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  1. olewarthog

    thermometer

    Not sure what kind of therm you have. Unless it's the type that has a probe for the meat & the temp display unit sits outside the grill, it would be best not to leave it in the meat. A dial type therm could be left in, but the glass will get greasy & smokey & hard to read. Pork is done at 170...
  2. olewarthog

    Time for an upgrade

    I'm guessing by long smokers you mean horizontal offsets. Most low end offsets do need some type of baffle to help distribute heat evenly. There are many ways to do this -- metal baffles or tuning plates; water pans, etc. The higher end offsets like the Langs are reverse flow where there is a...
  3. olewarthog

    long cooking time?

    If you don't want to do an all-nighter, then cook it on a different day. You will still either need to plan of getting up early or staying up late unless you pull it off around 160, wrap it in foil & finish it in a 300 degree oven. As the others have said, pulled pork can be reheated be just as...
  4. olewarthog

    Requesting advice-CG baffles/tuning plates

    Hope it works for you. I'm not saying that drilling & cutting may not be necessary. Several folks have done it & it works for them. I just found what works for me & hopefully it will work for you as well. If not, then you can always drill. Beside, I love to grill indirectly on my CG as much as I...
  5. olewarthog

    boston butt cook time

    I agree with chisoxjim. I never spritz butts. There is enough internal fat in a butt that it doesn't need to be mopped or spritzed. Besides that liquid isn't going to penetrate very far. I had must rather have nice crispy bark mixed in with the moist, tender internal pork. Once I put a butt...
  6. olewarthog

    Requesting advice-CG baffles/tuning plates

    I don't believe that baffles & tuning plates by themselves is going to help much with fuel efficiency. They do, however, solve the problem of uneven temps. For fuel efficiency, you need to look at sealing any leaks around your SFB & MC. I use loosely rolled HD foil & get pretty good results. I...
  7. olewarthog

    Time for an upgrade

    One thing you will find in offsets is there seems to be a gap between the $150-$250 models & the over $1000 types. Unless you find a good used one on Craigs List, you are most likely going to have to spend $1200-$1500 for a top quality & durable offset. You asked what I would get for my next...
  8. olewarthog

    boston butt cook time

    Ditto what everyone had said. I even add a hour to 2 to the 2 hr/lb extimate whenever I can. That way I know I have time for the meat to rest in a cooler plus time to properly prep & pull the meat.
  9. olewarthog

    Smoking Pork Ribs

    What Piney said about 3-2-1 ribs. It is almost foolproof. I like sauce glazed on my ribs. Since most sauces contain sugar, if you put the sauce on too soon, the sugar will scorch. Wait until the last hour
  10. olewarthog

    Spare Ribs in the Smoker (first time) w/Pics!

    I also congratulate you on a successful smoke & extend my sincere gratitude to your son (and you & your husband too for raising such a fine young man) for his service to our country
  11. olewarthog

    coffee

    Maxwell House Master Blend has been my coffee of choice for years. I recently bought a bag of Dunkin Donuts regular blend & it's good stuff. I'm not convinced its worth twice the price of MH. A friend of mine swears by Chock Full O Nuts & I plan to give that a try the next time I buy coffee.
  12. olewarthog

    Do you have a prefered brand of Soy or worchester sauce

    I'm also in the Kikoman camp, but for WS I prefer Hienz
  13. olewarthog

    First Ribs with QView

    Nice. Even our mistakes are good.
  14. olewarthog

    Keepin' the temp up.

    You need air flow to make the fire hotter. If you are not getting any temp increase with both vents fully open, the try turning the smoker (if you can) so what wind you have is blowing into the side vent. If not, can you use a fan or blow dryer? If you have a chimney, light some more charcoal...
  15. olewarthog

    Howdy y'all!

    Welcome. Ditto what Dave said about the 3-2-1 method.
  16. olewarthog

    Texas Snow Feb 12th 2010

    I've been living in here in SE Georgia for over 25 years. Only once before have we had enough snow to "stick". Then it was barely enough to make a few snowballs. Here is my house & deck this early this morning. Its 4 pm & most of it is gone except places that are shaded from the afternoon sun.
  17. olewarthog

    Oh no, no apple juice

    I've used straight beer when I don't have any AJ.
  18. olewarthog

    Boiled Peanuts?

    Never thought about smoking them since boiled peanuts are just too dang good to mess with. Although I love smoked foods, I'll just have my peanuts boiled or deep fried.
  19. olewarthog

    Thermometer placement

    They are not ET-73 probes but maybe these help
  20. olewarthog

    Last Call - Georgia Great Steak Cook-Off March 6

    Yes, the area is open for the public to walk around. If you look at the past winner page on the website, you will see a variety of grills & cook site setups. There is lots of cutting up & good natured rivalries between some of the local teams. Each team has to cook at least 20 steaks & these...
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