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What I use for my peach beans . I will prep my ribs early morning Saturday .

Cooking for me and the little lady , and for my neybah and his family , his 58th birthday . I always cook more than I should , I just love to cook . here`s some pics of the start of cook . Just threw on the 2 fresh shoulders .

Tonight I am going to start 2 fresh pork shoulders on the 22 wsm , and tomorrow I will throw on 2 racks of BB ribs , moink balls . Sides will be my Peach Beans , and slaw . Pics to come in the morning . Jeff

Guess I`ll be getting another wsm for the collection if it comes out . :cool:

Rub = McCormicks apple wood rub Time = approx 10 hrs 12.40 pnds

Mmm . That loaf looks awesome . Nothing better than a smoked loaf .

Thanks Larry , much appreciate the ideas , think I will go with the dawn dish detergent and warm water .

I made a 50/50 mix of white vinegar , to clean the surface of the top mid section , and that worked just dandy , it says in instructions to use acetone also . Is there something else that can be used instead of acetone to do the final cleaning step . Jeff

I knew I forgot summtn , pics of ABTs . Alls I can say is they were good . The neybahs just called me , said it was the best PP that I have made yet . I tried a little of the PP that I made for us , and I must say it was excellent , great flavor , tender and moist , but the rest is for our...

I threw on two 6 pound Pork Butts on the 22 wsm at 1:30 am , and at 10:30 am I threw on two racks of BBRs . The first butt was pulled and wrapped in foil for the neybahs . Also going to throw on a few ABTs .

On the list to do 4th O july , they look to good not to try .

Thanks for the info Chad

This is for people that use Kingsford B in the 22.5 , I am wondering how long some of you can run on a full basket of coal on the 22.5 wsm . Also does the upgrade for the coal ring make that much of a diffrence in run time . Jeff

Happy B-Day : Mike Freeman , Jim V, Lucky Doiron , Dave E , Ben Freshman , and Wayne Truelove , hope you all have a great day . :wsm:

There will be a coal basket in the bottom barrel , with three air intakes , 1" ball valves , around the bottom barrel , or I will put the intake on door . There is a hole cut out in top barrel for the heat transfer from bottom barrel to the top barrel . I will be putting in the cooking grate...

Well I looked for more pics of that one but delete them all except that one picture of it . But here`s a new one I am working on . Just at the start of it , got inside and out cleaned , door cut in top cooking area , and a door in lower barrel for loading coal . Here`s a pic of it .

I think I deleted them all as I gave it away , still kick myself in the butt for doing that . I will look for more pics , might have some on other card in old camera ..

Here`s the finished results , moist , tender , and good taste . The rest of it is resting gettn ready to bag it up .

When I first started smoking I had an ECB , used that for two weekends , then decided to make my own . This was my take on my creation . Sorry if I posted this in wrong place . The intakes were cut down just below the lid and the exhaust was cut down to about 8".