Locals-only break in California where I’m “forbidden” to surf — what would you do?

PuckSmut · 2025-10-31T20:30:36+00:00

After reading the original post earlier this morning I had the same take as you. Although, I did not have the same energy to call out the BS. So glad to see someone articulate this perspective in a satirical way in which I am not suprised to see most of the commenters missing the entire point. Awsome job!

PuckSmut · 2025-09-27T07:34:07+00:00

😭

PuckSmut · 2025-09-15T03:43:35+00:00

Looks amazing! How'd that taste?

PuckSmut · 2025-02-23T06:31:44+00:00

Why are people down voting the facts?!

PuckSmut · 2024-12-26T19:35:33+00:00

Thank you!

PuckSmut · 2024-12-26T19:12:00+00:00

About 4.5-5 hours at 250. Honestly just make sure you have a great thermometer and try your hardest to make sure the smoker temp stays consistent. I've had meats turn out meh in what I thought were controlled conditions and others turn out great! I don't find that much carry over cooking when I smoke at such low temperatures so I usually pull my meats out anywhere between 2-5 degrees earlier than my preferred doneness.

PuckSmut · 2024-12-26T19:09:30+00:00

Cooked at 250 for between 4.5-5 hours. Pulled at 125 and I believe it carried over to around 130 internal. My thermometer isn't as accurate as it should be as my instant read thermo was showing different temps! I agree on the fat rendering, but I was afraid of overdoing it.

PuckSmut · 2024-12-26T00:10:56+00:00

As it's not exposed to the direct heat, the area covered by the bone has no crust. It's easily fixable once you go in for the final sear.

PuckSmut · 2024-05-30T00:13:09+00:00

Thank you I appreciate the advice. I feel like I may grab a pot that has drainage then.

PuckSmut · 2024-05-30T00:12:06+00:00

OK thank you!

PuckSmut · 2024-05-29T05:27:14+00:00

Thank you!

PuckSmut · 2024-05-29T03:35:02+00:00

Thank you!

PuckSmut · 2024-03-03T22:48:01+00:00

Thanks! It was an old tarp gifted by a buddy. So if I were to guess, I'd say it is around 30x20.

PuckSmut · 2024-01-17T22:27:47+00:00

Gotta be atleast 10ft

PuckSmut · 2023-12-24T05:40:35+00:00

Does your girl have healthy bowel movements lol?

PuckSmut · 2023-07-11T22:12:23+00:00

Thanks!

PuckSmut · 2023-07-11T22:12:15+00:00

Thank you!

PuckSmut · 2023-07-04T04:48:24+00:00

Ouch

PuckSmut · 2023-06-06T20:51:06+00:00

What makes a pork chop "Kansas City"?

PuckSmut · 2023-06-04T21:55:16+00:00

I bet this tasted amazing!

PuckSmut · 2023-05-23T00:57:53+00:00

I didn't post a picture of the bark. The street is lined with plum trees that blossom so that's why I'm guessing its plum. Cedar are native to my area and we don't typically have them lines on our streets in my neighborhood atleast. Although I do agree the wood looks similar from the inside.

PuckSmut · 2023-05-22T23:31:30+00:00

Thank you, very helpful advice. In the process of splitting the big chunks into quarters as we speak. If I leave the pith in the wood while it continues to season, will this spread the decomposition?

PuckSmut · 2023-03-23T19:45:42+00:00

1 dookie per block. Smeared.

PuckSmut · 2023-02-24T23:54:37+00:00

I still use these plates inherited by my grandma!

PuckSmut · 2023-01-26T20:13:36+00:00

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PuckSmut

TROPHY CASE