Recent content by Kevin Glenn

Brady - that is a 9 pound whole pork loin cut in half to fit on my 18 WSM. Injected, dry rubbed, smoked, and glazed. My favorite thing to smoke. Buy them at Sam's Club for around $1.80 per pound. Much cheaper than buying at a local grocery store.

We have been tied up with catering gigs and competitions. Here are a few photos to share. Check us out at http://www.palmettosmokebbq [url=https://flic.kr/p/rrQzWW]

I compete with three 22's. Took a first in pork last September in a SCBA event. Took a 5th in pork and 5th overall two weeks ago against 44 teams an SCBA event.

Tonight was my first attempt at cooking a pork tenderloin. Prep work on pork loin - homemade injection, mustard, Lawry's base rub, and Killer Hogs BBQ rub. Prep work on chicken legs - spray butter oil, Lawry's base rub, and applewood rub. Smoked at 250 with half full water pan over KBB with mix...

Our team, Palmetto Smoke BBQ, entered the 2014 Mauldin BBQ Cook-off on 9/27/2014. This event was sanctioned by the South Carolina Barbecue Association (SCBA). There we 23 teams competing. Friday night was an Anything Butt competition and Saturday each team competed in Pork and Ribs. We tied for...

Our team, Palmetto Smoke BBQ, entered the 2014 Mauldin BBQ Cook-off on 9/27/2014. This event was sanctioned by the South Carolina Barbecue Association (SCBA). There we 23 teams competing. Friday night was an Anything Butt competition and Saturday each team competed in Pork and Ribs. We tied for...

Works great. Especially helpful with longer racks of spare ribs. These baby backs weren't as long as some I have cooked before.

The foil keeps the edges from getting too dark and overdone from the heat that comes up along the edge of the cooker. Just a heat deflector.

I got the Lodge from Amazon when it was on sale with free shipping. You can find them at Academy Sports stores also. Great for grilling shrimp, kebabs, and steaks.

Had a great day cooking and spending time with my girls on a family grilling Saturday. My set up - Shrimp on the Lodge Sportsmans Cast Iron Gril Chicken Wings - 30 minutes on the smoker in a butter bath, then 10 minutes on the Lodge grill to set skin, then back in the butter bath...

These were my second and third cooks since adding a DigiQ DX2 to my 22" WSM. Helps keep the cooker dead on temp for long cooks. I have noticed that it reads about 10 degrees lower from my Maverick 732. My baby - Saturday - two 7 pound butts. Saturday - after two hours of smoke...

Nice cook. Cool grate setup.

Nice cook!

Thanks to everyone who commented on this post. I tried another cook on the grill tonight with much better results. I believe my problems last night were a combination of not using enough total charcoal and letting small piece of lump coal fall through the charcoal grate and block to bottom...

Looking for a little help with my OTG. It looses heat quickly and the coals seem to burnout/smolder out quickly. I have the top and bottom vents wide open with the ash catcher in place. Should I cook with the ash catcher removed and sitting directly below on the wire shelf or should it be...