I've outdone myself.

Oh baby, I pulled a pork butt out of the smoker after work tonight. They just keep getting better.

Yes you have.

That's the most beautiful thing I have seen today!

The Lady

Thanks Edge! You just took a day thats been officialy declared hell and brought it back into reality... I hate Mondays, then comes a picture that will turn the whole day around!

edge, what kind of smoker do you have that you can leave it all day?!
I smoke with wood and it demands almost constant attention.

SouthHillbilly, I have the 009 from [url]www.cookshack.com[/url]The seal and insulation are such that you don't even have to add water. Just put a very small piece of wood in the tray and leave it alone. The butt was about 8 pounds, I rubbed it with some mustard and dry rub, smoked it for 15 hours at 225. Never touched it once. I'm thinking about a bigger model so that there is enough room to make jerky worth doing. These things make the best ribs I've ever had as well. 4-5 hours at 225, foil with some sauce for about another hour. Good Stuff!

Edge,

I just got back from a cooking class at the Cookshack factory in Ponca City, OK. Had a great time. I have an FEC-100 myself. The quality Cookshack puts behind their smokers is amazing.

John

How'd you do the fries?

Wow!....Theedge, they say a picture paints a thousand words and your's most certainly does!.........Tom B. in Eastern Kentucky eating a grilled cheese sandwich!

That's interesting? electric?

Here's what I use:

http://www.chargriller.com/shop/grills/smokin-pro.html

I'd also like something a little bigger so that when I fire the sucker up I can smoke a whole lotta meat.
Now I can get 4 racks and a couple split chickens and maybe squeeze in a butt or brisket.

Hi Theedge,

I also have the small cookshack and I've only used it a couple of times.

Thanks for the settings!

Did you use hickory?

I don't like the cleanup, but then again I don't like any cleanup.

How often do you clean yours and how well?

I can't wait to try it again!

It's been years.

The last time I made a leather briskit that couldn't be cut with a jackhammer. I think it cooked for 12 hours.

Maybe that's what disappointed me.

I'd love more "recipes" if you have them!

Excellent photo and a great looking dish!!

Looking good, you only forgot 1 thing.. Where's the slaw!

Thats what I was gonna say!Whers the Slaw!

Reference Cookshack cleanup.

If you spray your racks with Pam,foil the inside bottom of the cooker,foil the top of the firbox,foil your drip pan-there is no cleanup

Put your racks in the dishwasher.

Try the link to the Cookshack forum and you'll learn all you want to know.

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cgi

Tom

Mar52. You know I used to use mine only occasionally, put a turkey in on a special occasion. Now I use it every week, once you get the hang of it you’ll never turn back. You can learn a lot at the cook shack on line forum. I just do a light cleaning, if you put foil on the bottom (make sure to poke a hole through the foil for the drip pan) and foil over the heating unit lid it really helps. I don’t sweat the small stuff. By the way, I rub the ribs down with a bunch of yellow mustard and spices before they go in the smoker. I do use Hickory; I see a lot of people using different types of wood.

Wheregreggeats – The fries are just baking potatoes. I slice them and soak in ice water for around an hour. Pat them dry and place in a bowl, season them with like a tablespoon of flour and some seasoning salt I get from the meat locker, it’s basically like Lawreys. I don’t completely coat them, just a light dusting. I deep fry them in my roto fryer. Immediately upon taking them out I season with some kosher salt.

Someone needs to give me a good slaw recipe!

Gotta get to work.

I have the 250 and cook a dozen briskets at a time. I set at 190 for 17 hours and they come out perfect. Those on the bottom rack require them to be cooked fat side down because they come out too crusty otherwise, so that could be a problem on the smaller cookers, too.

I cook my pulled pork at 205 for 15 hours.

Beautiful sandwich, BTW.

Yes!! I take two please!!! and a Sweet Tea!

Thank you!

I've also made a couple of black birds. At least that's what my nieces called the chickens I smoked. They were completely black when I took them out, but they were delicious.

Here's our sandwich.

Raine that looks great! You forgot the slaw too! Do you have good slaw recipe?

No, the slaw is there on top. It is a bbq (red) slaw.

here is the way they make it in Lexington.

Ingredients:
100 lb. medium. chopped cabbage
6 qt. ketchup
10 lb. sugar
1/2 gal. vinegar (4%)
8 oz. salt
8 oz. black pepper
1/4 tsp. ground red pepper

Preparation:
Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving.

quote:

Originally posted by SouthHillbilly

edge, what kind of smoker do you have that you can leave it all day?!
I smoke with wood and it demands almost constant attention.

SouthHillbilly, Have you ever tried a blanket over the smoke chamber?
It seals it up and holds the temp better. I have an old Hondo and you still have pay attention but it gives you enough time to have a beer or two

people, them san-wiges are lookin' gooood.
as my 2 year old would say " good job"

I assume you (Raine) are the one identified as the "computer nerd"?

http://www.ebsbbq.com/team_history.htm

TJ, that would be me.

what brand of pork butts ya cooking with?

I don't know as the market I get them at doesn't have them labled. I did purchase two huge butts from out the back once...and I don't recall them having a lable either.