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Long day's smoke (With q-view)

post #1 of 28
Thread Starter 
At 0300 the alarm startled me up. Got the smoker out, setup, turned on looked at the internal temp and smiled, that's AZ:

I adjusted the brightness to try to make it easier for yall to read. Yup, 0300 and it's 95 in the smoker.

Got the smoker heating up and went inside to pull out today's smoke:

We're have a party tomorrow so I'm going to pull these two. Made up a rub with Kosher salt, garlic powder, onion powder, and black pepper, don't ask how much cause I just added some of this and some of that biggrin.gif

0320 - Smokers at 220, so time to turn on the smoke. The shoulders are saying "Put me in coach".

0345 - Smokers up to temp, meat is in. Therm is ready to go. I'll keep yall updated through the smoke.

post #2 of 28
Looks good, keep the Q-view coming!!
post #3 of 28
Oh Yeah, that's gonna be good!
post #4 of 28
Looking good so far! Nice hunks of meat there!
post #5 of 28
The rub sounds good, definitely looking forward to some more pics!
post #6 of 28
Looks like a great start to me. smile.gif Keep the qview coming!
post #7 of 28
Good grief Charlie Brown, 3 am this morning I checked and it was 45f out.

All you have to do there in AZ is turn on the puck machine and set that smoker in the direct sunlight for the heat. PDT_Armataz_01_34.gif

Nice looking qview so far.
post #8 of 28
Thread Starter 
Three hours in, time to change/add water to the pan. Looking good so far:

post #9 of 28
Looking very good!!
post #10 of 28
Is it so hot in AZ that your pork is melting????
Looking forward to the finished pics!
post #11 of 28
doing great so far good pics just keep them coming I'm getting hunger.
post #12 of 28
Let me know how that works out. I recent found out that the digital read out on my Bradley was almost 30 hotter than the actual ambient temperature from a probe that I placed inside with a potato. I wondered why my briskets / butts took forever.

You may want to double check your actual temp inside, as cooking at the "220" displayed on the outside may actually be 190 on the butts.

Or it could have just been my unit, and the "small" cheese fire I once had inside it...

:D :D :D

Have fun smoking, I'm stuck inside working.

EDIT: NM I think I see a probe in your smoker. Let me know if you ahve any considerable temperature difference on that probe and you readout. it'd be interesting to know if I should invest in a replcement part.
post #13 of 28
Thread Starter 
Actually, there is a pretty big difference in the external probe and the bradly temp. I keep forgetting to check the external probe in boiling water. Right now there is about a 25 (just checked) degree difference (Probe reporting cooler) if it is accurate, then it explains a couple longer smokes.
post #14 of 28
Yeah I've had a lot of butts stall on me in teh Bradley, probably because of this, and had to finish them in the Oven.

My own concern is on colder days, you basically have to crank the temp up, and I though the electric element was actually starting to almost grill the bottom of things.

Good luck, I'll be doing a couple of chickens and a sheet of saugage meat to use on the bottom of a Tater Tot caserole on my Bradley Sunday.
post #15 of 28
Thread Starter 
We hit 165 internal, there was almost no stall... Foiled and ready to push to 205

Here's that first one just waiting:

Here's the second one:

post #16 of 28
See that piece sticking out on the first one?

If you could just cut that off an Fed Ex it to me that would be great. I'll give you an account number once I figure out where all the admin staff are today..
post #17 of 28
Thread Starter 
Better yet, just swing on by tomorrow, say around 2:00. Bring a side we'll see you then PDT_Armataz_01_12.gif
post #18 of 28
Those look really good...Nice job
post #19 of 28
That's mighty tempting! PDT_Armataz_01_37.gif
post #20 of 28
better yet come on over here i got beer and its free if ya bring the p.p.PDT_Armataz_01_34.gif
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