I keep practicing my BBQ Technique - Ribs, Brisket, Pork, Chicken

I've been BBQing about 2 years now. After a while I figured out I needed a smoker, so I got a 22.5" WSM. I picked a recipe and technique, from AmazingRibs.com, and have been practicing without changing recipe's, so that I can get my technique down pat. Once I know meat selection, fire control, and such, I figured then I could mess with the recipe once solid technique is in place.

I added a Offset stick-burner in the last month or so. Oh, and I converted a large commercial dryer to a rib smoker in the middle, and added a 2nd 22.5 WSM.

I'm getting happy wit my technique. My cooks are more and more consistent, and the appearance, taste and tenderness are getting better. I've done St. Louis cut Ribs the most. I figure I've smoked 150-200 racks in the past couple years. Then I've cooked chicken thigh's and pork butts quite a few times, and I've cooked 10 or so briskets. Brisket has proved the hardest. I've done about 10 of them, and am still learning...but the learning has been tasty and my friends love it!

Here's the cooks from this week and last. I wanted to share to THANK GUYS LIKE YOU who help newbies with encouragement and advise as we get started. Keep helping and sharing! For me, that kind of encouragement has helped me become a decent little BBQ cook.

We had ten 9th grade girls at our home this weekend for a church retreat. Last year we had 10th grade boys, and I cooked ribs for them, and they loved it and bragged. So, it's now a tradition! Here are the Ribs on the WSM


And the cut ribs from the WSM


And the ribs on my Stick Burner


And the cut ribs...I love this smoke ring!


Last week, I cooked 4 Picnic's to share with my employees, and cooked Brisket, Ribs and Chicken for my friend's 40th Bday Party. I separated the Point and Flat, and trimmed too much fat off, so it was drier than it could have been, but was tasty and looked great!




Here's my smile, when my friend's enjoyed the BBQ!


The chicken was great! I don't know why BBQ joints don't prep chicken like this?


I forgot to take pictures of the Picnic's, but I did snag one of this pulled-pork sammich I made with it!


So, KEEP SHARING YOUR KNOWLEDGE, the results are tasty when noobies like us listen, learn and cook!

Paul

The Dryer!

Here is the coolest pic, the middle-of-the-night from her 2nd competition in October!


This is at our fist compeition, right after retrofit!


And Under construction!


I have a larger dryer waiting for conversion now...it will be our whole-hog smoker!

Well, it could tumble, but I have the drum secured.

On the upcoming, larger dryer, I would like to have it tumble. I'm thinking how to secure the pig so it will slowly rotate, like the outdoor pig cooks I've seen on large rotating spits. They squeeze the pig between two wire screens, and I think I can figure out a way to do that in the dryer drum.

Now I'm getting excited about that project, too!