Dwain Pannell
TVWBB Hall of Fame
Wow what a beautiful day for a cook out. We started the WSM and a chimney about 1000. For an appetizer I went with Kielbasa and some chipotle wings.
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1540_zps88b724f4.jpg)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1537_zps89710acc.jpg)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1541_zps17aca02f.jpg)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1542_zps73070b7c.jpg)
...which went pretty fast...
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1546_zps87f5e2fc.jpg)
So I smoked 2 Tri-Tips for about an hour at 225* over Royal Oak and a couple pieces of Oak in an attempt at Santa Maria. I seasoned one with salt and pepper and the other with BBQ 3000.
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1543_zpsd0a65448.jpg)
I brought them to 115* internal then seared them on the Kettle to 135* internal and sliced em up for sammiches (sorry -- no shots of the sear (they were gorgeous)![Cool :cool: :cool:](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60e.png)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1548_zpse03f8f50.jpg)
...and served them with some cheese, onions, and au jus.
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1550_zps9a54a795.jpg)
Except for a buddy laying down his bike it was a fantastic day that ended well into the night.![WSM Animation :wsm: :wsm:](/tvwbb_smilies/wsmsmile8gm.gif)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1540_zps88b724f4.jpg)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1537_zps89710acc.jpg)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1541_zps17aca02f.jpg)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1542_zps73070b7c.jpg)
...which went pretty fast...
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1546_zps87f5e2fc.jpg)
So I smoked 2 Tri-Tips for about an hour at 225* over Royal Oak and a couple pieces of Oak in an attempt at Santa Maria. I seasoned one with salt and pepper and the other with BBQ 3000.
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1543_zpsd0a65448.jpg)
I brought them to 115* internal then seared them on the Kettle to 135* internal and sliced em up for sammiches (sorry -- no shots of the sear (they were gorgeous)
![Cool :cool: :cool:](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f60e.png)
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1548_zpse03f8f50.jpg)
...and served them with some cheese, onions, and au jus.
![](http://i1260.photobucket.com/albums/ii562/bamabbq/th_IMG_1550_zps9a54a795.jpg)
Except for a buddy laying down his bike it was a fantastic day that ended well into the night.
![WSM Animation :wsm: :wsm:](/tvwbb_smilies/wsmsmile8gm.gif)
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