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Well, put it in @ 06:00 @ 225. Wrapped at 165, took out at 180. It’s tough...real tough. I can’t even pull it. Good flavor but not worthy of any praise. Should I have left these in till 205?
Is that a smoke ring I see?
Thanks. I’ve been nervous as this is my first wild hog. I brined (salt water and apple cider vinegar) the night before and the water turned very red from what I’m assuming is blood. It smelled and looked fine so I’m assuming this is ok. I’ll bring this to 180 and start checking for...
So, we started with this
Now we’re here
Hoping this comes out ok. The shoulders were given to me by a friend. They looked pretty good. Leaner than I expected.
Smoking with a mix of apple and charcoal pellets as well as lump charcoal in the chip tray.
Cruising right along.
This is the one I have. 1800 Watts, max temp of 325 and a simple easy to use app. Great WiFi controller.
https://www.auberins.com/index.php?main_page=product_info&cPath=14_28&products_id=702
Thanks to Masterbuilt customer service, I received a brand new MES 40 due to some issues with my MES 40B. I was able to exchange the MES 40B at Academy and Masterbuilt sent me another one. Woo-hoo!
So I can only keep one. Which one should I keep?
A guy I work with shot a hog in his hunting club in Trinity Florida. He gave me 2 shoulders to smoke. I've been told these can be gamey and have an could unpleasant smell. Now this hog is <125 lbs and was a head shot and hunted without dogs. I'm being told it should be ok but is there...
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