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Good Morning from Idaho - Page 2

post #21 of 27
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Great job Brent!!! :points:

 

A full smoker is a happy smoker

 

DS

Thanks...I learned a few things already, thanks for all your advice and tips Steve.  

post #22 of 27
Thread Starter 

Curious...I did some ribs last weekend.  But I want to do a pork butt again.  If I put two of them in there at once and did them...would it take longer...or maybe the temp would have to be higher to maintain the temp in the smoker?

post #23 of 27
Quote:
Originally Posted by idfishnhunt View Post
 

Curious...I did some ribs last weekend.  But I want to do a pork butt again.  If I put two of them in there at once and did them...would it take longer...or maybe the temp would have to be higher to maintain the temp in the smoker?


You can do the but on the top and the ribs below. Temp can be the same 225* to 250* You will have to pay attention to the ribs.

You should post this in the prok section

post #24 of 27

Brent that food looks great,what recipe did you use for the buns,if you don't mind sharing.

:points:

post #25 of 27
Thread Starter 
Quote:
Originally Posted by tropics View Post
 


You can do the but on the top and the ribs below. Temp can be the same 225* to 250* You will have to pay attention to the ribs.

You should post this in the prok section

Sorry...I meant two pork butts at the same time, instead of one.

post #26 of 27

That will not be a problem. If you have 2 meat probes it would help,keep them 1 above the other so you can put a foil pan under them.When you do it start a new post with the q view in pork I already have a front row seat

post #27 of 27

2 hunks of meat cook just like 1. Just figure for the biggest one and go from there.

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