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thanks to everyone on TVWBB, have learned from all, improved on great new hobby, and will continue to...

butts done [/url] IMG-20131006-00213 by adsoden, on Flickr[/IMG] beans done [/url] IMG-20131006-00214 by adsoden, on Flickr[/IMG] bark with capital B [/url] IMG-20131006-00217 by adsoden, on Flickr[/IMG] bones pulled clean [/url] IMG-20131006-00218 by adsoden, on Flickr[/IMG] pulled [/url]...

this was the most challenging cook i've had. those beans sucked the life out of my smoker. after putting beans in oven, ran out of fuel at about 2pm with meat sitting at 176* after 15 hours at around 250*. tried to add KB and handle broke again. ok, time to get that compression latch and...

salt & pepper, fresh parm/romano and parsley. we love fresh parsley here.

OK so those beans were sucking all the heat out of the smoker. 1130pm - 1pm at 250* and butts were sitting at 167*. Put the beans in the oven at 350 and butts are starting to climb now, up to 176. So lesson learned for me next time will take them off after 6 hours or so.

this morning added another can bush's, another can of navy, cooked bacon, green and yellow bell peppers, some brown sugar, and oh yes a can of apple pie filling! again no wrapping the butts. hit a huge stall at 156*... [/url][/IMG]

ok beans - bush's traditional and navy, onions bacon jalapeno molasses and a bottle of good beer [/url][/IMG] IMG-20131005-00212 by adsoden, on Flickr it all goes on last night 1030-11pm

CI skillet - thanks to learning from TVWBB [/url][/IMG] steaks on the sear burner [/url][/IMG] tomatoes & mozz [/url][/IMG]

holy mackerel that's awesome. my guess is no foiling for you. have any favorite recipes?

Ordered mine from the link, thanks Chris!

ordered thru tvwbb link! temp out of stock...

that's gigantic

it's October 1st, where's my 14.5!

all those crazy things make it more memorable I bet. now you have me thinking about a whole hog cook. why did you choose a spit over some kind of giant grate? for access to the fire?

I like quick easy gas grilling, but love the flavor that only comes from wood smoke. Took a grate off, put chips n chunks of pecan and cherry in a veggie grill bowl - the metal bowl with holes and handles. Slapped marinated chicken on sear burner for a bit then over the wood. [/url]...

yep joe happens frequently, especially if you upgrade door and/or do gaskets. check the link above and here's mine: http://tvwbb.com/showthread.php?44768-Dang-handle-broke-in-middle-of-my-cook!

let us know how the re-heat went, I'm always curious about that. and if you're shooting good luck and post some pics!

sweet. beef ribs? the bones look gigantic

sweet! this is now on my schedule for wednesday that's how i do my brown rice too

nice cook neighbor. what all do you use the stand mixer for? do i need one?