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  1. captmoby

    Getting ready to get a pellet smoker...

    And the results of today's cook on the YS 640 One wet and one dry.
  2. the ribs.JPG

    the ribs.JPG

    • captmoby
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    • Album: Getting ready to get a pellet smoker...
  3. captmoby

    Getting ready to get a pellet smoker...

    You were looking for a smoke picture. Here is my 640 getting ready for some ribs today. Really all you have to do is raise and lower the lid on the Yoder and you will pick the Yoder. Can't beat them for build quality. I have been very happy with mine. It does everything I wanted in a...
  4. Getting ready to get a pellet smoker...

    Getting ready to get a pellet smoker...

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  5. YS640 smoke.JPG

    YS640 smoke.JPG

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    • Album: Getting ready to get a pellet smoker...
  6. captmoby

    15lb LEM stuffer motorised?

    My motor on my stuffer went off to college. Has anybody out there put a motor on on a LEM 15lb stuffer and if so how did you do it? Any thoughts?
  7. captmoby

    to roll or not !.

    Put the skin back on and roll it back up and tie it. Take the skin off later. You dont say how big it is or if you want it for slicing or pulled pork that makes a huge difference in what temp to smoke it to. For slicing I would take it off at about 150 and for pulling about 190-200* F  And by...
  8. captmoby

    Pig Headed

    In the end we have Head Cheese: Boiled down all the leavins corasley choped up the meat and made Head Cheese. And as usual a celebatory beer. The head cheese got rave reviews form those at work that would eat it, the rest well you know what they are.   
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    DSC04425.JPG

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    • Album: Pig Headed
  10. captmoby

    smoking a whole hog

    What he said. I would guess it will take at least 14+ hours at least, depends on so much stuff. I would plan on it being done hours before eating time. At least then if its not comming up to temp you have some time to work with. If it comes up to temp early just lower the temp in the smoker a...
  11. captmoby

    Pig Headed

    Didn't brine as long as I would have liked because it was a last minute purchase on a Friday with plans to smoke the next day. So it was only in the brine for about 24 hrs. I'm not good at measuring things out it's usually a hand full of this and a half of that. What ever looks tasty. Here is...
  12. captmoby

    Pig Headed

    It's done: Never did get up to the 200* I was looking for after 17 hrs. but it was perfect. put in the cooler to rest after this shot. First slice of cheek meat. This chunk was one good piece of meat. Trimed up with most of the large pieces of meat cut away and bagged for later. I'm...
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    DSC04412.JPG

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    • Album: Pig Headed
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    DSC04412.JPG

    • captmoby
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    • Album: Pig Headed
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    DSC04412.JPG

    • captmoby
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    • Album: Pig Headed
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    DSC04420.JPG

    • captmoby
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    • Album: Pig Headed
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    DSC04420.JPG

    • captmoby
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    DSC04420.JPG

    • captmoby
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    • Album: Pig Headed
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    DSC04420.JPG

    • captmoby
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    • Album: Pig Headed
  20. DSC04420.JPG

    DSC04420.JPG

    • captmoby
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    • Album: Pig Headed
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