Recent content by APMason

So I buy pork shoulder (boned) from Costco and quarter it to make it manageable for my wife and I to eat. I smoke some, make sausage with some, carnitas, cochinita pibil etc. Three lb chunks are versatile and I love em. Anyway, I pulled one out of the freezer and thawed it without thinking and...

It does look good, but you definitely didn't hit your target temps. I smoke pork shoulder(and other things but shoulder is my favorite) regularly on my kettle and can tell your for sure, the grate temp vs dome temp can be WAY different. I used to rely on the dome and would hold it at 225-250...

Looks beautiful! Do you think this would be possible on a kettle?

So awesome!!!!

Looks amazing. I would be interested in how you cured it.

WOW! Both meals look great! I'll have to try that Widmer beer.

Gorgeous! I love the double rub idea. Well done!

"Stroast!" Seconded. Looks wonderful!

Beautiful!

Way cool! I have been wanting to do the caveman thing since watching Alton Brown do it for fajitas. I assumed you had to do it on lump charcoal though. Good to see you can do it on briquettes as well, as that is what I usually use.

Great looking cook there. I'd also like to know your temps.

Welcome to the group!

Welcome to the forum! Conrgats on the smoker.

Love the photos, particularly the one of the carnival.

Great start Rich! Looks wonderful!