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  1. packplantpath

    Any opinion on this idea?

    Don't use a slow cooker or crock pot. Just smoke it first, then stick it ine the oven at 250* until done. Works fine that way, just a bit less smokey.
  2. packplantpath

    Smoking a suckling pig

    Sounds intersting. I think that sewing it together makes it cook a bit slower most times, but I've never done that so I can't say for sure. It makes sense anyway, there is less surface area for heat to contact. Good luck on the pig and the marriage.
  3. packplantpath

    Smoking a suckling pig

    Probably 6 to 12 hours, but it varies. Will you be cooking split up the middle, or sewn back together? If it was 40 lbs live wt, it will probably be between 25 and 30 lbs with head. If head off maybe as little as 20. Not much meat there. Be careful not to overcook it, small pigs tend to be...
  4. packplantpath

    Interesting past weekend

    Wow, that is insanely stupid. Can we nominate them for almost winning the darwin award. Idiots like this are why people want to ban guns.
  5. packplantpath

    Apologies

    Oops, yep, now I see. GOSM... Ignore my previous comment, I assumed you were using an offset of some type.
  6. packplantpath

    Apologies

    Old grills work great. Metal buckets work great, or just a sandy pit works ok.
  7. packplantpath

    fatty patty

    Hmmm, fatty hamburgers. Sounds pretty good on a bun.
  8. packplantpath

    Big Green Egg

    Ceramics are pretty easy once you get the hang of it. They are expensive, and I never would have bought one if I didn't find it cheap used. Compared to electric/gas, maybe slightly harder, but much easier than an offset. Biggest problem is size, they don't hold much meat. Ceramics don't...
  9. packplantpath

    A Boston Butt question

    I say drink the rum, mop with cider.
  10. packplantpath

    60 pounds of pork butt to day q view along the way

    I'm jealous. Wish I had the day off.
  11. packplantpath

    Need to find a screwin temp gauge

    I'm with Richtee. Shove a cork with a small hole in the middle and use it for the digital probes.
  12. packplantpath

    Give Me Your Fatties!!! Please!

    Start with just a roll of 1lb regular ground sausage (hot or mild), and just throw it on there. Personally, I'm pretty lazy, so I almost never stuff mine at all, just throw em on there as they come out of the package. The stuffed are better, but I'm just lazy, and they taste great plain.
  13. packplantpath

    1st attempt at q-vue

    Eh, no problem, it still looks good. Besides, at least the pics were not too wide for the screen, that one is annoying. Bologna huh....How did that taste smoked? Sounds pretty good, especially if you slice it and fry it after smoking for fried smoked bologna sandwiches.
  14. packplantpath

    A sorry A$$ Thermometer...Qview

    Heh, just keep your tinfoil hat on, and the CIA can't read your mind.
  15. packplantpath

    Greetings and felicitations from Oregon

    Have you ordered Jeff's Rub?? It's good, and supports the forum. Have fun.
  16. packplantpath

    Full Pit King Smoke 6-22-08

    Man, now I'm hungry. So, how much did the temp drop when you put the meat on. That had to take at least 30 minutes.
  17. packplantpath

    1st attempt at q-vue

    What is that in the 3rd pic down with the french's spicy brown in the middle?
  18. packplantpath

    1st attempt at q-vue

    Heh, that's one way to get the post count up. Looks great man, how many people showed up?
  19. packplantpath

    chuck roast how - to ????

    You can definitely treat it like a butt and pull it. Some around here say they can be a bit moody about pulling, but I've always run mine right up to 200* and they pull pretty easy. I also foil them around 165ish. As to rub, I think Jeff's Rub would be good on there, or any other rub you want...
  20. packplantpath

    2008 Gathering Complete

    Hear, hear. Pics or it didn't happen.
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