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Fattie Throwdown 7-18 Thru 7-20
I assume that this is limited to a 1lb roll? -
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what temp are fatties done at
Did a search and couldn't find quick enough -
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Ebay, Lang wanna be
Could someone please help me understand the workings of this type of smoker? My question is about the location of the smoke stack, its on the same side as the fire box. I'm new to all of this so be easy- sbv32
- Post #9
- Forum: Classified Ads
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Smoking a Butt in Advance
I took your suggestion on this yesterday and it worked out very well. Easy and kept it moist. -
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Smoking a Butt in Advance
what is the max time you would freeze in vac bags? -
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Basic Pulled Pork Smoke
I had mine in the Coleman 5 day cooler (with Seboke's towel suggestion) for 7.5 hours and when I got back to them they were still very hot (I didn't put the thermo on them but they were still to hot to handle). Everything came out perfect, thanks to everyone on this forum. I was running around...- sbv32
- Post #116
- Forum: Pork Sticky
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Basic Pulled Pork Smoke
Thanks, this is for tomorrow. So you don't think that 3 hours will be bad for the pork?- sbv32
- Post #112
- Forum: Pork Sticky
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Basic Pulled Pork Smoke
After I get up to pulling temp how long CAN I leave it in the towels in the cooler? I have a wedding to attend and am cutting it close. Should I skip the wedding?- sbv32
- Post #110
- Forum: Pork Sticky
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FINISHING SAUCE (for Pulled Pork)
my mind is all over the place here. Don't want to mess anything up. Richtee, you have been my life saver today- sbv32
- Post #160
- Forum: Pork Sticky
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FINISHING SAUCE (for Pulled Pork)
when do i need to start to apply the finishing sauce?- sbv32
- Post #158
- Forum: Pork Sticky
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quick help question
um still new at this but my grate temp inside my smoker next to my port is 230 - 250 -
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quick help question
its an off set new braunfield. I did a preburn but everytime i put the hickory in there it catches file because its so damn hott :) I will try the foil method -
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quick help question
don't have time to search but my hickory chunks keep catching on fire......and it doesn't look like much smoke is being produced. what can I do to stop that or do I not need to worry. Doing a boston for pulled pork. Thanks, -
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Jeff's Sauce
Just got the recipe from Jeff and haven't yet made it up. Question, is this a thicker sauce? I tend to live sauce with a little more vinegar kick to it. I may make this up tonight and report back. Thanks yall- sbv32
- Thread
- Replies: 2
- Forum: Sauces, Rubs & Marinades
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Pulled Pork
Thanks for the quick response everyone... Looks like I will smoke, pull, store in vac pacs and reheat the next day in water. I'll keep everyone posted when the time comes. I am going to venture into the other forums, but just off hand can anyone recommend any good rubs? Would this be a... -
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New to the forums from Missouri
Thanks for the warm welcome everyone. I am excited to get started. Seboke, I have family in portageville MO . I am located just 45 mins south east of Kansas City. -
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New to the forums from Missouri
also if someone can help me post a pic that would be great. -
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New to the forums from Missouri
Hello Everyone, I am new to the smoking world and don't have much under my belt. I use a New Braunfels smoker (I can't find a model number). I have been looking around this site for a couple of weeks and already read the 5 day course from Jeff. My first smoke was a chicken that I brined... -
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Pulled Pork
Hello Everyone, I am new here and as soon as I am done posting this I will go and post in the roll call forum.. I am going to smoke a butt this Sat and won't be searving until the next day. I think I have most of the process down but need help with a couple of details. I will be using the...
