https://i.postimg.cc/jdkQhTVp/IMG-0186-1.jpgWhere I came from being able to pull bones is overcooked. There should be some gnawing to be done.

That said, some people think they are under cooked if they don't pull completely from the bone leaving no trace of protein on the bone whatsoever.

I find, I like to have to bite into my ribs and prefer not to use my arms to separate the meat from the bone.

Cooked ribs last night with the Tri-tip but the smoke ring is missing on the ribs...

https://i.postimg.cc/jdkQhTVp/IMG-0186-1.jpg

Homebrewing a KCoconut porter beer tomorrow.

Seems most toast the coconut in the oven, but since I'm from KC it was obvious I should smoke it. We'll see in a few weeks how it turns out.

Smoked coconut chips. 1lb

https://i.imgur.com/aD3iZA7.gif

<blockquote class="twitter-tweet"><p lang="en" dir="ltr">No turning back now ��</p>&mdash; Zillow (@zillow) <a href="https://twitter.com/zillow/status/1317534278314528773?ref_src=twsrc%5Etfw">October 17, 2020</a></blockquote> <script async src="https://platform.twitter.com/widgets.js" charset="utf-8"></script>

HAH!

It's the powder from Dottesville, then there are the drive up vending machines you can hit on you way back to Perfect Village .....
<iframe width="560" height="315" src="https://www.youtube.com/embed/_uV2sfQrm7w?controls=0&amp;start=53&end=88" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>

Can anyone give me a recommendation for some good analog smoker temp gauges? I want to install two closer to the cooking level on an OK offset smoker.

I bought a couple of River Country 3" thermometers. They work for me. They have a long stem and once or twice I've had to adjust things so they didn't touch the food.

I know a welder who builds smokers on the side he recommended Taylor to me. I have been happy so far.
https://www.amazon.com/Taylor-Precis...s%2C212&sr=8-3

https://images-na.ssl-images-amazon....AC_SL1500_.jpg

Read up.

No mechanical temp gauge is worth it's salt.

Taylor and Tel-tru are both good, yet mechanical, units but you have to calibrate them.

Tel-Tru and Midwest Hearth are probably some of the best but they will cost you 4 times as much. They still have to be calibrated routinely and they all get spiderwebbing inside that ruins them. I would rather use digital all day but he wants analog.

I think I will put a couple analog, but I did start looking at digital ones... the option to have low and high temp alarms sounds good.. especially when I wake up at 2am to start a smoke and lay back down to rest sometimes....

Did not get to take after pics but 4 chicken halves,2 1-1/4" center cut chops,1 slab StL ribs,2 slabs chuck ribs.

https://i.postimg.cc/9fR20M8f/IMG-0217-1.jpg

https://i.postimg.cc/k50mbmzv/IMG-0218-1.jpg

https://i.postimg.cc/3R2HjqH5/IMG-0210-1.jpg

My Tito's and homemade lemonade.That's white oak.

OUTSTANDING....

[QUOTE=cooper barrett;15284746]Did not get to take after pics but 4 chicken halves,2 1-1/4" center cut chops,1 slab StL ribs,2 slabs chuck ribs.

Looks like you are getting her broken in pretty good.

Anything worth catching and smoking in that pond?

It's a lagoon:p:p:p:p:p:p

I can walk to the lake, drop a line and have a respectable catfish in seconds, Have to work hard to find a bass, blue gill, or perch that it should have. There was a flood that came up to but not into the house before I bought it.Don't thinkthey restocked or were not successful.

It's well seasoned, I can keep it at 200- 225 for 4 hours without watching it. I am looking for a small pressure washer to keep 'er clean. I need to get wood this weekend. 1stick left.


[QUOTE=srvy;15285576]

So like a said a pond.


The word "lagoon" derives from the Italian word laguna, which means "pond" or "lake."