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  1. papajoe8

    First Time Smoking Whole Chicken

    I have done a number of whole chickens. I always brine and rub them. I've stuffed them with apples and lemons producing interesting flavor plus some nice smoked fruit. One tip I picked up from this forum... Low and slow may not be the way to go with birds. Low until 140 or so to get a nice ring...
  2. papajoe8

    Motivate Me!

    Congrats on the successful result!  I found lesson #1 the most difficult.  After all those hours of prep and cooking, the prospect of a fail is daunting.  In my limited experience, I have found smoking to be pretty forgiving and even if the results haven't quite met my expectations people will...
  3. papajoe8

    Some Observations on Pulled Pork

    The sauce I used was a bit simpler but I will be trying yours out next time!
  4. papajoe8

    Motivate Me!

    Hi Mike.  Don't worry.  I am sure it isn't ruined.  The water just acts as a heat sink to help regulate the temp.  Although there is some argument, I don't think the water helps keep the meat moist. Check your internal temp.  If it is over 120 more smoke won't help and it's time to wrap.  Keep...
  5. papajoe8

    Some Observations on Pulled Pork

    I just broke out my smoker for the first time this year for the Fourth (shame on me).  We were hosting a small party so I decided to smoke a pork butt in advance.  I made a few modifications in the procedure to what I would normally do. I rubbed the pork 3 nights before the party.  Two days...
  6. papajoe8

    Snowy Days

    So what did everyone smoke during and after the storms this weekend? How did it turn out?
  7. papajoe8

    Brining Pork

    I am fairly new to smoking so I have only made one set of chickens. They were brined and ended up tasty and moist. My wife doesn't like too much dealt so I cut it back from 1:16 as seems to be the standard to 1:32. I also added 1:16 brown sugar. It may have been less effective due to the...
  8. papajoe8

    My new Thermoworks Thermocouple TW8060

    Ah, I see. That does look like a good idea. Thank you for the suggestion! -Joe Sent from my DROID RAZR using Tapatalk 4
  9. papajoe8

    My new Thermoworks Thermocouple TW8060

    No. I just stuck the ambient temp probe through the top vent and the other probe went right into the meat. Instructions basically said to just wash before and after use. One complaint is the equipment was lacking some basic instructions... the thermocouple was well documented but it assumed you...
  10. papajoe8

    Brining Pork

    In a recent thread GrillDad mentioned brining his pork butt before the smoke.  I am still a beginner and I mentioned that I had read a bunch about brining my birds.  The result with my chicken was fantastic.  I haven't read much about brining pork.  I believe pork butts are generally fatty...
  11. papajoe8

    My new Thermoworks Thermocouple TW8060

    I like playing with technology... adding bells and whistles to a time honored hobby only makes it better!
  12. papajoe8

    My first pork butt

    I spent a little extra and got a Thermoworks thermocouple. I am sure there were cheaper just as effective thermos but I spoiled myself for my birthday. Having a good dual channel thermo is an awesome experience. Incidentally, my door thermo was off between 10 and 25 degrees throughout a 6 hour...
  13. papajoe8

    Noob question about cook time

    I agree. It should take roughly half the time, but the internal temp is the key. The time will vary for each piece of meat and the temp at which you cook them. IT should be around 185 for slicing and 205 for pulling. Each piece of meat will do its own thing so measure them both. I can't take...
  14. papajoe8

    My first pork butt

    Good luck! Sounds like it will be delicious. I have rubbed the pork the night before and brined my birds. Never thought to brine the pork... interesting. Sent from my DROID RAZR using Tapatalk 4
  15. papajoe8

    Call the BBQ Police

    My very first smoke was in the dead of winter on a frigid day with gale force winds. I learned right away that smoking is a year round hobby. Since then, I have found temperature control isn't so bad. I am actually looking forward to a few winter smokes this year. This was off topic... :-) -Joe
  16. papajoe8

    My new Thermoworks Thermocouple TW8060

    I got a brand new Thermoworks Thermocouple TW8060 and used it for the first time yesterday.  Since it was a birthday present, I went all out and got the PRO BBQ kit.  It was expensive, but buying the kit brought down the price a little.  I have to say, I was pretty pleased with the result...
  17. papajoe8

    Problems with Pulled Pork~

    I had another thought.  If you cook it at a  lower temp but still get the IT to the 200 mark, will you have the same result just with a longer cooking time? -Joe
  18. papajoe8

    Problems with Pulled Pork~

    OK. So it sounds like run it at a higher temp, take it out of the smoker at a higher IT, and give it a decent rest period. Running it at a higher temp is good news... that will shorten some of the cooking time! Thanks for the input. -Joe Sent from my DROID RAZR using Tapatalk 4 Beta
  19. papajoe8

    Problems with Pulled Pork~

    Today I made my second attempt at pulled pork.  I followed a recipe indicating smoking the pork at 200-220 for 1.5 hrs per pound.  I had 2 three pound pork butts which I smoked simultaneously.  I ignored the recommended time, but stayed at a smoker temp of a about 210.  I wrapped the butts in...
  20. papajoe8

    More Thin Blue Smoke Discussion

    As a follow up, I smoked today changing 2 variables based on all the information given (scientific method be damned).  I used much larger wood chunks (about 6-8 of them) and did not soak them.  I got beautiful TBS for a good two hours before I had to add a little more (1 or 2 chunks) to get the...
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