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  1. devolutionist

    BBQ Grillware Vertical Propane Smoker from Lowe's

    I've got a scanner - I'll see if I can find the manual and scan it into a PDF for us. Only problem is that I tend to throw away manuals. FlaGriller might still have his, if his car didn't hide it from him.
  2. devolutionist

    See the World ... Smell the Smoke

    Congrats seaham358 and blackhawk19! Well deserved!!!
  3. devolutionist

    Florida Smoke Out

    Depending on when we make it, I might be able to attend (Tampa) - I'm up to my eyeballs in Cub Scouts right now so my weekends are filling up fast.
  4. devolutionist

    Silly Question.....I think..

    The only silly questions are the ones you didn't ask! Seems like I always have some pulled pork in the freezer. I put them in double ziplock bags, and for the stuff I know's going straight to the freezer after pulling, I make sure I add all the juice back in - keeps it moist when it's...
  5. devolutionist

    Post Counts

    Good move Jeff...
  6. devolutionist

    My First Smoke.

    My first ribs in the smoker were absolutely horrible! Yours look 100x better than mine! They were the first thing I'd ever smoked that didn't turn out right... and they were barely edible. If this was your first smoke, and you did ribs that turned out looking that good - then you've got a...
  7. devolutionist

    Basic Pulled Pork Smoke

    That's exactly the way I do them too - especially pulling by hand. I sometimes use one large salad fork to help break it up a little, then depending on the crowd I might run over it once with a broad chopping knife - works better that way for me when you're making a lot and there's a lot of...
  8. devolutionist

    Tony Chachere's Cajun Seasoning

    That's one of my favorites on chiicken, but haven't tried it on a pork butt yet - let us know how that turns out!
  9. devolutionist

    New Smoker!!!! ;-)

    LOL!!! Yeah, you better! Wait, we're talking about pork, right? LOL!
  10. devolutionist

    Dale's Seasoning on a Butt?

    I used to be a big fan of steaks and pork tenderloin grilled after sitting in some Dale's for a while, but the salt just got to be too much. I imagine it's pretty good in the smoker but the strong taste will be fighting with the wood something fierce. I'd say use a really stong wood like...
  11. devolutionist

    Wet vs. dry wood

    I'm w/Pacman on this - I use both, and for two reasons: 1) soaked chips can be used to help calm down a hot fire 2) dry chips can be used to stagger your smoke - the dry ones will go up first, and the soaked ones will take longer to smoke. instead of having smoke output that goes up and down...
  12. devolutionist

    Pork Shoulder Question

    Smoke that butt around 220 until the internal temp gets up to 200 and you'll have some great pulled pork! If you have to ballpark your start/end times, I use 1.5 hours per pound. That's risky though cause it may stall out for who knows how long at 150. It's best to shoot low and try to finish...
  13. devolutionist

    help with first pulled pork

    Awesome job - see, now not only did you have a great meal, you have a great story to go along with it. You're right on the money about the shoulder being the butt+picnic, btw. BTW, I hate it when I'm alseep and then wake up with a jolt because I forgot something. Good thing your senses...
  14. devolutionist

    Pork Shoulder AND Brisket; gotta post somewhere...

    *Very* nice!! Pulled pork has to be my all-time favorite. When I collect my juice out of the foil, I put it in a ziplock bag and let it sit while I pull. When I'm done, I snip a small slit in the bottom of the bag with some scissors, and the good stuff drips onto the meat - the fat has risen...
  15. devolutionist

    New and Smoking in St. Augustine

    Floridians always make the board a better place! Howdy from Tampa & Welcome! D.
  16. devolutionist

    Another new forum member in Fl.

    SAAAAAA-LUTE! Glad to see some more Floridians getting on the boards! Looking forward to seeing some posts - how long have you been smoking? This was my first summer owning a smoker, but I've been grilling and frying stuff forever. There's just something different about the smoking process...
  17. devolutionist

    New Smoker

    Alright!! I think that makes 3 of us from Tampa on here now! Glad to have you on the boards, and PM either me or FlaGriller if you have any local questions about where to buy stuff or whatnot. We're here to help! Also as others have mentioned, thanks a ton for the job you do!
  18. devolutionist

    Fatties Step by Step, please Help

    Just echoing what the others are saying - at it's simplest, just unwrap a JD sausage and put it in the smoker. Personally I've never used a rub on mine, but that's just personal choice. Here's a post I submitted when I made my first one - there's a bunch of step by step photos in there for...
  19. devolutionist

    Poultry Shears

    I've got a pair of Henckels kitchen scissors that have cut everything from chicken bones to copper wire last weekend when I was hanging the ceiling fans on the back porch and couldn't find my proper wire cutters. Sure hope my wife doesn't read this... Anyway, had them for about 4 years now and...
  20. devolutionist

    See the World ... Smell the Smoke

    OK, now THAT would be an accomplishment! Well, an accomplishment or maybe an act of complete gluttony... No no... those were mere chickens
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