Very Raised Direct

thirdeye

I'm smoking a shank and a 3# piece of butt today. Was able to get 13" of distance from top of lump to the meat, the cooker is running at 215° dome, which should be close to the actual. I'm using all sugar maple on these...it smells great.

Egglicious

Looks great as always, thanks for sharing.

Ross in Ventura

Wayne,
I bet those split peas are going to taste real Good!
Ross

Mickey

please tell me about the shanks as to what all on them and what is sugar mapel

thirdeye

The shanks are store bought ones that were cut off of a cold smoked city ham. I do a second smoke on them for several hours to wake up the flavor. I add nothing like a rub or seasonings on them.

The flavor wood I used was sugar maple, the trees they tap for sap to make maple syrup. I did a trade with a barbecuist in Vermont who cuts his own.