Smoker thread? Smoker thread.

[cmica]

$1.70…ish at cash/carry or whatever the name of the week is.

I'm curious to know more about this place you speak of.

This is the place: https://www.chefstore.com/.

(A couple of name changes ago it was called Cash & Carry.)

Yeah, but us new folk don't have that context.

Thanks!

gman there's one right off 112th st and pacific in parkland, on the car lot side

[Gman]

gman there's one right off 112th st and pacific in parkland, on the car lot side

Yeah, I looked it up from the link provided. It's nice and handy. Thanks.

[NWGunner]

$1.70…ish at cash/carry or whatever the name of the week is.

I'm curious to know more about this place you speak of.

This is the place: https://www.chefstore.com/.

(A couple of name changes ago it was called Cash & Carry.)

Yeah, but us new folk don't have that context.

Thanks!

Yeah, but the confusion is kind of their own fault.

It started out as Cash & Carry, then in, like 2008 or so, they became Smart Foodservice Warehouse Stores, but didn’t change their signs in, like, forever.

Then they changed the signs, but only by adding ‘Smart Foodservice” to the bottom of the yellow Cash & Carry signs, in black, and receipts still said Cash & Carry for a long timeIn.

Then, it was sold again in March 2020, to US Foods, and US Foods rebranded all Smart Foodservice Warehouse stores as CHEF'STORE.

Anytime I’ve ever called it anything but Cash & Carry, nobody knew what I was talking about.

The more you know...

[NWGunner]

At 11pm tonight…. 40lbs of pork shoulder going on!

40 lbs?

Y’all be hungry

[Massivedesign]

Pulled pork just finished. Pulled it off and shredded 20lbs. Kept the other 20 whole for the “2nd coming”. Now doing some smoked Cream Cheese following Steve's post above.

[cmica]

thanks madpick for getting me to make a mod pizza.

first time making dough, had to improvise with no mixer. followed go grill go and crisp the inner dough before toppings came out nice, just need to be a hair thinner since i didnt have a rolling pin.




up first little sauce, pepperoni tomato, spinach and moz



sec one was light sauce pepperoni sausage spinich and moz

[MadPick]

OMG Chris, those look delicious!! Nicely done!

[JohnMBrowning]

Pulled pork just finished. Pulled it off and shredded 20lbs. Kept the other 20 whole for the “2nd coming”. Now doing some smoked Cream Cheese following Steve's post above.

40 #s of pork smoked and no pic???
What an epic fail

[Massivedesign]

Pulled pork just finished. Pulled it off and shredded 20lbs. Kept the other 20 whole for the “2nd coming”. Now doing some smoked Cream Cheese following Steve's post above.

40 #s of pork smoked and no pic???
What an epic fail

Sure. Here is a pic mid smoke!

You do not have the required permissions to view the files attached to this post.

[Pablo]

Pulled pork just finished. Pulled it off and shredded 20lbs. Kept the other 20 whole for the “2nd coming”. Now doing some smoked Cream Cheese following Steve's post above.

40 #s of pork smoked and no pic???
What an epic fail

Sure. Here is a pic mid smoke!

Orbs handed straight down from heaven to man.

[usrifle]

That's a whole lot of Butt!

[NWGunner]

Mmmmm....

Those look great!

[codfather]

Chris I think you dropped your oven mitts on the floor....you can see them in the second pic

[cmica]

Chris I think you dropped your oven mitts on the floor....you can see them in the second pic

imgur screwed me




i see my dough came out better, realized i used veg oil last time not olive oil


made another toms, mushrooms, black olives spinach light sauce and moz.


sausage pepperoni toms spinach moz black olives

[MadPick]

Jesus man, you're living the good life!

Any favorites out of those that you've made?