NICE! Very Nice!
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OLS please post your recipe for the cheese sauce if you don't mind.
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...I want to smoke something now...I hate looking at this thread :-)
Some good ol pulled pork sounds like a nice saturday meal
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:-):-)
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Nice setup Gonesledn! :-) :-)
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JEEZ, butts were 18 bucks at Kroger today, it wasn't happening. Should have gotten a few two packs last week
onsale, but had NO ROOM. Well at least I have about 9 racks of BBacks. I still have that jones for chicken wings
though. It's gonna be a tough weekend. IN the end I got what I needed to get, a big-a$$ bag of lump charcoal
and some hickory chunks. Check this space on Saturday sometime.
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Sounds good :-)
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look at what you guys made me buy! http://cgi.ebay.com/ws/eBayISAPI.dll...=STRK:MEWAX:IT
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Nice
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Nice Tupac. Season it first before the first run.
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That's sweet Pac, I think you will gain 32 lbs by Fall.

Looks like spare ribs in the morning. It's been many months since I actually smoked spares, been highbrowing it
for so long with the babybacks.

-----------------
3 racks went in, only one survived intact for the camera. Kind of embarassed
by my smoke ring. All I had was little hickory chips, I like chunks, and I had a technique crisis of sorts. but the ribs
looked fine enough after the trouble. The kid downstairs from me is so spoiled. I foiled up his burgers and
a half a rack of ribs, and he asked me, "So what else are we getting?" I said, "What?" He says, "Is that all
you're cooking?" Lil $hi+.
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Cool deal Tupac. I'm sure you'll enjoy it.


Brad, hickory chunks or not, those still look good.
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thanks guys... looking forward to getting it...

i can buy a 3 year extended warranty for 50 bux... think its worth it?
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Nice looking spread Brad!
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Nice rack ya have there Brad!!
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In a strange turn of events I have taken to slathering these things in Sweet Baby Ray's, which I never
did before, liking my ribs as dry as my sense of humor. But as you can see, I need to figure out a way
to get a more effective sear on them to carmelize the sauce. You can see the huge scorch mark
across the top, lol. I am working on a better way.
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Not sure about that smoker in particular, but I find all warranties to be crap. They always have ways of
not paying you, you did this wrong, you should have done that. Just money-removal schemes, IMJO
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I'm with you on that.
I typically do a pair of Butts at a time, and prefer that they come apart easy as I am usually the only one pulling.

It is a temp thing.
I like to cook a 180-200 for the first 12 or so hours. I typically put it on in the evening on the low side, and I up the cook temp to the 250 + area the next day when I check and refresh.
It also depends on if a temp-drop plays in.
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About to put a 6lb boston butt on the smoker. Brined for 12 hours now, due to mother in law not askign me to cook one for her untill late yesterday. Will get pics for keeping thread active sake.

Btw has anyone ever smoked squirrel? I was asked about it yesterday and i had no idea on it.
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Ever accidentally choked the fire on a live smoke? Well, I did tonight. :-) I was smoking a couple of racks of BBs on the kettle and temps spiked a bit while the lid was off so I closed the top vent (bottom was already closed). :-). Did some other stuff in the yard and came back to see how things were going. DOH!! Needed a defibrillator. CLEAR!! Quickly fired up 10 or so briqs in the chimney and opened everything up. They should have been done in half an hour from now, but the fire was out for probably half an hour or so. I've never switched from low and slow to HH in one cook...I hope it turns out well. :-)
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