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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Dang they look amazing! Are those eggs in that picture? How the heck did they turn out at the end? Sorry, in UK we say "look up" when we really mean "take a look at". "I'll look it up later" = "I know where it is, but I'll take a look at it later". The joys of intercontinental phrases! 20:00...- ewanjackson
- Post #48
- Forum: Pork
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- ewanjackson
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- Album: Live-updates: setting up first smoker and smoking a pulled pork shoulder!
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Hmm that Q again. I see a lot about Q-View. What even is that? :P Will look up Chef JJ's for the next time. I'm a complete sucker for pulled pork as it is. We went to a holiday camp two years ago, and the pulled pork morning rolls were just to die for. They were using a pellet smoker - big...- ewanjackson
- Post #46
- Forum: Pork
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My first smoker - 47cm (18.5") Weber Smokey Mountain unboxing
Thanks for this. I didn't even think about the "safe zone" as it were, I just was worried about it being the correct temp for pulled pork, but that doesn't really matter too much does it! Did test the probes with boiling water and they were pretty close. First smoke is going on here in case...- ewanjackson
- Post #13
- Forum: Charcoal Smokers
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My first smoker - 47cm (18.5") Weber Smokey Mountain unboxing
Doing my first smoke now, and yes the left side of the door is completely warped straight out of the box. Got a fairly large leak there (probably equivalent to the top lid open 1/8 or so). Definitely going to sort that out as soon as I can.- ewanjackson
- Post #12
- Forum: Charcoal Smokers
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Yes yes, the mythical TBS. I didn't expect to get to it that easily though! It smells amazing to me, but then I have always loved that barbeque smell on family holidays in a caravan or tent. Ah the good memories.- ewanjackson
- Post #44
- Forum: Pork
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- ewanjackson
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- Album: Live-updates: setting up first smoker and smoking a pulled pork shoulder!
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Haha it's completely fine. I work in IT as a day job and it's a field where you listen 1000% to anyone talking because if you don't pick up the basics and understand the theory behind it all, you don't stand a chance in later career progression. This is the sauce I mentioned. It's nice and...- ewanjackson
- Post #43
- Forum: Pork
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- ewanjackson
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- Album: Live-updates: setting up first smoker and smoking a pulled pork shoulder!
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
OK noted about the dry-ness :) I have a Levi Roots (he's a Caribbean chef) branded one here - I know sacrilege etc etc, but I'm looking to get a good homemade one once my meat prep skills are up to scratch :D As I wrote that, the Maverick 733 has just sounded an alarm that the smoker is now...- ewanjackson
- Post #41
- Forum: Pork
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Yes I read that in Bear's guide and my heart was like "oh crap". Just before I put the probe in, I had tested both probes in boiling water (212 F) to make sure they were reading about the correct temp, so I don't feel too badly about it. Again, remembered for the future though! Don't worry...- ewanjackson
- Post #39
- Forum: Pork
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
I was worried about the amount of smoke in the neighbourhood - as you can see the houses are pretty close together and the back road inbetween is the primary access to all of these houses. Turns out the smoke is barely noticable - it's the faint smoke in the bottom right! Happy with that...- ewanjackson
- Post #36
- Forum: Pork
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- ewanjackson
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- Album: Live-updates: setting up first smoker and smoking a pulled pork shoulder!
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Your help has been amazing. Truly! 19:00 - 1 hr 30 Meat 104 F Smoker 207 F Still going up slowly - leaving the water in there for now, might be an option to take some of it out later on - looking at the kettle I used, I put just over 3 litres in there Jraiona, I have an Excel document...- ewanjackson
- Post #35
- Forum: Pork
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Yes I started with boiling water straight from the kettle but I'm guess its temp dropped quite quickly. Damn man, stuff like that makes me so hungry!!!! 18:45 - 1 hr 15 minutes Meat 92 F Smoker 198 F- ewanjackson
- Post #33
- Forum: Pork
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Oh boy, I need to be making notes on this. Been a long time since I've had to do that! I will see if I can source some foil disposable trays and we will see for the future :P Feeling pretty good about it right now though. I only put the water in as people said it would help to regulate the...- ewanjackson
- Post #30
- Forum: Pork
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
18:15 Meat 72 F Smoker 162 F Climbing nicely now- ewanjackson
- Post #28
- Forum: Pork
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
Seems a lot slow to come to temp than others have reported? I do have a good couple of litres of water in there, and put the meat in already which may be affecting it a bit. Smoker at 154 F now, so still climbing nicely - would agitating the coals help a little? Or leave it and let it build itself?- ewanjackson
- Post #27
- Forum: Pork
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
18:00 - 40 minutes in. Meat 64 F Smoker 145 F- ewanjackson
- Post #26
- Forum: Pork
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Live-updates: setting up first smoker and smoking a pulled pork shoulder!
OK brilliant, you have been extremely helpful! Internal temp of the meat has gone 50 - 55F and smoker is now up to 131F. All vents fully open. Have had a good read of Bear's guide that you linked and it looks great. Will need to pop out to the shops to get some proper foil I think - the...- ewanjackson
- Post #25
- Forum: Pork
