Recent content by jeff hawthorn

Thanks my next peice of pork is rather large so I'll change up a cpl things. My next smoke though is wings.

Ok thanks, this has been a very good day learned alot, maybe I'll try it without the pan of water and mist with the apple juice concentrate? Remove from foil then hit it with 300+ degrees to crisp the bark a little. Your thoughts then I'll let you be. Thanks for corrisponding to me.

Now I'm confused I thought the misting helped in the bark making process I also had a pan of water that lasted through the whole smoke.

I kept it at 225 to 235 forever is seemed like, I didn't think it would ever hit 160 so I could wrap it, I used the apple juice concentrate hit it every 40 to 50 min with a heavy mist. Has very flavorful bark and as my wife put it when I unwrapped it she said and I qote, OMG don't spill Any of...

That looks really good I did my first pork sholder today, it turned out very nicely also if I say so myself. Yours looks as if it has a better bark, mine was only 4 lbs so it didnt smoke as long, just wonder if that has anything to do with it.

This peice pulled beautifully, pulled at 205 wrapped and let set for 45, i now know what is meant by the poke test with the thermometer, I was all smiles when I moved the probe and felt the hot knife through warm butter feeling. It was a fun day with a lot of learning. Thanks SMF for all the...

Maybe there wasnt enough fat in this lil guy to get it to pull but is it ever delicious. Its bigger brother is still smoking and the real big one is waiting in the deep freeza anticipating its turn. Ill be taking the one on the smoker mow to 205.

Lil fella feels like it is going to pull very nicely, no way the wife or daughter will want this lil fire cracker :sausage :sausage: It didnt pull but its going to be awesome for pork borritos :yahoo: no smoke ring smoked thru. Great pop with with a good smokey flavor.

I just pulled the lil peice after a very busy morning of building me a tarp enclosure and returning a bottle of propane that had a leak from the valve stem. Heres some Q-View Its currently 30 degrees an blustery so my lil tarp house is awesome. 57 degrees inside. Here is the next round after I...

Here is a prepped 4lb pork sholder, the second peice was on top of the roast but pretty much detatched so I took advantage and dressed is differently hoping for an extremely barky peice with a good kick.

Thanks for all the info, I took it to my local farm market and had the cut it in half, so it should be a easier smoke now. I've become a pretty big fan of the rub an sauce Sweet Rub o Mine. I just added a needle valve to my MBG 30 pro, I just need the weather to break a little. I will show it...

Mom dropped off a massive chunk of pork, I'm going to smoke it but wondering how long it will take to dethaw 12 to 14 pounds. First big big smoke for me also, wondering after I get my rub on it and wrap it how long should I let it set in the fridge? Pretty sure I should of taken it out on...

If you read my salmon post you know im a newb to this so thanks all again, I kept the rub simple Worcestershire, minced garlic, salt and pepper, put the beast on at 1030 hit my numbers at 1 when I told family to be there wow she was a beauty to behold. I used a heavier flavor smoking chip for...

I would have to mention to many people to say thanks to all of the threads I read about smoking salmon so thank you to the members of the Smoking Meat Forums. I read a ton and watched just as many vids what I wasn't ready for was the price ranges of the salmon. It was from 3.99 10 12.99 wow I...

This looks fairly cut and dry. I plan on smoking some salmon and a standing rib roast for Xmas so I'm looking for simplicity an this looks like the winner for salmon. No never smoked salmon or a standing rib roast. Any pointers on the salmon? Something a beginner might miss in this process, I...