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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-21-2013, 05:12 PM | #1 |
On the road to being a farker
Join Date: 01-07-13
Location: Gulf Coast, TX
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Noob, first smoke with WSM (pr0n)
Just wanted to say thanks to all here for the great info.
I used everything I learned here.. and these are a few pics of my work Royal Oak Lump. 4 hickory chunks. Grate temp stayed around 300 F. The last pic was taken right before I pulled the meat off @ 196. I wrapped it in foil and put it into a cooler, to be eaten in a few hours. |
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Thanks from: ---> |
07-21-2013, 05:23 PM | #2 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Looks great!
Did you wiggle the bone? Temperature is not a reliable way to test doneness. Nevertheless, at 196 the worst you might face is one a little harder to pull but every bit as tasty!
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Weber Crazy |
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07-21-2013, 05:27 PM | #3 |
Found some matches.
Join Date: 04-05-13
Location: Spartanburg, SC
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Looks good. Making me hungry. How big and how long did it take with the grate temp at 300? Haven't done one quite that high yet.
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07-21-2013, 05:38 PM | #4 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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looks really good!
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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07-21-2013, 05:53 PM | #5 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Looks like you did very good!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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07-21-2013, 06:39 PM | #6 | |
On the road to being a farker
Join Date: 01-07-13
Location: Gulf Coast, TX
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Quote:
Thanks all for the compliments. I'm gonna need a rodeo clown to get my kids away from the meat cooler... I can't fight them off much longer ;) Also: When I had a lil sample, the rub was too salt/peppery.. would probably be great for beef, but I'll use a more neutral-tasting rub for pork next time. |
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07-21-2013, 07:00 PM | #7 |
Full Fledged Farker
Join Date: 07-04-13
Location: Reedsville, West Virginia
Name/Nickname : WvQ
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Looks awesome to me
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A Hope A Dream and a Lang 84 |
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07-21-2013, 07:13 PM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks like success from here!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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07-21-2013, 07:16 PM | #9 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
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~Ren~ Fat Kids Club Founding Member |
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07-21-2013, 09:07 PM | #10 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Well Done Sir!!
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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07-22-2013, 10:06 AM | #11 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Perfect!!!
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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07-22-2013, 10:14 AM | #12 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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nice work
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Out. Again. |
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