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Old 04-28-2013, 09:51 PM   #23
Parruthead
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Join Date: 04-21-11
Location: Shawano Wisconsin
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Well it turned out ok. I only used red oak for smoke and fuel. Everyone who ate it said it was good, But being my own worse critic I thought the food had a bit of a bitter taste..

Here are some pictures of the finished products and of my guests eating.. I didn't get any pictures of the Brisket or the Ribs or Chicken cut up so you could see the smoke ring.

The ABT's and My variation of Keri C's Drunken baked beans were a crowd pleaser!!












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1- 84" Lang wide Body, 1-22.5" WSM,4-18.5" WSM's 1-UDS with custom cart, #2 La Caja China 2- Weber Performers, 2-22.5" Weber OTS 1-18" Weber OTS 2-Orion Cookers, 1-8' Event Gasser,
1- Terracotta pig and 1-Terracotta Elephant and [B]One very understanding wife[/B]...
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