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  1. Carvendive

    Quick question on time/temp

    My brother-in-law who's been smoking for decades is coming so I'm sure I'll get a critique after lunch ;-) I'll post another thread with some pictures after.
  2. Carvendive

    Quick question on time/temp

    Given my timetable I might actually drop it to 225. I figure I've easily got 14-16 hrs plus a 3 hr cool down in the cooler.
  3. Carvendive

    Quick question on time/temp

    Thanks Tom! I'm smoking it the late afternoon of the 3'rd and then double foiling it and putting it in the oven overnight. Figuring 14 hrs total. Then pulling it and putting it in the cooler while we go play 9 holes of golf. I'll pull and serve when I get home. (It's Jeff's "Whoops" method.)
  4. Carvendive

    Quick question on time/temp

    I'm doing my first ever pork shoulder - pulled pork and need an estimate. I'll be doing a 9-10# shoulder that's at 45° IT, put into a 225-230°F smoker. How long should I plan for it to get to 140°F IT? (PS, don't worry, the IT we I'll be way above that when it's done.)
  5. Carvendive

    Breakfatty...

    Looks great! Do you remember the Grill temp and what the internal temp was when pulled?
  6. Carvendive

    Boneless skinless chicken breast

    If I'm in a hurry I start at 400. I still flip, sauce and pull all by temp rather than time. This way usually takes 7-8 min. Either method still yields jucy white meat.
  7. Carvendive

    Boneless skinless chicken breast

    I start out at 190° for 10 min for smoke then increase to 350°F and wait for a 140° IT. Then I set the GT to 400°F and transfer the breast to the GrillGrates and sauce side 1. At 150°F I flip them and sauce side 2. At 160°F I pull them. Depending on the thickness it takes 20-30 min.
  8. Carvendive

    Boneless skinless chicken breast

    WOW, tonight I proved it. It's all about IT (internal temperature). I've been smoking boneless skinless chicken breast A LOT!!! (Like 2-3 times a week for probably 2 months). Any where from 7 min to 20 min. (PS, the 7 min was at 60°F añd today's 20 min was at 80°F). I have no idea why ambient...
  9. Carvendive

    Smoking chicken, round two!

    Hummm? I hate soggy chicken skin. Makes me wonder. Smoked Broasted Chicken may be something I need to try
  10. Carvendive

    Time adjustment question

    Thanks all. I ended up NOT smoking while away. When I got back I set the GT to 350 and after 20 min reset to 220 for 30 min and then back up to 350. The initial high temp brought the meat up quickly and then the 220 added a lot of smoke. Added some sauce and Then, the final 350 finished the...
  11. Carvendive

    Time adjustment question

    Not too worried about a fire at 180, plus even if it did, it's on concrete with no combustibles near by. My only question is how much extra time do I get by lowering the GT from 230 to 180?
  12. Carvendive

    Time adjustment question

    Yes, never done that before either but they do say "set and forget". The other problem might be TOO much smoke. Low is the extreme smoke setting on the Stampede (I guess all pellet poopers).
  13. Carvendive

    Time adjustment question

    Sorry for such short notice but it just came up. I'm smoking boneless Turkey theighs today. Normally it'd be ~2-1/2 hrs at 230°F. The problem is that I have to be away from the smoker for 3-1/2 to 4 hrs. I've never run my RecTec on low (somewhere below 200°F) but it does have that setting...
  14. Carvendive

    Anyone using a Kizen instant read?

    As far as I know they only have the one model. It works great. Thin tip with thicker shaft. Auto on when you deploy the probe and it seems to be spot on temperature wise. Checked it with boiling water and it's dead on. Stabilized IT in about 3 seconds. At $20 it's a no brainier. (Haven't failed...
  15. Carvendive

    First Pork Shoulder in Pit Boss

    Great, thanks! I finally found Jeff's smoking time temperature guideline link. https://www.smoking-meat.com/smoking-times-and-temperatures-chart I've been smoking to IT just fine but was unsure as to how far before a meal I needed to start smoking.
  16. Carvendive

    Ok, you guys win!

    Discusting, my wife hates smoke. For me it's an up hill battle.
  17. Carvendive

    Ok, you guys win!

    My blade is stropped (on the lathe) using Tripoli melted into Crisco (VERY sharp)!!! I slice thick cut at room temperature, thin slice at 40°F.
  18. Carvendive

    First Pork Shoulder in Pit Boss

    Looks Great! At 10.5 hrs I'm wondering - how much did the shoulder weigh?
  19. Carvendive

    Must be Do'in Good!

    I'm the guy who use to have a BBQ where some of the chicken came out burnt on the outside and raw on the inside - totally failed at grilling! This morning I just got the best compliment I could get... My wife just said that she doesn't want to go out for dinner on our anniversary but would...
  20. Carvendive

    First Reverse Sear on the Stampede

    Looks fantastic (I'm also very happy with my Stampede and GrillGrates.)
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