Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. drewed

    How many probes are too many?

    2 pit temp probes ( one for each rack or each side ) and 4 food temp probes.  Sure you don't need to probe every hunk of meat, But I'll be short one probe this weekend - I guess the bean will just have to wing it!
  2. drewed

    Happy Forth of July! What are you smoking this weekend (in the smoker that is)?

    About 20lbs of butt, beans and a virgin run at ABT
  3. drewed

    My first build started with a 1/4"x24"x7' piece of pipe

    I'd say your smoke stack is a tad low where it attaches to the cooking chamber.  I thought I read that it should be right at the main cooking shelf or 50% above and 50% below.  But I could either: A. Be wrong. B. Remembered it wrong, or C. Got bad information.   You might want to add an air...
  4. drewed

    Pulled Pork for a Work Party

    I tend to keep the fat separate and see what the final product looks/ tastes like.  I'll add some back in at that point. 
  5. drewed

    Pulled Pork for a Work Party

    YES! DO IT!  3 hrs with apple wood will be almost no smoke taste.  Apple is a lighter smoke flavor anyway.  Dump on the hickory - I usually mix a fruit wood with hickory.
  6. drewed

    Maintaining temp on WSM???

    Brisket is a b-ditch to cook.  You can do the same thing to two different hunks and get two different results.  Try adding more wood for more smoke.  What was not correct?  Wrong texture?  Wrong taste?
  7. drewed

    Boston butt over 4th of July

    Yeah, you could push some in, but I don't worry about it on a butt.  You will be taking it to about 200 internal temp, slowly.  Anything that you may or may not have pushed into the meat will be long dead.  Food safty temps and times (http://www.foodsafety.gov/keep/charts/mintemp.html) Say 145...
  8. drewed

    Boston butt over 4th of July

    Is that Birch?!?!  lol Hey now!  A hard cider ( to us Yanks,) would be pretty good in that too.   
  9. drewed

    Boston butt over 4th of July

    You get skin on your butt? ( lol, the questions we can ask on this forum!). I don't think I've ever seen a skin on butt. As for injecting, I don't do it, mostly because I don't have an injector, but I can tell you that apple cider will be 100x better than just apple juice. I wouldn't go...
  10. drewed

    BBQ Guru

    All except where the fan is hooked up to.  I run an Auber version of this on my WSM.
  11. drewed

    Why are my chicken legs bloody?

    I like how they state that we need to eat bloody chicken, like we do beef. But the beef I eat isn't bloody, even at medium rare. The red juice in my steak isn't blood but a mixture of water and a protein called myoglobin.
  12. drewed

    Outdoor Prep Station !

    If it is going to live outside, I would shy away from a wood top. I'd like to know more about this cabinet as I need to replace my deck box/ charcoal bin/ wood chip holder POS plastic corner thingy
  13. drewed

    Vertical Exhaust stack on Weber Lid

    Use a hunk of pipe big enough to cover the whole vent and hold it in with magnets. Test and see what happens.
  14. drewed

    Using a Rub for the First Time

    I just shake the rub on to the meat, it will stick just fine
  15. drewed

    What temp?

    What size WSM?  I put that much into my 22.5"  and I'm at dang near 350.  Top vent 100%, all bottom vents closed.  Auber fan and PID. But it is new, and shiny(ish) still.
  16. drewed

    made this but only getting charcoal smoke no wood smoke

    Also a 22" kettle will hold way to much charcoal for a minion(in my option). Butter to go with a snake for fuse method. You may have to choke down on the top vent a bit too to help control burn rate, but only if the bottom vent is already closed
  17. drewed

    How long does smoke need to be present??

    They are your butt, do with it what you like.  I have been known to finish butt in the over because of a time crunch.  You can also foil the butt and put it back in the MES.  -OR- you can just let it go in the MES, perhaps with a pan under them to collect juices and keep the smoke going.
  18. drewed

    Pulled Pork for Fathers Day

    Where did you find a 4lb butt?  Or did you just cut a bigger one into smaller parts?
  19. drewed

    Brisket for Fathers Day Weekend! With Q-View

    What? Never. Lol
  20. drewed

    1st Butt on the WSM

    How long until dinner? Same day smoke as eat? You are going to have to foil to power through the stall. You may also have to finish in the oven, but not a major crime in that.
Top Bottom
Back
Clicky