What's on the smoker today?

[WildWill]

Looks like some quality dinners right there. Do the cheese balls add some texture?

No just cheeto finger prints everywhere .

 

[hank4elk]

Put a split chicken on the smoker yesterday and then the 1st sweet corn of the year...5 for a buck.
I devoured half a chicken and 2 ears of white roasted...man o man it is good.

 

[mtmuley]

Happy Father's Day to me. And all you other Dad's here. Gonna do the same sides as cahunter805. mtmuley

 

[Mica Man]

Same as mtmuley.

 

[Straight Arrow]

View attachment 329913
Same as mtmuley.

You and mtmuley ... you are the Pit Bosses! Nicely done!

 

[mtmuley]

You and mtmuley ... you are the Pit Bosses! Nicely done!

Gonna smoke the beans and mac & cheese as well. First time doing a full meal on the pellet grill. mtmuley

 

[Straight Arrow]

Gonna smoke the beans and mac & cheese as well. First time doing a full meal on the pellet grill. mtmuley

More drool-inducing photos ... Please?

 

[mtmuley]

More drool-inducing photos ... Please?

I'm an amateur at this, but I'll see what I can do. mtmuley

 

[Jbotto]

My family and I along with a friend butchered 60 chickens two weekends ago. Threw our first one of 30 on the pit boss this afternoon!

 

[mtmuley]

My family and I along with a friend butchered 60 chickens two weekends ago. Threw our first one of 30 on the pit boss this afternoon!

Spatchcock? mtmuley

 

[Jbotto]

Spatchcock? mtmuley

Not this time. Kept it whole. Brined for about 20 hours as it thawed, seasoned it and tossed it on. I’ll spatchcock the next one!

 

[TOGIE]

On Father’s Day we do tomahawks.

 

[Bigjay73]

Not sure what's going on, but the last 2 times I've cooked baby backs, they've been dry. No wrap, 250 degrees till they break when bent, around 202 degrees. Pork jerky

 

[Dave N]

My opinion? A little too hot and cooked too long. Wrapping does help!

Not sure what's going on, but the last 2 times I've cooked baby backs, they've been dry. No wrap, 250 degrees till they break when bent, around 202 degrees. Pork jerky

 

[Bigjay73]

My opinion? A little too hot and cooked too long. Wrapping does help!

I'll wrap next time, I haven't in the past though which is kinda weird

 

[Dave N]

Baby backs are fairly lean so it doesn't take much to start drying them out. I got some because of the big sale price but prefer smoking St. Louis cuts. I also like adding a little liquid when I wrap to add another layer of flavor.

 

[Letthemgrow]

On Father’s Day we do tomahawks.

View attachment 329942

King in the castle!

Looks great!

 

[WildWill]

Not sure what's going on, but the last 2 times I've cooked baby backs, they've been dry. No wrap, 250 degrees till they break when bent, around 202 degrees. Pork jerky

I'd bring it down 25 degrees or so. Are you spraying them with apple juice?

 

[Bigjay73]

I'd bring it down 25 degrees or so. Are you spraying them with apple juice?

No, wish I had

 

[Jbotto]

Oh man, first bird of the year was excellent. Picture was from about half hour before done. Brined for 20 hours while it thawed in the fridge. Rubbed with Famous Dave’s Chicken Rub ( the only seasoning I need for chicken on the grill). Smoked for 2 hours and then turned up the heat to 350° until it came up to temp. Plated with fresh green beans boiled for a minute or so until still crunchy with butter, salt, and pepper.