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  1. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

      #34          03-03-2015, 09:41 PM returnofsid  Fire Starter   Join Date: Feb 2015 Posts: 18 Rep Power: 1 205 degrees! Finishing sauce is made. Now I'll let it rest for about an hour and start pulling! Will it be ok to just put it in a few gallon Ziploc bags for tonight and refrigerate...
  2. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    Thank you both!  I was away, at my daughter's dance school, when I read your posts.  Working in the food industry, as a gourmet chef for several years, you'd think I'd know better than to trust a new thermometer, especially one that has no way of calibrating it!!  Even before reading your posts...
  3. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    Sure enough, after calibrating 2 food probes, the thermometer I'd been using is off by 30 degrees!
  4. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    I actually thought about that just a few minutes ago. Now I'm headed home to double check! I do have several food thermometers that are able to be calibrated. I need to double check!
  5. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    Photo update...9 hours of smoke so far.  I've had a couple stalls, when I failed to check on it soon enough...Internal Temp of the one on the right is 135, the one on the left is 125.  I'll probably swap their position the next time I mop.
  6. Pork Butt Smoking2.jpg

    Pork Butt Smoking2.jpg

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  7. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    Instead of actually "mopping," I'm spraying the mop on, with a spray bottle, at least to begin with.  I don't want the mop to wash or wipe off the rub.  Once it begins to build some bark I may actually use the mop.  I just sprayed the first mopping, inserted an internal thermometer, and took a...
  8. Pork Butt Smoking1.jpg

    Pork Butt Smoking1.jpg

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  9. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    I brought the butts inside at 5:30 AM to warm up a bit.  Fired up the smoker and waiting for it to come up to temperature. I've placed a hotel pan, with about an inch of an apple juice/pineapple juice mix, under the smoking surface. This will catch the drippings as the butts smoke. I've mixed up...
  10. returnofsid

    Hi all, from Spokane, WA

    while it was slightly dry, moist, just not moist enough, it was the best tasting venison I've ever tasted and I eat A LOT of venison!  Spur of the moment smoking doesn't lend itself to moist meat, I've learned...lol
  11. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    Best venison I've ever tasted! It was still a little moist, though not enough, but the flavor was absolutely amazing and even slightly dried out, it just melted in our mouths!
  12. returnofsid

    Hi all, from Spokane, WA

    Thank you all for the warm welcomes! So, after seasoning the CG, I still had plenty of hot charcoal.  I decided to pepper up some venison backstrap, toss some apple wood chunks on the hot coals, and smoke up the backstraps.  They'll get a total of 2 hours of smoke, then I'll finish them off over...
  13. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    After seasoning the smoker, I still had plenty of hot charcoal, so I peppered up some venison backstrap, tossed some apple wood chunks on the coals and the backstrap in to smoke.  It's currently smoking at about 200 degrees.  I'm mopping it quickly with apple juice, to keep it from drying out. ...
  14. My first ever attempt at true smoking...2 Pork Butts!

    My first ever attempt at true smoking...2 Pork Butts!

  15. returnofsid

    My first ever attempt at true smoking...2 Pork Butts!

    [if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif] I've smoked meats before, but on a propane BBQ, using indirect heat and a pan of wood chips.  I finally own a real smoker and am putting it to use!  I picked up a Char Griller offset...
  16. Pork Butt.jpg

    Pork Butt.jpg

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  17. Pork Butt Rubbed.jpg

    Pork Butt Rubbed.jpg

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  18. Side Firebox Smoker.jpg

    Side Firebox Smoker.jpg

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  19. returnofsid

    Basic Pulled Pork Smoke

    WOW!  So, I started reading this thread at about 9pm last night.  Stopped about an hour later and fell asleep.  Started again about 5am this morning and just finished.  What a great read!  I'm very much a "smoking newbie" and just purchased a used Char Griller side firebox smoker.  It needs some...
  20. returnofsid

    Hi all, from Spokane, WA

    Hello everyone.  I'm Michael Hamilton, from Spokane, WA.  I'm fairly new to the world of smoking and have really learned a lot already, from this forum! Let's see, a lil' about myself.  I'm a father of 4 (3 adult children and a 9 year old) and grandfather of 5.  We're a family of campers...
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