Hello, from Island Smoke

No problem, Gary.  I am familiar with the problems of cutting and pasting.

So, what kind of smoker(s) do you have?  Getting ready to smoke a pork butt today....brining some pork using Jeff's recipe.

Hi, everyone:  Just a little update.  I smoked a pork butt on Wednesday morning or should say, I started smoking it on Wednesday morning. Turns out that it took about 13 hours..but I think because it was windy also.  Made a cardboard skirt out of some boxes and that did the trick to keep the pilot light lit.  Turns out you can underestimate just how long it takes to get the nice texture that everyone likes.  Well, the experience was completely positive and learned alot.  Turns out that it was windy early Wednesday morning around 5am.  So...didn't get the importance of that until my gas rig started jumping around with trying to stabilize the temperature.  Used the 12" AMAZE pellet smoker, and that worked out great but had to raise it up off where the chip pan that sits below.  Did some rearranging of my racks....all was well.

I also used the remote Maverick E732 that I bought from Amazon.  It works well and is easy to use than I thought.  Just having it on top of the smoker to see what the actual temperature was inside meat & cabinet ...was pretty cool.  I also used a small Brinkman thermometer in another part of the meat just to see if they match.

I was finally able to achieve some blue smoke for about 2 hours and I think that was more than enough..with how the meat tasted.  

I used Jeff's Rub and BBQ sauce and I have to say that it is the BIGGETY, Bomb Bomb.  I added just about 1 Big Tablespoon of Yellow Mustard to the BBQ Sauce since I like a little sweet and tangy.  . I also used Jeff's recipe for the brine for the pork roast that is on his website. It was so tasty...and my friend said "So delicious" and she doesn't eat meat, really.  Yum! 



See my pictures as to how it came out.  We split it up and gave some to friends since it was alot of meat from that 9-lb butt.

Thanks, for the support.  I really appreciate it.

Hi, everyone:  I smoked a 2.5 lb Tri-Tip roast that I got from the local base grocery store.  Really nice and fun to smoke.  I used cherry chunks and just one mesquite chunk..believe me that turned out to be enough.  The total cooking time was 3 hours at 225 degrees.  I cut off adding chunks after 1 1/2 hours.  I had heard that this cut really sucks up the smoke flavor...Turns out with the mesquite chunk in there that was more than enough smoke time. Just a dry rub of sea salt, garlic powder, just a little black pepper (1 tsp) and smoked paprika.  Used olive oil to grease down the meat before applying the rub.  Refrigerated overnight before the smoke.

I found that this cut really soaks up the spices so go light at hand with the strong ones, like black pepper and garlic powder.  

Really nice cut with good flavor...and really tender.  Glad that I tried this one.

Hi, all:  I got a few requests for the pictures of my rig with the Masterbuilt Pro 2-door.  You all know that I put the Masterbuilt shelf on that

Walmart sells online.  I also bought the GrillGuard metal surround that goes around the bottom of the smoker to keep the wind from blowing out

the pilot light.  The smoker sits on the GrillGuard so it doesn't blow away.  It works really great!

I also got a XL garden cart and put everything including a wood organizer on it so I have everything together.   This way, I can place it where I need

to.  Don't have a permanent "house" for the smoker...but maybe will look at that option next year.  

But for now, this works GRRREAT!    Of course, I smoked some root beer chicken (see below) this week...so good....Mug root beer, salt, and water for the brine.

Haven't been online  in a little while but still smoking :).   Recently did some crown roast pork and some chicken legs.  Been working on some new sauce and rub recipes.