Garlic powder I suspect. :shrug:

Correct-a-mundo

Where do you all get your wood for smoking? I get mine at Academy Sports down here in Florida.. cheapest place I have found yet.

Looks like there are a couple of those up in KC area.

Home Depot or Walmart.

Both have the same brand of wood chunks I use.

Doh.. no Academy Sports within 250 miles of you apparently.. :: chuckle ::

They got really large bags of wood for $15 usually.. sometimes on sale for $10.

https://www.academy.com/shop/pdp/b-b...dCatid=5152562

Best deal I have found and they have probably 6 varieties of wood like that. Bags are roughly 3 feet by 1.5 feet and packed full of large chunks.

I go to guys who go out in the woods and cut it. $25 for a full size car's trunk load or $75 for a "can't take another stick" truckload. oak, wild cherry, pecan all bark free,
Local guys get good fruit (apple, pear, cherry) woods and I take a 1/4 truck load for a quarter.

Wally's works for filler but it's crap.

*******a long term marinated, not pumped rump roast and drunken tomatillo chicken thighs

https://uploads.tapatalk-cdn.com/201...a2dbbfb6fe.jpg


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Dayum that looks perfect.

Hopefully no smoke alarms going off:D

Wow. NOICE! Must have been the garlic powder!

Put it in a cardboard egg carton for convenience.

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Sweet Baby Ray's comes out of the BBQ hot bed of Chicago Illinois.

I smoked a 4lb rump roast (prime) with Stubb's beef marinade. then cooked the leftover marinade and strained and injected the remainder

I bathed for a day some B/S thighs in Tomatillo sauce and smoked themeat 195 for about 3h ours.

Beef was juicy and tender but cooked to M/R:shake: I will slice it wafer thin for sammies.

The chicken was great, tender like butter and the taste begged for super hot bbq sauce.

I will be doing this again with a twist of tequila for the chicken, a little more rare for the beef.

I cooked some mini-pizzas on my new Big Green Egg. Did some experimenting with temperatures and cook times. Pretty happy with the outcome. May have put too many wood chunks on to get a smokey flavor this first time around.

Plan on smoking some baby backs on it in a couple of weeks.

my wife nominated me to cook for the high school baseball team banquet. There were 80 people total so I used my comp teams stick burner on a trailer. Honestly, it's impressive to see but a pain in the ass to cook on compared to my WSM as the temps fluctuate and are uneven from side to side. Anyhow, 12 hours later, after this pic was taken, I drove the entire smoker to the HS parking lot and just served the meat right off the smoker. I had to empty the fire box first of course. 10 slabs of baby backs, and 5 pork shoulders cut in quarters to speed cook time and increase bark. It was a big hit.

Need some tuning plates in it? Or was it hard to hold the whole thing at temp?