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TBS in the air! Fatties on! Now with Pork Shoulders! - Page 2

post #21 of 38
Apple wood
post #22 of 38
I got big time TBS
post #23 of 38
post #24 of 38
post #25 of 38
Temp spike. But like an idiot I had one vent fully open.
post #26 of 38
Thread Starter 
Quote:
Originally Posted by Ron Eb View Post

Temp spike. But like an idiot I had one vent fully open.

How hot did it get? It won't hurt anything. Remember the pork needs to get above 140 in 4 hours to keep it safe, but you won't have any problem with that. Full smoke ahead! 

post #27 of 38
190
post #28 of 38
Sorry 290]
post #29 of 38
Thread Starter 
Quote:
Originally Posted by Ron Eb View Post

Sorry 290]

No problem, that's no big deal. 

 

But no worries. She must be cruising along nicely now. 

post #30 of 38
2.5 hours in. Just probed it and its at 122.
Purring at 250
post #31 of 38
Thread Starter 

It's amazing what you can accomplish with an ECB! lol

post #32 of 38


Ok now that I'm reading the correct number
3 hours in it at 142
post #33 of 38
Thread Starter 

hows the temp of the ECB? ...I'm thinking about running to the store and getting some ribs... weather is still bad here though. Raining off and on all day... 

post #34 of 38
260-270
post #35 of 38
4 hours in IT at 164. Thinking of pulling it for Texas crunch and finish in the oven.
post #36 of 38
Thread Starter 

so they must be history by now?

post #37 of 38


Here is the one that is left over. Between my wife and I and a friend the first on is gone. Bone pulled right out. Yummy
post #38 of 38
Took about 7 and a half hours
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