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Last Active
  • Re: 20+lb ham

    Honey glazed, internal at 140. Going to 155
  • Something about the smell of lump in the morning......and butts

    Just put two shoulders on 8lbs each, dinner will be good tonight. Prepped the butts last night and held in the fridge over night. Slathered in mustard, rubbed with salt, pepper, brown sugar, raw sugar, pap, garlic powder, cumin, and a pinch of red pepper. Plate setter legs up, drip pan on foil balls, dome temp at 250, a handful of hickory chunks (not chips), and away we go. (not letting me add pics right now will add later)
  • Dinner(cookout) and a movie

    We recently had a birthday party at our house for my daughter's 4th birthday.  Normally, I would share details of the cook, but the movie was the focus of this party because we setup a screen outside.  People made such a fuss over it, I thought I would share.

  • Re: Smoked Cheese

    The only smoke is from the pellets?  I've had great success with cheese using a charcoal, wood chunks, and a drip pan of ice, but the temp only stays under 90 degrees for about 45 mins, but the smoke taste is great.  Intrigued by the long smoke times. Looks great.
  • Re: OT: Anyone ever considered purchasing a large drum smoker?

    dweebs0r said:
    Blasphemy on this forum but I thought I would throw it out to yall.  I have really enjoyed learning the basics of smoking with my big green egg.  The only drawback I have found is the slightly limited space on a large.  Anyone ever thought about going from the egg to a large smoker like a Lang?

    This is the one that really caught my eye.  ->

    They also have backyard/patio style smoker not on a trailer.

    Just wondering what everyones thoughts would be on this.

    How much are you wanting to cook?  I recently did a 15 lb packer brisket and 2 7 lb butts at the same time.  30 lbs of meat feeds a lot of folks.  Also, while those were resting FTC I did several slabs of ribs and two spatchcocked chickens.  We fed a small army. All on my lbge.
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