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  1. leadership69

    Basic Pulled Pork Smoke

    I use Bradley rack and water pan with pork butts. End of smoker, bout 225-250...4-5 hours..wife makes a killer injection sauce and a double killer bbq sauce. never had a return yet. Corse they most my friends...might make a reference....
  2. leadership69

    leadership69

    Thanks Ray. Let me make myself understood on the phone thing. I was just a ''witness'' to it. I had never seen it before. I overheard it was  an app that worked the temp on the pellet smoker. I'm old school, cook on a re-bar pit all night long. Red oak slabs on the barrel for coals. I am looking...
  3. leadership69

    leadership69

    Thanks Gary. I have enjoyed what I have seen so far. Your brisket and ribs look pretty good from over here. Looking forward to learning some new tricks. My kid's are going to take some pic's for me and help me post something.
  4. leadership69

    leadership69

    I reside in the west Tennessee area and have been smoking meat and cooking for several years. I'm in my 50's and have been shown that an old dog can learn new tricks if you will open your mind. I have competed in some local stuff as support staff and have owned a Yoder Smoker on a pull behind...
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