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  1. DSC06307.JPG

    DSC06307.JPG

    • cliffcarter
    • Media item
    • Comments: 0
    • Album: Another Super Bowl Butt thread....
  2. DSC06306.JPG

    DSC06306.JPG

    • cliffcarter
    • Media item
    • Comments: 0
    • Album: Another Super Bowl Butt thread....
  3. cliffcarter

    Another Super Bowl Butt thread....

    My wife prefers pulled chicken so I put a few boneless, skinless thighs on the CG- I just put them in a foil pan with SBR, they'll be an hour or so more. The pork, I'm giving it until 3 before it comes off, temp at 200°+ in a couple of spots-
  4. DSC06305.JPG

    DSC06305.JPG

    • cliffcarter
    • Media item
    • Comments: 0
    • Album: Another Super Bowl Butt thread....
  5. DSC06304.JPG

    DSC06304.JPG

    • cliffcarter
    • Media item
    • Comments: 0
    • Album: Another Super Bowl Butt thread....
  6. Another Super Bowl Butt thread....

    Another Super Bowl Butt thread....

  7. cliffcarter

    Another Super Bowl Butt thread....

    ....and with more pulled pork nachos on the way. Butt is on at 8:15 AM, cooking with Stubbs charcoal and pecan for smoke- The Weber is cooking at around 300°-320° so we should be done around 3-3:30 and then we'll make BBQ nachos  
  8. DSC06302.JPG

    DSC06302.JPG

    • cliffcarter
    • Media item
    • Comments: 0
    • Album: Another Super Bowl Butt thread....
  9. cliffcarter

    Freshly cut wild cherry and apple wood

    You can use the apple wood right now since you are cutting up into chunks. I have used unseasoned apple chunks many times with good results. Cherry I usually chunk up into the size pieces that I like to use and let season 4-8 weeks. YMMV.
  10. cliffcarter

    Red Maple

    Yes, I use it all the time, both chunks and splits.
  11. cliffcarter

    Research Study Links Barbecued & Smoked Meat To Death From Breast Cancer In Women

    The study was conducted with 1508 women who were diagnosed with breast cancer in 1996 and 1997. It does not conclude that eating smoked or BBQed meat causes or increases the risk for breast cancer in women, only that that eating a diet "high" in smoked meat may increase mortality in women who...
  12. cliffcarter

    Using half-cured wood?

    I use a lot of red maple splits in the CG, they take about 6-8 months to get dry enough to burn. If you have sugar maple it will take longer because it 's density is higher than red maple. Chunks , 2"thick X 3" long, take 6-8 weeks. YMMV. 
  13. cliffcarter

    Why are my temps so low! Char-griller Pro w/ Sidebox

    One question I forgot to ask- how much charcoal did you use on your last test run?
  14. cliffcarter

    Why are my temps so low! Char-griller Pro w/ Sidebox

    Can you post a few pictures of what you are doing, seeing the conditions may help the diagnosis.
  15. cliffcarter

    What Flavor Smoke for Chicken?

    For me chicken is always maple, but since you don't have any I'd use cherry.
  16. cliffcarter

    Goals in Smoking

    More cast iron for cooking outside. 
  17. cliffcarter

    can i smoke ribs and finish in oven?

    IMHO you should put them all in the Traeger, it won't matter if they overlap and touch. Just rearrange them once or twice and you will be fine.
  18. cliffcarter

    Need some advice on "when" to smoke some pulled pork for Friday

    If you put it on after work on Thursday and cook it at 300°-325° it will be done late Thursday night, depending on the size of the butt. An 8 pound butt takes me about 6-7 hours at these temps, then you pull it and get some sleep. Reheat for lunch on Friday, no fuss, no muss.
  19. cliffcarter

    Why are my temps so low! Char-griller Pro w/ Sidebox

    I am not a fan of the dryer vent extending the stack to grate level, I believe you need to improve air flow to increase temps and I don't see how this helps. IMHO you are better off extending the stack up on the outside by 12"-16". If you want to keep the grate as a baffle then you should...
  20. cliffcarter

    WOOD AND SMOKE

    Very interesting reading. My findings on the moisture content vary from that in the article though. First let me state that I do my stick burning on a COS CharGriller. I find that 20% moisture content is too high to produce a good cooking fire and the moisture content for a good fire varies...
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