Show Us What You're Cooking - 7/16/2014 through 3/13/2015

[Ernest]

Meanwhile.... The PBC doesn't care about smoke.

[Ernest]

Year round Jon.

[Marauderer]

Yep, fresh year round just like Ernest!!

[Jon Solberg]

Nice!

[DWCowles]

First batch is done and second batch is on

[The Burn]

Damn those look good! And the skin looks like it's got a nice crisp to it. Did you move them over the direct heat of the Vortex at all or just kept them around the outside?

[Huskee]

NICE DWC! Chunk of wood up on the grate, cool!

[DWCowles]

I kept them on the outside but I did turn them about halfway though the cook. They were some of the best wings that I have ever eaten. The grandkids couldn't get enough.

[DWCowles]

The ribs are just about there

[The Burn]

Those look mighty fine too! What's up with the little orphan dude?

[DWCowles]

That was the meat that I trim off the ribs and it is for my 4-legged kids. I cut it into little pieces for treats.

[smarkley]

damn I need some photography lessons - mine are so blurry you'd think I had Parkinsons LOL

[Jon Solberg]

[Huskee]

Pecan?

[The Burn]

C'mon Huskee, those are ribs not nuts :-)

[Jon Solberg]

8 ozs of nutty goodness

[DWCowles]

Time to eat

[David Parrish]

Man some real good cooks are happening this weekend. Love it!

[The Burn]

Man, you ain't kidding. First night in a while I didn't cook (ordered chinese). I don't mind rainy days or cold days, but a cold & rainy day was too much to wrap my head around tonight.

[David Parrish]

For everyone on page 40. Awesome!

[Huskee]

I only have 16 pages in this thread. 40?

[The Burn]

Yep, I've got 40 too

[Huskee]

I think I have my posts/page size cranked up higher in my settings. I see 40 posts per page. The scroll bar is tiny.

[Jon Solberg]

GROUP HUG!

[Ernest]

Beef short ribs........

[Huskee]

I would love to see that in front of me right now

[Huskee]

Time to eat

Daaang, those are some nice shots of some nice food!

[DWCowles]

Thanks Huskee

[Ernest]

Get in my BELLLLLLYYYYY!

[Huskee]

Dangs...mine too

[David Parrish]

Damn nice cook Ernest.

[Ernest]

Thank you thank you! I had a rough time with this cook the first 2 hours. My initial temp went as high as 417 trying to get that cleaner smoke that the good Doc was talking about. Not sure how these pros get clean smoke starting at 225.

[Huskee]

Thank you thank you! I had a rough time with this cook the first 2 hours. My initial temp went as high as 417 trying to get that cleaner smoke that the good Doc was talking about. Not sure how these pros get clean smoke starting at 225.

The key is to have a smaller fire, but that smaller fire should be hotter. Did you use your PBC for that or your WSM? Each cooker has its own temp (as we know) where they perform best, many stickburners wont run efficiently at 225 but more towards 275. Of course there's a lot of variance to that whole mess.

[Ernest]

I used lil smokey, WSM 14.5. I can get a clean burn on the PBS easily since I always start hot. These WSMs are harder to bring down once the temps her up there.

[Huskee]

Ernest when i use my 14.5 (Smokey Joe) I have had great success with 6-8 lit coals on top of 6-8 unlit coals, and one small chunk of wood. Maybe a fuse from there if you're going for a long cook. Granted, a WSM will be a little different than the SJ but shouldn't be too much.