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How long to keep adding wood
I would like to share my photos of the completed shoulder, but get an error message saying my file is too big. Unfortunately I have HP software and cannot find where to reduce the size. Any ideas? -
How long to keep adding wood
Thanks. That's exactly what I did...moved it to the oven in foil. Up to 190 and counting. -
How long to keep adding wood
Okay, It's been 9 1/2 hours for a 4 lb pork shouldre and it is at 177. I sthat normal? -
How long to keep adding wood
Thanks to everyone for the great advice. I stopped at about 145. It's been 6 hours and its at 154, so I think it will turn out great. I'm spraying with 3 to 1 apple juice to Cpt Morgan's Spiced Rum. If I can figure it out, you'll have a Q View in a few hours. -
How long to keep adding wood
Smoking my first pork shoulder (4 lbs) today. So far everything looks and smells great. I am using Meowey's basic method (thanks, Meowey). I have a GOSM propane smoker and took the advice from last thread to cut back on the fuel. My question is it's going on three hours now and I have added... -
Just Learnin' in Bama
Bamafan, My best friend lives in Crestview and is a smoker on occasion. I visit periodically. Maybe we can share some smoked delicacies. -
Just Learnin' in Bama
Hey, Jerkyaddict, The roast came out great. I don't know what qview is, but i 'spect I'll learn. -
Just Learnin' in Bama
Yes. I just checked and after closing all the vents down to minimum opening, the smoke has calmed down and is thin and blue. As I said, just learnin', and your advice is helpful. BTW, I just signed up for the 5 day course. Thanks -
Just Learnin' in Bama
Thanks, Pineywoods, I currently have the temp at 225, but I also have billowing smoke. Suggestions on reducing the smoke? -
Just Learnin' in Bama
To Meowey, I'm using Hickory chips. I might have screwed up because I soaked them first. -
Just Learnin' in Bama
Thanks. Obviously I have to learn to navigate around this forum first. A double posting because I didn't. -
Just Learnin' in Bama
I just found you guys and like what I see. Y'all sound like a great group. I've had a gosm for a couple of years, but not much use because the spouse doesn't care for smoked meat. Grill all the time, but want to get better with the smoker, especially ribs. I'm starting a standing rib roast... -
Just Learnin'
New to the forum and liking what I see. I have had a gosm for a couple of years and used it less than I'd like due to spouse not caring for smoked meat. I'm getting ready to smoke a standing rib roast today and would appreciate any advice.
