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Lurking in the shadows.

What the hell TX. I couldn't find this thread

It is sooo rich in pork goodness. Glazed and seared with a mix of brown sugar, maple syrup, and bourbon.

Smoking a pork belly today. Hovering at 170 right now. Not sure what to expect from this.

The 3 2 1 and overcooked done. These were really good but after the 3 hour smoke they were already showing tenderness. The crutch with butter, rub, and beer sent them over the edge. I should have paid closer attention but oh well I reckon.

Looking great Bama. What's your attraction to hanging and smoking? I like the idea of being able to smoke multiple whole racks like you have done. Picked up 2 racks of baby backs today. They are rubbed down with brown sugar, paprika, kosher salt, pepper, onion and garlic powder, and chili...

Terrible pictures but this has been the best brisket I've done yet. Probe went through like butter at 197. Took the top portion of the point for burnt ends and applied a little homemade sauce. Phenomenal. The Kamado kept this piece very moist.

Got a 12lbs brisket on the KJ for Mothers Day. Basic salt, pepper, garlic and onion powder. Started at 630 so I'm hoping for at least a 12 hour smoke but once again overshot my temp and its hovering at 160 already. Hope for a loooooong stall but I doubt the Kamado will be having much of that.

I have the Kamado Joe. I constantly overshoot 225 when I try to do a low and slow cook. I find it way easier to maintain the WSM at lower temps. Also BW how many chunks of wood would you use in your Kamado when doing a low smoke? I find I get minimal smoke output from my wood chunks and they...

If pizza is a priority for you I would go ceramic. I've never attempted a pizza on my WSM since even 350 is an issue to maintain. On my Kamado Joe, it's a pizza machine. Hitting 700 is no problem and will cook a fantastic pizza in 10 minutes or less with a quality stone. If you want a jack of...

I've used lump and briquettes. I prefer the WSM over my Kamado for ease of temp regulation. I love it. I'll also add wood chunks obviously. After you get it broken in its simple to maintain temps for long durations. Outside temps can affect performance if it's too cold and you may have to add...

I seldomn wrap since we enjoy the bit of chew that a good bark adds to pulled sandwiches. Wrapping does a great job of speeding things up though. I've relied on temp almost exclusively for pork however beef I do explore with a thermapen for tenderness. I have yet to be consistent to nail down a...

This was a marathon. Roughly 18 hours.

Shooting for a 14 to 15 hour smoke so I went on a little earlier than I planned. The iq120 will hold it rock steady and the pecan is already smellin good to greet the Easter Bunny.

Got a 9lbs butt rubbed down and resting to go on around midnight. Got to work a planned outage tomorrow morning so hopefully it stalls for a few hours.

I got roughly a dozen 1 gallon wine jugs I need rid of. Some have larger tops than standards but they got to go. Tired of them laying around. 15 minutes northeast of Zanesville Ohio. PM me.

I like the idea of smoking with an open top. It would definitely help the meat to take in the smoke over a longer period of time before you reach internal temps. I made the mistake of missing my target temp and the fat started to render. Completely changes the texture of the side, not to mention...

I'm going to try lump over briquettes in the WSM this year to try to hit the higher temps. Shooting for 325 350. I struggled to keep it at 325 last year with the door cracked. Going with Pecan as well.

I've brined pre injected birds with great results. Natural birds are hard to come by around here so I must use what's available. This particular brine for the turkey is apple cider, sliced oranges, kosher salt, brown sugar, Rosemary, crushed garlic, black peppercorns, and bay leaves.

Curtis have you tried an overnight brine in a solution with aromatics, fruits etc? This has been a game changer for my smoked poultry, and also pork chops. Best damn turkey I have ever had I made last year with the apple cider brine and smoked. I'll be doing the recipe again this year.