#10 Butt and 2 slabs

[wavector]

http://www.smokingmeatforums.com/pho...y_13_smoke.jpg

I love my new/old smoker. It's so much easier to maintain temperatures compared to the vertical charcoal smoker.

 

[seaham358]

nice smoker... where's the meat??

 

[ds7662]

Or as the commercial went....Where's the BEEF???

Nice smoker. Still looks pretty good.

 

[wavector]

Finally finished, and immediately took one slab of ribs to mother's. My wife ate some of the other slab hot off the smoker. It's tough to get pictures when you have people waiting for the food.

Got a hot spot near the firebox even after installing a damper with extension half way through the smoker. Next venture is tuning plates. SoFlaQuers finishing sauce on the pulled pork. I used a mixture of apple cider, apple cider vinegar, molasses, onion powder, garlic powder, paprika, ginger and white pepper for a mopping sauce. The spatchcock chicken had butter under the skin of the breast and and was mopped a few times when I turn it breast side down for about 45 minutes of the smoke near the end. I used mayonnaise on the skin of the chicken, and everything was smoked low and slow 200°F -235°F.

 

[cowgirl]

Awesome food Wavector!
Like your smoker too.

 

[ron50]

Nice butt and ribs.

 

[cman95]

ALL looks good, very good.

 

[smokin for life]

Man I got a mean case of the munchies now. Everything looks so good!!!