Agreed! When I'm running pork shoulder I live by the internal temp and adjuat with the external to keep on track.

I haven't been posting much for a few months so may not be BlueSky. In one place for awhile with my big bad Yoder so you'll see more! Thanks for the shout out.

Ribs, burnt ends and salmon ready to pull from the smoker.

Final plating of smoked pork ribs, beef ribs and salmon.

Baby back ribs

Beef short ribs

Final presentation. Give myself a solid B on this run. Pork Ribs could have been better. 4 1/2 hours at roughly 265. Burnt ends a s Salmon were the best.

Ribs 2 hrs in.

Status report. 2 hrs in.

Aiming for a 4-5 hour.smoke

BBQ Smoker with fire door open for fire start

BBQ Smoker fire box with wood stack

2 slabs pork ribs, pork country style ribs and beef short ribs on the smoker.

Clean smoke!! Perfect!

Smoke Daddy has his Yoder back. Fire in the hole. Getting my mojo back with a quick smoke. Slab baby back, Slab St Louis, Country style chunks for Burnt Ends and Beef short ribs. Adding some salmon later. Running hickory and some pecan later at 275. Experiments. More pics as we go.

That's a good technique also. Smoked lanb is one of the best flavors. I like the oven method to get the roast veg to go with.

See below...👍

Here is a link to the receipe I riffed on. I'm in the medium rare lane. Fast Roasted at 375 covered with foil for 90 mins then ran to 140 internal. Pulled and rested 15 mins.

thegreekfoodie.com/greek-roaste...

Wow! These look competition ready! What was the smoke profile temp and wood type?

With a “Smokey” aura!

Truth! 😉

Those held up very well.

Yep! Hope they don’t say “BBQing”!

Being from NC, we have an expression, “Bless their heart”. I think it’s appropriate. 😉

I’m in!

No! No crunch!

Good try but nachos are on a crunchy chip. Pizza is on a dough that may be crunchy depending on the style.

It’s a tostada!

Lasagne is not crunchy, thus can’t agree with your argument.

No need to be normal. Whatever that is….😉

$8.59 at Ralph’s

No, but @faineg.bsky.social made a fantastic mushroom bread pudding!

A very poorly wrapped Christmas gift.

Bless @faineg.bsky.social they do try. Did not occur to them to make this the bottom of the box. Zoom in on the tag too.

Watching them try to wrap a gift is a gift to me.

After you rinse and dry it off, you can still add butter under the skin and dry season as you wish. I tend to baste twice in the process to get the skin browned to the level I like. Hope this helps.

Ree Drummond’s Trick To Making The Juiciest Thanksgiving Turkey Ever Prepare for permanent turkey duty after your guests taste this flavorful bird! 🦃

I prefer the wet brine method for turkey. Gives the salt time to bring in the flavors to the meat. Try this one.

www.thepioneerwoman.com/food-cooking...

I had to add some photos without that delicious apple mustard sauce on top. Gotta show that grill char! 😉

Better location shot.

Actually you are correct and win the “where’s Smoke Daddy prize”! We are just down the road from the Terlingua Ghost Town. You know your West Texas desolation.

Thank you!