Recent content by smoking pharoah

It’s for a family dinner later tonight, if I can have them wait to take picture...I definitely will.

Well, it’s a little after 2 pm now (so a little short of 9 hours on the smoker). I wrapped in foil when temp was 165, and now internal temp is 201. Will wait until it hits 205 and then pull off smoker.

It’s been 6 hours so far, internal temp at 169 and smoker going strong at 230ish. Haven’t opened the lid and didn’t peek. IF I don’t foil, will be dry considering I didn’t use water in the water pan?

this is my first time smoking a bone-in pork shoulder. I’ve always used the Costco 2 pack boneless pork shoulders but went with a bone-in this time. I’m using my 18.5 WSM, a mix of hickory/apple wood chunks, left the water pan in but did not add any water. 2 shoulders on the smoker now, each...

Hey everyone, I am attempting to smoke my first brisket this weekend. I went to Costco hoping to buy the packer cut brisket. Unfortunately they only had the flat, had to settle for two pieces, around 4-5 pound each. My plan is to put the rub on tonight, put in my Weber smoker around 7 or 8 pm...

This is what I have so far, 15 hours on the smoker, internal temperature 185.

Around 225 but not over 250.

I decided not to foil on the smoker, I figured I have plenty of time since it's for dinner It's been cooking since midnight. It's 2 pm now and internal temperature is 176. Am I doing something g wrong? Sent from my iPhone using Tapatalk

No pictures yet, the lid has not been opened. Keeping it closed until its ready.

It's been about 7 hours now, and smoker ranges from 215-230 degrees and internal temperature is 153. I am dreading the stall, read a lot about it but haven't experienced it first hand just yet and don't know what to expect. Sent from my iPhone using Tapatalk

I do have the maverick 733 and it's all set. Sent from my iPhone using Tapatalk

From what I read so far, I'm thinking 225-250. Sent from my iPhone using Tapatalk

I'm about to start my first overnight smoke using WSM. I have an 8 lb shoulder ready with the rub. Planning on starting around 10 or 11 pm and hopefully have it ready for dinner tomorrow, thinking about 12-13 hours. Any tips or suggestions? I don't have a cooler at the moment, once the meat is...

Thanks for the info, it's definitely something to think about.

I haven't really thought about an electric smoker.  What would be the advantage over WSM