Burtess

Looks like a fine piece of work there!! Don't seal her up too tight though, you have to let some air in for combustion of the smoke wood and allow some of the the smoke escape or you will run into problems of creosote build up etc. And I would stay far away from charcoal in a wooden smoker, way to high of a chance she will be catch fire! Burt

I wear mine always when in the canoe and when under heavy power (not trolling if its too hot out). I would be for a law that has it manditory in canoes/kayaks and in smaller (say under 20ft) boats under power (faster than trolling speed, say 20Km/h+). Burt

The wife makes me put the green stuff on there, she says it's good for me For the ribs I rubbed in BRITU recipie rub (I cut the salt content and omit the MSG from the original): Best Ribs In The Universe Rub - 1/4 Batch -------------------------------------------------------------------------------- 1/4 cup sugar 1/8 cup non-iodized table salt 1/8 cup brown sugar, dried 4 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon cayenne pepper 1 teaspoon black pepper, freshly ground 1 teaspoon granulated garlic 1 teaspoon onion powder Used a full water pan. Temperature 230-260F. I generally follow the idea of the "3-2-1" method (you can Google it for more info), but change the times. Six hours in total with the two in the foil will cause the ribs to fall apart, I don't like that. About 2 hrs on the cooker, foiled for 1 hour (splash of beer in there), then back on unfoiled. Usually for about an hour, when they are almost done ("tear test" or the temp probe glides through between bones) I sauce them and give them another 15 min. for the sauce to set up. I like 4 parts KC Masterpiece + 1 part honey... but I ran out of KCM so this time I used Bullseye. How was your salmon? That's something I haven't done yet but must try.... Burt

Thar she be.... Burt

Done and sauced.... Plated pics to come lol... Burt

Hahaha...... I love BBQ porn.... Coming along well: Burt

Everyone knows you can't catch cholesterol from pork, only from beef.......

On the Weber she goes.... Burt

Well, I figured that I might as well do a couple of racks of baby backs to go along with the pulled pork...... Rubbed up... Burt

Thats why I serve it plain, with sauces on the side. Then you can choose the tomato based or the vinegar based sauce to go with it. What I have still to try is the mustard based sauces of South Carolina.... Burt

The rest of the family likes the tomato based BBQ sauce but I have to run the vinegar. This is the one I make up: Carolina Red 2 cups cider vinegar 1/2 cup water 1/2 cup ketchup 2 TBSP worchestershire sauce 1 TBSP honey 1 TBSP brown sugar 1 tsp cayene pepper 1 TBSP fresh black pepper 2 tsp sea salt 1 TBSP margarine Simmer 15-20 minutes. Burt

Nope..... not killing it..... going to post pics of sandwiches tomorrow evening LMAO...

Done! Like a couple of meteorites.... nice! Butt #1 Butt #2 Into the fridge for tomorrow evening... Now to make up a batch of Carolina Red sauce.... Burt

Around 195F, right now the top one is as 182F. I am used to a temp. plateau at around 175F, but the last few I have purchased from Foodland have stalled in the low 180's. Burt

John, I am seriously within half a KM of you, can you smell it???? Now Lunker, you're a bit farther away.... Burt

Going good so far at 7am..... Burt

This would be somewhat similar the the H2O.... this is the Weber version of the bullet smoker. Here is the rub I use: Southern Succor Rub 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup Turbinado sugar 2 Tablespoons table salt 2 teaspoons dry mustard 1 teaspoon cayenne pepper Mix ingredients thoroughly. Makes enough rub for one pork butt. About a fist size of oak and a fist and a half of maple for wood. Fuel is Maple Leaf lump. Empty water pan (foiled). Usually run around 250-275F lid temp. These will probably take around 13-15 hrs until finished.... check back for more BBQ porn lol... Burt

I try to do it as much as possible.... and my wife loves it when I do it.....

Just put a couple of 9 pounders on the Smokey Mountain Cooker..... Rubbed up nice..... On the cooker they go..... Burt

We just got a recorded message from Costco about the dogs. We had the 3 pack of Shopsy and consumed 2 of them over the last week camping. No sickness here..... I will go back for a refund though as I still have the receipt. Burt

But is the cabinet zinc plated inside???? Burt

This stuff is all over the Petro Canada Park area of Bronte Creek, they have posted warnings about it there... Burt

Great job.... and a fantastic picture to boot!! Burt

I've got a turkey on the Weber Smokey Mountain Cooker..... smells greeeeaaat.... Burt

Eat away..... looks "fairy" clean lol... * the measurements start at 6" and go up by 2" increments (the pike sampling ends at 22") Burt