Maybe for our northern brethren this slow down Brad... Me... I am just getting started after several months of it being too hot to enjoy cooking out in the barn.

A while back someone asked to see my charcoal maze. Here it is:




Under the charcoal on the left side are four chunks of cherry. I light the far left corner and let it get up to 250 or so. Then I put the meat on and put on the Stoker. Depending on how much I am cooking and how warm it is outside it will usually run from 16-24 hours on that maze.

Tonight I am doing 71 pounds of pork for a benefit at church tomorrow:



Got the Spicewine settled in at 220 and sitting here acting like I need to do something other than drink this rum and smoke this Party Presidente!!!

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Nice.
Did some St.Louis ribs today. Wife loved them, but said tbe smoker must be moved further from the house. Smoke smell inside. Still learning, but learned some things today about my smoker.
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That's what it is all about. Once you learn you smoker and can deal with the differences in temp/humidity it is all downhill from there. Kinda like setting up up a humi!!!:-)
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I was the one who asked about the maze, thanks for the photos.


That's one helluva rig... :-):-)
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That's the way to load up a smoker! I'll have the Lang loaded up again in a couple of weeks I think. Cooler weather DEFINITELY makes it more enjoyable. The last time feed the firebox I don't think it got below 90* that night with about 90% RH. Not real comfortable tending a firebox!
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Love your Spicewine Gator!!

Right now I'm dialed in and smoking some BBs with cherry and a little hickory in the 26.75". Pics to follow...

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used a little too much smoke, and all I had was oak, so it isn't necessarily made up for with taste.
But man LOOK at the cook job on these BBRs!
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Before the crutch... I had to add a water pan cuz I didn't close the lid all the way and temps spiked a bit.

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Those last two rib shots look mighty tasty. My cook came off without a hitch!!
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Great looking stuff guys.

Brad, that smoke ring is killer!
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As tender as any I have ever made, but I think that is more the first time ever cooking baby backs
that did that. But I have taken to smoking first for about 90 mins at 200 and then when the smoke dies down,
I stoke the coals again and let em roast for an hour around 250 then I just let the heat die out for another hour
and pull em, provided the meat has shrunk off the bone ends enough to suit me.
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They're still not ready! Ugh....
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Just prepared a 9 pound brisket that will be going on tonight for about 12 hours with an oak/hickory mix. I'll post pics when I do it.
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Watching the Bruins and feeling kind of lazy so I'm using SBR and honey for the sauce.

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Somehow I snapped a pic before I devoured it. :-)

Finally, after 7 hours they passed the bend test! Sorry, I was hungry and barely remembered to snap a pic.

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MMMMmmmmmmmm.
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This was for lunch today Texas - OU game.
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Made a Sausage loaf..... mixed in my own rub...some basil from the garden...sun dried tomatoes...and some mozzarella.....


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Nice! Haven't had anyone posting fattys in this thread in awhile.
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This is such a great thread, so much so that now I'm full...:-)
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