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rubbed with memphis dust cooked on my webber with smokenator and some bourbon cask chunks temp between 210 and 235 for about 12 hours love it only things i would change are to get some bear paws to pull it apart and i really want a digi q thanks for taking a look

Hi guys its been awhile since i could do a cook, been so busy lately. this is from half a pig i bought from a friend that raises them. rubbed with memphis dust cooked at about 220 for prolly 3 hours. also had some side pork that i cured for 7 days then threw on to get some smoke for 2 hours...

did a quick cook this sunday, decided to do some meatballs for future use and a quick pork loin for dinner meatballs as they went on with cherry wood chips finished after about 1.5 hours at about 230 raised the temp over 300 and threw on the pork loin for about 1 hour at about 320 here...

I picked up a 5lb corned beef from my butcher. Thanks Greg.. unpackaged Put it on the webber with my smokenator using cherry wood for the smoke After a hour of cooking about 4 hours in Total cook time was about 8 hours at about 230 pulled meat at 190 let it cool then foiled it...

I was able to fire up the webber = smokenator for 2 cooks this weekend Sat was just the gf and myself, I had just picked up 10 chickens raised by a friend of mine so I decided to do a spatchcock chicken and scalloped potatoes. Chicken came out ok I brined the chicken the night before threw it...

cooked for about 5 hours using 2+2+1 method at about 225-240 temp turned out good not excellent Picking up the ribs from my butcher (www.gregsqualitymeats.ca) On the Q with smokenator and apple wood chips using the paper clip trick to try and keep her tight first hour check after...

did a pork loin on the weekend with the smokenator. turned out really good cook time was about 2.5 hrs 1st hour could not get above about 260 so I pulled the water pan and cooked about 300-325 pulled roast at 140 let sit till 145 before I cut