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  1. smokinbobo

    going whole hog

    i havent go the final number of people yet so i'm not 100% sure on exactly what size pig yet.  I'm figuring about 1.25 lb per person, so somewhere around 75 lb pig.  It takes less time than a pork butt because at least for me I pull my pulled pork at between 190-205 and cook it at 200 - 250...
  2. smokinbobo

    going whole hog

    should add its a big roaster with a lid, with a grate as the cook platform fueled by charcoal.  Someone told me to use the rub on the inside of the pig and baste the outside with pinapple juice and leave the skin on.  Last time i left the skin on and never flipped it or anything.  Any input?
  3. smokinbobo

    going whole hog

    On May 28th we're throwing a 30th birthday party for myself and wife and we'll be roasting a whole pig.  I'm renting the pig roaster and the last time we did this was my fathers retirement party, but wasn't too happy with how it came out, but I wasn't the one doing the cooking that day.  It took...
  4. smokinbobo

    3a.m.

    its 3 am, time to get the smoker going..........
  5. smokinbobo

    shank ham time quesion

    trying my first ham tommorow an 10lb shank ham. anyone have any idea around how long it would take? GOSM Big Block, hickory wood, rubbed down with some brown sugar, and spices over mustard was my plan. any better ideas? glaze or no? thanks
  6. smokinbobo

    help on a gosm bb

    ok thanks all
  7. smokinbobo

    help on a gosm bb

    Hey anyone know where to get a good outdoor cover for a gosm bb??? I cant believe it didnt come with one........ cheap %$#&*@'s Do they actually expect you to take that monster in every night?? I see some people put it on wheels and roll it into the garage, but my property does not led itself...
  8. smokinbobo

    first pulled pork quesion

    ok thanks a lot thats what I thought. I think I'm going to allow about 15 hours for 2-8lb shoulders, just so I know it will be done in time. I can always keep it in the foil/towl wrap in the cooler longer and then use the stirno trays to keep it warm or warm it up a little in the oven or...
  9. smokinbobo

    first pulled pork quesion

    ok, I'm applying my rub now and going to put into the fridge. Its 1pm saturday. I have 15.5 lbs of shoulder bone in. I just came on to see how long cooking times are, and seems like 1.5 hours per lb is common time. So that multiplies out to 23.25 hours?? I've never heard of smoking that...
  10. smokinbobo

    first pulled pork quesion

    heres another quesion, how would it work with basting the meat while it cooked with apple juice alone? I'm just asking because I have a gallon of it and no rum. Does it make that big of a difference with the rum? if so I can go pick some up. if so what type of rum? I'm not a rum drinker, so...
  11. smokinbobo

    Help with a new GOSM BB

    Anyone have a good thermometer mod for a my new smoker? from what I hear the original therm is not accurate. I'm looking for something perminant on the smoker, not a probe with wire hanging out. Also anyone know where to get a cover for it??? Bass pro shops seems not to have one which is...
  12. smokinbobo

    first pulled pork quesion

    Ok thanks all-- I've used that common rub with the brown sugar/peperika ect before on a lot of other things and its always been good, so I guess I'll stick with what I know and use that finishing sause for sure. Thanks all I'll post pics on sunday
  13. smokinbobo

    first pulled pork quesion

    I just seasoned my new gosm BB yesterday and want to try my first pulled pork this sunday for a party we are having. Anyone out there have any advice? Rubs, finishing sauses, ect? The sticky for the finishing sause I might use. It seems to be popular to put the rub on and put it in the...
  14. smokinbobo

    newbie with a GOSM

    I cant believe this post is sitting on here, I just signed on to do the same post. I just got mine from bass pro shops, the GOSM BB and I'm seasoning it right now and had the two lower dampers closed and the top one open all the way and my temp seems to be staying right at 220 and I'm sitting...
  15. smokinbobo

    cherry wood quesion

    I'm in the hudson valley, New York. We have a few different species of cherry I guess, I was more wondering if there was any type of cherry NOT to use for smoking.
  16. smokinbobo

    cherry wood quesion

    I have a nice size piece of cherry wood that I scaped up from a jobsite from a fallen tree a month ago, my co worker who seems to know his trees said its a cherry tree but he was unsure of what type of cherry. Is there any cherry out there that is better than another and any that you shouldnt...
  17. smokinbobo

    which propane smoker?

    ok thanks eagle
  18. smokinbobo

    which propane smoker?

    i'm looking to get a propane smoker and wanted to get everyones opinion. GOSM seems to be the more popular one. I'm looking for something with decent capasity since I can keep my small bullet for doing little stuff when i'm by myself. I see a lot of people with the GOSM BigBlock. Anyone know...
  19. smokinbobo

    my first salmon smoke

    no I didnt brine it. I was late getting home and was in a bit of a rush to get dinner going, so I just threw it on with the listed items on it. I was very impressed with how it came out I cant wait to try it again with putting some preperation effort into it, should be heavenly. I used...
  20. smokinbobo

    my first salmon smoke

    oohhhhh it couldnt have come out better. I did it @ 200 degrees until it hit 140 and it came out perfect. all I put on it was a little oregano, onion powder, some peparika and a little lemon juice. just grabed what I had around. I wish I planned it out better I would have tryed that maple...
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