Recent content by mitchell3006

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  1. mitchell3006

    Chucky Burnt Ends

    Ok. Now I've got to try some.
  2. mitchell3006

    Science or Art

    Exactly
  3. mitchell3006

    Science or Art

    Exactly.
  4. mitchell3006

    Science or Art

    I read posts under the Ok. Joe threads about reducing smoke leaks and trying to hold smoke in. Number 1 that makes stale dead smoke that tastes bad. More important is it's easy to make more smoke. Chill, take a sip, and enjoy the smell of the leaks.
  5. mitchell3006

    Science or Art

    That's what I'm getting at. People get wrapped around the axel and miss the ride. The joy is in creating a meal. Take pleasure from the process.
  6. mitchell3006

    Science or Art

    There seem to be some that want smoking and grilling meats to be a science. I understand the need for a restaurant owner or even a competitor to be able to replicate their food on a schedule. They are working at it. Seems hat backyard folks are loosing the art of Q by following them. Backyard...
  7. mitchell3006

    Your thoughts on my Smoker build plan

    Not sure on the math side but it looks like a nice build. I would pour a small footing on the slab just to make sure you don't loose your hard work. That's a lot of weight. Depending on your soil type this may not be necessary.
  8. mitchell3006

    Holy cow that's fine!!!

    Thanks. It made a mild clean taste. The sweet and heat in the sauce really came through nicely.
  9. mitchell3006

    Holy cow that's fine!!!

    Not a pretty picture but very tasty.
  10. mitchell3006

    Holy cow that's fine!!!

    About an hour and a half on smoke end at about 210-220. Then finished on grill in firebox. Oak fire.
  11. mitchell3006

    Holy cow that's fine!!!

  12. Holy cow that's fine!!!

    Holy cow that's fine!!!

  13. IMG_0194.JPG

    IMG_0194.JPG

  14. mitchell3006

    Holy cow that's fine!!!

    Bone in, skin on thighs. It was fine.
  15. mitchell3006

    Holy cow that's fine!!!

    Huli huli gone Cajun. It's good!!
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