Posted by Dean Olson on May 14, 2014 at 19:51:09 from (107.129.21.153):
In Reply to: OT Can You... posted by John B. on May 14, 2014 at 18:53:26:
I/we do this all the time. I'll smoke a whole brisket and pork shoulder over Pecan wood for about 8-9 hours. I serve those fresh off the smoker. No sauce needed. Left overs get divided up into freezer bags, just enough for a meal. Typically pull the pork and chop the beef. It does get a little dry but that is what BBQ sauce is for.
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Today's Featured Article - Tuning-Up Your Tractor: Plugs & Compression Testing - by Curtis Von Fange. The engine seems to run rough. In the exhaust you can hear an occasion 'poofing' sound like somethings not firing on all cylinders. Under loaded conditions the tractor seems to lack power and it belches black smoke out of the exhaust. For some reason it just doesn't want to start up without cranking and cranking the starter. All these conditions can be signals that your unit is in need of a tune up. Ok, so what is involved in a tune up? You say, swap plugs and file the points....now tha
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