Kentucky Armory Club

Awe man that's gonna be some fine bacon!! Where did u find the belly fat at?


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Whole foods

First 24 hours

Looking good


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Looking good


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K finished it. It was not smokey enough. The wind was pretty good the day I smoked it so that was a huge factor.

I'm going to try again just not smoke it on a day that is super windy. Also try to use a 60/40 mix of apple and hickory.

I'm going to perfect this.

you should all check out this page https://m.facebook.com/groups/9061322993 . Its called smoking meat low & slow . A WEALTH of info on there

.

This is how my fatty turned out

I hate you.

I'm hungry now.

That was my 1st time smoking anything . I read alot on the fb page I put the link up for . Hardest part was figuring out when to add more fuel to keep the temp regular . I will say it didnt turn out as "smokey " as I wanted but I'll figure it out

Hitting the right smoke flavor is a science. The rub, temp, wood and length of smoke all contribute to taste. Some spices block absorption of smoke as well as heat causes contraction of pores. It's easy to overwhelm with smoke and you BBQ taste like a camp fire. Pairing the right type and duration of smoke is an ongoing learning process that I've yet to master. I've made some that would win awards and some that not as good as a McRib, but I keep trying.

Very true Nemo . Plus I'm using this ^ . Basically a ecb . El cheapo brinkman . But it was free & I am diggin it so far

I guess I got lucky smoking the turkey last Thanksgiving.
Or maybe I drank to much??

I have the same type of smoker as pictured above. I went cheap because I wasn't sure I'd actually like it. Turns out I love it. So when this one gives up I'll drop some cashola

guncrank1 wrote:I guess I got lucky smoking the turkey last Thanksgiving.
Or maybe I drank to much??

I tend to do both around the holidays.

Man all the pics look great!! I just rubbed my brisket down and have her in the fridge!! Later today is gonna be a good day!!


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I hear ya Medic45 . I'm going to do a venison roast later today myself . Can't wait .

ChickenLady here is a page showing some mods you can do to it if you are so inclined . http://www.bbq-brethren.com/forum/showt ... p?t=104545
I'm just going to keep using mine as-is . Works so far !

I volunteer to be a judge at the 1st annual KAC BBQ pit-master cook-off!

Mine works fine. We did have to dent in the water pan. It sucked. I'm happy with it thinking of taking it to the lake to smoke a chicken there next weekend. Nom Nom

Here is my nom nom's from sat


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Medic45 wrote:

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ImageUploadedByTapatalk1398709234.787949.jpg

Here is my nom nom's from sat


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That looks absolutely exquisite.

Did a small 1lb pork tenderloin today. Got hate email from the neighbor.