Recent content by docho11idaze

Damn, boy was i off expecting an hour per pound. Heres it yanked after about 15.5 hours @ 200 IT. Quite a dark bark? Not sure how it looks to you pros out there lol. Threw it on a pan with light foil tent and resting for about 30. Be eating by 130am haha

Edit

Thanks...ive had to wing it before n go off the smokers door thermometer before th3 maverick. Its pretty accurate, most time ive checked vs digi one. Anyway, 7.5 hours in. No smoke for last hour or so...at 225? Gettin a bit marinated myself

Just over 5 hours in

Well shoot, hour 4 and my maverick hd8 probe is donezo. Its been acting up last few uses but now got the LLL death code for temp. From previous experience on hot ass days, my masterbuilt 30" propane holds 200 degrees when turned all the way down. Unless i can figure somethin out gonna have...

Havent posted in a while, but have found the time to try one of these out. Didnt document the pre on the smoker process, but started with a 9lb pork picnic shoulder. Should of done a bit more reading but oh well. Have it a rinse in cool water then rubbed it down with a store bought pork rub...

Got to cook it to my liking as the warden(ol lady) was out tonight. So no well well done for a change haha q

Alright so quuck question, i have a masterbuikt 30" propane....any reccomendations for cutting a whole brikset pre smoke to fit it in my smoke? ie: direct in half, cut it here not there etc

I love the 2 month window for stout weather here

Yanked at 130 to reverse sear 3 mins per side

Temps have stayed pretty steady around 225 to 230. Wood chunk caught fire twice but didnt go above 245 heres thermometer...not ideal but home depot lacked selection and needed one today