I've fired up the grill or smoker about 4-5 times a week so far this month.
Tonight we're finishing off the remainder of a whole tenderloin I cut into 1.5" filets for dinner.
Around 9pm I'll be firing up the smoker to do an overnighter with pork butts. I hope to have them on by 10pm. Should take around 15 hours.
Damn skippy, jack!
May 23 is the WSM Smoke Day V. I'll be doing ribs, chicken, and maybe some ABT's.
Last edited by KenP : 05-11-2009 at 06:44 PM.
Thread Tools
Search this Thread
Display Modes
Posting Rules