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  1. scvinegarpepper

    Best insulating sand for concrete blocks

    I've got a cinder block barbecue pit that I cook whole hogs on, probably just once a year. But each year I seem to keep making modifications to it to improve cooking on it. The blocks are currently stacked (staggered) but are not mortared/permanent. This year, I want to fill all the empty cells...
  2. scvinegarpepper

    Used Masterbuilt Smoker - missing wood tray/box

    Thanks, everyone. I just ordered an 8" cast iron skillet to give it a shot. I'll play around with the height this weekend when I throw a couple butts on.
  3. scvinegarpepper

    Used Masterbuilt Smoker - missing wood tray/box

    Should I put it directly on top of that metal plate with the slots? Or remove that outright and put it directly over the burners?
  4. scvinegarpepper

    Used Masterbuilt Smoker - missing wood tray/box

    I recently picked up a Masterbuilt propane smoker for dirt cheap. I still love my Weber Kettle, but I haven't had a propane smoker in years and had been wanting one. And this big boy was 50 bucks, so I jumped on it. It's missing whatever wood box or tray typically comes with it. I've been...
  5. scvinegarpepper

    Sous vide reheating frozen partially pulled/shredded pork butt

    Thanks, everyone! Sounds like my plan is solid and I will go with 165 for an hour or so. Since I've already broken down all the connective tissue and collagen (taking the IT over 200 on the initial smoke), then I'm assuming it should be easy to finish pulling/shredding the meat after a hot water...
  6. scvinegarpepper

    Sous vide reheating frozen partially pulled/shredded pork butt

    I smoked two butts yesterday for vacation we leave for next weekend. The original plan was to pull it, sauce it, vac seal/freeze it, then thaw and reheat next weekend when we get to the house. Due to timing and resting the meat after smoking, I didn't get to completely pull and sauce the meat...
  7. scvinegarpepper

    Low temp smoking on Weber kettle - advice?

    Can you expand on this a little? Two hours out at room temp with a fan on it? I'm used to using a fan or cold blow dryer to dry out poultry skin before smoking, but never done a whole fish filet and never used a fan for two hours. This sounds great, just want to make sure I'm understanding you...
  8. scvinegarpepper

    Low temp smoking on Weber kettle - advice?

    Good idea on mixing in chunks. Thanks for the heads up. Excellent tips! I’ve been cooking on my kettle for almost a decade and still haven’t figured out all the vent nuances. I’m gonna give this a shot. Thanks.
  9. scvinegarpepper

    Low temp smoking on Weber kettle - advice?

    I’ve always smoked on my Weber kettle at 225ish or hotter with a variety of methods (fuse, minion, baskets, etc). But I want to try a whole trout filet. In looking around all the recipes smoke it super low like 180ish. I searched the site and the webs for methods for going that low on a kettle...
  10. scvinegarpepper

    Christmas 2019 Whole Hog Smoke on Cinder Block Pit - QView

    Nothing wrong with that at all! I can identify as I like to overbuild and over-engineer everything I possibly can.
  11. scvinegarpepper

    Christmas 2019 Whole Hog Smoke on Cinder Block Pit - QView

    Thanks! I had hoped to take more pictures, particularly of the stretchers and some other details. But sometimes these things get rolling and the booze starts flowing and you forget, ya know?
  12. scvinegarpepper

    Christmas 2019 Whole Hog Smoke on Cinder Block Pit - QView

    It's been years since I've done a whole hog, probably a decade or more. Because, let's be honest, butts are just easier and you don't have to invite the entire family over to eat it all. But there's something about whole hog barbecue cooked all night over wood that is a thing of beauty that no...
  13. scvinegarpepper

    How much wood for whole hog pit

    Yep, got a cover/hood for it. As for time, as long as it takes for it to be ready ;) In all seriousness I’m not sure. I’m counting on at least 12 hours, but giving myself 16 just in case.
  14. scvinegarpepper

    How much wood for whole hog pit

    Yep, that’s right. I’ve got a burn barrel to burn the wood down to embers and shovel those in.
  15. scvinegarpepper

    How much wood for whole hog pit

    It's been a decade at least since I've done a whole hog. But I've got some coming up for Christmas, and I'm doing some planning now. I've searched high and low but can't find an answer for this. I'm trying to figure out if a half cord of wood would be enough or I should get a full cord. I'll be...
  16. scvinegarpepper

    What are people using for cooking grates on cinder block pits?

    Putting up a cinder block pit at the inlaws this Christmas because I just feel like cooking a whole hog as it's been almost a decade since I've done a whole hog. But what are people using for cooking grates and/or stretchers to put around the pig for flipping? I've read everything about...
  17. scvinegarpepper

    Wrapping ribs with butcher paper (NOT foil)

    That’s a pretty good idea! I’ll be using the Weber kettle tomorrow.
  18. scvinegarpepper

    Wrapping ribs with butcher paper (NOT foil)

    Thanks, great advice. So usually when I no-foil, at least based on my most recent rib smoke, they went about 7 hours. Do you think a quick 30 minute paper wrap would give me some decent jus and still have enough time outside the wrap to get the bark firmed back up? P.S. Did you double or single...
  19. scvinegarpepper

    Wrapping ribs with butcher paper (NOT foil)

    I've gotten to the point lately that I don't wrap my ribs at all, I just let them ride it out. However, one of the things I miss by not wrapping is the juices from the foil pouch. I always liked to add those juices to my sauce/glaze. Now I've finally gotten a roll of pink butcher paper and I'm...
  20. scvinegarpepper

    Ribs spritz ACV and brown sugar?

    I have some St. Louis cut ribs on now. I wanted to try a spritz on one rack before I foil (*if I foil, may not). I want to do Apple cider vinegar and brown sugar because I don’t have apple juice (and I don’t love the apple juice spritz flavors). Anyone have any ideas on ratios of ACV to brown...
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