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  1. 2012-07-02_20-17-45_99.jpg

    2012-07-02_20-17-45_99.jpg

    • nickyb
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  2. nickyb

    Made the company news letter......

    Awesome man that is pretty sweet!
  3. nickyb

    Question about cooking time

    We all now this and the OP even stated this but there are rough guide lines for cooking. I can reliably count on two hours per pound the way I do it. As we know there are some that finish quick and some that take longer.
  4. nickyb

    Question about cooking time

    Yeah I honestly want to find the guy that started the 1.5 hr and kick him in the shins.  I normally have it for at least 2 hr/lb if not a little more.  So yeah I agree with JimmyJ on the throwing 1.5 hr/lb out the window.  Unless you run consistently over 250 and more in the 265-275 range.  But...
  5. nickyb

    Degree Tip

    We mention temp a lot on this forum and most people use the * in lieu of ° but did you know you can easily get ° to show up?  If you press ALT the type 248 on your num pad it will appear. Just a handy alt code where they put all the symbols not commonly used.
  6. nickyb

    Second comp.

  7. nickyb

    First smoke in new smoker

    I was in the Air Force till 2009.  Now I work as a contractor on base.  Love the area though I can't find a good butcher.  Nearest I have found is 1.5 hrs away and most of the meat from him is going to be through a distributor.  So my quest for a good butcher continues.
  8. nickyb

    Cooked for our company picnic!

    Looks awesome man.  That is the only thing with my own smoker.  It is so big I sometime feel I don't fill it up enough :-D  But is seems that will be changing here in the near future. Your food looks awesome!  Glad it went well, is always an awesome feeling.  Where did you get the BBQ sauce...
  9. nickyb

    Newbie from Florida

    Welcome to the forums.  This is one of the most awesome places you can be.  Good people and bad advice... or is it the other way around bad people and good advice...  Eh whatever we get the job done :-D You won't regret saying hello here :-D
  10. nickyb

    First smoke (Pork Butt) today. Some Noob questions. (w Qview)

    First does the cooker have a water pan and did you fill it?  That should help lower the temp some as it helps diffuse the heat.  I am not familiar with your cooker and someone else might have something better for advice here shortly. As for to long to rest you can wrap the butt in foil and then...
  11. nickyb

    50th Surprise!

    Well I certain love doing it enough to be willing to schedule another.  I have done several this is just one of the first where I didn't delivery and go.  Normally one of the places I delivery to is where the wife works and that is inside a building I can't get into anymore.  So I don't normally...
  12. nickyb

    50th Surprise!

    That is why I make it by the gallon.  It makes it so much easier. I am back from the party and it went off awesome.  I was worried that the butts wouldn't finish in time but they finished even better.  Right at 3pm they were ready to come off and so was everything else.  So I pulled them off...
  13. 2012-06-16_18-51-49_241.jpg

    2012-06-16_18-51-49_241.jpg

    • nickyb
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  14. 2012-06-16_14-53-44_619.jpg

    2012-06-16_14-53-44_619.jpg

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  15. 2012-06-16_14-53-40_102.jpg

    2012-06-16_14-53-40_102.jpg

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  16. 2012-06-16_14-53-36_182.jpg

    2012-06-16_14-53-36_182.jpg

    • nickyb
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  17. 2012-06-16_14-53-33_242.jpg

    2012-06-16_14-53-33_242.jpg

    • nickyb
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  18. 2012-06-16_14-53-28_340.jpg

    2012-06-16_14-53-28_340.jpg

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  19. 2012-06-16_14-53-22_312.jpg

    2012-06-16_14-53-22_312.jpg

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  20. nickyb

    Tomato based sauce 101?

    Yeah for a while I fought with it tasting to tomato-ish / ketchupy and just more brown sugar and a few other tweaks, maybe a little local honey (helps with allergies) can help reduce that taste.  Sounds like you are on the right track so just keep it up!
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