Smoking with the MOAB

Bigdog

somebody shut me the fark up.
Joined
Sep 17, 2003
Location
Wichita...
Here is a pic of me doing my second smoke on the MOAB. Got temp control dialed in and did a 10 hour smoke. In the pic are baby backs and a couple of fatties. Also smoked this weekend were brisket, chuckies, sausage, pig candy, a pot of Keri C's beans and almonds. Everything came out great. :cool:

Steve's Smoker.jpg

Above the ribs were 2 packages of what we think were fajitas that Jorge had brought to the Royal last year and did not cook. I smoked them for a couple hours and we muched them down as a snack. Called them "mystery meat."
 
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I am only 5 minutes away............Knock....Knock.....Knock.......

And for everyone else. The MOAB is really the OBASOBB, OneBiggAssSonOfABitchBandera!!!!

Looks good Steve!!!
 
I am only 5 minutes away............Knock....Knock.....Knock.......

And for everyone else. The MOAB is really the OBASOBB, OneBiggAssSonOfABitchBandera!!!!

Looks good Steve!!!
Ya, I owe you one Bro.

Nice Steve !! looking really happy.

Good to see that pit back in action... Phil may start shedding a a tear when checks this thread out.

He's welcome to come here and use it any time. She is happy in her new home next to the deck. Next summer I will extend the patio and make an great outdoor cooking area. Right now she is on plywood and grass.

We would love to see those almonds! MOAB sure looks purdie!

I did the almonds and pig candy on the top 2 shelves later in the day. I'll see if I have a pic.
 
Well at least we know that you and the MOAB are in the same place! Nice job on the food!
 
Real nice pron there Bigdog, I guess your not a multi-tasking person. Nothing to be ashamed about, that's why they call her your better half..LOL...
 
First timer

Did a pork butt the other day on a weber wanna be. 6.5 pounds, rub and apple juice injection. Started it at 11 am (I know way late lol) let it cook til 11:30 pm when the internal temp hit 190 F. took it off wraped it in foil with a little apple juice and let cook another hour and a half as I didn't think it was tender enough. Took it off and let rest a half hour, and started pulling.....Man I now know what all the fuss is about, my upstairs neighbor came by and asked if he could buy a plate, my son is eating it for breakfast cold, I've never had anything like it. Thank you all for all the posts I learned from.
My questions are; I mounted a temp. guage in the top of the lid, is this the reason my cooking time was so long, as I need a guage on the grilln to get a true reading ?
Cook temp was 225. Also I copied the bricketts, 2 bricks and a water pan set-up, is the water pan essential? Again thank you all and props to "Simply Marvelous BBQ's Season All.

I'd post pics if I could figure it out
 
I cook, not take the pics.

I hear that Mike,
did a pork butt yesterday and 3 racks of backs today with a few other goodies for fun, no pics, I know.

Great shot of you and the MOAB, looks great and bet the chow tasted even better.
 
I hear that Mike,
did a pork butt yesterday and 3 racks of backs today with a few other goodies for fun, no pics, I know.

Great shot of you and the MOAB, looks great and bet the chow tasted even better.

Mike? WTF is Mike? :confused:
 
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