Recent content by fatback

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  1. fatback

    Alpaca

    I thought Alpaca were too valuable to eat! There aren't that many here in the states, and my limited exposure to them made me think they were prized for their wool -- warmer than sheeps wool, but softer than angora. Who knew.
  2. fatback

    My 100 gallon reverse flow build

    That is one bad ass smoker...there is no other way to describe it. damn, just damn.
  3. fatback

    New Smoker From Wisconsin

    Welcome. Smoke and Spice is a great book. I have used, and still use, several recipes in that book.
  4. fatback

    looking for Chef JimmyJ's smokey au jus recipe...

    Mucho Gracias.
  5. fatback

    looking for Chef JimmyJ's smokey au jus recipe...

    I have used the "search" feature and found numerous references to it in other users' threads, but no recipe. Plus, this site loads so slowly, the arduous navigation from page to page has used up my patience. Thanks in advance to whomever can help.
  6. fatback

    Pulled Pork - Where did I go wrong?

    Echoing what JackDnls 07 said, there is no harm in dialing your heat up to 250 for pork. That way, if you have temp fluctuations, you will only drop to 235 instead of 210. Plus, at 250, it will shorten your cook time and still won't compromise the "low and slow" philosophy. Pork butts are really...
  7. fatback

    Offset Concrete Block Hog Smoker

    I am enjoying this thread, and your build looks fantastic. I have also been researching whole hog pits for my first whole hog smoke on May 19. It seems like the biggest cautionary advice experienced folks can offer is to keep the fire away from the pig and the dripping fat. You seem to have...
  8. fatback

    Newbie preping 1st smoke on ECB for tomorrow, chicken & salmon, advice would be appreciated.

    Sean, I encourage you to experiment more with chicken before you give up on it. It sounds like you have already learned a few things. Mesquite definitely has a stronger smoke that does not agree with some folks. I don't care for it myself. (though I sometimes add a chunk to pecan-smoked...
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  14. fatback

    update from earlier question about what to do with 60 lbs of beef shoulder...

    here are some pics...
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