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Butts are resting comfortably in the cooler. Something tells me they are only going to get an hour because I haven't had lunch yet. 14.5 hours and I pulled them at the same time. One was 202 and the other was 197. As I removed the foil wrapped butts from the racks to the cooler, they jiggled...
Okay, some Q-view to hold you over......
This is how I had my AMNPS loaded.
Lighting
At 2:30 when I had to reload the AMNPS
And at 6:30 right before I foiled them.
After I got the AMNPS going again at 2:30 ish, I was up for a couple hours keeping an eye on things. Still gettin TBS so I fell asleep again. I awoke breifly at 5:30 and one was at 165 and the other was 10 degrees behind it. 6:30 and my wireless probe alarmed letting me know the other had...
Interesting.... 2:15am and I wake up to no smoke. One probe is reading 139 and the other 128. I opened the door to find my AMNPS has completely burned through all three rows. Maybe I had too much airflow? I've reloaded it pushed the chip loader back in all the way.
Well I threw the butts on at 10:30. I did every trick I could think of with the AMNPS..... Put it unlit in the 225 degree smoker for an hour to make sure the pellets were good and dry, foil tented it to prevent drips from interfering, pulled the chip pan out an inch and a half, and pulled the...
That sounds awesome K, I'd like to have that recipe. The Apple/Pear Crisp was an Ina Garten recipe...here is the link from the food network website. http://www.foodnetwork.com/recipes/ina-garten/apple-and-pear-crisp-recipe/index.html
We kicked it up a notch with the vanilla ice cream and...
Sorry I can't help with the question ShortEnd but I can sure help with the consuption when you get those birds finished. Looks like I'm about 30 minutes away so let me know when it's close and I'll head up to 'Loo town.
So, the whole reason I wanted a smoker in the first place was to make mass quantities of lucious pulled pork all for me. My wife and I love pulled pork and had some really well done PP at a party my band played earlier this year and we've had the itch to make it at home ever since. As you can...
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