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First attempt at smoked chili, came out pretty good if I say so myself......ENJOY, and comments and recommendations welcome (yes, I know my Roux wasn't dark enough but I was running late, lol) [/url]Untitled by David McPeak, on Flickr[/IMG] [/url]Untitled by David McPeak, on Flickr[/IMG]...

I started a brisket this morning, well, added rub last night. Here is the deal, put it on a 0600 and it hit, 165° at right around 0900, then wrapped and put back on smoker, hit 200° at around 1100, at which time I took it off and put in cooler, for about 4 hours. Double checked internal with a...

Tried my first Armadillo Eggs and Scotch Eggs.......and of course decided smoking was the only way. Being from Louisiana, I used Green Onion Sausage of course [/url]Untitled by David McPeak, on Flickr[/IMG] [/url]Untitled by David McPeak, on Flickr[/IMG] Untitled by David McPeak, on Flickr

Making a pulled pork for the guys at work......added a quick heat and smoke of some peppers to mix it up on the sandwiches Prepped the night before [/url]Untitled by David McPeak, on Flickr[/IMG] Cold *** morning in South Louisiana [/url]Untitled by David McPeak, on Flickr[/IMG] Untitled by...

Well the temperature finally dropped down here, so I thought....what the hell lets smoke some cheese Starting with 4 Pepper-jack, 2 Sharp Cheddar, 1 Mild Cheddar, 1 Colby jack, and a pack of Mozzarella sticks. Using a smoke tube with Apple Pellets for 3 hours. Going with 3 hours since that...

Well I finally did some smoked burgers, I can honestly say my life has changed, can't eat it another way now, lol. They were half beef, half pork. Can't wait to add venison into the mix. [/url]Smoked Burgers by David McPeak, on Flickr[/IMG] [/url]Smoked Burgers by David McPeak, on...

I am looking to try something different with my next chili, and was looking to the pro's for ideas. I want to smoke the ground beef and pork prior to making the chili for a smoky taste. Any recommendations on technique and/or length of smoke to accomplish this? Thanks

Da Beginning [/url]WSM-005 Smoked Beer Can Chicken by David McPeak, on Flickr[/IMG] Dusted and Juiced [/url]WSM-005 Smoked Beer Can Chicken by David McPeak, on Flickr[/IMG] Mid Cook Check [/url]WSM-005 Smoked Beer Can Chicken by David McPeak, on Flickr[/IMG] Time To Come Off.....looking...

I hope my brisket comes out decent, only bought a flat since this is my first one I have ever done..........we shall see, Brisket or Burger King, lol A simple Sam's Club Cut Lighting Outside darkens it up for some reason

I hope my brisket comes out decent, only bought a flat since this is my first one I have ever done..........we shall see, Brisket or Burger King, lol A simple Sam's Club Cut...

Getting ready to trim a bit Prepped and Dusted for next day On the smoker.....kind of wish I bought the 22" LOL, 18.5 good for the usual cooks though....Hickory and Apple Mix Hour and a half in, juice and a lil' rub Time to Wrap, just the way my better half likes it, not to much...

After being offshore for a month, decided to try some ribs......have never gotten them right. Shout out to True BBQ TV on You Tube for a awesome "Base" recipe for baby backs The Beginning, 2 racks halved.....just basic Walmart racks

Doing first cook today on the WSM, hope it comes out ok, will post finished pics later After sitting with external Marinade and rub overnight, then 3 hours prior doing an injectable with a lil' more rub Trying a couple newMG] items Ready to go, with a mix of Apple and Peach

First time owner of a WSM, getting ready to fire it up and burn it in

How y'all doing, I just picked up my first WSM 18 yesterday and I am burning it in today. Have read a lot of your posts before joining this forum, and would like to say thanks for the advice already. The idea for wheels was great and have already done that, although I have to exchange them...