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Rec Tec Mini - who has one and how to get more smoke?
- nwolfe88
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- Comments: 0
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Rec Tec Mini - who has one and how to get more smoke?
Not sure if the bracket touching the grates would mess with the reading?- nwolfe88
- Post #10
- Forum: General Discussion
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20160308_193823.jpg
- nwolfe88
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- Album: Rec Tec Mini - who has one and how to get more smoke?
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Rec Tec Mini - who has one and how to get more smoke?
How do I validate the maverick probe ?- nwolfe88
- Post #8
- Forum: General Discussion
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Rec Tec Mini - who has one and how to get more smoke?
Got my Rec Tec mini - did the initial burn in at 400 degrees with my maverick probe right in the middle of the grate about 1 inch over it, and it read 360 the whole time. Big difference in readings between the grill and maverick. I set the grill to 225, keeping the Maverick in the same spot...- nwolfe88
- Post #6
- Forum: General Discussion
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Rec Tec Mini - who has one and how to get more smoke?
Ok - I may just see how it works without the drip pan and go from there.- nwolfe88
- Post #4
- Forum: General Discussion
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Rec Tec Mini - who has one and how to get more smoke?
Nobody?- nwolfe88
- Post #2
- Forum: General Discussion
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Rec Tec Mini - who has one and how to get more smoke?
I actually haven't even got mine yet, but was wondering what the possibilities are for adding more smoke? I have an amaze-n-tube smoker, but I've heard of people putting wood chunks on the heat deflector as well. Any other creative ways you guys have come up with to add more smoke?- nwolfe88
- Thread
- Replies: 11
- Forum: General Discussion
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How to smoke a 3.5lb pork butt leg rump
Anybody have an idea of what a kroger boston butt is made up of macro-nutrient wise after it's been smoked and ready to eat? For example, 4 oz. cooked would be how much protein, carbs, fat, if you had to guess? -
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How to smoke a 3.5lb pork butt leg rump
Alright, so this is what I'll do: Smoke at 225 until internal temp is 155-165, foil with apple juice/cider, unfoil at internal temp of 190, leave on smoker until internal temp of 205. After this, just take it off and let rest on the counter? Or do I need to foil again, refrigerate, etc? -
How to smoke a 3.5lb pork butt leg rump
What is the 'standard' liquid to throw in the foil with it? Should I spray it down with something every hour as well? -
How to smoke a 3.5lb pork butt leg rump
So, after reading up a bit, I'll be looking for an internal temp of 190 degrees. My only question is, when do I foil...and do I put it back in the smoker after taking the foil off to firm things up again?..etc... -
How to smoke a 3.5lb pork butt leg rump
Newbie to the forums looking for advice on how to smoke this thing, since it's small(ish). Should I just be shooting for a certain internal temperature? I'd like to smoke it long enough to get a good crust on it, so should I aim for 180 degrees? Etc...any advice would be appreciated!
