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Who else is awake? Getting ready for today's BBQ. Now with q-view!

post #1 of 18
Thread Starter 
Today's menu:pulled pork from 8# shoulder cut in half (hoping to cut down on time) rubbed (Jeff's) and injected last night with apple juice, apple vinegar and some rub.

Smoker:ECB(tricked out...somewhat)

Wood:hickory chips

Fuel; kingsford old school briquettes.

530a awake smoker started pork rubbed glass of ice tea down smoking companion entertained(for now)(Shes6 months, don't want to wake mom or else my smoking obsession may come to a fast hault)

6a smoker to temp pork on (wicked tight squeeze)
615a temp continues to climb and climb and climb. Bottom vent shut down top vent wide open.
630a smoker temp approaching 400*....but baby's happy!

Will be updated throughout the day q-view to follow after I mess with the smoker

730 good smoke temp under 300! :-D ill take it!




She's recovering from last nights game!


Edited by raspy87 - 8/10/13 at 4:43am
post #2 of 18

Is it ready yet? LOL. Looking good! 

post #3 of 18
Thread Starter 
Was just about to link ya! But you found me. Almost! I can't seem to get the minion method to work. Everything lights too quickly! Is yours all fired up?
post #4 of 18

I've got all day for mine. I will probably fire mine up in after lunch. Is it possible to take some of the coals out? is it still pretty hot? 

 

What are you doing with the maverick transmitter?

post #5 of 18
Thread Starter 
Temps are down. Took some coals out. But they are flexing between 200 and 280 transmitter is sitting on some bricks by the smoker. I think once I have a couple beers ill get creative. Still have to mow lawn and lay down some yard guard.
post #6 of 18
Thread Starter 
240p been stalled at 165ish for about an hour. Hoping thins isn't one of those 4 hour stalls. :-/ other than that going great.
post #7 of 18

just keep plugging away. The temps will come up. no pics since 7 this morning? 

 

The chili is coming along nice and will be ready around 5 pm or so. Gotta go stir it all up! 

post #8 of 18

Looks great from the start, show us the results when done!  

 

My personal preference is hardwood lump charcoal. 

post #9 of 18
Thread Starter 




Overall day/smoke went great! No complaints from any of the consumers.

I ended up smoking until about 170*F and the wrapping and cranking smoker heat until IT was 200. Then wrapped and rested for 30 minutes. I then pulled and added finishing sauce. Not completely kosher but all ended well which is all that matters. Much thanks goes to all those who have responded to my numerous post especially Bob.

Cheers!
post #10 of 18

Beautiful, congrats!

post #11 of 18

good smoke penetration too! 

post #12 of 18
It all looks good , brother! Is that a brinkmann bullet you're cookin on ?
post #13 of 18
Thread Starter 
Hambone, if you by billet you new ECB then yep. That's my "tricked out" ECB!
post #14 of 18
Quote:
Originally Posted by raspy87 View Post

Hambone, if you by billet you new ECB then yep. That's my "tricked out" ECB!

My WSM is a bullet smoker too just because of the shape....some people call them R2D2's as well. I used to have a red brinkmann gourmet before I got my weber
th_10193e6f6dc6c2253f2b9d4e0a59a824_zps309dc8e3.jpg

When you say "tricked out"..... What did you do to it? grilling_smilie.gif
post #15 of 18
Thread Starter 
Just the standard mods. Legs outside vented charcoal pan. Vent on lid new thermometer rope gasket.
post #16 of 18
Quote:
Originally Posted by raspy87 View Post

Just the standard mods. Legs outside vented charcoal pan. Vent on lid new thermometer rope gasket.

Kinda wish I'd kept my brinkmann.....it had a vented charcoal pan and all that , but I could never control the temp in that thing. But with what I've learned here I might've had a chance....
post #17 of 18
Thread Starter 
Ill trade ya the ECB for the wsm? Lol. Don't get me wrong I love my ecb but in order to maintain decent temps it takes a lot of attention. However Bob has inspired me with the propane mod. I have a propane burner for home brewing that I'm gonna see if I can make work with my r2d2
post #18 of 18
I always thought electric or propane would be a lot better for the brinkmanns...at least you can turn the fire up or down.
Chicken always came out good on mine....country style ribs....pork shoulder came out good , but I'd usually finish them in the oven.
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