Toggle sidebar

Recent content by scorpion

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. scorpion

    PIT BARREL COOKER

    I looked at them as well and do to funds chose the Orion Cooker. It's half the price and cooks amazingly well!
  2. scorpion

    Caution never thought about this!

    http://www.sheboyganpress.com/story/news/local/2014/12/15/fond-du-lac-county-man-killed-meat-smoker-explodes/20433943/
  3. scorpion

    Jeff's rub

    Both the rub and the sauce work well together, supporting this forum in the process makes it a win in my opinion.
  4. scorpion

    Jeff's rub

    Amen!!
  5. scorpion

    Need Boston Butt Injection

    +one I do the same thingThumbs Up
  6. scorpion

    Basic Pulled Pork Smoke

    Good tip thanks! I have also thought about a combo baffle/water pan. Any experience with those anyone?
  7. scorpion

    Basic Pulled Pork Smoke

    Followed this thread again and other then it taking 16 hrs start to finish it was fantastic! The new Mavericks worked great as well! I just have to work on controlling my heat as I wasn't able to keep it at a steady 200-225. I already have a larger basket for coals and I might have to do some...
  8. scorpion

    Basic Pulled Pork Smoke

    I have 11 hrs in on my offset smoker. I was having issues maintaining 200 degrees even with stoking every hr. I just wrapped it in foil at 140 degrees to finish in the oven. Last time around I believe I was stuck at 140 for the pork butt. I understand the plateau and that I don't have an issue...
  9. scorpion

    Basic Pulled Pork Smoke

    Thanks for all the info here. I tried to follow it as close as I could and the results almost 12 hrs later were fantastic! I could only get the butt up to 149 degrees after 6.5 hrs, so I wrapped it and put it in the oven. That took another 4 hrs roughly and I got it to 195. I then wrapped it...
  10. scorpion

    First Time Turkey smoke

    Hi guys, thanks for all the knowledge you put out there! I am new to this and finally got my small side smoker modded. I was thinking of doing a turkey breast. Can I do that without brine or will it be to dry? I have seen most of you talking about temps around the 300's for turkey. Is that the...
  11. scorpion

    New from East Central Wisconsin

    Thanks everyone I am looking forward to learning more of this delicious hobby!
  12. scorpion

    New from East Central Wisconsin

    Hello Everyone, I am new to smoking meats and was referred here by a friend.  I love to grill and currently have a charcoal grill and a gas grill.  I hope to purchase a small smoker at some point, however my space is limited.  I tried my hand at smoking some ribs yesterday and they turned out...
See more
Top Bottom
Back
Clicky