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  1. tlhiv

    Offset smoker cover

    I have a 20" offset smoker (see attached picture) that I built a few months ago, and I'm trying to locate a high quality grill cover for it. I would like to find something similar to the Brinkmann Smoke N Pit BBQ Grill Cover with the velvet interior lining, but this cover is too short...
  2. tlhiv

    15 lbs of Boston Butt

    I just noticed that I posted my message in the wrong forum. It should have been in the "Smoking Pork" forum instead. Oh well.
  3. tlhiv

    15 lbs of Boston Butt

    I'm not sure what happened to the pics, so here's another try.
  4. tlhiv

    15 lbs of Boston Butt

    With friends and family coming over tonight, I thought I would entertain them with some smoked Boston butt. The primary wood that I'm using is hickory but I also have some oak and pecan and a few apple wood chips. I spritz the butts with apple juice at least once per hour. After month, I...
  5. tlhiv

    Eye of Round Roast

    What kind of smoke time are we looking at here? I mean, is this something that could be done in 3-4 hours, or is this an all-day smoke (like the butts and brisket)? It seems that because of the shape of the roast (i.e., long and slender) it shouldn't take nearly as long.
  6. tlhiv

    Eye of Round Roast

    Folks, I need some advise about smoking an eye of round roast. I have a 7.3lb eye of round roast that is about 12" (or so) long and about 4" (or so) in diameter. We usually crock pot our roasts, but I thought I would give it a try in the smoker. The roast appears to have a bit of fat in it...
    • tlhiv
    • Thread
    • Replies: 5
    • Forum: Beef
  7. tlhiv

    smoking a turkey breast

    Here's some Q-View of the turkey smoke. This is the turkey in its butter/bacon fat/honey brine. Here she is being prepared for the smoker. She's stuffed with celery, carrots, onions, and apples. How can I cover that hole? How about covering it with bacon? Here's the finished bird...
  8. tlhiv

    smoking a turkey breast

    i ended up going with a brine consisting of water (of course) and bacon fat (from 1/2 lb of fried bacon), butter, and honey. who wouldn't want to take a bath in that???
  9. tlhiv

    smoking a turkey breast

    thanks for all the help folks. i'll just plan on putting my butts as far away from my offset firebox as possible and put the turkey breast closer to the firebox so the temperature will be a bit higher. i will brine the breast to help with moisture. i must say, i'm excited about being able to...
  10. tlhiv

    smoking a turkey breast

    good idea about the bacon. i'll plan on doing just that.
  11. tlhiv

    smoking a turkey breast

    i have two 5lb pork shoulders (for pulled pork) and a 8lb frozen turkey breast (that is currently thawing in the refrigerator) that i plan to smoke saturday. the frozen turkey breast says on that package that it is the breast with portion of wing meat, neck, skin, and ribs and back. since i...
  12. tlhiv

    Baffle from old grill top

    I realized that I actually had an aluminum pan underneath blocking much of the airflow from under the baffle. So, I'll give it another shot soon.
  13. tlhiv

    Baffle from old grill top

    Well I just tried Jeff's smoked meatloaf on it and it REALLY blocks alot of heat (even with the damper open). In fact, I had the temperatures 500+F in my firebox and I could barely get 225F in my smoke chamber. Perhaps I am going to have to cut some holes in the baffle to allow more heat to pass.
  14. tlhiv

    Baffle from old grill top

    If you notice (and I know it's a little difficult to notice from the picture), even if the vent/damper is completely closed the heat will travel UNDER the baffle and basically the baffle just forces the heat DOWN. It escapes at the bottom of the smoke chamber and then will rise to escape out of...
  15. tlhiv

    Baffle from old grill top

    I used a reciprocating saw and tin snips.
  16. tlhiv

    Baffle from old grill top

    Well I've been meaning to throw this grill out since I finished building the smoker, but just haven't done so yet. I've been wanting to build a baffle since my last two smokes because I just didn't feel like I was using my heat efficiently (i.e., most of it was exiting without coming in contact...
  17. tlhiv

    Baffle from old grill top

    I built a baffle for my offset smoker using the top from my old grill. Pictures and commentary below. This is the hole in my smoker that I'm going to baffle. Here's the old grill about to meet its maker. This is the poor top that is about to get cut up and beat up. Here's the baffle...
  18. tlhiv

    20lbs of butt yesterday

    bbq bubba, you're right about the pics. i should have taken some, but didn't. i end up smoking ~ 240F-250F but i collected data (using the Stoker) of yesterday's smoke and the average smoke chamber temperature was 238F. this data is basically at cooking level right by the meat.
  19. tlhiv

    20lbs of butt yesterday

    I smoked a 7lb butt for my first two smokes, and after over 14 hours each time, I decided that my next smoke (which took place yesterday) would consist of several (4 in this case) 5lb butts. They finished at different times ranging between 10.5 and 11.5 hours. So, I will probably never smoke...
    • tlhiv
    • Thread
    • Replies: 2
    • Forum: Pork
  20. tlhiv

    Boston Butt's a smokin'

    Yeah I finished it off in the oven at 300F. I got impatient at 155F and decided to save my fuel. It's resting now, and I'll pull it in ~ 1 hour or so.
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