Recent content by wellsatl
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Boneless vs. bone-in pork butt smoke times
Why don't we just answer his question rather than telling him he needs to use a thermometer? He might be just trying to get an idea of the time he needs to allow. I use a thermometer (3 or 4 actually), but to answer his question, he should allow 13 hours to be safe (and to let the meat set... -
How to clean Old Smokey?
I never see this mentioned. Surely somebody can respond. We had an Old Smokey for years. Very, very easy. Problem is, after a while everything begins to taste the same -- pork, chicken, brisket, whatever. I am convinced it it because it is almost impossible to clean the bottom of the thing...- wellsatl
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- Forum: Electric Smokers
