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Long time no post...... hot and fast beef ribs. 350 for 2 hours on smoke. 350 for 2 fours wrapped in paper. pulled at 195 IT when probed like soft butter.

Try this... https://www.youtube.com/watch?v=OvfuAcjLGws&t=7s

Look at Cameron's Stove Top Smoker. It smokes remarkably well, is cheap, easy (just take it out of the box!) requiring no DIY rigging. A neighbor introduced me to it and I was stunned that the food he served me was smoked in the house, not outside. It does NOT fill the house with smoke. You can rig one from scratch if you like : but it's easier to just buy one:

Looks great mate Sent from my SM-T835 using Tapatalk

Bruce the little message icon at the top of your page- like a cartoon character statement circle. Click on that and it will take you to all your messages, read them, respond, delete,..... whatever you want. Mac if they are mud wasps, not sure I'd want it hatching or you will end up with mud nests all over your house. They also get tougher to clean out as the mud dries.

Spun a chook for dinner tonight. Hadn't done one in ages. Used the basket splitter, fire in the rear, with a chunk of cherry wood. Ran about 350F for a bit over an hour. Plated with sous vide mashed potatoes and a nice side salad. Tasty rose was a good accompaniment.

Ribs and rib-lets smoking. Will drop in the lower rack to grill a couple pork chops when these are done.

I get on well with my butcher got him to cut that off for me .cost bugger all $22 .dollars I think . Check this out. https://www.livestrong.com/article/513107-how-to-cook-lamb-flaps/ Sent from my SM-T835 using Tapatalk

Nicely done Sent from my SM-T835 using Tapatalk

Hi Mac I’ll look to see if my mail box is full. By the way that bacon looks deeeeelicious.

Aussie this cook really resonates with me. I love the challenge of taking what is considered rubbish meat and turning it into food for royalty. Quite literally turning a pigs ear into a silk purse! It looked like there was a fair bit of shank in that knuckle, and a good find. For years here the cheap cut was brisket, until the low n slow started taking off only 10 years ago. I see now locally the cheap meat is lamb flaps. Any ideas how to cook these? My old man reckons you have to double fry them, surely there is a better way? Sent from my iPhone using Tapatalk

Had to replenish my bacon, that is one thing I don't like to be without at breakfast time. Did a 3 hour cold smoke with cherry pellets, the cold smoker worked flawlessly for the entire smoke. Then when the KK was ready the pork belly can out of the fridge for a hot smoke. Oh my goodness the ODK smells wonderful as does my fridge and kitchen. Interesting how the 2 pieces came out so differently. They were one pork belly that I cut in half for easier handling. All sliced, packaged and in the freezer. All set for breakfasts for a while, 10 lbs of pork belly. While I was out smoking I notice those same flying insects that plugged my torch, have plugged my rotisserie hole. What next.

Pickled beets for burgers pequod. Can’t beat em Sent from my iPhone using Tapatalk

Calling Bruce, I tried to send you a PM but the response was, "Bruce Pearson unable to receive messages." Is your mailbox full?