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  1. DustyJoe84

    Overnight Pulled Pork...

    I attempted my first pulled pork a few months ago when I was just a couple weeks into my journey into smoking meat. It turned out horrible because I was impatient and pulled it way before it was ready. I decided to give it another go yesterday. I bought some butts on sale a while back at...
  2. DustyJoe84

    First Boston butt questions

    I just did my first one too. A little over 9 lbs. Took 11 hrs. I did not wrap at all. I think mine stalled around 174° F but it was brief. Cooked it from 4 PM to 3 AM. Next time I start one late, I am definitely wrapping it to cook it quicker. I wrapped it in foil after I pulled it at 200° IT...
  3. DustyJoe84

    MY BRISKET ADVENTURE

    Great post! Looks fantastic!
  4. DustyJoe84

    Let’s see the dogs!

    This is our Jackabee (Jack Russell/Beagle) named Barney. He acts 100% beagle though. Stubborn as can be and a good sniffer. Great family dog though.
  5. DustyJoe84

    Feeder fire

    I think the first thing is to make sure you're burning well seasoned wood. Anything still green is not going to burn well and produce good smoke. I always run my vents wide open. That's how I get enough oxygen to produce clean smoke. Oxygen will make a fire hotter though, so to keep the...
  6. DustyJoe84

    Feeder fire

    When you say your fire gets too hot after adding a log, how far over your target temp are you going? If I'm shooting for 250 on my cooker I usually overshoot a bit. Maybe 25-30 degrees then the temp will settle in within 10 degrees of my target temp which I'm OK with. Personally I'm far more...
  7. DustyJoe84

    Bad day for brisket

    You might be able to find a couple places. :emoji_sunglasses:
  8. DustyJoe84

    Cheap offset mod idea...

    They are. Very good point!
  9. DustyJoe84

    Bad day for brisket

    I will add to this that it may have been "done" as in you're not going to get sick if you eat it. But there is a difference between "done" and "ready." Ready means it's been taken to the appropriate temperature to properly render the fat and collagen and yields a tender product.
  10. DustyJoe84

    Cheap offset mod idea...

    As I struggle to get my Chargriller to maintain temperature on this cold evening, an idea came to mind and I was wondering if anyone had tried it or if it would even work. I know lots of people use welding blankets to cover their smokers to help it hold temperature. Would it be possible to cut...
  11. DustyJoe84

    First Smoke Today!

    I've got a Chargriller also. Once you learn its idiosyncrasies they're not bad units. Definitely could use sealing of doors like you mentioned above but that's the only modification I've seen a need to do right now.
  12. DustyJoe84

    First Smoke Today!

    What kind of unit did you get? I'm sure the food will be fantastic!
  13. DustyJoe84

    What’s Your favorite wood or wood combo for smoking?

    I'm pretty new and haven't experimented a lot yet but I've been very pleased with using oak. I really like hickory too.
  14. DustyJoe84

    Red's Spare Ribs - First Run in the New Pit w/ Plenty of Q-View

    Looks awesome! Glad your wife is better!
  15. DustyJoe84

    Budget for wedding caterers

    I catered BBQ for my rehearsal dinner a year and a half ago. I think we had roughly 60 people. Let me dig around and see if I can find what I paid. **EDIT** So with tipping the caterer I paid about $550 for approximately 60 people. We had 2 meats and 2 sides I believe. I think it was around...
  16. DustyJoe84

    What I like about stick burners!!

    I like those things too! I love the challenge of maintaining a proper fire and getting that good TBS rolling. I was nervous about learning on a cheap offset but it's not as bad as some of the horror stories I've read. It's really hard to beat the flavor of a stick burner!
  17. DustyJoe84

    Not doing that again!

    You took that way better than I would've! I like spicy foods but I just can't do raw chili's like that!
  18. DustyJoe84

    Smoking frozen meat

    Sounds like I should be good. I have the butts freezing in a 5 cubic foot chest freezer that we open up maybe twice a week or so. We bought half a cow about a year ago and are almost out of beef now. Have a few pounds of ground and a couple roasts left. It's all tasting fine to us! Freezer is...
  19. DustyJoe84

    Smoking frozen meat

    Thanks everyone!
  20. DustyJoe84

    Smoking frozen meat

    My local grocery store has butts on sale for $.99/lb. I'm wanting to stock up, but I'm not sure when my next opportunity to smoke will be. If I leave them in their cryovac packages and freeze them, is there any trouble or anything I should be aware of when smoking them later, provided they are...
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