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.
I put a 4 - 5LB butt on the smoker last night at around 10:20. I've done larger butts and they have all taken around 12 hours to complete. This one was chugging right along until it hit 182. It began another stall, then the internal temp of the butt dropped a few degrees to 179. I was fine with...
I just wanted to thank you guys for your help. It's going to take some practice, but I'm determined to get this thing down. Managing the fire/heat is going to be the biggest thing now. I think I want to use splits that are 9-12 inches, leaning more towards 12. The splits I had were just about...
I got this one and it works great for me so far. You may can go with the smaller version, but I wasn't exactly sure of the dimensions so I got this one. It covers the smoker completely and goes all the way to the ground and then some..The material seems fairly sturdy also.
Here is a link to my first smoke on the Wrangled...
http://www.smokingmeatforums.com/t/145444/first-smoke-on-new-old-country-wrangler-butt-w-qview#post_1023624
Pulled it at 199* and it fell apart! I went ahead and wrapped it for the cooler. I'm going to give it 45 minutes to an hour and then pull it, then off to bed I go.
Right now I'm sitting through the stall. I thought I'd go ahead and share some of the pics so far.
Rubbed the butt down last night with the same rub I've been using on ribs:
Getting the smoker ready. Going to use mostly cherry wood, there are a few pieces of oak also:
I put the butt on at...
The BBQ probe seems fine, however the food probe is running about 120* high. It was doing just fine until it started raining. I moved the transmitter and it fell, losing both of the probes. When I hooked them back up the food had jumped from 151 to 200. I reset the transmitter and the receiver...