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  1. tommy c

    Boston butt

    Thanks guys. My Klose is at 210 right now and I thought I'd spend a few mins. here. My temp probe has not arrived, and I wondered if using the oven type would be a good fit. I was thinling last night that I should of presented this idea yesterday! As proof that this is the greatest forum on the...
  2. tommy c

    Boston butt

    Wasn't there a way to calibrate it?
  3. tommy c

    Boston butt

    Thanks Jeff! Works great
  4. tommy c

    test

    :cry: :o 8) :?
  5. tommy c

    Boston butt

    Well guys, I've begun marinading the butt as Noah suggested in my first thread. I got a 10# bone in butt. ( I've seen smaller turkeys ) lol.....I'm begining to get nervous though. My maverick thermometer was supposed to be here monday, and still nothing. Must be coming by wagon. Although this...
  6. tommy c

    Newbie with questions

    Hey guys, I've updated my signature, to make it more clear as to what Klose smoker I have. It's the 20x36 backyard offset.
  7. tommy c

    Seasoning my klose

    Hey guys...can some one tell me what the minion method is? I don't think i've seen it in a thread.?
  8. tommy c

    Seasoning my klose

    you bet!
  9. tommy c

    Seasoning my klose

    At this point, I'm not down playing any method. I'm looking forward to forming my own opinion through everyones advice. I've received so much input from everyone and I'm looking forward to this summer of smokin'! Thanks to all!!!
  10. tommy c

    Seasoning my klose

    Thanks Cajun! I've come to the conclusion that Jeff's (SoFlaQuer) burn barrel is the way to go? Just seems a little labor intensive. Guess I'll try It sometime. I'm learning so much in such a short period of time....I don't know what to try first! lol....
  11. tommy c

    Seasoning my klose

    Noah, All I was doing the other day was seasoning the smoker. My new Maverick temp. probe was supposed to show up today.??? I'll be smokin' the pork butt on friday. I'll get some pics and I'll let ya know how it goes.
  12. tommy c

    Seasoning my klose

    Noah....your a wealth of info! I'll try it. The snack sounds good too! Whats the potato for? To keep the thermometer off the grates?
  13. tommy c

    Another new guy

    Wecome Mike! I'm from wisconsin and seem to be the only one so far. Yes i'm a packer fan as well. Cheesehead thru & thru. Look forward to chat'n sometime.
  14. tommy c

    Seasoning my klose

    Hi Noah, I began the fire with 5 pieces of 3 to 4 inch by 16 long. My smoker has a temp. gauge in the smoker box box cover on the far end, by the stack. The temp. does'nt change much after closing all of the vents. As I stated earlier, I believe the small gap in my ash tray was the only air...
  15. tommy c

    Seasoning my klose

    I rubbed my smoker with bacon grease and fired up the smoker with some cherry wood that I picked up the other day. It's seasoned about 1 year. At times i've witnessed the thin blue smoke that i've read so often on the forum, but seem to get more white smoke than anything else. I have read that...
  16. tommy c

    Hello from Miami

    Welcome Andy, As everyone has stated, you have found the most informational forum available on the net. Look forward to chat'n soon!
  17. tommy c

    Secrets to Great Barbecue

    I just want to thank all of you for this great thread! I haven't laughed this much in awhile. My jaw's hurtin' 4 certain!
  18. tommy c

    Boston Butt-Pulled Pork

    O.k. Thanks! After my question, I went back and looked at the picture again, and thought maybe it might have looked a little deceiving.
  19. tommy c

    Welcome New Members

    Thanks for the welcome wagon Jeff. I'm very excited about this site! Lots of GREAT people here!!!
  20. tommy c

    Boston Butt-Pulled Pork

    Hi Noah, I noticed yor grate is very close to the bottom. Do you get alot of ash? And does this effect a long burn? I have a Klose with a fire box that looks alot like yours, except, my grate sits a little higher, and has a pull out ash tray. Will I need to continually dump ashes? Or will they...
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