lb Pork Butts in 15 hours.
So last week I had taken a Friday off from work and was doing a bit of work around the house when I got a call from a friend. Apparently his daughters caterer had suddenly backed out of the wedding he was supposed to cook for on Saturday. My friend called me in a panic. Could I help him. Well... -
Sunday beef Ribs on the old Webber
On Friday I picked up a small rack of Beef Short Plate Ribs. Since it was only going to be myself and the wife for dinner I decided that rather then dirty up one of the bigger smokers I would just use the 22" webber grill and set it up for smoking. I set up a charcoal fuse, set my... -
Smoked Brisket tacos
So I started out early this morning trimming up and seasoning a brisket. Then it was out to the WSM with hickory chunks. I had the WSM running at 230 deg for 10 hours. After an 1 1/2 rest sitting in my Cambro it was time to make tacos. And man are they good. :) -
Ribs, they are hard to beat on a nice sunny day.
Started 3 racks of St Louis cut ribs on WSM this afternoon, as I was having a few friends stop over to watch the Red Wins game on CBC tonight. I smoked them @ 230 deg over hickory chunks. They ran for just shy of 5 hours. When I'm cooking at home I don't wrap my ribs. In competitions I tend... -
Porchetta
Yesterday I had about 16 folks coming over for a party and I wanted to try something a bit different, so I decided to try a Porchetta. I started our with a 10 lb pork belly that I scored the skin of and seasoned with salt and pepper. Next I flipped it over and added a layer of pesto... -
House warming Pork Butt.
Yesterday we had a house warming for our new house. And of course that is an excuse to smoke some pork butts. So I pulled out the WSM and put 2 - 10b pork butts in for a long slow smoke. I put these in @ 225 degrees for about 14 hours over oak would. 14 hours later here there they sit... -
Boxing Day Prime Rib
Smoked a Prime Rib today. 12lbs @ 250 deg for 5 hours over Oak wood. Here it is sitting and resting for 30 min. And the first slice. Man is it good. Tender and flavorful. -
Smoked Turkey for dinner
Had a little get together last night and decided that a smoked turkey was the way to go. So I picked up a 15 lb fresh bird from the local supermarket and got to work. Since it was a small bird I decided to just put it in the webber 22" and set it up to smoke. I ran this bird @ 275 degrees... -
Beef Ribs for a Saturday
Started out this morning with a 4 rib rack of beef short ribs. Kosher salt and fresh cracked black pepper is all you need. From there it was on to the webber 22" for 7 hours of post oak smoke. Then off to rest for 20 min. And finally to serve them up for lunch. I served them up with a... -
Smoked Whole Hog
A few weeks ago a bunch of friends asked me if I would like to smoke a whole hog for them for a large party. I said sure but that depending on the size of the hog I may need to build a pit if it was bigger then my Lang. Well they wanted a big one so we built a temporary cinder block pit... -
Chicken thighs on the webber 22"
I ran these at 300 deg for 45 min to an IT of 165. I smoked them with hickory and added just a bit of a sauce glaze in the last 15 min. -
Smoked Pork Belly
So one of my favorite things to do when I'm getting ready to make Bacon is to pull out a large hunk of belly and just smoke it up for smoked pork belly. I started out with about a 3 lb piece that came from the 20 lbs of pork belly I was getting ready to cure for bacon. I took that small...
