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Album: Our Smokers
Date: 01/24/2011
Owner: Gallery Administrator
Size: 25 items
Views: 5999
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Album: Food we've prepared in our smokers
Date: 01/24/2011
Owner: Gallery Administrator
Size: 29 items
Views: 3821
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Album: User Uploaded Pics
Date: 01/24/2011
Owner: Gallery Administrator
Size: 5 items
Views: 1340
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7-11 003
Getting ready for Brisket and Pork Loin cook. Going to show the start up time, through pictures.
Date: 07/23/2011
Owner: Steve Stealey
Views: 994
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7-11 002
Two 9# flats with a 17# pork loin, cut in half, seasoned and ready to put on smoker.
Date: 07/23/2011
Owner: Steve Stealey
Views: 888
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7-11 001
Chimney of lump ready to place evenly on top of unlit fuel in firebox. Wood is placed near top, thinking this will be around a six hour cook.
Date: 07/23/2011
Owner: Steve Stealey
Views: 930
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7-11 005
Chimney of lump placed on firebox, Smoker Plate, Water Pan , two rack and thermometers. Time is 9:20 am.
Date: 07/23/2011
Owner: Steve Stealey
Views: 937
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7-11 008
9:24 am with clean burning temp of 200+ degrees. The High Airflow Intake system is why! Controlled with the Smoker Plate and Water Pan to insure even moist heat.
Date: 07/23/2011
Owner: Steve Stealey
Views: 828
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7-11 009
Over 225 degrees, ready for product. Most smokers will not be up to clean burning, useable heat in this short of time. Why not use that time of waiting to doing more of what YOU want.
Date: 07/23/2011
Owner: Steve Stealey
Views: 872
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7-11 007
Two delicious pork loins resting after a little more than two hours of 250 degrees. I brined these overnight and they were moist, flavorful easy to cook. These are first one in a long time that we not injected. Didn't need to with that brine.
Date: 07/23/2011
Owner: Steve Stealey
Views: 893
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