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  1. smokin_all_night

    Pork Butt Cooking Time

    Bill and Earl-D, I tracked the temperature of a shoulder recently and plotted the results. The temperature was 220 degrees F constant in the smoker and the meat started out at 40 degrees F straight from the refrigerator. There were two 7.5 pound shoulders in the smoker. The graph is just one of...
  2. smokin_all_night

    Maverick Smoker Thermometer

    I just ordered the ET-73 from Smarthome. It was $44.99 + $8.85 Shipping for total of $53.84. It is their model 3219. I hope it is better than the Weber and lasts longer. Addditionally I am rolling the dice here with respect to range. My building where I do my smoking is greater than 100 feet...
  3. smokin_all_night

    3-2-1 Baby Backs

    Alan, the "3-2-1 method, a controlled experiment" topic that I posted in this same pork forum used loin back ribs. I would not alter anything. The loin backs are a little fussier and dry out easier but the 3-2-1 method works great for them. Regards, Aubrey Page
  4. smokin_all_night

    Weber digital remote meat themometer

    I purchased a Weber "Style" thermometer (model 329908) recently. It quit working on the second use. It is headed back to Target today. It worked OK when it worked but it is NOT suitable for barbecue use. Once again it looks like Weber does not have a clue. It requires that you select a meat...
  5. smokin_all_night

    Great Outdoors, Smoky Mountain Series Propane smoker

    Bwsmith_2000, Bill, I appreciated reading your post. My reply will also ramble as you made many good points. Florida Jeff posted and excellent post about the pit method and showed an excellent simple to make barrel wood burner to burn the wood. I have seen extensive web pages on the pit...
  6. smokin_all_night

    Great Outdoors, Smoky Mountain Series Propane smoker

    To Shank: My experience is with the wide body Stainless steel version. It is double walled. I get about three all day smokes with mine on a bottle. Others have reported about the same in the past. Certainly on my 3rd smoke, I have a spare full bottle on hand. Regards, Aubrey Page
  7. smokin_all_night

    Uptake smoke

    As far as I am concerned, smokeing the whole time is the way to go. When I smoke a shoulder they just keep getting darker and darker the longer I smoke. Look under “smoking meat/pork/topic pulled pork (new to smoking)†for a picture of a shoulder that smoked for 12 hours or so. At hour 6 it...
  8. smokin_all_night

    Stainless Steel Cleaner

    I moved my wood box one inch closer to the burner on my stainless big block. (See my GOSM picture in the propane smoker area of this forum.) I did this by drilling 4 more holes in the inside wall just below the existing ones. I felt that this allowed more smoke at lower average temperatures. It...
  9. smokin_all_night

    Whats everyone smoking this weekend???

    I have three pork shoulders in the smoker since 8:30 this morning. It is now 6:30 PM and the internal temperature of the smaller one is at 169F. I'm waiting for 190F. Plan is to to replenish my supply of pork BBQ for the freezer. Some steaks are going on the grill for supper as sooon as I hit...
  10. smokin_all_night

    Drying brown sugar

    I use the Paul Kirk method only I thought I invented it. I spread the brown sugar out in a large baking sheet and let it sit out for 24 hours. I stir occasionally. That works when the humidity is low like here in N Texas. When I was in the Army decades ago, I was stationed on the Island of...
  11. smokin_all_night

    Pulled Pork

    Pulled pork is really a pork shoulder (not butt) that is cooked so tender that it falls off of the bone and can just be "pulled apart". In reality, you will have to use a knife in the process as there is a lot of fat to deal with and pulled pork can be stringy. Shoulders are not readily...
  12. smokin_all_night

    Great Outdoors, Smoky Mountain Series Propane smoker

    Julie, I will try and briefly answer your questions. But you questions are basic and are covered well in other portions of this forum as well as a previous forum called : http://groups.yahoo.com/group/smokeymountain/ that is entirely devoted to the Smoky mountain propane smoker. I urge you to...
  13. smokin_all_night

    GOSMS Damper questions

    You should always have the dampers open some. On mine, I have the top damper open all the way and the side ones at 50%. Dampers open allows airflow which allows the wood in the woodbox to burn. Choke off the oxygen and the wood cannot burn. Remember, you are looking for thin blue smoke...
  14. smokin_all_night

    Great Outdoors, Smoky Mountain Series Propane smoker

    To jcharpenter As far as the differences, I only know what I have read in another forum (that is one of the predecessors of this one). The other forum is dedicated to the GOSM propane smoker. I beleive the stainless steel one is an upscale model developed for Sam's club exclusively. I got...
  15. smokin_all_night

    Great Outdoors, Smoky Mountain Series Propane smoker

    To Soflaquer, various thoughts I am very glad to see your contraption for burning the wood and read your comments about the effects of burning wood on the smoke. It helps validate my thinking. These forums level the playing field. If I say something entirely wrong, I am sure I'll get clued in...
  16. smokin_all_night

    The 3-2-1 method, a controlled experiment

    I have been reading about the 3-2-1 method of cooking ribs. While open minded, I am also skeptical by nature. Now Iâ€8482ve been smoking meat for 25 years with mixed success, I have self taught myself some things including my method of cooking ribs. Everyone who tastes my ribs says that they...
  17. smokin_all_night

    Pork Shoulder

    I saw on a TV show one time where the famous Arthur Bryant's in Kansas city uses pickle juice. Probably left over from pickles used in the resturant. I personally use 1/5 cider vinegar and 4/5 water. I do not believe in sugar or salt in the mop. Salt leaches out the moisture and sugar glazes...
  18. smokin_all_night

    Great Outdoors, Smoky Mountain Series Propane smoker

    OK guys, I guess I started this post so I must comment. I have tended a fire all night and understand what it takes. But fundamentally BBQ is about controlling the environment. The things I can think of are 1) Temperature, 2) Moisture, 3) Smoke quality and density. A propane smoker if used...
  19. smokin_all_night

    Pork Barbecue Sauces

    Brian, In addition to the Starnes Sauce, how did the mustard sauce turn out? If it was good, why don't you share the recipe in this forum. Also give credit to the source so we can also explore that path. There are also mustard sauces discussed under the pork section of this forum if I remember...
  20. smokin_all_night

    Great Outdoors, Smoky Mountain Series Propane smoker

    I own a Stainless steel verion of this smoker. I bought it at Sam's club for around $300. It is very well constructed, has dual wall construction, a brass burner, four racks for cooking, a rectangular water pan and a large wood box. I did move the wood box one inch closer to the flame. It...
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