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  1. drewed

    Advice: how to smoke a pork shoulder so that it stays moist?

    Once you foil a butt, you can crank up the heat.  I don't do overnight smokes as I have a charcoal smoker and I like to sleep.  So I get up at 6 am or so and tend to have my butt in the smoker by 7 am.  I will smoke until about 2-2:30ish in the afternoon.  The gets me usually to the stall.  AT...
  2. drewed

    Locating Wood (Mini Logs)

    I use the brinkman brand from home depot.  I have had no problem with it.  Home depot online will ship to store for free.
  3. drewed

    The concrete block mod

    That panel is glavenized and powder coated. It should remain below the temp at which the galvanizing will burn off and kill you, but I wouldn't chance it. This may work better:
  4. drewed

    Tough pork tenderloin in smoker

    Some meat is just better cooked hot and fast on a grill. I think tenderloins tend to be one of these cuts
  5. drewed

    Smoker Mods for Charbroil offset smoker 430

    Yes and no. It will make a difference, and my increase you smoking pleasure as it will be easier to control the temps if you don't have air leaks all over the place, yet it will produce mighty tasty q just the way it is. I start with sealing up the fire box as controlling temp make life...
  6. drewed

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Pulled pork and bean!
  7. drewed

    Article Scared Me...rinsing meat and distilled water

    The way that they can make coke taste the same no matter where they bottle it is to start with water that tastes the same. The only way to make water taste the same is too purify it compleatly to 2 hydrogen and an oxygen. This is usually accomplished with multiple types of purification...
  8. drewed

    Midway thru first attempt w//new smoker - TEMP STALL

    Ok, so this is a little late, as I'm sure your don't now, but London Broil is a cut of steak, I wouldn't take my steak above 125/130 although FDA says 145 with a 3 min rest
  9. drewed

    Going to try my first butt tomorrow :)

    Just remember what you did this time: cook temp, cook time, etc. because your next butt will be completely different! Lol. Well not compleatly different, but enough to where we rarely give cook times, as they differ much. Don't forget to burn off your smoker to clean it so it doesn't...
  10. drewed

    Did I scratch the Porcelain off my WSM Water Pan?

    I don't think 50 will make all that much difference, and you can always rotate racks top for bottom. Also putting sand or stones (concrete stepping stone) in place of water can help.
  11. drewed

    Going to try my first butt tomorrow :)

    Annnddd about the brown sugar.  Most "butt rubs" include it.  Don't use BS only, it will be way to sweet.  Google up BBQ rubs.   And just because I'm feeling evil, google "finishing sauces" as well!
  12. drewed

    A Butt Smoked in the Northwoods! (qview)

    Penzy's and the North Woods!  And it's a beautiful day up there too! 
  13. drewed

    First cook on new smoker

    Shut the door!   If you're lookin' you aint cookin' !  lol
  14. drewed

    Pork Butt wood chunk substitute

    Make foil packets.  Double wrap in foil and poke a few holes in them to let the smoke out.   Make a few and toss them in when needed.
  15. drewed

    Midway thru first attempt w//new smoker - TEMP STALL

    114 is pretty low for a stall temp. Usually butts stall close to 160ish.  Are you sure your cooker is @ 225?  Did you test the thermo?  What type of smoker, what type of meat? You have three choices - 1. Wait.  The temp will come it 2. Wrap in foil to "power through" the stall.  This will...
  16. drewed

    Going to try my first butt tomorrow :)

    Load up the AMNPS fully.  I like my butt with a lot of smoke.  I would use cherry and hickory mix.  I don't know what   Pittmaster's choice is, but I think maple makes everything taste like bacon.  Not that that's bad, but pulled pork is not bacon.  I also am a charcoal / wood chunk smoker, so I...
  17. drewed

    Going to try my first butt tomorrow :)

    You should plan 2 hours (+) per pound to be safe, but cook to temp.  Foiling will speed up your cooking.  If you run into a time crunch you can foil at 160ish and toss it in the oven at 350 to finish in an hour or two. If you are done really early, double foil, wrap in old towels and toss in...
  18. drewed

    interested in getting into the smoking world

    Once again, Three Words are what I start with. Buy. A. Weber. Not knowing if you want charcoal, or gas, or pellet, or a electric that is the only advice I can give.
  19. drewed

    New UDS not heating up enough.

    Unless they have changed handles ( and that is possible!)  That is a GATE valve and not a BALL valve.  Much less flow through a gate valve. If it takes more than a 1/4 turn to open it is not a ball valve.
  20. drewed

    I think I have a ghost.

    Cool!  You should dig into the history of the house.
Great deal on LEM Grinders!
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