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GasOne Propane Single Burner Camp Stove & Red QCC Steel Braided Regulator with Height Adjustable Leg https://www.amazon.com/dp/B0973HKT7N/?tag=tvwb-20 (mine is the older style listed, says no longer available. Looks like same model though) Joyce Chen Cast Iron Wok, 14-Inch, Metal...

I have the Joyce Chen Carbon Steel 14"..love it. I even ordered a 100,000 btu burner for it...Kept getting yelled at for smoking up the kitchen and living room...lol. Oh...and built a table for it too..lol..😎

Had the day off, so figured I'd do up some pulled pork..😎 Was about 7.5 lbs before trimming. Was in 11.5 hours at around 235 average. .Pulled it off at 195⁰, mm

It didn't last long...lol

Cooked it 6hrs or so at 250⁰ and 275⁰ for the last couple of hours. Was about 7.5 llbs when it went on, after trimming.

Like riding a bike..ya never forget how..lol. But this was the first time I've ever wrapped, I've been converted 😎. Pulled it off at 197⁰, and let it rest an hour or so, will probably pull it a bit lower next time. Just used, a Salt, pepper, lawrys and granulated garlic rub, another first for...

I never ate there...but my sister and aunt used to. As far as living up here...You wouldnt want it this morning, bad ice storm. Heard what sounded like rain, so ran out to cover smoker.. didnt realize everything was a sheet of ice...slipped/fell and slid down the stairs right into it, and sent...

Thx.. We went there a few years ago..We thought it was O.k. Lilians had the best steak I've ever had in a resturaunt. But the owner retired and closed it up. I think Sperry's is the best place in town now.

Kept it simple for first time out in years...Felt like I never stopped...lol. I don't use wood for wings, or the water pan. I just go with the charcoal flavor.

Good to be back at it...I was a pretty frequent poster years ago. But was without a smoker for last 5 years or so, it got pretty mangled in a move. Got the itch to get back into it a few weeks ago so went finally got a new WSM.

Hamilton..Really no need for injecting. But it's an individual thing, to each his own.

Thats how i started out. Then went to packers and got hooked on the "ends".

Well after this weekends smoke. I think I would prefer to just smoke the point and make burnt ends. There's really just too much meat on a packer for me and my son to eat. Anyone ever buy just the point?

Yea that's a good point too Steve. Gotta watch for that.

Yea..the 18.5 can handle packers. Dan the one I did was the same size. Did you over trim? What was your cooking temp and you final temp of the meat? The very end of the flat on mine was a tad dry but not too bad. Briskets take time and trial and error to get right. You'll get it. I had to...

Looks good J.

Thanks Gary,Ethan,D. Yea no foil. 9 pounder was done in 10 hours at a pretty steady 250, pulled at 190 which was a high for me. I usually do 170-180. One thing I still can't do though is separate the point from the flat without butchering it...lol. I'm terrible at it. Then I started slicing the...

Wasn't too bad...I think it could have used more rub. Juicy though. Pulled at 190, the highest I've ever let one go. Small end of the flat was a tad dry but not bad. Just put the ends back in for another half hour or so.....Weren't quite there yet.

Just had to post it...lol.