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Super Bowl Prep and Qview
looks like you are off to a great start. love the shots of the whole process. -
blizzard smoke (Q-View)
well, i am about 5 hours in, and the temp of the meat is at 163. I had a spike to about 400 degrees, but i pulled some charcoal and wood and it dropped back to 270 rather quick. I am hoping i didn't do any serious damage. Holding at about 250 right now, which i would have thought was too... -
blizzard smoke (Q-View)
sorry, yes, i meant 240 to 260. And it is now at 236, so i will be adding more wood and charcoal i guess. And thank you for the appreciation of the effort. i am very excited for this smoke. And yes, i think i am a little dedicated and a little nuts. -
blizzard smoke (Q-View)
Here is the back yard after some work, with the smoker going. And the pork, after about an hour. As a question, i may have gotten a bit over excited about the charcoal and wood needed, so the temp has been about 140 - 160 for the first hour. Will this be a problem over a long smoke? It... -
blizzard smoke (Q-View)
Well, for some reason i decided that today would be a great day to do a pork shoulder. Here is the shoulder, sorry, didn't take a pic with the rub. Here is what the back yard and smoker look like. More to come. -
brinkmann vertical insulation.
thank you all for your responses, i am looking into the materials you mentioned.- niloroth
- Post #6
- Forum: Charcoal Smokers
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brinkmann vertical insulation.
Don't suppose you have a link to that site do you? I can't for the life of me find it.- niloroth
- Post #3
- Forum: Charcoal Smokers
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brinkmann vertical insulation.
First off, let me apologize if this is the wrong place to post this, I thought about adding it to the mod thread, but that mostly seems focused on the larger smokers, and I feel like this will be easier for people to find via searching if they are interested in this as well. Sometimes reading...- niloroth
- Thread
- Replies: 5
- Forum: Charcoal Smokers
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3-2-1 foil wrap question
Another quick question if i could. I know for spare ribs the time is 3-2-1, and baby backs 2-2-1, but what about spares that have been trimmed to St louis style? -
3-2-1 foil wrap question
Wow, thanks for the prompt replies. Flash, you cracked me up. Now i just need to figure out if i want to go with spare or baby back, or both. And i have to hope that my smoker keeps temp at about 30 degrees. -
3-2-1 foil wrap question
So, this weekend i am doing a bunch of ribs, and was planning on the 3-2-1 method. My question is, has anyone ever had any luck with putting the ribs into foil containers instead of wrapping the ribs individually? I have wrapped the ribs in foil other times, and while it works great, it seems... -
Bacon on a Smoked Turkey?
for the past 3 years we have done this for thanksgiving. We cover the whole bird with some thick cut bacon, and throw it in the smoker. Not really sure how much it adds to the moistness really, since we brine them as well, and smoking them should produce a moist bird anyway, but i will tell... -
Standing Rib roast question.
i am doing one of these (bone in) for thanksgiving this year, so i am very interested in the outcome. We usually smoke on of the turkeys we have, but this year are breaking tradition. Hope mine looks as good in the smoker.
