I brine whole loins. Its the only way.

mmmm head on is my favorite

nice!

How's it taste?

Smoking a whole chicken (to use in enchiladas later) and some Scotch eggs. BBQ glazed on the far left.

Chifws!!!

http://i1290.photobucket.com/albums/...psnyk5jbpy.jpg

Got the egg a little more done than I intended, so I'll have to play around with my cook times.

http://i1290.photobucket.com/albums/...psjya4thx0.jpg

Doing stable meats. Costco chicken thighs to use in recipes and a whole pork loin. Injected the meat, rubbed em down and marinated them in the fridge for 24 hours. Then slow smoked with apple and oak wood chips.

Finished product

I made jerk chicken in the crock pot.
I like to jerk my chicken occasionally.

What's better jerkin or chockin that old chicken

Jerk chicken isn't as messy.

What this pork shoulder looked like at around Noon just before a wrapped it and put it back on. http://uploads.tapatalk-cdn.com/2016...3b34633f16.jpg

Sent from my phone using Tapatalk (so spelling be damned!!!)

Hopefully some Falcon. We'll see.

smoker build...
 

so i have a cheap offset smoker (with mods, pic provided) i have been using, but unless its hot out there is a lot of heat loss. had a bunch of bricks laying around so i thought i would make my own.

this is just a mock up of it. will have to mortar it obviously, and then maybe line the fire box with 1/4 steel. you will notice, i have offset some bricks for rack placement. and i will need to figure a way to have access to lower racks when full. total capacity i would say around 10 chickens or more will fit on this mock up. i do have more bricks, but it was getting quite tall at this point.

Doing a couple tri tips today. Im gonna try barbecuing them instead of grilling for the fist time. 250 on the trusty WSM with hickory until they hit 130 then sear directly over the hot coals.