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Pork butts need help now
I have 2 pork butts in the smoker they have been in theer for 4.5 hours, one is about 5.5lbs and other is about 6.5lbs. I have been smoking them at about 225-245. The large one is only registering a temp of 128 while the small one is at 145. Do I have to worry about the larger one taking so... -
Smoking Turkey questions
I am going to be smoking a turkey in a couple of weeks for my family's belated Christmas. I plan on doing about a 10lb bird and brining it over night, then rubbing it with Jeff's rub and smoking over cherry wood. Now my question, if it gets done early like about two hours, could I foil it and... -
First Butts w/ Q-view
I did my first Butts a few weeks ago and am finally getting some photos posted. I did 2 6lb butts. I rubbed them with Jeff's rub and spritzed them every half hour with a mix of apple juice and Capt. Morgan. I smoked them over a mix of hickory and apple. Here are a few pics. Rubbed and ready... -
My first Fattie w/Q-view
I am finally getting around to posting about my first fattie. I did two breakfast fatties one morning while out camping. Both had scrambled eggs, cheese, and green peppers, one also had onions. They turned out fantastic, my family loved them. Here is a photo on the smoker. Plated. Plated 2. -
First Butt question
I plan on smoking my first butt on Friday. My question is on meat selection. The local supermarket has Bone in Pork Butts for 99¢/lb. or they have Trimmed pork butt roast for $1.39/lb. Am I correct that I want the Bone in Pork Butts for 99¢/lb. I plan on smoking a couple of smaller ones and... -
Fatty questions
I am planning on doing my first fattie this weekend. I want to do a breakfast fattie with scrambled eggs, cheese and green peppers. If I use a pound of sausage, How many eggs should I scramble to fill it? Also do you put the therm. probe into the middle or do you try to get it just into the... -
Spare rib question
I did some spare ribs this weekend on my 7 in 1. I did 4 half racks for three hours and then foiled them for 1 hour and then just opened the foil for the last about 45 mins. They were good and came right off the bone, but I had alot of pull back on a couple of the half racks, like almost an inch... -
Smoking Salmon question
I just returned from a week of fishing, in Alaska, with my dad. We brought back quite a bit of salmon and I would like to smoke some. I have found recipes on different brines and rubs that I am thinking of trying. Can I re-freeze the salmon, after I hot-smoke it, to use later? I would like to... -
Hello!
I am fairly new to smoking food! I was a member on here, but was absent for a while and my account expired apparently. I know there is a wealth of information on here and am trying to learn as much as I can. I have a Masterbuilt 7 in 1 smoker and just purchased a Weber Summit S-450 NG grill.
