Back in the game

Papa Don

is one Smokin' Farker

Joined

Feb 25, 2015

Location

Plainfield, Il

• May 15, 2021

• #1

After a health scare in 2017, selling “Jolene” my Shirley Fabrication smoker/cooker and a 4 year hiatus..... I’m back!! Still have my 26” Weber Kettle but now own a 22” WSM.
Healthier and wiser I’m setting out to cook healthy BBQ, if there is such a thing.

 

KB BBQ

is Blowin Smoke!

Joined

Aug 5, 2018

Location

Sacramento, California

Name or Nickame

Kenny

• May 15, 2021

• #2

Welcome back. I'm sure there are lots of healthy foods that can be smoked or grilled. Veggies, leaner meat, smaller portions of the traditional meats etc. Good luck and have fun discovering new things to BBQ.

 

HogGrog

Babbling Farker

Joined

Jul 18, 2017

Location

The Great State of Confusion

Name or Nickame

Greg

• May 15, 2021

• #3

Welcome back!

Cook on!

Stay healthy!

 

Titch

somebody shut me the fark up.

Joined

Nov 17, 2012

Location

South East Victoria Australia

Name or Nickame

Titch :-)

• May 15, 2021

• #4

Welcome back

 

Papa Don

is one Smokin' Farker

Joined

Feb 25, 2015

Location

Plainfield, Il

• May 15, 2021

• #5

As soon as I remember how to copy a photo on here, I will.

 

pjtexas1

somebody shut me the fark up.

Joined

Dec 28, 2011

Location

Belton, Tx

Name or Nickame

Texas Pete

• May 15, 2021

• #6

Welcome back! Now get to cooking...

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Big George's BBQ

somebody shut me the fark up.

Joined

Feb 7, 2008

Location

Framingham, MA

Name or Nickame

George

• May 16, 2021

• #7

Glad that you have returned Looking forward to your cooks
You should head towards Cattle Call

 

Papa Don

is one Smokin' Farker

Joined

Feb 25, 2015

Location

Plainfield, Il

• May 16, 2021

• #8

Brisket put on at 12 midnight

 

Last edited: Jun 15, 2022

4ever3

somebody shut me the fark up.

Joined

Apr 29, 2012

Location

Tulsa

• May 16, 2021

• #9

Welcome back Papa!!!

 

Papa Don

is one Smokin' Farker

Joined

Feb 25, 2015

Location

Plainfield, Il

• May 16, 2021

• #10

Brisket taken off at 6:30 this morning and wrapped.

 

Last edited: Jun 15, 2022

Papa Don

is one Smokin' Farker

Joined

Feb 25, 2015

Location

Plainfield, Il

• May 16, 2021

• #11

Finished at 10:30 when it probed tender at 203 temp.

 

Papa Don

is one Smokin' Farker

Joined

Feb 25, 2015

Location

Plainfield, Il

• May 16, 2021

• #12

2 Butts cooked in the middle rack were started 2 hours earlier at 10:00. Currently they’re sitting at 194 temp. I wrapped the butts at the same time, 6:30. Smoked all night at 240-265. Once the brisket was done at 10:30, I placed the butts on the top rack and opened one vent full. I’m running around 280. The to vent remained full open during the entire cook.

 

Stingerhook

somebody shut me the fark up.

Joined

Feb 13, 2012

Location

SE Florida

Name or Nickame

Marty

• May 16, 2021

• #13

Looking good.

 

kevinstaggs

Babbling Farker

Joined

Apr 16, 2017

Location

Davis, OK

Name or Nickame

Kevin

• May 16, 2021

• #14

Papa Don said:

..... I’m back

I’m setting out to cook healthy BBQ, if there is such a thing.

Click to expand...

Glad you’re back and feeling healthier. As for healthy BBQ - not sure exactly what that is but I’m ready to learn!




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