St. Tim's Is Smoking......

Here are some photos of smoking pork shoulder for the Mtn. View Art and Wine Festival food booth.
(Click on each thumbnail photo below for a larger view)

The old church refrigerator. 
Doug D. converted the frig. 
Charcoal was used for heat.
Digital meat thermometers,  

Converted into a Smoker! 
David M. was head cook .
In goes 400 pounds of pork. 
used to watch meat temp. 
Auto temp. gauge also used, 
Slow cook for 18 hours! 
Some well smoked pork, 
Pulled and ready to serve. 

reads inside oven temp. and? 
We locked-up at night! 
Ready to be "pulled". 
Just add a bun and eat!