Search results for query: *

:emoji_sunglasses:

Yep - over 6:45 and counting... usually its out and resting at 6. held 275 pretty well all thru. I+ use an Okie Joe retail rig so the temp at the thermometer is high, even after I drop extended the chimney down to the rack level. 275 in mine is like 250 for others... Appreciate the info ad...

Exactly... That's I play first base, close to the bag, no long throws and everybody has to come visit at some time.. lol. Old joke- Why do lesbians love to play softball? The only time they get to play with a bat and balls....

good info - Thx. I always wrap the last 2 hours or so, use a lot of mesquite lump and its too much of a good thing sometimes...

Morning... been a minute since I been here but .... need some expert advice. I have recently moved from Yuma, AZ, elevation 135', to Bisbee (Warren) AZ elevation (at my house) of 5044'. Got my smoker here last week and doing my first Bisbee Butt, (no jokes please, it's too easy). Question...

Damn...... Fine eating there...

What time we eating??  .......  Nice

That's what I was shooting for, SW profile, spousal unit wanted to serve on tortillas not buns (?-WTF)  so I had to adapt....  and yep, it was good if I do say so myself...  Did the same on the Boston, except it was dry... Thanks all!

Hope they taste as well as they look.... 

Big party tomorrow, 2 Boston's, 4 racks of babybacks and I'm rolling the dice on a new wet rub for a couple spatchcocks...  Achiote, mixed peppers blend, cumin, oregano,garlic, cinnamon mixed with lime juice and vinegar...  Let ya know.....  at 160 now.

Thx- Well it went okay chicken was great, still moist smoky but clean flavor.  Ribs... aahhh, probably left 'em wrapped too long in the cooler, made a short trip after I wrapped them and stuck them in the igloo, and they stood for over two hours.  More than fall off the bone.... almost pulled...

Hi y'all.  Been on off this site for approx 8 years, decided to finally join up.  Just graduated from a POS Char Broiler American Gourmet OS to a bigger COS by 'Oklahoma Joe,' the  Highlander.  Have gleaned alot of great info, ideas, recipes, tips and tricks over the years.  Thanks ...