HusH-

Ok then.. I know where tows post where going. Your seem more heart felt. Lol sorry for my mishap

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Really last? That kinda of pisses me off that such a comment would be made..... That is not the way a uf clan should even think. No respect for others, im telling ya, this can be a cruel place some times

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Not sure if they have gone down, but last time I looked, the price for the larger one was 700. They start around 400 500.

I did look at.the bge but there was no way I could get the amount of food I wanted on it. Like the hog im doing on the 4th will be about 70-80 lbs. I have heard they are great....

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My smoke box.

Always start with a small layer of xhaecoil then start placing logs on

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A good starter 6ft at walmart for like 150 is what I started with. You want the heat source seprate from the food chamber.

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Also chips or chunks you will have to baby sit. You need logs and loke mine I cand place about 4-6logs and only check every 3 or 4 hours

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I use a 6ft cylinder with a 2 ft wood burning box on the side. 270 is almost bad news brotha. Your ranges are 200-250 I keep mine around 200-225. Anything under 175 can not cook all bactiera off.

I started with 2 types of stand up eletric ones. 1st one cooked like a oven sucked second 1 was alright but biscuit area did not last long. So no I only use wood burning

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4th of july im doing my 1st whole smoked hog

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Im here for ya. Its all I like to do on weekands. My wife and my fam have me cook at every event. We have a fam reunion on my wife side in NC in July, and there all wanting to smoke when I get down there. Want me to bring my smoker since Im driving.

Its a hobby I guess you could say. Texas heat, BBQ, and Beer. Doesnt get much better. LOL

here some pics of my meat LOL

daughters swim party: Texas style rub: PS THIS IS NOT BURNT! This is a 17 hours of Heavy smoke (Hickory)

before

after:

Pulling:

whole chicken (apple rub)

before:

after:

Have tones of pics of my meat. I will have my wife upload some more.

I dont mind posting my stuff, thats up to UF, I know this is not the cooking network. LMAO

stock of cilantro

12 garlic cloves, pealed

2 table spoons on onion (yellow)

1 1/2 table spoon seasalt

2 tablespoon of white wine vinegar

2 tablespoon of olive oil

1 table spoon of black pepper corn

2 table spoons of dried oregano

place in blender get it all fine and rub away!!

Enjoy.

Sure prane, I will post it when I get home. I have tons of dry rubs as well. I smoke something every weekand.

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One of pur paralegals said the mexican store as well. We have a fiest so I will loke there tonight

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Scared of the florist idea, they might spray something on them. Asian store not a bad idea

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So I am making a pork shoulder this weekand using a mexican wet rub. But in doing this, I will need to wrap the pork shoulder in bananna leafs. This will not only smoke the shoulder but will cause a steam like action as well. But where can I get bananna leafs?

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I see now why socom is a big deal.....lol

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We made it through. We only had 9 f1 hit here. Okc had the bigger twisters. I have a felling we are not done yet

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Lol... They look like they need to make money for ther 40oz. Im at the exit right after fair park.

Tell you one thing im sitting here in shirt and tie sweeting to death.

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Im in the Dallas/Ft.worth area, last night was crazy. We wernt directly hit but frisco (10 min from me) and ftworth and arlington got the worse of it. Im sitting at a hitch place getting hitxh on car and there is no outside roof nor do they have power. But thats not stoping them from making money

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My lord.... I am ready to play

Darn what about tx.

This stinks.

It must have came on when he blew his candles out!

TEXAS Please!

Doing update!!!