Jump to content

Smoke 'em if you got 'em

Rate this topic


MikeMc

Recommended Posts

Ready for round two. Going to put a pork shoulder on early Saturday morning. I cleaned out the ash and partially burned coals, loaded it up with fresh, filed the water pan with sand like suggested by both Loots and Scott, foiled it and am ready to go.

 

1000

1000

1000

You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. 

Link to comment
Share on other sites

Quote:

Originally Posted by MikeMc View Post

Ready for round two. Going to put a pork shoulder on early Saturday morning. I cleaned out the ash and partially burned coals, loaded it up with fresh, filed the water pan with sand like suggested by both Loots and Scott, foiled it and am ready to go.

1000

1000

1000



You gonna roll with briquettes, rather than lump??? :(


Ordinary ****ing people - I hate 'em.

Link to comment
Share on other sites

Wheres the wood?

"Lucky" is a fictional character on the interwebs. Nothing "Lucky" says or does can be or should be construed as a real thought by an actual person. Objects in your rear view mirror may appear to be closer than they actually are.

Link to comment
Share on other sites

I'll put it in Saturday after it comes up to temp and I put the meat on.

 

 

:th: May I suggest pecan?

"Lucky" is a fictional character on the interwebs. Nothing "Lucky" says or does can be or should be construed as a real thought by an actual person. Objects in your rear view mirror may appear to be closer than they actually are.

Link to comment
Share on other sites

:th: May I suggest pecan?

 

I did buy pecan but I was thinking apple. I always liked applesauce with my pork chops as a kid. I was actually going to use the apple for the first couple of hours, then add hickory. Maybe I'll add the pecan instead.

 

went by a tag sale this weekend, they had one of those, tags still on it for 30 bucks..i flew to the the ATM, came back and it was gone :(

 

30 bucks, damn.

You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. 

Link to comment
Share on other sites

Cook one with briquettes, then one with lump and/or wood...I like the lump, it burns cleaner - right down to ash. The food tastes better, too.

 

I'm going to have to find a place to buy it. Didn't see it at homie's.

You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. 

Link to comment
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


×
×
  • Create New...