Recent content by itherrkr

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  1. itherrkr

    Mobile Version - What Am I Missing

    Thanks everyone.  I will give these suggestions a try.  
  2. itherrkr

    Mobile Version - What Am I Missing

    Is it not possible to start a new post from the mobile version? I can't find it anywhere. Couple that with the fact I want to post pictures, this looks like a lot of bouncing back and forth between mobile and desktop from my iPad? On the other hand, as my wife says when I can't find...
  3. Mobile test

    Mobile test

    • itherrkr
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  4. image.jpg

    image.jpg

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    • Album: Mobile test
  5. itherrkr

    Mobile test

    yahoo: This is a test.
  6. itherrkr

    Hello from Boise

    From a fellow Treasure Valley (Nampa) inhabitant, welcome! This site has some wonderful information and yes, you are correct, very helpful folks. Enjoy.
  7. itherrkr

    Pork Shoulder Taking Too Long?

    Confirmed. If I slide water pan all the way back against back wall, temperature goes down 30 ish degrees. Probe directly next to meat on the side, not on the back of meat, about 20 degree difference. So, I am guessing I was smoking along at something close to 190 to 200 degrees this morning...
  8. itherrkr

    Pork Shoulder Taking Too Long?

    Meat was definitely not frozen. As this has now become an experiment, I am testing several thermo placements. I suspect the thermo on the rack is towards the back of the unit, where the heat has a direct path up from the burner, and then directly out the top. Still miffed why this placement...
  9. itherrkr

    Pork Shoulder Taking Too Long?

    I agree something is weird. As I said I have a probe on the rack, which is the exact same setup I had over the weekend twice when I cooked two tbirds to perfection. I have no doubt 275 is 275 based on the turkey project, but 225, must not be 225, even though the probe says so. I think this...
  10. itherrkr

    Pork Shoulder Taking Too Long?

    I have inserted my "spare" thermo and believe it or not, exactly the same. Both now 136. Running 270 now on smoker temp. No one has really answered my question about time in the danger zone. Going to be something close to 7 hours. I know with poultry this equals bad, but not really sure...
  11. itherrkr

    Pork Shoulder Taking Too Long?

    Started a 8.5 pound pork shoulder at 6:15 this morning in my Smoke Vault. Temp has been around 225 to 240 using my ET7 dual thermo. One in the pork, one in a tater on the rack. After 6 hours and 20 minutes, the thing is still only 133 internally. Still in the danger zone, am I in trouble...
  12. itherrkr

    Brinkman vs GOSM

    Well, I finally (rather my wife did, early Christmas present) purchased a gas Smoker. I had found the Smoke Vault line here in town at Sportmans Warehouse. We do not have have a Bass Pro Shop and the $50 freight charge was a deal breaker for me. She picked one up for me yesterday, 24 I...
  13. itherrkr

    Brinkman vs GOSM

    Thanks everyone. I have decided not to get the Brinkman. Still pondering the Smoke Vault or GOSM from Walmart or Bass. Kent
  14. itherrkr

    Brinkman vs GOSM

    Well, sort of. The fact I want to use it this weekend also factors in here.
  15. itherrkr

    Brinkman vs GOSM

    Looking to purchase a gas smoker. I can pick up the Brinkman at Home Depot, however, I would need to order the GOSM from WalMart. http://www.homedepot.com/h_d1/N-5yc1...atalogId=10053 I have read a lot about the GOSM on the forum, but the Brinkman, not so much. How do they compare? Kent
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