Toggle sidebar

Recent content by smokyvalleybbq

  • 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. S

    Injecting Pork Butts

    Thank you man! I didn't want to ruin it since we are at the lake
  2. S

    Injecting Pork Butts

    Hey yall, I need some expertise. We are hauling the camper to the lake Friday evening for Memorial weekend. I will be throwing a 10 pound butt on the electric smoker about 9 or 10 that night after I work 6am to 6pm. Has anyone ever injected and dry rubbed their butts 24 hours in advance? I know...
  3. S

    Keeping Pulled Pork Leftovers Moist

    So those of you who have dry pulled pork when you reheat it for leftovers. When I cook, I'll keep the butt in a pan fat side down to collect the juices, of course you can use a drip pan too. But when I pull the meat I'll put them in small shallow containers, dump some of the rendered fat into...
  4. S

    Name my smoker build.

    Hank the Tank
  5. S

    Old School Style Barbecuer Question

    Man I'm looking forward to this. Ribs are my thang. Pulled pork for the wife. Being able to look a large quantity without buying or building a three thousand dollar pit, and doing it the old way
  6. S

    Old School Style Barbecuer Question

    I don't know how to repay each one of you for all the advice. How'd you tell if it was 225, did you do the hand test or a thermometer
  7. S

    Old School Style Barbecuer Question

    You didn't need to sprinkle the coals all over the ground? Just one spot?
  8. S

    Old School Style Barbecuer Question

    This is what I was wanting to do. Looks like I could do two to three butts and six racks of ribs. Would use quite a bit of wood coals to keep it up lol
  9. S

    Old School Style Barbecuer Question

    We have so many walnut trees it's not even funny. Since you burn em green do you think a couple 55 gallon drums worth filled with wood is okay for a rib smoking session? Or should I prepare for a lot more
  10. S

    Old School Style Barbecuer Question

    Yea I ws contemplating since walnut and mesquite produce a heavy smoke flavor in an offset, if they are already burned down to coals if the heavy bitter smoke done went away. What would you think? Thanks for sharing!
  11. S

    Old School Style Barbecuer Question

    We have walnut trees everywhere. So walnut is known to not be the best wood to smoke with, however if you burn it off in the burn barrel first I wonder if the coals left underneath would be good for the cooking process. We have walnut and some mulberry, I dont want to hack up the mulberry yet...
  12. S

    Old School Style Barbecuer Question

    Were they green wood? I have a bag of cured pecan wood logs but they turn to ash and man would it mow straight through them.
  13. S

    Old School Style Barbecuer Question

    At least it won't yell at me lol. I take it, just keep it filled because you'll use a lot of coals. Starting it probably three hours prior?
  14. S

    Old School Style Barbecuer Question

    It sounds awesome. How was the smoke flavor, or the flavor in general compared to an offset? I'm an old school guy even though I'm 33. If I'm babysitting a bbqer for hours I'd rather be making and shoveling coals rather than adding a log lol. Nothing wrong with it though.
  15. S

    Old School Style Barbecuer Question

    You just had a flat metal or wooden top on it? And how far do you think the grate was above the coals? Plus, did you have holes on the sides for air flow coming in, or just where you shoveled coals in?
See more
Top Bottom
Back
Clicky