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  1. Thighs in Cooker with Cup.jpg

    Thighs in Cooker with Cup.jpg

    • larrypj25
    • Media item
    • Comments: 0
    • Album: Bacon Wrapped Chicken Thighs in Oster Smoker Roaster
  2. Chicken Thighs Before Smoke.jpg

    Chicken Thighs Before Smoke.jpg

    • larrypj25
    • Media item
    • Comments: 0
    • Album: Bacon Wrapped Chicken Thighs in Oster Smoker Roaster
  3. Just the Cooker.jpg

    Just the Cooker.jpg

    • larrypj25
    • Media item
    • Comments: 0
    • Album: Bacon Wrapped Chicken Thighs in Oster Smoker Roaster
  4. larrypj25

    Calibrating the Thermometer

    I just received my 2" River Country Thermometer and I am trying to calibrate it. I tried the "boiling point" method and it seems to have helped, but I did not know how long to hold it in the water. Any advice on getting a sound calibration with these cooking thermometers?
  5. larrypj25

    Calibrating the Thermometer

    I just received my 2" River Country Thermometer and I am trying to calibrate it. I tried the "boiling point" method and it seems to have helped, but I did not know how long to hold it in the water. Any advice on getting a sound calibration with these cooking thermometers?
  6. larrypj25

    Just Bought a Char-Broil Vertical Box Smoker! Any Mods for Me?

    Thanks for the wisdom Chef Willie!
  7. larrypj25

    Just Bought a Char-Broil Vertical Box Smoker! Any Mods for Me?

    I have been reading that I need to drill some holes into the fire bowl to get some good air flow for heat. Any pointers on that? Also, are there any other mods people suggest? Thanks Larry
  8. larrypj25

    Putting on the rub

    What is the best method or device for applying rub to meat?
  9. larrypj25

    Pork Butt Internal Temperature discrepancy

    Hello Everyone. I am using a Brinkmann Barrel Grill with an Offset Smoker Box And this was my first time smoking anything at all. In Jeff's Book it is stated that the ideal internal temperature for when the pork butt is done is 205. This is what I shot for and I kept the temp around 200-220...
  10. larrypj25

    Keeping the fire and smoke going.

    It is a Brickmann barrel grill with an offset smoker fire box. I am using wood charcoal from Whole Foods.
  11. larrypj25

    Keeping the fire and smoke going.

    What advice and techniques do you all have to keep a fire and smoke going?
  12. larrypj25

    Should I brine the pork butt?

    Thanks! So, you put the butt in the smoker and when it reaches 140, are you saying that you then inject it with a marinade of some kind? Or you are poking it to check the temp? My wife is working on the rub that Jeff suggests for me. I hope it works well.
  13. larrypj25

    Should I brine the pork butt?

    It is my first smoker go round and there is so much out there! Opinions differ and money is always the antecedent to any choice I make. Really, I am just writing to see if I should brine the butt, what  brine recipe should I use, and the duration of the butt brine. There is not a specific brine...
  14. larrypj25

    New guy from North Texas!

    My name is Larry, the last Larry under the age of 45 on the planet I believe. I have been grilling for about a year now and I feel it is time to get into making some true barbecue! I am excited, but this all has been a bit intimidating. I have faith that with the help of God and others around...
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