or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Smoking in Pittsburgh
New Posts  All Forums:Forum Nav:

Smoking in Pittsburgh

post #1 of 6
Thread Starter 

Hi to all from Pittsburgh and thanks for all the info especially the suggested mods for my Chargriller Smokin Pro and food safety which I was not completely aware of.  I had a bullet smoker a few years ago and used it until the fire pan rusted out.  I finally got the Chargriller about a month ago.  I am in the middle of my 3rd smoke (all nighter) trying to learn to use the new unit as a stick burner.

post #2 of 6

Welcome to the forum.

 

How did the all nighter go?

 

Al

post #3 of 6
Thread Starter 

Hi Al,

 

Thanks for the welcome.  Mixed results.  I did not use any lump after the initial startup.  There is a little too much smoke for my taste.  Per what I have read some people have been able to use only wood others haven't.  I may be in the second category.  During my second smoke I used lump periodically to keep the temperatures up.  It was much better.

 

I did two pork shoulders one at 81/2 lbs the other at 71/2 lbs.  The 8 1/2 lb tasted better, not sure why.  My wood was left over from the fireplace garage kept for 2 years (very dry).   

post #4 of 6

texas.gif  Good evening and welcome to the forum, from a sunny and hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

Gary

post #5 of 6
Thread Starter 

Thanks Gary,

 

It is a great site and how everyone takes the time to share experience.  I poked around awhile and finally decided on a Chargriller Super Pro modifying it out of the box with suggestions from here.  Pictures are in the Chargriller group.

 

http://www.smokingmeatforums.com/t/247867/new-to-the-group-and-site.

 

Still a lot to learn, but having fun along the way.

post #6 of 6
Thread Starter 

Had family over today and had the pork smoked on Monday night (put in the freezer when done Tuesday).  Either I was too critical of the results at first or the flavors mellowed out in the freezing/thawing process.  As I was heating it up I did add 3 or 4 cups of apple juice (1/2 cup at a time just to keep the pork moist) - maybe that helped as well.   All enjoyed it and the smoked baked beans.  The best compliment came from my daughter who refused to make a sandwich, said she could eat more pork that way.  She also made sure she got to take leftovers home. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Smoking in Pittsburgh