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Old 05-25-2011, 01:07 AM   #181
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Taking the WSM to the lake for 5 days this memorial day. I have a brisket, 6 racks of ribs, 2 pork shoulders and the fixins for a whole mess of ABTs. Its going to burn non stop for the whole time Im thinkin
Very nice! What lake?
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Old 05-25-2011, 04:03 AM   #182
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while not technically smoking... I have 10# of pork ground for italians and brats. and a new ESB to get cold conditioned and unveiled monday

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Old 05-25-2011, 04:06 AM   #183
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2 racks of baby backs and a brisket while i'm cooking up an english ipa and a hefeweizen

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Old 05-26-2011, 12:31 AM   #184
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I'm smoking ABTs right now. Yes sir. I started at 8pm on a Wednesday night. I have issues.

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Old 05-26-2011, 12:44 AM   #185
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I'm smoking ABTs right now. Yes sir. I started at 8pm on a Wednesday night. I have issues.
You are the man! I wish my smoker was hot now.
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Old 05-26-2011, 06:32 PM   #186
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Small batch. Only felt like opening 1 pack of bacon.

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Old 05-28-2011, 03:41 AM   #187
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Smokey smokey. We have 5 briskets, 5 shoulders, 3 butts, and some ABTs going right now. More ABTs and smoking some Mac and cheese tomorrow.

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Old 05-28-2011, 05:55 AM   #188
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Picked up a 13lb brisket today. First brisket in the WSM. I can't wait to fire it up.

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Old 05-28-2011, 07:30 AM   #189
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until I found that I'm now working the weekend (through tuesday night, actually) I was planning on smoking 10LB pork shoulder (12hrs slow-smoke -this stuff practically pulls itself apart for your dining pleasure) -I'll have to up some pix of my backyard smoker sometime. It can accomodate 8 full racks of ribs (and has before) and a brace of sausages when the need arises. Its fired by oak and hickory, and I use orange wood to help regulate the temps.
I'm intending on starting to build a second firebox on the side, piping the smoke to the main firebox where it will flow to the smoke chamber -the idea is to add cold-smoking capabilities.

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Old 05-28-2011, 05:28 PM   #190
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Pork still cooking. Brisket for Lunch.

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