Recent content by heyer5

Hey guys I'm getting access to a 270 gallon fuel oil tank that has already been converted into an LP smoker. It has a center stack, and one cooking grate. I want to make it into something I can use with charcoal and wood, but I'm running into some issues. First, I have charcoal rack, steel...

Alright, looking for opinions and observations on how much weight is lost between raw weight and cooked weight. I have a large cook coming up, well, several smaller cooks actually, and am trying to game plan just how many pork butts I need or get ordered.  Cooking for 125-150 people, probably...

Thanks Hank - I can produce smoke with mine under 189, but I'd be lighting like 2 coals, and have unlit ones, with a chunk of wood, and cross my fingers!

Awesome info, thank you!  I feel like I'm going to have a bit of an undertaking coming my way! I'm wondering if I should just go order an AMNPS or the like and cold smoke it?  I highly doubt I'll be able to keep my WSM that low in temp, and as you said, fat rendering probably wouldn't be good :)

Alright, here goes nothing.  I'm not sure when I'm tackling this, but I've been told that a relative is picking up a pork belly that he wants me to smoke.  I've never done it, and I lack the equipment to really "cold" smoke, has I run a WSM. Looking for opinions on curing (assuming you cure it...

I have the same smoker and have ran 4 racks at once, I don't rotate, just due to the hassle of doing it.  There is a bit of temp difference, but I've never seen it overly noticeable.  Also, I've always taken all the racks off at the same time, and they've been at a pretty equal level of...

I'll let those guys experienced in that give the advice!  I use a WSM, so charcoal and wood chunks.  I have no idea what's best when using the electric burner, but don't be discouraged, someone will have an opinion for ya!

Awesome smoker! What do you use to generate your smoke??  Or am I over looking it? Bone-in boston butt is by far the easiest, and most forgiving thing to smoke on your first attempt!  However, they can take awhile! Chicken would be good too!  Regardless of what you do, make sure to post...

Somewhere between 30 minutes and 3 hours per pound of raw weight :) Oh, that isn't helpful??  /sarcasm. As others have said, you can't really cook a butt on a clock, it's done when it's done, and it can vary greatly between different butts that you smoke.  The best bet, plan for 1.5-2 hours...

Oh, I agree whole-heartedly!  140 in 4 hours rule is a big one that I follow, even though I know it has been beat over and over on this site on whether it needs to hit 140 in 4 hours, due to it being whole, unpunctured, etc.  I don't inject my butts, nor would I, and I don't brine either...

I'm assuming you aren't referencing me as someone with 2 or 3 butts under my belt, but that's how it looks.  Regardless, timber gives some great advice and the link he provided will give you all the insight you need to have a GREAT smoke and some of the best pulled pork you'll ever have!

And what they look like before being pulled - different smoke session

I'd use 4-5, some use more, some use less.  I never have to add more wood and I run the same cooker you do.  You are NOT looking for white, thick smoke.  You ARE looking for thin, blue smoke, or almost no smoke, but that you can still smell the flavored wood burning. The BBQ Guru will help with...

First, that's an awesome set up, and you'll love it! I would shy away from mesquite as it is a very powerful wood and imparts a LOT of flavor.  Maybe mix a couple chunks of apple and one chunk of mesquite if you are set on using it. I'd recommend at least 1.5 hours per pound, and then give...

Sounds like it all went off without a hitch!  The pictures look good, I'm sure it tasted even better than it looked!  Great job and a great first smoke!