Search results

Glad I could help!

Check out this thread, I fit 12 racks of baby backs laying flat with the added space. Hope this helps! http://tvwbb.com/showthread.php?48633-Windbreak-And-More-Room-For-Ribs

Thanks guys, a favor and a six pack it is!!!!

A coworker wants me to smoke enough prime rib for 10 people for the 4th of July. How big of a roast do you think I would need and what would be a fair price to charge?

Definitely funny stuff!!!;)

I use somewhere around 1/3 of a 40oz bottle of Sweet Baby Rays Bbq Sauce, 2 1/2oz's Jack Daniels Whiskey and just add Coke until it's to a consistency that's fairly thin but not watery. Adjust any of the ingredients to suit your taste, I eyeball everything except the JD. At first it seems like...

Thanks everyone! Roast came out awesome. Was a little nervous cooking it but it turned out great. I brought it to 195* IT and let it rest almost an hour foiled before shredding it up. Shredded very easy just like a pork butt, very tender and moist with a beautiful smoke ring. It was a little...

Nice one Joe, the hunters here at work got a kick out of that. Hahaha!!!

Thanks to everyone who gave me tips to smoking this bear roast, and thanks to Scott Hollister for the Yum Yum Steak Seasoning rub recipe, went excellent on the roast. Also threw on some goose breast, abt's, ribs and smoked baked beans while the roast was smoking away. Here's some pics:

Wow, that's crazy. Guess it is a small world. Good luck with the new WSM!!!

Nice, I'm from Shelton. Must be hard to resist the temptation of the casinos everyday.:)

Congrats on your new WSM!!! Whereabouts in CT are you?:wsm:

Your absolutely right, it is definitely very tasty. My wife lets me go on a bear hunt every year now just to keep some in the freezer. Everyone here enjoys it even our 2 year old son. Up till now I have only grilled it, made sausage and a meatloaf and all were devoured quickly. Gonna have to...

Thanks, the Yum Yum Steak Seasoning looks pretty good. Already have the cook set up for next Sunday. Got some hunting buddies coming by to help test out the product and indulge in many beers. Hope I remember to take pics. :wsm:

Scott, welcome aboard. I'm glad my post inspired you to pull the trigger and join. Awesome people and tons of knowledge here, you won't be disappointed. I have a couple bear hunts under my belt and have made lots of sausage and did a lot of grilling with the meat but haven't gotten around to...

Thank you very much" the link was very helpful. Hopefully going to give it a shot this coming weekend.

Has anyone ever smoked a Black Bear Roast low and slow? What temp do I bring it to and can it be pulled like a pork butt? I know it has to reach at least 165* to ensure trichinosis is gone from the meat. Does it need added fat like a bacon weave laid over it and what would be a good wood to use...

Go for it!!! Worst case scenario you can call customer service for help. After a few emails and a phone call, Damien remotely accessed my computer and set the whole thing up for me in about fifteen minutes. The next day I was checking and controlling my temps while out shopping. It's an awesome...

Great looking steaks. Think I might take some out of the freezer later.

Always open to good suggestions. I have plenty of duct tape I can cover the exposed board with and take care of the edges at the same time. Thanks for a good idea!