Weekend Smoke: Pork and Salmon

We’ve got friends coming over tonight so it’s time to trot out the smoker. I’ve got it up to 240˚F and the vents at the bottom set at 50% closed, placing half a loaf pan of beans and 4 butterfly pork cops on the racks. The pan is 1/2 full and absorbing a fair amount […]

Labor Day Smoke (Part 1 of 4)

Here’s some quick notes on the Labor Day smoke I’m running: * 5 pound brisket with the very tip cut off (1 pound) for burnt ends. It was placed on the smoker at 10AM straight from the refrigerator with all vents open on the cooker, trying to get the temp of the cooker to 240˚F. […]

Bucket O' Ribs

So I came up with an idea (amplified by Matt) to open a barbecue stand on the sidewalks of downtown Springfield. It would be open during lunches and during weekend nights, selling smoked spareribs like it was fair food. Imagine in my best carney barker voice: “2 for 3! 4 for 6! Bucket O’ Ribs!” […]

Smoke 'em if you got 'em

Tammy and I fired up the Weber Smokey Mountain Cooker (WSM) this afternoon. I’ve got a variety of meat, all bought on the cheap: * a 2 pound center cut pork loin roast * 2 think center cut pork chops * 2 whole chickens, quartered. The chicken has only salt and pepper since we are […]