Random cook

[barry w]

Top rack one Boston butt, small pork loin, two chickens, one baby back, chicken thys and two deer hams covered with beef fat.
http://i6.photobucket.com/albums/y227/sharkbait1/Mobile%20Uploads/2017-12/IMG_20171202_091209694.jpg (http://s6.photobucket.com/user/sharkbait1/media/Mobile%20Uploads/2017-12/IMG_20171202_091209694.jpg.html)

My assistant crashed on me
http://i6.photobucket.com/albums/y227/sharkbait1/Mobile%20Uploads/2017-12/IMG_20171202_161740968.jpg (http://s6.photobucket.com/user/sharkbait1/media/Mobile%20Uploads/2017-12/IMG_20171202_161740968.jpg.html)

Deer hams took much longer than expected, eight and one half hours.
http://i6.photobucket.com/albums/y227/sharkbait1/Mobile%20Uploads/2017-09/IMG_20170929_083416712.jpg (http://s6.photobucket.com/user/sharkbait1/media/Mobile%20Uploads/2017-09/IMG_20170929_083416712.jpg.html)V
Where we hang out.

[Stingerhook]

Someone is going to be eating well.

[cowgirl]

Looks great!
Nice set up and cute helper too!

[Porcine Perfection]

Didn't you know? Helpers like that only care about the final shift. Looks like a good start.

[jasonjax]

Nice looking cook. Venison ham is interesting. What cut of beef would you compare it to? Round I assume?

[Kanco Connection]

I like your pad. Looks like an awesome place to cook!

[SmittyJonz]

:clap2:

[barry w]

Thanks for all the nice comments. The smoke shack as we call it is the result of reconstruction on it this summer. If interested i will make a post of that process. Barry

[BillN]

Nice looking cook and yes please share the reconstruction process.

[pjtexas1]

i'd like to see more of the smoke shack.

[barry w]

Ok, new thread on the smoke shack coming soon. Barry