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  1. haughtcm

    Heat resistant gloves for pulling pork apart?

    ^^^  I have a pair of these. They work great! You do feel some burn if the meat is really hot and you don't take your hands out of it. But they do work really well. I recommend 100%. My came with my RONCO rotisserie. 
  2. haughtcm

    Travelling to Kansas City, MO area, looking for some good Q...

    I am travelling the Kansas City, MO, Overland Park, KS, Independence, MO for business tomorrow. I am from Tulsa, OK and want to try some good local Q. You hear all about KC BBQ, and i want to see if lives up to the hype. On a side note, it does not have to be smoked food. I will take any...
  3. haughtcm

    New Guy

    Hey Nick, this site is great! There are tons of helpful people that will give you good info. As for rubs, you cannot go wrong with Jeff's rub. What I did was I took to Google found some basic rub recipes and modified them to my liking. I prefer more salty spicy than sweet rubs so I would modify...
  4. haughtcm

    Pulled Pork Without Foil for the First Time.

    I have foiled every one I have done. But I prefer a more pronounced bark, I like the "hard" texture of bark over soft bark. I foiled for the same reason as Red, the stall...
  5. haughtcm

    Baby Back's with q-View - 2-2-1

    I would love to see that!! If you do it, make sure not to forget that Q-View.
  6. haughtcm

    Baby Back's with q-View - 2-2-1

    Can't wait to see the finished product! I like my ribs on the spicy side as well. But the wife can't take the heat, so I don't get to do ribs like that. 
  7. haughtcm

    Time to try a Brisket

    Check out Aaron Franklin's YouTube Channel. He has a few videos devoted to the entire brisket smoking process from selection and trimming to prepping the smoker to the final product. I just watched the videos. Very good info.  http://www.youtube.com/user/BBQwithFranklin
  8. haughtcm

    Ribs for Presidents...

    Lookin good. Can't wait to see the finished product!
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  15. haughtcm

    Smoked Butt-3 way...with Q-vue

    Awesome experiment. The cola sounds great! A little weary with the fruit punch idea. I have wanted to try a straight shoulder out of the package, no seasoning of any kind, nothing but smoke. But I'm too chicken to try it, of fear that it will be inferior to past shoulders that have rub+smoke...
  16. haughtcm

    Barrel Smoker Vs. Gas Smoker?

    I actually have a barrel/horizontal (older Brinkmann Pitmaster Deluxe) smoker that I put a gas burner insert in. The biggest con I have with the smoker, it heat distribution. There can be a 30-50 degree difference from one end of the smoker to the other. But that can also be a good thing to...
  17. haughtcm

    Need to go Pork shopping

    I honestly cannot tell a difference. I have smoked all kinds of port roast. I have done a  boneless "Picnic" roast. I have done shoulders, i have done raw ham cuts (seemed lean). They all pretty much all taste the same, the finished pulled product was a little different (I remember the ham being...
  18. haughtcm

    Looking for heavier smoke flavor

    ^^^This, like he said. I have not used Oak to smoke, I have smoked with Hickory multiple times, and mesquite a handful. Hickory smoke flavor can really over power the meat, and that being the main flavor. So definitely be careful and tread lightly with those. I personally prefer pecan wood, from...
  19. haughtcm

    Pork: High Temp/Shorter time VS Low Temp/Longer time??

    I have always done mine @ 275 - 300. Wrapping at 170 IT, and finishing at 200 and resting till dinner. Soft bark, but other than that its awesome. Seems like it uses a lot of energy to for a 12-16 hour smoke, I use propane. I would rather have it done in 8-10 hours, I do agree its more...
  20. haughtcm

    Another try

    I would imagine a roast would pull the same a butt. As long as the internal temp was 195 - 205. 
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