Smoke Day Hangout/Chat

[Bob Correll]

Looking good you guys, and your selfies aren't too bad either.

Wish I could taste some of that brisket Mildo, looks super!

One more pic, then it's my nap time, this smoking meat is hard work!
Smoke on brothers and sisters!

 

[Rich Dahl]

What a great looking brisket Mildo, hope mine comes out that nice.

 

[JRAiona]

Great looking brisky Mildo.

 

[Pat G]

Got a tiny 1.5# brisket flat going.

 

[JRAiona]

Halfway mark, time to wrap.

 

[Dwain Pannell]

Great to see all the posts. I can't wait until tomorrow. I have big plans for the 11 lb brisket in the fridge! LOL

 

[Larry D.]

Before and after photos of the baby back ribs I cooked. This was my first try at hanging them and it was pretty easy, and better than cramming them in rib racks.

These were eaten with cole slaw and corn on the cob.

 

[JRPfeff]

Great looking food guys. I don't celebrate Smoke Day until Sunday & will post my pics then.

Chris - Is there a hashtag for those of us twits who tweet?

Jim Lampe & others in the area - We serve tomorrow beginning at 14:00. Come on by.

Jim

 

[Rich Dahl]

Half way there time to foil. 18.5 holding steady at 365.

 

[JRAiona]

Looking good Rich.

 

[J. Garrett]

I started 20lbs of butts last night. 17 hours later, they are 200 degrees. Going to put them in a cooler to rest for a few hours and then they will be ready to pull.

 

[Chris Allingham]

Great to see all the posts. I can't wait until tomorrow. I have big plans for the 11 lb brisket in the fridge! LOL

Can't wait to see tomorrow!

 

[Chris Allingham]

Chris - Is there a hashtag for those of us twits who tweet?

Yes, @tvwbb #wsmsmokeday

Jim Lampe & others in the area - We serve tomorrow beginning at 14:00. Come on by.

How many different types of pie will there be?

 

[Dustin Dorsey]

I took this off when it probed tender at 197 internal. It's about to go in the cooler. 11 hour cook sitting about 250 to 270 on the WSM

 

[JRAiona]

This probed tender at 205. A little over 4 hours at 370 using Chris' HH method.

 

[JRPfeff]

About two dozen pies this year Chris. I know not to ask too many questions when my wife starts baking.

 

[Bob Correll]

Great looking cooks everyone!

9 hours into my butt cook and the &^%$*$# thing is still stalled at 178° for a few hours now, and it's been in butcher paper for about 3 hours.
It appears BP doesn't speed things up like foil.
Had some pretty strong storms pass a bit north and south earlier, we got a little rain.
Nasty looking stuff on the way, still under a tornado watch.
Hate to do it, but might have to finish it in the oven.

 

[JRAiona]

I got in just under the wire. I just finished closing up everything and storms with lightning are moving in. I'm so glad I got to get this cook in and got to share together with you great guys.

 

[Erik Rautine]

Well done, everyone. Gives me so much inspiration! My first post, first Smoke Day. Smoking a whole chicken today... Heatermeter and WSM 14 have been a nice steady 250. 1.5 hours to go. Big thanks for my buddy David R for getting me into the heatermeter crowd and helping me with the fine details of my setup. Also thanks to Ralph Timble and Bryan Maryland for their amazing products. Great job, guys!

 

[Ed M.]

Made some Roadside chicken for the first time. Used my homemade mini. Turned out fabulous. Will be doing this a lot more often. Great looking cooks everyone. Happy Smoke Day!!