Recent content by Tommy Lee

It's been a couple of years since I have been on the site and I am really glad I checked back in for this project. Started it last Sunday and finished it last night. Maiden voyage is set for tomorrow.

Thanks for the quick replies everyone. I'll pull it now, cool it, foodsaver it, and then freeze it. thanks!

I am smoking 2 shoulders right now for my parents who need it for a picnic in two weeks. I was going to smoke it today and then freeze it for them as I have no other time to do it. My question is: Should I pull it now and freeze it? OR Keep it in bigger chunks, freeze it, and then let...

Here are the initial pics, I'll post more once I pull it off the WSM. Prep: Transporting (20 pounds pork shoulder from Costco): Loaded on the WSM: Finished product:

Yea, we have done crock pot...def good, but figured I got the smoker so might as well try...plus I am doing 20 pounds right now, can't do that in our crockpot

Will do, I threw it on about 3 hours ago, so should be done in a few hours.

Oahu...went Kamehameha.

Sweet, I was hoping you would reply. I have done Kalua Pig in the smoker before, but ran into the link I sent above and just couldn't believe 16 hours was remotely OK. Would love to dig an imu, but not sure how our association would feel about that I'll post pics, luckily my in-laws brought...

So i found this recipe online: http://www.bbqjunkie.com/bbq-r.../hawaiian-kalua-pig/ It says you end up wrapping the butts in foil and cook for 16 hours. That sounds a bit long for me considering you have it wrapped in foil, which I have seen speed up the cooking process. So my question...

Grabbed my 3-2 packs from Home Depot today...luckily it's pouring *** rain here in the Northwest, so people aren't thinking BBQ. There were a lot and I'd go get more, but I already have 16 in my garage

Thanks John that makes total sense now.

I just dump my in the corner of my yard. Haven't had an issue with critters. I live in the pacific nw, so we get a lot of rain that just kinda washes it away

ok, I got that, but in the pic, are the burnt wood chips on the side just the old ones from the first few hours of smoking and the can is really loaded with chips? Since it gets so hot, I gotta imagine it's burning through some electricity...isn't it more cost effective to light up a few...

Can you explain the cold smoke generator setup more? I don't quite get the soldering iron... Is that used to heat the wood chips inside? I have a similar setup I use for cold smoking cheese, but I end up just firing up 5 coals of charcoal in a soup can with holes.

Does anybody know the name of that BBQ truck that parks off East Lake Sammammish Pkwy in Issaquah WA? Sorry for the randomness of the question, but if anybody knows it's this thread...nothing is showing up on google as I think they just started out. Even better...any reviews?