Where is everyone #5

I ramp my Temps. 2 hours at 120, 2 hours at 140....etc. helps it not dry out. However, I smoke on an electric unit. After I get the smoke I want I will bath it then wrap it in foil about halfway through. It tends to lock in the moisture aswell. You did good. I wouldnt beat yourself up over this too much. It looks great and I'm sure it tastes great aswell. Again, better than anything I've eaten in the past 2 weeks.

Edit: hell, bring some over here to Cheyenne and I'll let you know. Honestly though, it looks really good.

 

Out for a ride with my son. He practicing road riding so he can do his road test. He's been dirtbiking since he was 5.
He's become my off road riding buddy. He keeps up and rides hard.

 

Curious what @TripleSix and @Rontonio think of this(in my opinion) YouTube idiot?

 

So the guy is like 9 or 10 wide and thinks he owns the road? Gees

 

Do you just do yours for a total of 4 hours? I will try the bath and foil wrap next time. Thank you for the advice!

I leave out Tuesday, so back to the good ole truck stop food. Can’t wait! Sounds like if I bring it to Cheyenne, I will have to share it with all the cherries and berries that are about to light up that truck stop. Probably have to take it in as evidence

 

Use to own a Yamaha XS1100 that screamed pretty good! But I’d take the EBay bike over it. I originally built the EBay bike with a 96” Evo style engine. But then bought a new 113 Ultima El Bruto, and done a few tricks to it.

I use to give crotch rockets fits with the EBay bike, didn’t say I outran them, said I gave them fits lol. Had a few friends just as you said, make jokes and carry on about junk Harley’s, but when the dust settled they picked their lower jaw up off the ground . The key to any bike, car, machine, is not being afraid of it.... but ALWAYS Respect it....!

The old Shovelhead ran a hard 110 mph and that’s all she had wide open with a racket top 4 speed coming down Route 2 in WV along the Ohio River. Next time it’s resurrected it may have a 5 or 6....,

 

No, I do it by weight usually....it gets me close. It usually takes me 12 to 14 hours or so. However, I'm always feeding a large family of mostly boys. So my meat cuts are usually pretty fair size. I have a digital, remote thermometer that I stick in it from the get go. That way I know when it is up to temp. Definitely try the foil thing. It really works. It keeps the dry air from getting to it and drying it out. Because by that time you have all the smoke you want, now you just need to get it up to the desired temp. Do you also let the meat rest for an hour or so before you touch it?

 

What’s worse than an idiot?

an idiot with a group constantly telling him he’s right.

 

Some days...

On one hand, put a new compressor, dryer, and condenser on. Always worked spot on with 3# on the dot. Now it doesn't stop cycling until I have 4.5# in and even went as high as 5.3# to get my pressures up, and still can't get vent temps to stay under 50. Tried going to a smaller orifice tube and nada.

But that's a side note I guess. I'm not saying I'm lucky, but I decided to check the drain/fill magnets on the transmission - about a quart of fluid hit the pan, and after seeing it, Todd Hoffman set up a wash plant beside my truck...

 

I'll be back out there assuming they get this tumor out. But that wasn't the part I was worried about.

More wondering if I'm nuts for considering Wyoming. The plus side. Lots of land. Few people. Land is cheaper. Down side. It's Wyoming. Blizzards in May.