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Over 16,000 Step-By-Step plans for you

I spent the last 2 years putting together over 16,000 fool-proof shed and woodworking plans with step-by-step instructions.

Well, luckily for you, any problems you may have had in the past have been solved.

Below is a comprehensive shed and woodworking package with thousands of plans and "couldn't fail if you tried" instructions.

-- http://www.reedwoodprojects.com/64591/secureness_1469_bystander.php --

This package is for beginners or advanced woodworkers.


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Smoking, a.k.a. barbecuing: This is the preferred method of the American South, using a low heat and a long cooking time (in other words, low and slow), .


Keep the cooking temperature in the 225 to 275 degree range. Look for a dark bark (crusty exterior) and reddish smoke ring just under the surface.
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and always done with wood smoke. You can achieve this in several ways: firing your pit with logs, or tossing soaked hardwood chunks or chips on a charcoal fire
Pork shoulder is one cut I encourage you to overcook. In recent years, its been fashionable to serve pork medium or even medium-rare
Like all roast meats, pork shoulder benefits from a rest after its removed from the grill or smoker. The rest improves the texture and allows the juices to redistribute themselves. Transfer the meat to a cutting board, loosely drape with foil (do not tightly wrap), and let it sit undisturbed for 20 minutes.
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Or borrow a technique from competition barbecue cooks: Wrap the shoulder in butcher paper, then thick towels. Tuck it in an insulated cooler for up to an hour. Note: Skip this step if you prefer a crusty bark on your pork as it will soften in the steam.