Sounds like you did them right.

Man those look good. I would have been right there with him!

2nd attempt at a pulled pork on the weber kettle.

We are also smoking the trout and some cream cheese on the other kettle... no photos of that yet..

Looking good, Damon!

That reminds me, I did cream cheese yesterday for the first time. Here's the starting point:



And the final product:



Yeah, I was getting together with some anti-Glock heathens so I had to try "Glock Perfection" on there....

I put it in the smoker for two hours at 225, and served with crackers. It was quite good, the cream cheese was warm and soft and the various spice mixes all added some flavor. I think the Greek rub (on the right side) was my favorite, both for flavor and for appearance.

Awesome. I have the cream cheese in with the pork at 240 to 260 deg. we did 2 flavors. one is everything bagel, the other touch of cherry rub.



We also got the fish going. trying to maintain under 225 deg.

Dammit.. I need to try that cream cheese!

on a roll...........

fish



deer jerky 2 racks



then dinner

Looks good Chris!

Wow.

That looks tasty plus nice and old school.

There's been some sexy looking food posted here. Looks fantastic.

I was pretty stoked yesterday when I saw an ad on CL for some fresh cut plum wood less than a mile away..... Swung bye and picked up as much as I 'thought' I and my neighbor would need -- there was at least 10X more left - big 8-10"+ trunk sections - I took the smaller 6" and less ones for the WSM.


Got it scrubbed to remove moss and lichen and then slabbed out with the chainsaw so it will dry quickly....


Ooooooman --- that wood was REALLY pretty when I cut it! There was a purplish (plum) color to the wood when it was freshly cut!!!! It didn't seem to last all that long - fading within 20-30 minutes as the surface dried.... But looked so promising for flavor!!!!!


I figure some of the smaller pieces will be ready to go in ~1-2 weeks --- the rest by the end of October easily.
Looking forward to giving plum smoke a try!!!

Yeah, that wood looks nice.

Maybe that would be a better use for the plum tree in my backyard than its current task of dropping mostly-worthless fruit on the lawn.

Well, I gave pizza a try on the Recteq Bullseye tonight. I'm a newbie at pizza in general, and this was my first time doing it on a smoker.

Let's just skip to the end:



Bottom line: Yeah, it was quite good, even if it ain't pretty.

Homemade dough, homemade sauce, homemade sausage . . . yeah, I worked for it. I followed Hey Grill Hey's technique for the crust (https://www.youtube.com/watch?v=we7MtgDIUWw), which includes pre-cooking it on the grill, then adding toppings. I didn't add the toppings right on the grill like she did though, I pulled it off and then put it back on when it was ready.

I put chunks of mozzarella, spicy beef sausage, pepperoni, red onions, fresh basil, and a sprinkle of shredded Mexican cheese on it. No regrets with any of it; I could do better than the Mexican cheese, but it's what I had.

I was REALLY happy with the spicy sausage, which I removed from the casings and cooked up as ground. Those are a bit too potent to enjoy as a sausage on a bun, but they are awesome in dishes like pasta and this pizza.

I need to practice my dough-stretching, though. Good thing I've got two extra dough balls in the fridge.

Oh, let me add....

I actually did two pizzas, one that was basically pepperoni and then the one above. I started out with the grill at 400, then eventually got it up to "riot mode" which is where it was when I was cooking the finished pizzas. The grill was running about about 650, a bit lower than normal since I kept opening the lid.

Next time I'll just start it on riot mode, no need for the lower temps.

damn steve that made me hungry. Gonna watch the link. my boss said he does it like this too I just never got around to trying it.