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Need help - and opinions - 270 gallon tank build
Hey guys I'm getting access to a 270 gallon fuel oil tank that has already been converted into an LP smoker. It has a center stack, and one cooking grate. I want to make it into something I can use with charcoal and wood, but I'm running into some issues. First, I have charcoal rack, steel...- heyer5
- Thread
- Replies: 1
- Forum: Other Builds
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Raw weight vs cooked weight - What % of weight loss do you get through a cook?
Alright, looking for opinions and observations on how much weight is lost between raw weight and cooked weight. I have a large cook coming up, well, several smaller cooks actually, and am trying to game plan just how many pork butts I need or get ordered. Cooking for 125-150 people, probably... -
First time w/ Pork Belly
Thanks Hank - I can produce smoke with mine under 189, but I'd be lighting like 2 coals, and have unlit ones, with a chunk of wood, and cross my fingers! -
First time w/ Pork Belly
Awesome info, thank you! I feel like I'm going to have a bit of an undertaking coming my way! I'm wondering if I should just go order an AMNPS or the like and cold smoke it? I highly doubt I'll be able to keep my WSM that low in temp, and as you said, fat rendering probably wouldn't be good :) -
First time w/ Pork Belly
Alright, here goes nothing. I'm not sure when I'm tackling this, but I've been told that a relative is picking up a pork belly that he wants me to smoke. I've never done it, and I lack the equipment to really "cold" smoke, has I run a WSM. Looking for opinions on curing (assuming you cure it... -
Multiple racks of baby backs on an 18.5 WSM...questions about temp between upper and lower rack.
I have the same smoker and have ran 4 racks at once, I don't rotate, just due to the hassle of doing it. There is a bit of temp difference, but I've never seen it overly noticeable. Also, I've always taken all the racks off at the same time, and they've been at a pretty equal level of... -
Brand new
Awesome smoker! What do you use to generate your smoke?? Or am I over looking it? Bone-in boston butt is by far the easiest, and most forgiving thing to smoke on your first attempt! However, they can take awhile! Chicken would be good too! Regardless of what you do, make sure to post... -
Pork butt time?
Somewhere between 30 minutes and 3 hours per pound of raw weight :) Oh, that isn't helpful?? /sarcasm. As others have said, you can't really cook a butt on a clock, it's done when it's done, and it can vary greatly between different butts that you smoke. The best bet, plan for 1.5-2 hours... -
First ever pork shoulder smoke approaching!
Oh, I agree whole-heartedly! 140 in 4 hours rule is a big one that I follow, even though I know it has been beat over and over on this site on whether it needs to hit 140 in 4 hours, due to it being whole, unpunctured, etc. I don't inject my butts, nor would I, and I don't brine either... -
First ever pork shoulder smoke approaching!
I'm assuming you aren't referencing me as someone with 2 or 3 butts under my belt, but that's how it looks. Regardless, timber gives some great advice and the link he provided will give you all the insight you need to have a GREAT smoke and some of the best pulled pork you'll ever have! -
First ever pork shoulder smoke approaching!
And what they look like before being pulled - different smoke session -
First ever pork shoulder smoke approaching!
I'd use 4-5, some use more, some use less. I never have to add more wood and I run the same cooker you do. You are NOT looking for white, thick smoke. You ARE looking for thin, blue smoke, or almost no smoke, but that you can still smell the flavored wood burning. The BBQ Guru will help with... -
First ever pork shoulder smoke approaching!
First, that's an awesome set up, and you'll love it! I would shy away from mesquite as it is a very powerful wood and imparts a LOT of flavor. Maybe mix a couple chunks of apple and one chunk of mesquite if you are set on using it. I'd recommend at least 1.5 hours per pound, and then give... -
Planning First Smoke--Three Questions Please
Sounds like it all went off without a hitch! The pictures look good, I'm sure it tasted even better than it looked! Great job and a great first smoke! -
Planning First Smoke--Three Questions Please
I would put them in for 2-3 hours max. The drippings do add some flavor, but you could, if possible, catch some of the boston butt drippings over night and add them to the beans when you put them on the smoker. It'd be essentially doing the same thing, but allowing you to cook the beans for a... -
Planning First Smoke--Three Questions Please
Jazz up your beans before you put them on the smoker! I like a little brown sugar, mustard, ketchup, a dash or cayenne, and a splash of maple syrup! -
Meat & Beer
That's exactly right, and while I'd much rather be drinking a Left Handed Brewing Milk Stout or about any variety of an IPA I can find, the guys I'm working with aren't exactly beer snobs like myself. Actually, they drink Coors, but stock the fridge with Busch Light for me :)- heyer5
- Post #4
- Forum: General Discussion
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Meat & Beer
I'll probably drink one or two too many Busch Lights after getting done with field work, that or we'll break into some Johnny Walker or Crown. Nothing on the smoker this weekend, no time available for it unfortunately.- heyer5
- Post #2
- Forum: General Discussion
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Beef Jerky on the Smokin-It#3
That looks amazing! I'll dispose of it properly for you :)- heyer5
- Post #24
- Forum: Drying/Dehydrating
