Recent content by Shawn Catron

welcome dave.

welcome. and enjoy that new wsm.

Great looking cook! Meat and taters. YUMMY!

The wood I use is from the orchards in my area. And since they are sprayed with pesticide I make sure to strip the bark. Once they are cut to length with a chainsaw. a splitting maul makes short order of the bark.

That's awesome! look's like you guy's had a good day.

nice day, nice food, and my favorite beverage!

nice lookin dinner. I've never done a brisket. but thanks to your post. now I must give it a go!

thanks guy's. my old lady just brought it home. it,s 25.5 inch diam. I will have to craft some brackets to use it on my kettle. but hey all they want is some smoked ribs for it. I already have some rubbed and wrapped to go on the wsm manana! it has the hum in the middle.

ok so I've seen a few post lately about those comal's . and the cooks look great. so it was on my wish list. a few day's ago I was helping out my old ladies frend with her storage locker and there it was a comal. she said she got it from her mom in mexico. and it's called a disco! so what gives...

welcome back tim!

For what it's worth I did my third butt today. I don't trim. I put fat down. and when I pull it..it's very easy to tell what go's to the dog's and what don't. I smoke till 160 i.t. then wrap till 195 i.t. no complaints so far.

Very nice Robert! Now I know what iam having for sunday dinner. hope they turn out half as well as yours did.

happy b-day jose. I know you will enjoy both your gifts. my only cup race was riverside 1970-ish. I think I had a sippy cup in my hand.

Welcome. Noah. To the site. And the northwest. Hope you enjoy your stay in both.

welcome chung!