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Recent content by nickecarter
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Yummy... Made this ham all over again from easter and boy was it a treat...
All Rubbed up and ready to sit over night....
Close to getting ready to come off the smoker...
Lettttttttttts Getttttttttttt Ready to EAAAAAAAAAAAAAAAAAT!!
Oh No... I went and done it....
Pics...
After a few hours....
Going into the foil....
Now lets pull this thing apart and get ready for some dinner...
Note: Look at all the juice I was able to keep with this... Threw it in the fridge to cool down and got most of the fat out the way and...
A long hard day with the smoker... but the roast is off the smoker and now is wrapped up in an old towel resting... 5 hours on the smoker.. Other then that one temp spike most of the day it smoked at 250... My best control temp yet...
Pics are still on the way once dinner is done!
She is back down to around 235... I threw some more coal into the fire while I was getting this one calmed down... I don't have enough attention right now... I'm working on tomorrows smoke!
And about that low and slow... Stupid Wind... Had a temp spike up over 500 for a few mins... Smoke was rolling out of the top... Might be a long battle with this 20 mph winds...
Its been awhile since i've been able to smoke anything... I've been working 70+ hours a week and this is my 1st weekend off in awhile.
So I have a Boston Butt and a Ham for the weekend to smoke....
Question thou....
I use Kingsford Coal... I soak my hickory chunks in water over night... But...
Is this a good price? Should I go pick up a few?
http://www.gianteagle.com/Specials/W...pecials_051309
or how about...
1.78 pork loin?
http://greatlakes.inserts2online.com...pStoreID=00350
All trimmed up
Bagged up and ready to sit for a few days...
Out of the bag and washed....
After the cook....
All sliced up....
And close up
It turned out good....
I have 2 color meats after I sliced, a whiter type and a more reddish ham color.
What color should it be really...