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  1. image.jpg

    image.jpg

    • bpinmi
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    • Album: Pork not pulling
  2. bpinmi

    Pork not pulling

    Stupid question...but I assume you mean a cooler w/ ice in it?
  3. bpinmi

    Pork not pulling

    Smoked a pork shoulder last weekend. Had good flavor and tenderness but I was disappointed that it didn't pull very well, instead it was very chunky. Here were my steps throughout the process: - 9.5 pound shoulder, I did not trim or cut the shoulder at all. Day before the cook I applied rub...
  4. bpinmi

    New Dyna-Glo vertical offset smoker

    I am so ready to upgrade from my ECB and have been eyeing this smoker. I am a little disappointed to see some Mods are required. Was hoping that wouldn't be needed. 
  5. bpinmi

    Keeping pulled pork warm

    Good to know, thanks guys! I'm still a relative newbie. I went out to fill the water pan and stuck the thermometer in the shoulder and when it read 203 I panicked and yanked out. Didn't know what to do so I started pulling it all apart while it was still hot and tender. 
  6. bpinmi

    Keeping pulled pork warm

    I had already pulled it when I started this thread. I separated the pork and put it in the crock pot on "Keep Warm" setting with drippings from the foil pan I had it in for the last 4 hours of the smoke. I'll keep an eye on it and make sure it's not getting too hot. Wish I could go back and set...
  7. bpinmi

    Keeping pulled pork warm

    Figured it would take 15-16 hours for this shoulder and it only took 12. I need to keep the pulled pork warm for 3-4 hours until guests arrive. What the best bet. Throw it in a crock pot on low setting? Thanks.
  8. bpinmi

    Newbie here, some help with ECB mods please.

    Nice job on the ribs!
  9. bpinmi

    For those who have done all the mods?

    I'm usually able to hold the temp between 200-250 consistently, but it's not a "set it and forget" for me at all. I don't fret if the temps swing below 200, I know my smoker enough to know how to slowly build it back up to 225. Usually if I get a high swing in temp and it gets into the 275-300...
  10. bpinmi

    Beef and Pork Meatloaf Muffins and Pork Tenderloin

    Here's my 5 seconds of fame LOL. http://www.myfoxdetroit.com/story/18489260/deer-safely-escapes-chesterfield-township-basement-foundation
  11. bpinmi

    Newbie here, some help with ECB mods please.

    Here's my thread from my ECB mods last year. I've since added some holes to the bottom of the charcoal pan. Other than that it's worked out great as I learn the ropes of smoking meat. Will probably stick with the ECB another year before upgrading to a new unit. One thing I haven't done yet is...
  12. Beef and Pork Meatloaf Muffins and Pork Tenderloin

    Beef and Pork Meatloaf Muffins and Pork Tenderloin

    • bpinmi
    • Album
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  13. bpinmi

    Beef and Pork Meatloaf Muffins and Pork Tenderloin

    Been a brutal winter here in SE Michigan so I decided I had enough. Fired up the ECB today along with some Bourbon and a Cigar and smoked some Beef and Pork Meatloaf Muffins along with a Pork Tenderloin with Cherry Bourbon Compote.
  14. image.jpg

    image.jpg

    • bpinmi
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    • Album: Beef and Pork Meatloaf Muffins and Pork Tenderloin
  15. bpinmi

    Airflow regulator on top?

    I cut a hole in the lid and attached a soup can lid using a small bolt. I generally leave it about 1/3 open. Helps with airflow. If I'm running too hot I can close it and temps will drop, if I I need more heat I can open it up more and pull more air through to heat up the coals.
  16. Airflow regulator on top?

    Airflow regulator on top?

    • bpinmi
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    • Comments: 0
  17. image.jpg

    image.jpg

    • bpinmi
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    • Album: Airflow regulator on top?
  18. bpinmi

    Venison Chops

    I did not brine it. It was pretty tender without brining.
  19. bpinmi

    Venison Chops

    Mustard coating with the last of a store bought rub I had left over (Stubbs All-Natural). Smoked at 200-225 for about 45 minutes. Hickory wood.
  20. Venison Chops

    Venison Chops

    • bpinmi
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Great deal on LEM Grinders!
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