Smok'in two boston butts

jrod62

Smoking Guru

OTBS Member

Group Lead

Jun 13, 2011

5,010

41

New Athens IL

• Jan 25, 2012

• #21

the PP looks great !!!!!

 

smokymike

Fire Starter

Original poster

Thread starter

Nov 25, 2011

38

11

Dothan, Alabama

• Jan 25, 2012

• #22

Ash in the main chamber?

This is a grill / smoker, so it pull's double duty! U rake out what u can and let it be. 

 

Last edited: Jan 25, 2012

smokymike

Fire Starter

Original poster

Thread starter

Nov 25, 2011

38

11

Dothan, Alabama

• Jan 25, 2012

• #23

There is a pic there in the Q that shows the fire. I like to start a fire with charcoal to help the wood to get going , its always hot when I start going because of the coals for about a hour and the wood burning. I will prop the lids to let some of the heat out. Then I just add a couple of pieces of wood in the smoke chamber about once every 45mins to an hour to maintain a temp. The temp will go up and down during the 7 to 8 hrs. You have to tend to the grill quite abit to keep the temp close to the 225-250 range. Its a lot of work and also a lot of fun!

 

Last edited: Jan 25, 2012

cdldriver

Meat Mopper

Sep 22, 2010

159

11

chicago IL

• Jan 25, 2012

• #24

all we need is the recipe for potato salad and we are complete. boy Miss my moms salad.

 

smokymike

Fire Starter

Original poster

Thread starter

Nov 25, 2011

38

11

Dothan, Alabama

• Jan 26, 2012

• #25

My sister inlaw brought the salad! She makes the best, like u said just like moms!

 

jus smokin 1

Newbie

Dec 9, 2011

14

10

Gastonia, North Carolina. 15 miles west of Charlot

• Jan 26, 2012

• #26

Got slobber dripping from my chin lookin' at your Q. & fixins. Good job!

 

prov1

Smoke Blower

Jul 27, 2007

85

10

• Jan 28, 2012

• #27

I use a sauce very similar to this one but I also add 1/4 cup of honey to sweeten the sauce a little bit, and a little bit of chili powder.....and toss in a pinch of Allspice.......for those who like their BBQ sauce sweet and Spicy

 

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Reactions: edmartin

edmartin

Fire Starter

Jan 12, 2012

34

10

Mississauga, Ontario. Canada

• Jan 29, 2012

• #28

Good lookin butts Smokey. That book you mentioned by Steven Raichlen is a great reference to have, I enjoy it as well. Got two butts exactly the same as yours and lookin forward to doing the same virtually. Just waiting to see the yard bare like in your pictures, without the "white stuff" ! I really scored on the butts however, as there was a sale on at Sobey's for         .99 cents per kg. for three days only. I practically camped outside the store !!!

 

smokymike

Fire Starter

Original poster

Thread starter

Nov 25, 2011

38

11

Dothan, Alabama

• Jan 29, 2012

• #29

Make sure you post some pics of your smoke! I'd love to see how they turn out. 

 

papagrizz

Meat Mopper

Dec 28, 2011

266

13

Back to the "People's Republic of Illinois"

• Jan 31, 2012

• #30

Outstanding job smoky, I am working on my Uds and can't wait to try some PP.

for sharing the receipt!

 

smokin4fun

Newbie

Dec 26, 2011

15

10

Nashville, TN

• Feb 1, 2012

• #31

Great job man. That all looks delicious. 

 

berninga87

Smoking Fanatic

Jul 13, 2011

330

32

SW Wisconsin

• Feb 3, 2012

• #32

Looks awesome! 

 

Fife

Master of the Pit

SMF Premier Member

★ Lifetime Premier ★

Mar 14, 2011

1,015

15

Jacksonville, Florida

• Feb 3, 2012

• #33

Looks great

 

upsman

Meat Mopper

May 31, 2010

191

13

Spring Hill Tn

• Feb 5, 2012

• #34

Looking good!!!