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. stevetheteacher

    Pork Butt...sorta

    Smoked pre-sliced pork butts today. Average temp. 250, removed at 190 ... about fours hours. Rested for 30 min. Took below pic at 160 degrees.
  2. IMG_0065.JPG

    IMG_0065.JPG

    • stevetheteacher
    • Media item
    • Comments: 0
    • Album: Pork Butt...sorta
  3. stevetheteacher

    Determining Proper External Temp

    Ordered from Amazon just now
  4. stevetheteacher

    Determining Proper External Temp

    Does the River Country go in the same place as the manufacturer therm??
  5. stevetheteacher

    Determining Proper External Temp

    a single probe
  6. stevetheteacher

    Determining Proper External Temp

    Does that even make sense????
  7. stevetheteacher

    Determining Proper External Temp

    I've ben reading various posts that insist not to trust the manufacturer included. This last time I smoked I decided to conduct a little experiment. I also have a Maverick remote temperature probe, so I decided to leave the probe on the wire rack not inserted into the meat. Is this an accurate...
  8. stevetheteacher

    Best way/easiest thing to smoke for a newbie?

    Welcome to wonderful world of smoking meat! I am also a newbie, only a few months under my belt. Don't be afraid to ask questions because you'll get plenty of great answers from this site.
  9. stevetheteacher

    my thought's on how we help/hurt newbees

    As a newbie, I think that is a great idea.
  10. stevetheteacher

    Spare Ribs 8/14

    I didn't take any offense, Cal
  11. stevetheteacher

    Spare Ribs 8/14

    I liked them
  12. Spare Ribs 8/14

    Spare Ribs 8/14

  13. stevetheteacher

    Spare Ribs 8/14

    I purchased spare ribs last night. I did NOT trim the sternum. I put on Myron Mixon's Basic Barbeque Rub as explained in his book. I added wood every hour but the temp. was inconsistent between 200-300 F. I spritzed with apple juice hourly as well. I cooked for 5 hours.
  14. IMG_0064.JPG

    IMG_0064.JPG

    • stevetheteacher
    • Media item
    • Comments: 0
    • Album: Spare Ribs 8/14
  15. stevetheteacher

    Rib Confusion

    My local grocer has made my decision for me by process of elimination ... spare ribs it is
  16. stevetheteacher

    Rib Confusion

    What temp should I be looking for?
  17. stevetheteacher

    Rib Confusion

    For argument's sake, let's say pork ribs.
  18. stevetheteacher

    Rib Confusion

    Planning on doing some type of ribs Friday, but am confused. I've heard both 3-2-1 and 2-2-1. Which is recommended and why?
  19. stevetheteacher

    wood chips or wood blocks ? which do you preferre and why ?

    I prefer mini logs and wood chunks. I start with a mini log then use the chunks for refueling purposes. If there is a big temperature drop, I will use another mini log.
  20. Pork Tenderloins Results

    Pork Tenderloins Results

Top Bottom
Back
Clicky