food Smoke Somethin
- Thread starter Walchit
- Start date
Fire that thing up to 300 and finish it off. If not you'll be eating at midnight. Slow and low is only good for smoke penetration.
Throw it in the oven at 350 and stick a probe in it to monitor, pull it at 198-200.
Throw it in the oven at 350 and stick a probe in it to monitor, pull it at 198-200.
WarrantMan
eXtreme
Good job! Looks killer. Keep on trucking, fine tune as you go! 
There it is!!!
It only gets better from here, keep butt rocking it!
It only gets better from here, keep butt rocking it!
WALCHIT HAS ENTERED THE THUNDERDOME!!! 
Diving right in, huh?! Atta boy! 
Really looking forward to following this thread, dude. You're gonna have a blast with your new toy!
Excellent job on your first cook, Andy! The pork looks delicious, and congrats on the new smoker!!!Walchit said:
Walchit said:
Diving right in, huh?! Atta boy! Really looking forward to following this thread, dude. You're gonna have a blast with your new toy!
In my best Michael Buffer voice:
Ladies and gentlemen, girls and boys, and children of all ages. Tonight THP promotions along with Thunderdome Arena brings to you a battle for the Intercontinental Pitmasters Championship. In the blue and red corner, hailing from the East Coast, welcome, IRON MIKE EXPRESS and in the red and yellow corner representing the Americas Heartland, welcome, BHUTHEAD”SLO BONES” ANDY.
LETS GET READY TO RUMBLE.[emoji16]
Sent from my iPhone using Tapatalk
Ladies and gentlemen, girls and boys, and children of all ages. Tonight THP promotions along with Thunderdome Arena brings to you a battle for the Intercontinental Pitmasters Championship. In the blue and red corner, hailing from the East Coast, welcome, IRON MIKE EXPRESS and in the red and yellow corner representing the Americas Heartland, welcome, BHUTHEAD”SLO BONES” ANDY.
LETS GET READY TO RUMBLE.[emoji16]
Sent from my iPhone using Tapatalk
I dont want none of Mike! His pit skills are up there.
Had the st Patrick's day parade to go to today so I held off on the brisket. Did pizza instead
Fresh mootsarelli grilled onion and bell pepper, pepperoni, basil.
Did a couple pepperoni ones too, the first one was a little rough. Parchment makes it easier. And I got some cheesy bread in there now but the coals are dying down and its taking forever. And nobody is hungry.
Thanks for stopping by. I'm really nappy, need to swing by the Ppatb thread too.
Had the st Patrick's day parade to go to today so I held off on the brisket. Did pizza instead
Fresh mootsarelli grilled onion and bell pepper, pepperoni, basil.
Did a couple pepperoni ones too, the first one was a little rough. Parchment makes it easier. And I got some cheesy bread in there now but the coals are dying down and its taking forever. And nobody is hungry.
Thanks for stopping by. I'm really nappy, need to swing by the Ppatb thread too.
Nice!!! those look delishWalchit said:I dont want none of Mike! His pit skills are up there.
Had the st Patrick's day parade to go to today so I held off on the brisket. Did pizza instead
Fresh mootsarelli grilled onion and bell pepper, pepperoni, basil.
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Did a couple pepperoni ones too, the first one was a little rough. Parchment makes it easier. And I got some cheesy bread in there now but the coals are dying down and its taking forever. And nobody is hungry.
Thanks for stopping by. I'm really nappy, need to swing by the Ppatb thread too.
Put it on at 9:44. Its supposed to rain later, Idk if I will have to finish it in the oven.
My buddy's homegrown honey for a binder. Head country, Montreal steak, and a sprinkle of lemon pepper for the rub.
Did my coals different, hoping it maintains temp and burns a little longer this way. I should have put the lot coals to the backside of one of the baskets. Maybe would have more even heat.
Is there a pizza thread? Guess I will just leave this here, I cooked it in the oven though, like a bum.
It was pretty good. I need to get my times and temperatures dialed in, maybe by next year I will have it figured out lol. I should watch a couple youtube videos.
My buddy's homegrown honey for a binder. Head country, Montreal steak, and a sprinkle of lemon pepper for the rub.
Did my coals different, hoping it maintains temp and burns a little longer this way. I should have put the lot coals to the backside of one of the baskets. Maybe would have more even heat.
Is there a pizza thread? Guess I will just leave this here, I cooked it in the oven though, like a bum.
It was pretty good. I need to get my times and temperatures dialed in, maybe by next year I will have it figured out lol. I should watch a couple youtube videos.