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Man I could pop a handful of those in my mouth no problem. They look great and nice job!

Friday I decided to smoke a pork shoulder and some spares with trimmings that I'll freeze and use in a pot of beans another time. We also had baked spuds and a nice green salad. I put the shoulder on the bottom rack at around 8am and let it go until it reached 195 at 8pm. I then wrapped it in...

Remove the membrane (pain in the butt) and rub the night before. Take em out the fridge the next day as you get your smoker ready so they come to room temp. Smoke em at 225 for approx 4 hours, I don't foil but I do spray em down every so often with apple juice. My kids love munchin on beef ribs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by KevinJ: Mitch, I am not sure about the BTU ranges but i will say make sure the legs are strong and very stable. With all the weight of the oil and bird...

did you hard mount the smoker to the platform? John "Cheftiger" No I decided not to hard mount for mobility reasons. For instance, it was raining a few weeks ago so I was able to take it off the platform and use the WSM on our covered front porch.

Hey John, here's something I made so I can wheel it from the garage to the back patio and it has worked great.

Man-O-man that looks great Vic!

Hey Brian, just back that vehicle up to my driveway and I'll unload it for ya.

Wow Jay that looks killer. I'm a huge fan of meatloaf and I especially love meatloaf sandwiches the day after.

I've seen them featured on a few shows and recently I saw them on "Steak Paradise" featured on the Travel Channel. Here's a kink to the site, interesting stuff. http://www.cowboyflavor.com/

Sunday while watching a very boring Daytona 500 I cooked up two picnic's, one cross rib roast, one rack of beef ribs and some spicy sausage. The picnics and the beef ribs were rubbed down with Texas BBQ rub, I used salt and pepper on the rib roast. We munched on the beef ribs for lunch and ate...

I usually plan on 5 - 6 hours for mine at a temp between 225 & 250 but that's just me.

Yup I have one and I love it...very easy to use and clean. http://www.amazon.com/Choice-610-Premium-Electric-Slicer/dp/B0002AKCOC

Looks great Alan and that's a handy little turning device.

On Saturday it was raining so I moved the WSM onto the front porch. I cooked ribs and also made some red beans and rice. http://i244.photobucket.com/albums/gg32/TOtobe_wsm/WSM-1.jpg http://i244.photobucket.com/albums/gg32/TOtobe_wsm/Salmon_Cheese_Aps.jpg...

Is your top vent opened all the way? In your post you mentioned all 3 vents.

Looks real good Jay!

Thanks for sharing Tom and sorry it wasn't a great meal. When I do visit a BBQ joint I tend to stay away from the brisket because I'm usually never happy with it. There's a place in Venice called Baby Blues that I'll try and hit soon so i can take some picks and provide a report. Here's a link...

Looks great Rich. I love cooking eye of the round and slicing for sandwiches. I did a boneless turkey this weekend and once it cooled I sliced it up. Makes really good turkey sandwiches...give it a try.

Welcome back Tony. I always look forward to reading and seeing the pictures from your cooks. If you weren't so far away I'd camp in your driveway just to get some of your viddles.