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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... -
Snowy Days
So what did everyone smoke during and after the storms this weekend? How did it turn out?- papajoe8
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- Replies: 4
- Forum: General Discussion
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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... -
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...- papajoe8
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- Replies: 10
- Forum: General Discussion
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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... -
More Thin Blue Smoke Discussion
I have a Camp Chef Smoke Vault 24' LP vertical water smoker. I had done a couple of longer smokes in which I kept filling my wood tray up with soaked wood and letting them smoke until they were ash. I think I only saw TBS just before the wood smoldered down to nothing while cooking at about...- papajoe8
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- Replies: 20
- Forum: General Discussion
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Some 4th of July Chickens (Third Smoke Ever)
I decided to try something new for the 4th. I am not entertaining so it's a good time for an experiment! I brined some chickens overnight in a simple low salt/brown sugar and water solution. This morning I stuffed them with some lemons, apples, onions and garlic and coated them with a... -
My First Smoke: Bourbon St. Louis Ribs
I got my Camp Chef LP vertical water smoker for Christmas and I couldn't wait for prime smoking weather for my first smoke, so I picked the first day with a sunny forecast. Unfortunately, that day in February in Northern New Jersey was about 20 degrees with 20-30 mph winds. I had asked around... -
New Smoker from New Jersey
Hi all. I am from Northern New Jersey. Christmas this year brought me my very first smoker, a 24 inch (LP) Camp Chef Smoke Vault. I have only had time to smoke once so far (I will post about that in a different forum). Considering it was my first smoke ever, I chose a moderately complex...
