Recent content by newbie2 smoker

Do I just read an article that soaking chips is a bad idea. Which is contrary to what I was taught. What is the thinking from the experts?

I used a pretty standard rub, with brown sugar, salt, paprika, garlic powder, cayenne and some commercial rub thrown in too, Grill mate mesquite. I agree the butt being dark isn't the end of the world as it tastes great. I have avoided ribs because the last two times they also came out...

I use a ThermaPro dual probe thermometer which shows about 25 degrees hotter than built in thermometer. Pork butt took 12 hours ao seriously doubt running over 300. In fact one time finished in oven as it was very late and didn't want to babysit. Yes there is brown sugar but I bet many...

Hi all the expert smokers out there. I have a problem I can't seem to fix. I am semi new to smoking meat but love it so far. My problem is both my butts and ribs come out too dark. I use a pretty standard rub with brown sugar and salt and a few extras, cook it between 224 and 240, wrap it...

So fellow smokers, again I find myself with a pork butt under smoke, internal temp only 130 and night has fallen. I started it at 3 pm, so will keep the Smoke up at least until 9 or 10. I might be in the stall by then, so would love to know if anyone has used a 200 degree oven overnight to...

Hey Stacyrena I use the SH 4 in 1 also. First you should look up mods for the Smoke Hollow to seal up the firebox with nomex and high temp caulk. Just goggle it and follow directions. Second, use the small port on the Firefox side of smoke chamber to check chamber temps. I use my thermopen...

I am trying the 4-2-2-1.5 method as we speak. Smoke for 4 hours, foil st 225 for 2 hours, turn down heat to 200 fof 2 hours, finish at 170 until FOB for about 1.5. I will report how the czme out afterward.

Thanks Joe for the confirmation about extending chimney. Anyone used the oven at 190 degrees after getting enough smoke in the meat to cook it overnight?  As I said, was up until 2 am to reach 185 degrees and wondered if I could use the oven for the finish but do it over night.  I know you can...

Greeting to all the expert smokers and BBQ gurus I just joined this great community and look forward to gaining knowledge and good food ideas.  I have grilled all my life, consider myself good on the grill, but never really had a offset smoker before.  I have cooked meat on the grill with the...

Hello fellow smokers I got a Smokey Hollow 4 in 1 grill for fathers day and just smoked my first pork shoulder for pulled pork.  I did peruse this forum and it really helped me be successful in my first foray into smoking.  EVERYONE LOVED the pulled pork.  It was smokey and juicy and...