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First smoking weekend for me. Any advice?
We want pictures.... Of the meat AND the beer!! I want to see at least 10 or 12 empties if not more!- jstanford
- Post #11
- Forum: Grilling Pork
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Pulled Pork... Best time to foil? and more importantly WHY??
Do any of you foil your instant mashed potatoes? What temp do you foil them? I can't get the temp probe to stick very well, anyone else have this issue?? -
Pulled Pork... Best time to foil? and more importantly WHY??
So Cowgirl, your smoked bologna pictures inspired me, did the top cuts and it turned out AWESOME... Trying the cream cheese jalepeno thing this weekend..... Again, Thanks -
Pulled Pork... Best time to foil? and more importantly WHY??
I'm just having fun! I love the fact that we all have different opinions and convictions but what it all boils down to is a common ground we call BBQ! The love of preparing,cooking,sharing,eating and so on, I consider you all my friends... that's not a tear, I got something in my eye!? -
Pulled Pork... Best time to foil? and more importantly WHY??
I looked back in some of my old history books from school, ancient civilizations cooked all thier food on offset smokers and the ones who didn't opted for their propane smokers. This dates back to the early 1700's according to the book. In 1812 they invented the drive-thru and it all went... -
Pulled Pork... Best time to foil? and more importantly WHY??
We used to walk everywhere but then they invented the automobile! Some things are better with advancements.... Not sayin' that the food wasn't good way back when but there is a reason God put brown sugar, paprika, chili powder, salt, pepper, etc on this earth.. To make a rub recipe! Long live... -
Pulled Pork... Best time to foil? and more importantly WHY??
I feel better about bumping up to 240 or so, I can invest all the time I need to but I was concerned about it taking sooooo long compared to my textbook smokes on the charcoal when I was able to baby sit it... A luxury I don't always get. I will continue to use the propane smoker with the advice... -
Pulled Pork... Best time to foil? and more importantly WHY??
When using my Charcoal Smoker, The pork turned out great, now that I'm using a propane smoker and able to dial the temp to 225 on the nose, It takes FOREVER to get to temp, My pork this weekend never hit above 170 and I had to serve it like that..... With the charcoal, i would get temp spikes... -
Pulled Pork... Best time to foil? and more importantly WHY??
I'm more confused now?!?!?! The question lives on -
Pulled Pork... Best time to foil? and more importantly WHY??
Think I know the answers but you guys are the professionals, got one waiting in the fridge for tonights marathon smoke-a-thon -
newbie from michigan just got a landmann gasser
WELCOME from one newbie to another! FYI.....If you don't post pictures of the finished product, you will be banished to using a crock pot for eternity! Not really but they LOVE pictures..... Let's see em' -
It worked! It worked! My first smoked bologna
sssssssooooooorrrrrrryyyyyyy! Was not aware of smokehouse etiquitte! I will for sure take MANY photos of the next one, I will take it to Sears portrait studio (just kiddin) It tasted good, looked good, and I bought two more today to try scored and unscored to settle the question I had earlier... -
It worked! It worked! My first smoked bologna
Not a big deal to most, but I feel great, everyone loved it and it was sooo easy. Thanks for the help everyone -
To score or not to score..... That is my question!?
Do I score the balogna before I smoke it? I plan on smoking the balogna with no rub on it, naked you could say. Will scoring the outside allow more smoke flavor in or not enough to make any marked difference -
My first bottle of Yoshida's for Ron's throwdown not what I expected
I have seen tons of it here at Sam's in TN, I will pick some up for sure! Sounds like an all around great item to have laying around anyway...- jstanford
- Post #19
- Forum: General Discussion
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How important is it to soak wood prior to smoking? and why?
Thanks everyone! I will stick with good ole' dry wood chunks, I am always looking for something new or proven to try but it sounds like it's all my preference on the "to soak or not to soak" thing.... Thanks again everyone -
How important is it to soak wood prior to smoking? and why?
I have smoked many items and never soaked the wood prior to putting in the smoker... Am I missing the boat? -
Little Timmy Haloween.....Sorry in advance
So little Timmy decides to trick or treat this year and gets dressed as a pirate, Goes to the first house.... "Twick or Tweet" An old lady comes to the door... "Oh aren't you a cute little pirate, Wheres your bucaneers???" "Under my bucin' hat, where else would they be" Timmy replies.... -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
Thanks! I will crack a cold beer, pull up a chair and try it again, at least I got to eat off it for a while..... Dry or not, Still tasted good -
OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???
The culprit I think is maybe the fact that I did not wrap it in foil! I checked the temp with different thermometers and they all read with a degree or two at 225, I am going to try another one with all the ideas I got from this site and hope for the best, it took me a few tries on my pulled...
