What are you grilling/smoking?

[Jakethesnake]

At it again...View attachment 169760

What we got in there cap?

 

[Capn_Jackson]

 

[Jakethesnake]

He’s a lil dark. I’m thinking he should taste fine though

 

[Texican]

View attachment 169795He’s a lil dark. I’m thinking he should taste fine though

Looks damn good to me.

 

[Jakethesnake]

Looks damn good to me.

Turned out pretty killer. Thanks man

 

[Jakethesnake]

Making some new lump charcoal for next cook. Was getting low. Oak logs

 

[Texican]

View attachment 169797Making some new lump charcoal for next cook. Was getting low. Oak logs

Serious business right there! I'm an oak guy myself, at least for smoking in the offset. Will usually use mesquite for grilling. I admire your dedication to the craft. I usually just buy B&B or Cowboy Lump but that is awesome to DIY, and probably even better not to mention cheaper.

 

[Jakethesnake]

I heat the shop with firewood. After it’s stacked for a couple years I just take a circular saw and cut the split wood up into whatever size pieces I think I’d like. Toss in a bunch when it gets low then just snuff the egg out. It’s pretty convenient most of the time. Basically I just try to keep it full. It works real well

 

[Capn_Jackson]

Leg quarters in the smoker.

 

[Jakethesnake]

Love some quarters done up right. Lookin good cap

 

[Capn_Jackson]

Forgot to update:

 

[Jakethesnake]

Yeah that’s how I like em Just right cap

 

[MikeNice]

I didn't think to take pictures.

I threw on a five pound pork roast rubbed down with Portuguese Piri Piri seasoning from Spicewalla to smoke over apple and oak wood.

 

[Capn_Jackson]

Smoked a pork shoulder last night. Getting a little old to do all-night cooks, haha

 

[highsierrasmokin']

Smoked a pork shoulder last night. Getting a little old to do all-night cooks, hahaView attachment 170498View attachment 170499

Looks awesome Cap!!!

 

[highsierrasmokin']

I bbq'd some fresh Mackinaw that was caught in Lake Tahoe on Friday. Built some aluminum boats for them, salt, pepper, garlic and onion powder, Italian dressing on one, Greek Feta dressing on the other. Came out great!

 

[Capn_Jackson]

6 hours smoke time.

 

[Texican]

6 hours smoke time.View attachment 170842View attachment 170843View attachment 170844

Niiiiiice! Do I see peaches on there? Looks good as all hell!

 

[Rdelia]

6 hours smoke time.View attachment 170842View attachment 170843View attachment 170844

You do the 3-2-1?


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[Capn_Jackson]

Niiiiiice! Do I see peaches on there? Looks good as all hell!

Yep, I put peach preserves on top for the last hour!