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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-20-2014, 10:20 PM   #1
Flying_Spaghetti_Monster
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Default mini WSM Pulled pork. First PRON









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MINI WSM, Home built Big Stick Burner that weighs over 1200lbs.

Last edited by Flying_Spaghetti_Monster; 01-20-2014 at 10:53 PM..
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Unread 01-20-2014, 10:22 PM   #2
Flying_Spaghetti_Monster
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Finally PHOTOBUCKET worked
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Last edited by Flying_Spaghetti_Monster; 01-20-2014 at 10:53 PM..
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Unread 01-20-2014, 10:27 PM   #3
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Use the IMG codes they work. Here's a butt i did on the mini.... This is coming from photo bucket.

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Unread 01-20-2014, 11:15 PM   #4
Tonybel
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Nice job!! Looks delicious.
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Unread 01-20-2014, 11:50 PM   #5
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There ya go! Nice PP! Are the top vents open all the way during cooking?
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New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Unread 01-21-2014, 12:05 AM   #6
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Nice job! That pork looks delicious!

Glad you got the images thing figured out.

How long have you had a Mini WSM? The Mini WSM was my first BBQ smoker, and I've had it 6 months -- so I am a baby to BBQ.
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Unread 01-21-2014, 12:18 AM   #7
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Looks good, I think I'll try one on my mini wsm as soon as the weather breaks
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Unread 01-21-2014, 02:24 AM   #8
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Great looking PP.
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Unread 01-22-2014, 12:37 AM   #9
Flying_Spaghetti_Monster
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Quote:
Originally Posted by Fwismoker View Post
There ya go! Nice PP! Are the top vents open all the way during cooking?
Not really I played with them a little. I think I finished with them open.
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Unread 01-22-2014, 01:12 AM   #10
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Nice, very nice looking pork.
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Unread 01-22-2014, 08:24 AM   #11
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Quote:
Originally Posted by Flying_Spaghetti_Monster View Post
Not really I played with them a little. I think I finished with them open.
Keep the top open all the time...only close them when you shut down. Control temp only from the bottom.

The smoke has to just kiss the meat, never trap around it.
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New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
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Unread 01-22-2014, 08:27 AM   #12
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Quote:
Originally Posted by Fwismoker View Post
Keep the top open all the time...only close them when you shut down. Control temp only from the bottom.

The smoke has to just kiss the meat, never trap around it.
Yep!
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Unread 01-22-2014, 09:47 AM   #13
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The clean bone says it all. The meat looks killer as well
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Unread 01-22-2014, 10:42 AM   #14
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Looks great from here!!
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Unread 01-22-2014, 10:53 AM   #15
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Looks good from here. Nice job.
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