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  1. shriv

    Breakfast Fatties on the lake with Qview!

    Nice job Bilbo! How was the one eith the waffle and syrup? What temp was the smoker and what temp did you pull them? shriv
  2. shriv

    At what temp does the plateau start and stop?

    Great explaination Eric. It makes sense and and explains the herri kerri fellings too. I have a full smoker on the palteau for 12 hours between 140 and 185. I should breakthrough anytime. shriv
  3. shriv

    At what temp does the plateau start and stop?

    What temp does the plateau start and stop? I assumed it started at 140 and stopped at 180. Is that correct? Entrophy huh? Who would have guessed you needed to understand the second law of physics to smoke! shriv
    • shriv
    • Thread
    • Replies: 16
    • Forum: Pork
  4. shriv

    Smokers Full! w/Q

    yes I use photobucket
  5. shriv

    Smokers Full! w/Q

    how do you make them bigger? I did one big on accident. shriv
  6. shriv

    Smokers Full! w/Q

    Here's the pulled chucks. They were samll and turned out very good.
  7. shriv

    Smokers Full! w/Q

    Thanks Piney. I figured I was ok since the smoker temp was alomost 250 when I put the wings in. I need to add another shelf but was out of space. Pork temp is 180 after 18 hours (smoker temp is 240). I took the chuckies of at 2 am it took 15 hours to get to 205 degrees. shriv
  8. shriv

    Smokers Full! w/Q

    I had to put the wings on the top shlef for an hour. I figured alitte chicken drippings in the beans wouldn't hurt! This is the only photo of the wings. We put them on the weber for a half hour after mixing them with Franks. shriv after 13 hours the chuckies are at 181 degrees aftter 10 hours...
  9. shriv

    Smokers Full! w/Q

    Once I started filling it I couldn't stop! 3 10 lb Pork Butts then 2 5 lb chuckies (my first try at them) Then two pans of baked beans Why not 3 dozen wings! She's Full I'll post more when is all done! shriv
    • shriv
    • Thread
    • Replies: 24
    • Forum: Pork
  10. shriv

    chuck rub ?

    Do you put it on as heavy as you would with a pork butt? I leave my rubbed butt in the frig overnight. Do you leave the chuck overnight also? shriv
  11. shriv

    chuck rub ?

    I am smoking some pork butts this weekend and thought I may as well tray chucky. What type of rub do most eople use? Also do they take as long as the butts? thanks, shriv
    • shriv
    • Thread
    • Replies: 6
    • Forum: Beef
  12. shriv

    25 or so pounds of sausage today w/qview

    Great point Panther. I assumed they were cured. shriv
  13. shriv

    2 Boston Butts For PP w/ Q-View

    BT, Are you finding that they are cooking any slow with two in the smoker rather than one? I am smoking 3 butts tomorrow and am wondering if I need to alot astra time. Thanks, shriv
  14. shriv

    Pat's BBQ Baked Beans

    I normally do throw it some ends and peices too! shriv
  15. shriv

    Lbs of meat affect cooking time?

    I guess I will find out. I think I will start a few hours early and if I miss calculate then I end up getting up earlier than expected to pull them out of the smoker. shriv
  16. shriv

    first butt w/qview

    I smoked this last winter when the website was having problems and never got it posted. I've since smoked many more. I just wanted to share with you all. Thanks for all the help. shriv
    • shriv
    • Thread
    • Replies: 3
    • Forum: Pork
  17. shriv

    Lbs of meat affect cooking time?

    This may be a dumb question but here it is. I normally give about 15 hours to smoke a 9 lb butt. I am smoking three 9 pounders at the same time this weekend. If I start with the smoker at 225 will it take longer to smoke 3 than it does one? Thanks, shriv
    • shriv
    • Thread
    • Replies: 6
    • Forum: Pork
  18. shriv

    Pat's BBQ Baked Beans

    You can add as many peppers as you want. Remember I'm up on the North Coast! The chipolte BBA sauce adds plenty of heat for us. Although aliithe red pepper never hurt anyone! Thanks, shriv
  19. shriv

    25 or so pounds of sausage today w/qview

    smoker at 130 until casings are dry then increase temp to 160- apply heavy smoke until intenal temp reaches 152. I use hog casings. shriv
  20. shriv

    Pat's BBQ Baked Beans

    I have to share this recipe. You guys have helped me so much in learning to smoke stuff I wanted to share this with you. It is an awesome baked bean recipe. I would like to have someone else try it to see what they think. It's got some kick to it. Shriv Pat's BBQ baked Beans 3 cups dried Great...
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