procedure for best cooking
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Mmmm...Chicken, dry rub then rotisserie, Brisket,Pork shoulder..dry rub, then onto the smoker for 12 -15 hrs. Just did a pork tenderloin wrapped in bacon and it took about an hour at 325. What cha cookin?Shappel S3000 3.5x6x6' ice hut
Fusion Board LED Panel 480w
6" Fusion Breath, Fan/Filter
Canna Coco/perlite
General Hydroponics Flora Series
Cal/Mag.
Scarlet Galaxy GTF
Scarlet Grapes GTF
Razzpergers x 2 GTF -
Make sure whatever you cook is dead (Edit: or well bound) before starting to cook it.
Make sure whatever you cook won't have any relatives or loved ones come looking.
Last edited by Gingerbeard; 07-31-2023, 03:56 PM.C'mon, mule!
Coco/perlite
3x3x6Comment
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Over charcoalsFlower Room: 11' x 7' x 7.5'H, 480w AC, 13gal/day dehumidifier, 1.5gal ultrasonic humidifier, 60gal (27gal usable) nute tank, 16" pedestal fan & 18" wall fan. Lighting and climate automated. Hand watering.
Veg Cupboards: Two 4x2x6H cupboards. SF2000 Evo in one SF7000 in other. Climate controlled and automated. Hand watering
Aeroponics Low Pressure Bucket: 20W LED. 5 clones & 20W LED 11 clones
Lights: Mars Hydro FC-E1200W, SF-7000, SF-2000 evo in flower room.
Medium: Coco/perlite, 7.2gal pots, no drains
Current Grow: 5 x Photos Franklin's Orange Zkittles x Sour Diesel in flower room, 3 Franklin's White Widow x Sour Diesel Clones, 13 x Orange ZkittleZ x Sour Diesel clones in Aeroponics buckets x 2.
Last Grow: A mixComment
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What are we cooking? I fry my sausage and eggs.Comment
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marination is the key.Comment
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Smoke is king.Comment
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