Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
From Florida
Welcome Mike, I am A newbie... and I'm learning alot already. Look forward to chatin' sometime. Folks here are awful friendly and VERY informative. Glad to have you onboard. -
-
Boston Butt-Pulled Pork
WOW!!! I'm sure havin' fun here guys! All of your help and responces have been just overwhelming. Ranger, yes I have seen your thread and plan to try your mopp. Also looking forward to southflaquer's finishing sauce. Bill, I do have the horizontal Klose. Thanks for the encouragement. And... -
Boston Butt-Pulled Pork
o.k. Bill, thanks again. Did you like the "Klose"? -
Boston Butt-Pulled Pork
Bill, should I only use splits from this point forward? Or coals also? -
Boston Butt-Pulled Pork
Hi Bill, I rubbed my smoker down with bacon grease and loaded it with apple wood and cured it for about 12 hours. Nice thick resin coating now. This is what Klose said I should do. Nice and shiney inside and smells great! -
Boston Butt-Pulled Pork
Hey Noah NICE lookin' butts! Yes I have a Klose offset smoker. I went all out and bought ,what (I) think is a top notch rig. I just hope I can produce some top notch product like some of you other guys. My wife FREAKED when they unloaded the smoker at my door. She's like.....What the heck do you... -
Boston Butt-Pulled Pork
Mornin' Joe, The weekend warrior is a product of wicked good charcoal. It's the only one available now. The competition blend was made of exotic woods from south america and they've stopped cutting those woods down. IvÃ169 located about 40 bags here in wisconsin, but, they tell me when it's... -
New to the forum
Welcome c2500! I'm new myself. This is a great place to visit. Enjoy!!!!! -
Newbie with questions
o.k. You confused me... (tried to insert the embarassed face) dont know how. Thanks! -
Boston Butt-Pulled Pork
Joe, You can't get ''Wicked good competition blend" anymore but, they make a "weekend warrior blend." The nice thing about the competition blend was that it does'nt impart alot of flavor. Then you could add your own flavors while smokin'! Lots of good info at www.nakedwhiz.com -
Boston Butt-Pulled Pork
Joe, I have some great websites for you and anyone else looking to find and compare hardwood coal. 1. barbecuewood.com 2. charcoalstore.com 3. nakedwhiz.com ( this site is awsome!!!!!!) -
Newbie with questions
Are ya telling me I shouldn't be throw'n chucks of wood in the fire box? I've seen lots of chunk wood at my butchers shop. Oak, Pecan, Hickory, ect.....? How do you use these then? -
Boston Butt-Pulled Pork
Glad you found that site! It's one of my fave's also -
Newbie with questions
Hey Gary! I'm wondering how you might obtain"blue smoke" I guess i've not done enough smokin'to know the difference? -
Boston Butt-Pulled Pork
Thanks again Joe, I'm going to try some "Wicked good charcoal" the competition blend. Anyone ever try this stuff? It's lump coal from, i believe, south america? The coal itself, is no longer available because the country of origin has stopped cutting down the endangered trees use to make this... -
Boston Butt-Pulled Pork
Thanks Joe and Gary. Hope mine tastes as good as yours looks! -
Boston Butt-Pulled Pork
Thanks guys! When you talk about "bark" i'm assume it's the crust on the outside? What should I look for or try to accomplish. -
Boston Butt-Pulled Pork
Thanks Joe for the info. You say you mopp every 20-30 min? Don't you lose alot of heat by opening the smoker that much? -
Boston Butt-Pulled Pork
I'm planning to smoke my first 10# butt on 7/8. I've seen alot of good info. and I appreciate everyones ideas. O.K............225 degrees. How many hours per #? I should rub first? Fat cap down? Wrap in foil last two hours? Do I baste at all during cooking? Or just leave it smoke. Also, I saw a...
