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Do Not Do This!!! (Spew Alert)
You guys are clowns!!! Thanks for the laughs -
170 degrees in 5 hours?
The recipe from GYPC? If this is the one your talkin' about.......I should shoot myself for not tryin' it Thanks for the info anyway -
170 degrees in 5 hours?
Thanks Dutch, I was hoping you'd chime in with a butchers explaination. And again....thanks to all who added to the thread I LOVE THIS PLACE! Tonight I'll be servin' the pulled pork and Italian beef at a wedding rehearsal dinner. -
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170 degrees in 5 hours?
I'm not sure I usually foil at 170, but I let them go to 190 @8hrs and foiled them. When I put them back.......the thermo said 172... which puts me where I wanted to be anyway! We'll see how long It takes to get to 200 and then I'll cooler them. -
170 degrees in 5 hours?
The temps are holding at 170 so I guess it's a good thing. I usually foil at 170 but, I think I'll wait awhile. The bark is just not to my liking yet. Thanks for the replies! I'm going to jump in the pool now! It's 94 degrees outside!!!!! -
170 degrees in 5 hours?
I'm using my Klose wood burner and my smoker temp is 225. I buy my meat from a good quality butcher. I have never witnessed a plataeu before. Must just be the meat he has? Also the thermo's are calibrated, so I know they're correct. -
170 degrees in 5 hours?
Hi everyone, At 7a.m. this morning I put three 8 pound, bone in pork butts on the smoker. I know from experience, its going to be about 12 hours, so......I didn'y worry about putting my maverick probe in right away. I just inserted it and have a reading of 170 already! I'm not next to a bone... -
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Reheating pulled pork
I only cooler for one hour after 200 degrees. Anything after that is over kill IMO. If your eating tomorrow, just pull it and let it cool then reheat tomorrow at175 degrees and add your finishing sauce just beore serving if you have more questions, I'm here -
Reheating pulled pork
Grinder, I smoked a 8#er yesterday, and will be reheating it today I've found that it's better to add the finishing sauce after reheating. The finishing sauce is vinegar based and is acidic, it will break down the meat and make it mushy if added too soon IMO. Try some both ways and decide for... -
In Memoriam-Aaron Charles Dowdle
Dutch, I've been away from the forum for some time now, and I'm heart broken to hear of your loss. May god be with you and your family and keep you strong. Tom- tommy c
- Post #21
- Forum: For New Members
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One more time.....Which Maverick Thermo?
Tim, I think you want the et-73- tommy c
- Post #2
- Forum: Meat Thermometers
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Tommy's World Class Chili
I was wondering if anyone was going to try this :oops: I think this is going to be very popular, once more people try it- tommy c
- Post #11
- Forum: Side Items
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New Klose 20x30
Hey roots75, I have that exact smoker 8) What I did, and what they'll tell ya at Klose is to rub it down with bacon grease and fire it with apple wood @400 degrees for about an hour, and then 250 for about 2 hrs. I just love my unit and I'm sure you will too! Let me know how it goes :D... -
Hello from Wisconsin
Welcome Coz, I'm from southeastern Wis. glad to have another cheesehead onboard! -
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corporate lessons
Corporate Lesson 1 : A man is getting into the shower just as his wife is finishing up her shower when the doorbell rings. The wife quickly wraps herself in a towel and runs downstairs. When she opens the door, there stands Bob, the next door neighbor. Before she says a word, Bob says, "I'll... -
Best charcoal smoker for the money
Jamie. When I seasoned my Klose I rubbed the inside with bacon grease and smoked with apple wood at 4oo degrees. 8) Trust me! :P- tommy c
- Post #12
- Forum: Charcoal Smokers
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