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  1. VentTubeAssembly.jpg

    VentTubeAssembly.jpg

    • marshman71
    • Media item
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    • Album: Smokin' in ILLinois
  2. BushingModOutside.jpg

    BushingModOutside.jpg

    • marshman71
    • Media item
    • Comments: 0
    • Album: Smokin' in ILLinois
  3. BushingModInsideView.jpg

    BushingModInsideView.jpg

    • marshman71
    • Media item
    • Comments: 0
    • Album: Smokin' in ILLinois
  4. marshman71

    Butt Plateau Reached!!

    Looks super.  Great Job,  So Hungry now and I just did two 7.5 pounder's this weekend but they are all gone now ...  I don't foil anymore either once I notice I have hit my stall i just bump the temp up 25-50 degrees depending on where my cabinet is running and that usually will  start to...
  5. marshman71

    My pork butt was terrible...need expert advice

    Definitely get a digital thermometer you can get one at Wal-Mart pretty cheep or most any BBQ section of any big box store, Home Depot, Lowes Etc. ...  Honestly WM is where I got both of mine and they were like 15 bucks each they work great. found them right in the BBQ section.   The ones I have...
  6. marshman71

    My pork butt was terrible...need expert advice

    First off remove the fat cap as much as you can while preserving the meat.  Your rub wont penetrate through the fat anyway.   Defiantly use a water pan if you can that will help add alittle moisture and also helps to regulate temperature.  you may also want to try injecting it with apple juice...
  7. marshman71

    IT - Pulling Pork, School of thought

    Thanks so much JJ ... that's actually what i assumed but wasn't totally sure and its about what i already do just not quite as long ... usually 2 1/2 hrs in smoke 2 in foil and then bout 30 min or so just to glaze up after the foiling...   I'm gonna try to extend my times just a bit and see if...
  8. marshman71

    IT - Pulling Pork, School of thought

    Love that Idea Jimmy Defiantly on my to try list next ... just picked up couple slabs St.Louie Ribs Fri.  as a matter of fact. OK i get the 3.5 hours smoke. and 2 hours foil ...  I'm confused on the 30 min Firm up...   by this you mean  back outta the foil and into the smoker,  brush with...
  9. marshman71

    IT - Pulling Pork, School of thought

    Well from what I can tell so far you all are doing exactly as I am 205 seems to be the sweet spot.  My Pulled Pork is the Shit.  But I'm sure in this company most all of our Q is pretty damn good. Now if I can only get my Ribs where I want them. Keep this school of thought rolling.  Love...
  10. marshman71

    IT - Pulling Pork, School of thought

    I've been smoking for sometime and have seen are read many different school's of thought on where the best internal temp is for where pulled pork should be. In my experience I used to bring my IT up to 195  Foil and wrap and toss in the cooler and let rest for an hour before pulling.  Problem I...
  11. marshman71

    Hi from IL

    Hello neighbor and welcome The mention of prime rib really caught my eye and that's something I haven't tried to smoke yet.  Had Fathers Day cookout yesterday and my dad brought up that he really wants me to do a prime rib he'd even buy it .. ( Bonus, Right )   Really love to hear how you do...
  12. marshman71

    Smoke Hollow Electric Smoker.. Questions

    I have this same smoker and I love it ... but first thing I found was the guage is about 30 degrees off ... I drilled a small hole in the side middle  of the cabinet right next the the handle and picked up a little plastic bushing with a flange on it at True Value and slid it in the hole I...
  13. Smoked Beans.jpg

    Smoked Beans.jpg

    • marshman71
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    • Album: Food
  14. LegQuarters&Beans.jpg

    LegQuarters&Beans.jpg

    • marshman71
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    • Album: Food
  15. marshman71

    Chris Lilly's Pork Butt Rub .... On Chicken.

    Chris's Rub is available here in the forums.  our 35 guests just left and absolutely everyone loved the pulled pork I did with this rub and injection. my personal opinion it was my best pork yet.    Might do a test run sometime with some of the left over rub I have just was curious  if any...
  16. marshman71

    Smokin' in ILLinois

    First I chucked the chip pan.  I then took the water pan and drilled a bunch of holes in the bottom and converted that to the new chip pan. it now allows for more wood and longer burns.    Second I drilled a hole about the size of my digital temp probe right in the middle of the side of the...
  17. marshman71

    Smokin' in ILLinois

    Howdy SMF, Apparently I'm supposed to introduce myself been a long time visitor to the site, lots of great recipes and info. Honestly don't know why I didn't join sooner I've been smoking and grilling for long time, definitely not a newbie nor a seasoned pro either. I can hold my own, however...
  18. marshman71

    Father's Day, Whatcha Cookin?

    Celebrating it this afternoon,  Smoked 2 butts yesterday for pulled pork, made some sauce of course & Smoking 20 lbs of chicken quarters today. I think that should feed 35 people Secretly hoping for leftovers to make Pulled Pork Taco's & Smoked Chicken Salad.   Just don't tell any of them.
  19. Split Breasts.jpg

    Split Breasts.jpg

    • marshman71
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    • Album: Food
  20. Pulled Pork & Sauce.jpg

    Pulled Pork & Sauce.jpg

    • marshman71
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    • Comments: 0
    • Album: Food
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