Some Pics from Recent Cooks...

[Braddymac]

Hi all, long time, no post.  Apologies!

Here's what I've been cooking...  A Test turkey for turkey day, beef pastrami, "Bat" Wings for the Halloween party, the TriTip that got eaten before I could get the camera out, some pig ribs, and some chicken...

Missing a picture for the pork shoulder, it was so amazing my wife wouldn't let me take the leftovers to share at the office.

All have been wonderful, and FUN! 

Let me know if you have problems with the pics, this is my first upload from iPad using the Tapatalk app someone mentioned in the pics thread.  Seems easier than using a picture service, but let's see if you guys can see my pics.

Cheers!


Sent from my iPad using Tapatalk HD

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[sliding_billy]

Nice looking dishes.

[HighOnSmoke]

Everything looks real tasty!

[drholly]

Great pictures - looks delicious!

[Pappymn]

Don't be away so long. Great looking food!

[ACW3]

Great looking food!  You're making me hungry!!

Art

[pz]

Looks delicious!

[muebe]

I can surely see the pics. Those are some outstanding looking PBC meals going on there!

And I found that by cooking without the Ree bar in I get about a 50F bump up in temp. It worked great with the chicken legs to finish the skin.

I still plan on getting a air controller for the PBC so I can play with temps.

Just need to wait for Santa to bring me one

[Eatin Smoke]

You've been busy....everything looks great!

[Pappymn]

I can surely see the pics. Those are some outstanding looking PBC meals going on there!

And I found that by cooking without the Ree bar in I get about a 50F bump up in temp. It worked great with the chicken legs to finish the skin.

I still plan on getting a air controller for the PBC so I can play with temps.

Just need to wait for Santa to bring me one

I checked with the big guy. You are still on the naughty list

[muebe]

I can surely see the pics. Those are some outstanding looking PBC meals going on there!

And I found that by cooking without the Ree bar in I get about a 50F bump up in temp. It worked great with the chicken legs to finish the skin.

I still plan on getting a air controller for the PBC so I can play with temps.

Just need to wait for Santa to bring me one

I checked with the big guy. You are still on the naughty list

Your probably right. Gonna have to buy one myself

And if I get coal I can always use it in the PBC

[pavlaugh]

Hey Muebe, what kind of air controller did you have in mind?  I'd like a way to crank up the heat toward the end of a cook, as well (other than getting out the screwdriver, lol).  I made a duck a few weeks back, and although the meat tasted great, I had to finish it in the oven to get the skin crispy.

[smokendevo]

I had bought one from http://www.auberins.com

Although it works fairly well it can be a PIA to set up. Also I found the wires going to it very cheap and had to re solder them. More for summer cooking than winter as in this picture. 
I find just taking the lid off about a 1/4 inch will give a lot more air flow and heat things up real fast.

[muebe]

Hey Muebe, what kind of air controller did you have in mind?  I'd like a way to crank up the heat toward the end of a cook, as well (other than getting out the screwdriver, lol).  I made a duck a few weeks back, and although the meat tasted great, I had to finish it in the oven to get the skin crispy.

This is what I would get...

http://www.amazon.com/IQ110-Kit-Standard-Pit-Adapter/dp/B00A7F1B60/ref=sr_1_3?ie=UTF8&qid=1385331861&sr=8-3&keywords=bbq+guru

[smoker pete]

Beautiful assortment of food    I'll take a sampler plate ... Please!!!