KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
I probably have around a 100 cooks on the WSM if not more, I want something with more room and a little more capacity, was thinking about an Insulated Cabinet Smoker but after hanging meat in the WSM going to go with a Drum. The WSM turned me into a Drum Head :loco:
Smoking a half 3.4lb Loin, seasoned with BPS Little Louie's Garlic Salt w/ Black Pepper, using Cowboy lump with a chimney of RO and a chunk of Cherry to get things started. Maverick is reading 333, all vents are wide open.
Smoking a half 3.4lb Loin, seasoned with BPS Little Louie's Garlic Salt w/ Black Pepper, using Cowboy lump with a chimney of RO and a chunk of Cherry to get things started. Maverick is reading 333, all vents are wide open.
![IMG_0798_zpszk3pnfl6.jpg](/proxy.php?image=http%3A%2F%2Fi185.photobucket.com%2Falbums%2Fx98%2Fzippifish%2FIMG_0798_zpszk3pnfl6.jpg&hash=81d570809d6d78376b306d9ea8ac4478)
![IMG_0796_zpsn6rqjoro.jpg](/proxy.php?image=http%3A%2F%2Fi185.photobucket.com%2Falbums%2Fx98%2Fzippifish%2FIMG_0796_zpsn6rqjoro.jpg&hash=c471522eea742166e4565224a192f599)