Search results

I could just hear you..... I guess if I have to take em both, shucks Ill just have to deal with it. The blue one cleaned up nice.

Oh I feel sorry for who ever has to judge the winner.... All pizza's look amazing, I am going to have to try one sometime.... Has anyone cooked one on their WSM or does it not get hot enough...... I might just have to buy a New performer. Great looking pizza everybody.

Brad I was supprised by how little fat was in the thing, the meats were moist but I kinda thought the oils and fats would make it heavy, but it all cooked out. Scott what I did with the bacon was after "it" was done on the smoker I unwraped the weave and tossed it in a pan to fry up the...

Mike, It turned out very well I have "action pics" in the photo gallery.

Awsome I am sooooooooo jealous. At least you live close enough I could sneak on over there and use it while your at work

Wow Jim, I did not know it was legal to have a 2" thick rib eye...... They look amazing as do the rest of your meals

Thanks guys I could not have done it if you all did not post pics of how you guys did it..... Larry thanks for a great recipe.

Thanks guys for the encouragement and nice comments..... Scott I also LOVE bacon.. but some of the bacon never cooked, I unwrapped the fattie and fried it up in a pan.

The fattie is done and we destroyed it.... Everyone thought it tasted great..... However next time i will not use bacon, i will also just use sausage and no beef, and add twice as much cheese. Thanks guys for turning me on to these. They get a Cooked for 3.5 hrs. Beans on the smoker...

Started with 2.5 lbs. of meat 50/50 pork and beef Topped with chopped onions and green peppers, colby jack cheese, crushed tater tots, and apple honey bbq sauce. Yep, needed to make the bacon weave going to the smoker @ 265 deg. and cherry wood. Its on the smoker now I will get some...

There is a simple solution to your problem.............. Add on to the patio, Welcome Richard, I am quite new to this site also but it has made me a better cook by 100% already.

Last week I made "Stout peper beef". I had seen what some pics of it on here and had to try it. I used lager beer instead of stout beer...... It tasted awsome, thank you guys for your help and ideas. I also decided to throw a small butt on as well, we ate great all week. 3lb. chuck...

What could I make out of this......;) I just put this on for a late night snack I am excited to try my first fattie :wsm:

I see you really have a pair there :p

I usually fill the chiminy up and then give it a good shot of lighter fluid.

Well Adam what did you think? Anything you would do diffrent, were you happy with the smoke and flavor..... It looks good way to go.

Got mine 2 months ago... It came with a cover

I dont know if this is true or not but I heard that the meat will only accept smoke "for the smoke ring" untill about 140 deg. so I usually put my meat on right out of the fridge and onto a "cold" smoker. I figure it will give the meat more time in the smoke before it gets to 140..... I am...

Wow!!! Some people on here can really cook! Awsome pics!