Recent content by exc503

Thank you. So that should leave me at really about 2, precooked at 16#, so may not need 3. That should make it a little easier. 

So we are having a party in about a week's time for my daughters 1st, and I am planning on making some pulled pork for it. I have approx 30 guests coming, and have been trying to work out how many shoulders to make. I have a total of 5 in the freezer, maybe more buy when they are on sale and...

I regularly have access to Beef Heart and was hoping to smoke it. Any thoughts on what to do with it?

Hello All, I have been brewing as long as I can remember. My dad brewed when I was little, and I picked it up so 15-20 years in some capacity Full all-grain, cooler tun, 5 gallon batches but always adding Last beer was a Session-ish IPA, brewed with an ESB yeast. Have some ingredients in the...

I just got a 2 door propane for my birthday, plan on using it first time this coming weekend, read a lot about temp issues and chip pan issues. Since the complaints seem to stem from not being able to drop the temperature down far enough, it doesn't look like the 250* ill be shooting for this...

Thank you. So with an 8# and a 5# looks like I am looking at getting the larger one on at 02:00 to eat at 9pm, and 08:00 for the smaller. Gonna be a long day, but should be worth it. 

Another quick (probably silly) question, if I am doing two at the same time, do i use the total weight of the two to calculate approximate cooking time, or the single weights as they will be two separate pieces.  

Cool. Thanks for the info. Good luck.

I am having a party in about a week, and plan on doing two pulled pork, one "standard" smoked pulled pork, and Cochinita Pibil. Question is the Cochinita pibil recipe calls for 250*, while "standard" pulled pork is *225. I have a vertical gas smoker, and this will be my first time really using...