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  1. babybob2k

    First Butt is in the smoker - NOW with Q-View!

    That looks great!  What kind of rub did you use on that?
  2. babybob2k

    Pork butt from this weekend with QView

    I tried to keep it at 225 - 235, but my current smoker doesn't like to hold temp without a ton of babysitting so there were a few big spikes and drops.
  3. Pork butt from this weekend with QView

    Pork butt from this weekend with QView

  4. babybob2k

    Pork butt from this weekend with QView

    So I finally got a day off, and figured there wouldn't be much of a better way to spend it than in front of the smoker with a few cold beers.  Grabbed a 6.5 lb. butt from the store Saturday evening, got it rubbed and in the fridge. Here it is ready to go in the smoker.  I used stevecylka's rub...
  5. pb_bear.jpg

    pb_bear.jpg

    • babybob2k
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    • Album: Pork butt from this weekend with QView
  6. pb_q2.jpg

    pb_q2.jpg

    • babybob2k
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    • Album: Pork butt from this weekend with QView
  7. pb_q1.jpg

    pb_q1.jpg

    • babybob2k
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    • Album: Pork butt from this weekend with QView
  8. pb_pre.jpg

    pb_pre.jpg

    • babybob2k
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    • Album: Pork butt from this weekend with QView
  9. babybob2k

    First attempt at Cheese a Failure.......Suggestions Welcome

    I use the can and soldering iron, and it works pretty well.  I try to not let the temp get above 90 in the smoker, and it usually turns out okay.  The can and soldering iron will usually raise the temp about 10 to 15 degrees in my little vertical Brinkmann with the smoker in the sun.  If I make...
  10. babybob2k

    Shooters Breakfast Sausage (by request)

    I made this with 12 lbs. of feral hog meat today (9+ lbs. lean with 2+ lbs. pork fat), and just got done with the test patties.  Resting overnight right now.  The taste is incredible.  Thank you so much for sharing this recipe.
  11. babybob2k

    Rotisserie Chicken

    It turned out great.  The garlic in the middle just goes all through it.  Sorry about no bear view.  By the time I started carving it I was so hungry I didn't think about pics
  12. babybob2k

    Rotisserie Chicken

    Cooked a chicken on the rotisserie today. EVOO on the outside with rosemary, thyme, and oregano.  Stuffed the inside with lemons and garlic.  325 till done, then rest in foil.
  13. rchicken.jpg

    rchicken.jpg

    • babybob2k
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  14. babybob2k

    New smoker from Texas

    Thanks for the warm welcome! Looking forward to more learning and much more smoking! Sent from my SGH-i917 using Board Express
  15. babybob2k

    New smoker from Texas

    Hi yall.  I’m Cory from Ft. Worth.  Been lurking here for a bit, and finally decided to sign up and post.  I’ve got some great info from the site already, and just finished reading the 5 day course. Right now I’m cooking on a Char-Broil propane grill, and cheap square Brinkmann smoker from Home...
  16. cheese.jpg

    cheese.jpg

    • babybob2k
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  17. snkstx.jpg

    snkstx.jpg

    • babybob2k
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