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  1. olewarthog

    Resting Question...

    I have let butts sit in a cooler with just a single layer of foil & and a couple of old towels for 5 hours & they were still almost too hot to handle with bare hands.
  2. olewarthog

    Is there a "standard rub" for Boston Butt?

    Here's the one I use for just about everything: 1/4 cup paprika 2 Tbs black pepper 1 Tbs lemon pepper 1 Tbs ground cumin 1 Tbs garlic powder 1 Tbs onion powder 1 tsp cayenne, chipotle, or chili powder 1/2 tsp ground sage I don't add any salt to the rub because...
  3. olewarthog

    Grilling ABT's

    What Piginit said. Grill them indirect & they are great! I have even done them on a gasser when I didn't have room enough in the smoker.
  4. olewarthog

    Time for a new SNP soon...

    I also cooked on a SNP for 10+ years. I finally replaced it this past spring. I went with a Char-griller for 2 reasons. One was the ash drawer that you mentioned. The other was cast iron cooking grates. An added benefit I found with the CG is the main chamber charcoal tray can be flipped over &...
  5. olewarthog

    Chargriller question

    If your basket is elevated high enough (& it should be) so that the bottom of the basket is about the level of the top of the side vent, you most likely will find a full chimney of lit is too much like some others have said. I have the shaker basket & I only use about a half chimney of lit to...
  6. olewarthog

    Chargriller question

    Yes you need to close off those gaps to able to effectively regulate temps with the side vent. First make sure the drawer is going in under the guides inside the SFB not over them. If you still have gaps with the drawer inserted correctly, try bending the face of the drawer to make it seat...
  7. olewarthog

    Can u add regular charcoal to a smoker?

    Most of the time now I use the side burner on my gasser to light my chimney. When I use newspaper, I take a single double width page & roll it up diaagonally into a loose tube. I lay the tube around the edge of the bottom of the chimney like a doughnut. I repeat with a second sheet of newspaper...
  8. olewarthog

    Hello from GA

    Welcome Kim. Where abouts in GA are you?
  9. olewarthog

    pork loin cooking time

    I did one recently using indirect heat instead of the SFB on my CG. Used some hickory chips in a foil pouch. Cooking temp was probably 300+. I did EVOO & a light dusting of salt, lemon pepper & creole seasoning. Laid out several strips of bacon, rolled it up & secured it with toothpicks. Took...
  10. olewarthog

    What is everyone's bacon choice?

    For ABT's I prefer thin slices, so I usually buy the cheap store brand.
  11. olewarthog

    Butts-----Mustard before the rub or no?

    I'm a confirmed mustard slatherer. It's not as much an issue with butts because of the volume of meat vs bark, but on ribs, you need to cut way back on the salt in your rub. The mustard flavor cooks away but the salt in the mustard does not.
  12. olewarthog

    New Guy

    As mentioned, too much white thick smoke is bad. Ideally, you should be able to smell the smoke but barely see it. For your first run, err on the side of caution. Less smoke flavor is still edible. Too much smoke & your dog might not even eat it. I would recommend going with the hickory chunks...
  13. olewarthog

    Game plan for spareribs

    Maybe too late for this cook, but since you stated you had a CG duo with no mods, get you a CharBroil shaker basket from Lowes for your SFB and some way of mounting it above the ash drawer. This will let you mix your chunks in with unlit charcoal & use a Minion type method. Soak or no soak is...
  14. olewarthog

    couple of questions

    I cooked on a Brinkman offset for years. I used disposable oven liners to form a baffle. They are cheap ($2-$3 for two) & you can bend & cut them easily. Sorry, don't have any pics. I get one lined up over the top bolts that hold the fire box on & punch a small hole. I then pressed them over...
  15. olewarthog

    Butts -To foil or not to foil?

    I'm with Bman. I will foil when I get one of those stubborn butts that seems stuck or if I need to shorten the time to finishing. (generally these seem to go hand in hand) I probably foil about 50% of the time. My foiled butts seem to be a bit moister, but the unfoiled have better bark.
  16. olewarthog

    Offset Butt

    You're right that it would be a lot of time & charcoal for 1 5# butt. So why not do 2? Pulled pork freezes well. Or maybe put a fatty, a rack of ribs or some ABT's on with the butt? Another option would start an hour or 2 earlier & cook the butt (& something else) using the SFB, then pull it...
  17. olewarthog

    First Pork Butt questions

    Trimming the fat cap seems to be gaining popularity. I never have, and almost gave it a try on the last butts I smoked, but changed my mind at the last minute. Those that do trim appear to produce some good PP too. Same deal with fat cap up or down while cooking. I have always done mine fat...
  18. olewarthog

    Smoked Vidalias

    Those look great. Never tried the X cut. I usually core out a hole in the middle about 1" across & about 1" deep & fill that with butter. Top with seasonings & foil. If I'm grilling, I'll cut them in rings at least 1/2" thick & run a skewer thru them to keep them intact. Brush with melted...
  19. olewarthog

    Sunday, my first butts, QVIEW

    Great Qview dan. I'm gonna check those gloves too.
  20. olewarthog

    occupation

    I own a CruiseOne franchise. It's a travel agency that specializes in cruises but we also book land based vacation packages -- Sandals, Beaches, WDW, Vegas, etc. http://www,cruiseone.com/jsewell On the side, I do radio play-by-play football, baseball, & softball for our local high school.
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