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Hello and Help!

post #1 of 10
Thread Starter 
Hi There,

My Name is Steve from Topanga, CA. I've been a member here for about a year but I lost my password and such. I Have a new braunfels stick burner at home, and a Masterbuilt 30" in Hawaii.

My problem.... I'm in hawaii with my extended family and the MES keeps tripping the ground fault. I tore off the ground prong and the smoker is now running, but I think I'm running late on my smoke. I have 2 5# boneless butts on at 225* how long will it take? I was planning on 10 hrs but that aint gonna happen now, I only have 8.5 hours.


post #2 of 10
Is the 225* on the control panel, or are you using a separate thermometer for inside the smoker?
post #3 of 10
Thread Starter 
on control panel. I brought a remote probe from home but it got damaged in flight:(
post #4 of 10
I would say to crank that smoker up and learn the quick fire or high heat smoking real quickly. I should be fine if you crank it up and smoke hotter then normal. Oh yea welcome back you have been gone awhile so you have some catchin up to do now.
post #5 of 10
uummm...... Hawaii.... volcano.... biggrin.gif
post #6 of 10

You can finish off in the oven at 275*. Only need to get to 160* to be safe, but for pulled pork you'll need to get up to 190*-200* internal.

You could pull it at 180* or so and chop it.


No Creosote! A-Maze-N Smokers

post #7 of 10
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #8 of 10
Thread Starter 
Thanks y'all for the replies!

Well as it seems a dial thermometer in the vent has me smoking at about 275* and meat is now at 175* internal temp with one hour, maybe an hour and a half if I get my family to have cocktails:) It looks like I'm gonna make it! The butts are kurobuta pork so I think they can handle the higher heat.

As for the volcano method I'll have to check with the locals, but if I recall my history I don't think it was whole hogs they were smoking....hmmmm
post #9 of 10
Welcome to the SMF Steve, We are glad to have you onboard
post #10 of 10

Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial

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