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  1. bigd3077

    Thermometer accuracy?

    Yes, factory thermometer tend to be off. My MES 30 tends to read 10-15* higher than my maverick 733. So I set the smoker to 235-240 to maintain a 220-25* temp.
  2. bigd3077

    2015 South Florida Gathering (5th Annual) November 13th-15th

    I see. Yes, it is central Florida. Still a ways away. Maybe it would be something different for me to do besides going to the Keys. 
  3. bigd3077

    Smoked walu and tuna bellies...

    Looking good!! 
  4. bigd3077

    2015 South Florida Gathering (5th Annual) November 13th-15th

    Sounds fun, but this is not South Florida! Almost 3 hours north and west of me! 
  5. bigd3077

    Winter be gone

    It is hot already, and I love it! When you get thirsty, just grab another beer!
  6. bigd3077

    Smoking first Boston Butt, need some advice

    I put apple cider in mine, never tried a different way. The un foiled one I did, I sprayed with a mix of apple cider vinegar, and captain morgan spiced rum about every hour to hour and a half.  fed 15 happy people.  http://www.smokingmeatforums.com/t/180971/bbq-smoking-in-the-keys-last-weekend...
  7. bigd3077

    What's your occupation?

    I own an on site auto detail company. 25 years in the family business. Get me out!!
  8. bigd3077

    Smoking first Boston Butt, need some advice

    225-235 is where I like so far. Takes 11-14 hours at that temp. Higher temp is less cook time. Just don't get tempted to crank up the heat if the meat stalls. Plan a temp, and stick to it.
  9. bigd3077

    Boston butt (1rst attempt)

    I did for this one. The next one I did, a shoulder, I let ride the whole time without foiling. It took a little longer, but the bark was crispy. Foiling softens the bark. I prefer the Un foiled method, but you may like foul better. Have to try both ways to see your preference
  10. bigd3077

    Baby backs again.

    I liked the apple/cherry combo. Had a good flavor...
  11. bigd3077

    Winter be gone

    I agree. The 4 days it was below 50* really sucked here. 
  12. bigd3077

    Fatties on Mini UDS with Q-View

    I can't wait to try one of these. Nice work....
  13. bigd3077

    First Smoke Ever!

    Damn, looks fantastic! I'm still new, but so far everything I have cooked, Butt, Shoulder, and BB ribs I did at 225-235 and been perfect. Maybe you smelled my Shoulder last week?!?!? http://www.smokingmeatforums.com/t/180971/bbq-smoking-in-the-keys-last-weekend
  14. bigd3077

    10lb Butt for Pulled Pork, lots of QView!!

    Man that sandwich looks awesome!! 
  15. bigd3077

    First attempt at baby backs.

    Oh yes, Gary. I just put my oldest daughter to sleep, and she was saying how good the ribs were. And we are planning the next one, haha
  16. bigd3077

    First attempt at baby backs.

    Hell ya! If it was up to me, I would smoke every Sunday and have people over. I am hooked
  17. bigd3077

    First attempt at baby backs.

    Oh yes!!! We devoured a rack and gave my neighbor half a rack for smelling all day!
  18. bigd3077

    First attempt at baby backs.

    Thanks Gary, first shot. I didn't foil, just sprayed apple cider vinegar a couple times and basted with BBQ sauce the last hour. They were perfect bite off the bone. Very juicy. Kids loved them!
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  20. 20150308_180054.jpg

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