The place to hang out and chat about anything and everything that doesn't fall under our other categories.
essexsmoker
Rubbed and Ready
Posts: 1093 Joined: 31 May 2013, 18:32
First Name: Ant
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by essexsmoker » 10 Nov 2014, 21:02
Looks good! How was the cook?
highonthehog
Got Wood!
Posts: 64 Joined: 28 Aug 2012, 22:42
First Name: neil kempson
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by highonthehog » 10 Nov 2014, 21:07
great maverik showed 232f all night, used a Bob Gibbons rub and mop, melted in your mouth, looking forward to doing brisket and a whole pig
JEC
Moderator
Posts: 1275 Joined: 19 May 2010, 19:25
First Name: Justin
Location: Sunny (sometimes) North Devon
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by JEC » 10 Nov 2014, 22:10
That looks great. Hope you get the new smoker house trained soon so you can leave the plastic sheeting alone for future cooks
highonthehog
Got Wood!
Posts: 64 Joined: 28 Aug 2012, 22:42
First Name: neil kempson
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by highonthehog » 11 Nov 2014, 19:14
Ordered a brisket for this weekend, hope to have it potty trained
or I'll have to get out the rolled newspaper
stretchie_
Twisted Firestarter
Posts: 370 Joined: 04 Jul 2012, 10:48
First Name: Dan Stretch
Location: Melksham, Wiltshire
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by stretchie_ » 11 Nov 2014, 21:41
Looks good, I've had bowsers of my ebay watch list for ever just not got one yet
highonthehog
Got Wood!
Posts: 64 Joined: 28 Aug 2012, 22:42
First Name: neil kempson
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by highonthehog » 12 Nov 2014, 06:20
Keep looking stretchie, onewill turn up
any farm sales near you?
stretchie_
Twisted Firestarter
Posts: 370 Joined: 04 Jul 2012, 10:48
First Name: Dan Stretch
Location: Melksham, Wiltshire
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by stretchie_ » 12 Nov 2014, 16:53
It's always just bed timing, I did see a cracker last year, going for cheap but I had to attend a family gathering and the bowser was 200 miles away but he needed it gone that weekend grrrrr I need to get my B+E entitlement sorted for towing trailers too
highonthehog
Got Wood!
Posts: 64 Joined: 28 Aug 2012, 22:42
First Name: neil kempson
Post
by highonthehog » 12 Nov 2014, 19:21
131347430039 check this out, thats how mine started out
highonthehog
Got Wood!
Posts: 64 Joined: 28 Aug 2012, 22:42
First Name: neil kempson
Post
by highonthehog » 16 Nov 2014, 08:11
Put a whole 11lb brisket on at 10 last night, its now at 160°f should just be ready for lunch