I just asked them to make me a nice 1, that’s what they came back w/, I definitely wasn’t complaining 
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That is MY kinda steak !!!
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I’m planning on cold smoking some cheese as soon as the weather starts to cool off enough.
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Whoa. That’s alotta meat!
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@VapeyMama looks are deceiving its never enough. This was the final outcome of 14 hours of smoking can you say food porn?
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That’s for damn sure! Looks amazing. I’m on way way over! 
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@VapeyMama if you are ever in Philadelphia and see smoke rising from the backyard you are more than welcome to join us and get you grub on!
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that I do. But I also genuinely enjoy it. I see you’re in Philly, I’m in south jersey and I work in Philly. Feel free to come by next time and try some samples 
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I’m in NE Philly Somerton section and born and breed in jersey what part of SJ you hail from?
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I’m a transplant from Florida, but I’m currently in williamstown
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I know it well my daughter lived there for a while. I’m originally from Burlington County Burlington city - Edgewater Park area. Alot of great BBQ’s happen in jersey.
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If only I had a dollar for every time I’ve heard that!
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Let me guess… You’d have a couple dollars? 
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Lunch Sunday… not real ribs but they was good 
And inspired by Captain Morgan I “smoked” some green beans and ham hocks… they was extra good too
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That’s positive territory. Better than going in the hole. Uhhhh, well, maybe not 
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Looks quite delicious. I’ve never cooked with oak, how would you rate it’s smoke ?
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For me its a 8/10. Its a mild smoke. I like it for chicken, turkey and fish. The kind I’m using is from Jack Daniels whiskey barrels. Gives the oak a good kick.
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