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Unread 07-06-2013, 12:06 PM   #1
Smoke Dawg
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Join Date: 06-22-13
Location: Olympia, WA
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Default The Pig is ready!

Last month I shot a ~700 lb boar and I get to pick up the meat from the butcher today!
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Awesome Old School Wood Smoke House #2 (#1 RIP)
ECB Vertical (Cheese smoker)
GMG Daniel Boone
Stick burner #2 with difusser plate mods
Weber OTS, Weber Performer with Stok CI Grates
A bunch of cutting, grinding, stuffing, canning type stuff
Three time Zero Club Member AND a DOUBLE ZERO in the same TD !
IMBAS Certified Moink Baller
Stay thirsty my Friends!

Last edited by Smoke Dawg; 08-03-2013 at 08:29 AM..
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