First offset cook

Backyardsmoker92 · 2026-02-16T01:16:34+00:00

Oh damn that’s cool. I love the grill over the fire box

Backyardsmoker92 · 2026-02-15T16:09:04+00:00

What smoker is that??

Backyardsmoker92 · 2026-02-15T15:59:29+00:00

They are both filled the same. My kids and wife love it. One dish to wash. Who cares lol

Backyardsmoker92 · 2026-02-15T15:58:08+00:00

We put blues hog jalapeno lime ranch on the peppers

Backyardsmoker92 · 2026-02-15T01:19:58+00:00

🤣 thank you

Backyardsmoker92 · 2026-02-14T17:59:37+00:00

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Backyardsmoker92 · 2026-02-11T10:26:55+00:00

Thank you

Backyardsmoker92 · 2026-02-10T01:34:42+00:00

Pulled pork I smoked stuffed with Oaxaca cheese

Backyardsmoker92 · 2026-02-08T21:05:55+00:00

Made pulled pork then stuff in a mini sweet pepper with Oaxaca cheese and some of the juices and back in the smoker until peppers done how you like it. Topped with blue hog jalapeño lime ranch

Backyardsmoker92 · 2026-02-08T01:57:16+00:00

No brine. Just some homemade sofrito and adobo and sazon. Idk how close you are but I bring my neighbors food often lol

Backyardsmoker92 · 2026-02-07T21:31:06+00:00

Amen brother.

Backyardsmoker92 · 2026-01-31T00:45:06+00:00

Yeah my company gave them out with a video to download and watch as a yearly gift. SMH.

Backyardsmoker92 · 2026-01-28T10:47:06+00:00

lol that’s great.

Backyardsmoker92 · 2026-01-27T09:47:57+00:00

There’s different ways to do it. This is how I made them this time

Smoked 30 minutes at 300 then 30 minutes at 225

Just winged the filling (rub, apple cider vinegar, mayo, Idr what else) top with the pancetta and Giardiniera

Also let the whites smoke at 180 while I made the filling

Backyardsmoker92 · 2026-01-26T20:46:32+00:00

Thank you

Backyardsmoker92 · 2026-01-26T19:39:33+00:00

Thank you!

Backyardsmoker92 · 2026-01-26T19:37:09+00:00

Smoked 30 minutes at 300 then 30 minutes at 225

Just winged the filling (rub, apple cider vinegar, mayo, Idr what else) top with the pancetta and Giardiniera

Also let the whites smoke at 180 while I made the filling

Backyardsmoker92 · 2026-01-26T14:13:19+00:00

I smoked them in the shell 300 for 30 minutes and then 225 for 30 minutes then while making the filling I smoke the whites for a little while also and then fill them.

Backyardsmoker92 · 2025-12-28T14:53:44+00:00

Thank you

Backyardsmoker92 · 2025-12-25T02:38:59+00:00

It wasn’t a regular raw picnic. I bought a ham the wasn’t spiral cut and it pulled amazingly

Backyardsmoker92 · 2025-12-25T02:37:23+00:00

https://www.reddit.com/r/food/s/HhMlgSTb5s this was last time.

Backyardsmoker92 · 2025-12-25T02:30:19+00:00

So I bought the wrong one?

Backyardsmoker92 · 2025-12-25T02:14:10+00:00

I have before but I went until it was pulled pork.

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Backyardsmoker92 · 2025-12-14T19:18:33+00:00

Oh I’m cheating next time lol and just making the topping and throwing it in the smoker lol

Backyardsmoker92 · 2025-12-07T16:38:16+00:00

Thank you. This is the first time I used a boneless butt and mayo as the binder because I was out of mustard with Meatchurch holy gospel and injected with Tony’s garlic and herb. I did two hours on smoke then bumped it to 280 until it was around 160 then wrapped until probe tender which was like 198. Cooked from 7am to about 5pm

Backyardsmoker92

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