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second pulled pork w Qview

post #1 of 9
Thread Starter 

Hi,

 

Here is my second attempt. First time tying the smokenator. A little worried because I have to leave for three hours, but will ask my roomie to refil the water pan.

I used a rub of onion and garlic powder, chili powder, steak magic (montreal something?) black pepper, red pepper, ginger powder, brown and white sugar and ole bay seasoning.

 

put rub on it and it's ready for the fridge

 

I get some of those costco plastic meat bags because they are sturdy and use like a shake n bake to get my rub on. lol

 

letting it sit out to get to room temp after sitting in the fridge two days.

 

 

got everything going, waiting for the dome to heat up so I can add the meat. Oh quick question...why do I have to bring the dome to 250 or so? I'm just going to open it when I put the meat on won't it lose temp anyway?

post #2 of 9

Looks good so far.

The reason you preheat the smoker is to get the TBS going as well as to kill everything that has been growing in it since the last smoke.

Happy smoken.

David

post #3 of 9
Thread Starter 

oh i see thanks.

here are more pics. This smokenator is nice! My roomie forgot to add water, so temp was 300 when I got home. Praying it'll be fine



The meat temp is stuck at 165 for awhile now.

post #4 of 9
Thread Starter 

Temp is going down. it was 177 now it's 174? Is that normal?

post #5 of 9
Yes, that will sometimes happen in the stall.
post #6 of 9
Thread Starter 

It went all the way down to 168. This thing is still not ready! it's at 185. last time I took it to 205. jeez. stomach growling...

post #7 of 9
Thread Starter 
Temp went down to 168. Not kidding. This thing is still not done. I'm going to bed.
post #8 of 9
Update! How's it looking?
post #9 of 9
Thread Starter 
It went til 2:30am. I think it was better than the first one. Thanks for asking.

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