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got some weather comin' - adjust schedule?
Yeah! When I checked the weather this morning you folks are still in a band coming off Lake Ontario. I have a white coating but the grass is poking through so we only got maybe an inch or inch and a half. The wind is kinda biting, but once I was out there it wasn't as bad as I expected.- yardbird
- Post #10
- Forum: Propane Smokers
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got some weather comin' - adjust schedule?
The wind break seems to be working really well. I've started tweaking the smoker temp down. It's SOoooo darn touchy. I'm at about 250. It dips a little occasionally but only a couple degrees. I might hold it at 250 to try to power through the 40-to-140-in-4 thing. Last time I didn't quite make...- yardbird
- Post #9
- Forum: Propane Smokers
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got some weather comin' - adjust schedule?
ok... I'm cookin' Yeah... 29 degrees out and wind 25 gusting to 45. Fun, huh? 3-sided wind break. The plywood on top is sitting on 3/4 inch spacers. I know...but it's gotta help a little. OK, they're in. I'm running a tad hotter than I normally would because I'm expecting temperature...- yardbird
- Post #6
- Forum: Propane Smokers
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got some weather comin' - adjust schedule?
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got some weather comin' - adjust schedule?
I'll use hickory on the pork as that seems to be what everyone here likes. Right now I'm not in any of the snow bands coming off the lake so that's a plus. Temperature outside is up to 29 now hehehe....- yardbird
- Post #5
- Forum: Propane Smokers
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got some weather comin' - adjust schedule?
almost 6am here. I really have no time constraints on this pork butt smoke so I think I'm going to wait at least until it's light outside. Current temp 27. Winds 25mph sustained with gusts to 40. Could be challenging, hehehe. The goal for today is to keep them in the smoker to 165. When I foil...- yardbird
- Post #3
- Forum: Propane Smokers
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got some weather comin' - adjust schedule?
Christmas Eve the plan is to have pulled pork, a turkey, pork shots and a big pan of mac-n-cheese. I rubbed and wrapped the pair of 8 pound pork butts and they're in the fridge getting cozy with the coating. The turkey is thawed. I was going to cook the pork butts tomorrow and the turkey on...- yardbird
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- Forum: Propane Smokers
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pork shots - take 2
Kielbasa is usually sold as a fully cooked sausage I think. So yeah, I just opened the package and sliced it into half inch slices and wrapped it. The Italian sausage is not cooked at all. It's jusr ground meat and spices in a casing. So it's too mushy to hold a toothpick. You can't really... -
pork shots - take 2
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pork shots - take 2
First batch was too salty (my fault.... had salt in my pork rub used in the filling) Second batch half of these are using kielbasa, the other half using poultry italian sausage 1 hour in the smoker I peeked and took a photo... Put them on the table after 2 hours in the smoker and had to... -
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Pork shots first timer - questions
Thanks, Dave. Pre-cooking the thinner bacon a little sounds like a plan. I may want to experiment a little with what kind of sausage I want to use as well. The Kielbasa seems salty by nature. Problem is a lot of sausage (like italian sausage for example) isn't dense enough to hold shape while... -
Pork shots first timer - questions
yeah it looks like I need to make some adjustments to my method. #1 I'm going to use regular cut bacon, not thick-cut. #2 I need to remember to make a batch of pork rub with NO SALT! These pork shots came out too salty. Not inedible, just too salty. I used regular store bought kielbasa... -
Pork shots first timer - questions
I made up some pork shots and stuck 'em in the smoker 2 hours ago running at 240 -ish. I thought I read that they go about 230 for 2 hours. These don't look done at all after 2 hours. Using a Maverick (same one I just used to cook a pork butt) and I'm confident teh smoker temp is being read... -
It's a Pork butt morning - now with Q-View! :)
ooops... the bone fell out. Pulled at 200 and rested for an hour. Then I either had to shred it or get a mop and bucket to handle my drooling family. I think this one is the best one I've done thus far. Extremely awesome hehehe
