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D.TONA Party HOUR #9 of SMOKE!~~~~foil?

post #1 of 17
Thread Starter 
40lbs...of BUTT....on at 2:45am
8 rack o' rib...10am

BUTT -- mopped and moist...--temp 140 (5 BUTTS)
--seems a bit low after 9 HRS. (GOSM coal burner)

-RIBS -- dry rub/mustard slather(St. Louis)
4 rack BBACK -- dry rub
--SMOKING on CPRO --APPLE/Hickora'

DO YOU THINK I SHOULD FOIL THE BUTTS?

WANT TO PULL at 5pm.

TELL YOU WHAT!!!
post #2 of 17
Not yet. I let 'em go to 160-ish. Develop more bark that way. Use a thicker mop now tho... add some mustard if ya like it...it'll REALLY crisp up to a good bark!
And on edit: You may be into a bit of plateau..but hell that's ALOT of meat too...
post #3 of 17
That does seem low after 9 hrs. Is it windy there? Might need a wind break, after 9 hrs. you should be closer to 170 and post plateau, and ready for foil. If it was me, I wouldn't foil at 140, but there are alot of better Q'ers here that can direct you!
post #4 of 17
Thread Starter 

Cold 15mph wind

NEW YORK IN FEBRUARY -- 18deg when I started smoke...prob. up to 35deg. now outside

SMOKER ANXIETY!!!!~~~~
post #5 of 17
Well..what's your pit temp?
post #6 of 17
That is a ton of meat for that smoker, It wouldn't hurt to run it a bit warmer like 245-260 near the butts, they are very forgiving. All that meat is suckin out the heat. you need to know what the temp is at the grate or around the meat, not on the door of the smoker. Do ya got a probe?
post #7 of 17
Thread Starter 

temp

Hard to get it up to temp...FULL O MEAT
door probe 200 -- usually if I can keep it around 210- on door I am AIGHT.

Need to KEEP FUELIN''....WITHOUT BURNIN' ...I try to keep my water pan in.. ALTHOUGH...definitely keeps heat down...

I
post #8 of 17
Pull the freakin' pan.
post #9 of 17
after this smoke..........THROW THE DOOR TEMP GAUGE AWAY............

you need gauges at pit level........and tested...........if its a temp gauge that came with the smoker......they are notoriuosly off.......you needed to calibrate it before this smoke.......but too late now........do you have a digi temp probe you can stick in the smoker at grate level......that will give you a better idea of what your temps are...........200 degrees is bare minimum.........you may have to finish up in the oven........i have had too once or twice.........
post #10 of 17
Thread Starter 

150-160

PHew...FOILED...at close to 160 ....everything groovin' in foil... I FINALLY am relaxed enough to HIT THE KEG...although. ... I HAD to tap it yesterday... couldn't contain my anxiety.

I have never had a 'smoke' problem with my GOSM...LEGITIMATE Q.. still 'keepin' em crossed' however,.

Alternate guage at midsmoker level...reads...215...
post #11 of 17
Here \_/ Have a bourbon with me...YOU need it LOL!
post #12 of 17
yup rich with the keg,make it a couple boiler makers-glad it turned out for him.
post #13 of 17
Can we get some Q-view of your masterpiece?PDT_Armataz_01_34.gif
post #14 of 17
Thread Starter 

Done!!!

DONE...40people...keg kicked...beer bottles aclutter...35lbs. Butt...(I AM typing VERY slowly...)...ribs...DUTCHS....jalapeno c.bread...bedtime...

TMRW...Q..vue..hopefully...RECAP
post #15 of 17
Or it never happened!!! icon_twisted.gif
post #16 of 17
Guess it never happened????????????.........No q-view yet........
post #17 of 17
Thread Starter 

Qview

Qview....posted on another thread..sorry

Daytona party...Q vue? thread.

Kookie....you CHECKED IT OUT...thanks for keepin' me on the strait and narrow..
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