Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Hey, Y'all, from North GA
Good to have another southerner in the forum. Lotsa good tips and info here. See ya around...... -
-
-
A new CT smoker
I checked out your blog, lots of interesting stuff there......... -
New guy from Buffalo
......be sure and get some pix of your project. Glad ta have ya aboard. -
10# picnic ham
MMMMMMMMMMMMMMMM Ham and bean soup, pass me a bowl please !!- hhersh
- Post #11
- Forum: Grilling Pork
-
Pulled Pork - Complete Disaster
.........Hey the same thing happened to me Saturday. I started my shoulder to smoke at 7:30AM and thought it would be ready by 6:30 or so. WRONGO.. it plateaued for 4 hrs. and I finished it at 10:30 PM. Don't be discouraged...try another, maybe a butt this time.- hhersh
- Post #22
- Forum: Grilling Pork
-
A smoking Northerner - first attempt at "local butt"
Wow what a start for your new smokin' hobby..........aint it nice to be the hero ? -
New from Kansas
......Hey packrat, welcome....let me get my two cents in...I have both a wood burner (see my avatar) and a Brinkmann Electric Gourmet. I prefer the electric 10 to 1. Reasons ? no fire to watch over for 10 to 15 hours, you will not run out of electric in the middle of the nite like you may with... -
just wanted to say hello to every one.
................Welcome mr sweets, You will find a wealth of information and help on this site. As to the 100 gal tanks, it seems to me they would make too large of a cooking area. But thats just me...others here might say "just right ". Visit here often you will get some input for sure... -
Hey from Nebraska!
Meat smoking site on the 'net. You will find some expert advice in here. Glad ya found us ......... -
(1) Boston Butt Comin Up !!
And boy it was worth the wait ! My thanks to all of you who helped me with advice and encouragement. I finished it Saturday nite at 10:30. That process of foiling, putting in the ice chest, etc. really works. When I removed the butt from the ice chest, the bone fell out by itself ! Talk about... -
Pro or talented amateur input needed
I have seen it somewhere in this forum that meat will not accept any more smoke after it reaches a certain temp. If memory serves, around 150F. If this is true, i'm wasting my mesquite chunks right now since the temp of my Boston Butt has reached 161*......any help appreciated... -
G'day folks
There is a whole lotta good help with yer Q'in in here....glad ta have ya !! -
New Member: Sayin' Hi...
Glad ya found us. This is probably the best site on the internet for some friendly GOOD knowledgible advice. I hope you have a good smoke... -
(1) Boston Butt Comin Up !!
.......I believe we'll slice this one since i've never eaten a pulled pork sammich before. Hey....there's always the next one By the way it's now 5PM and i'm still stuck on that plateau that i've heard so much about at 154* it's been there for 3 hours -
Howdy!
We're glad ya found us, this is a great forum with some dedicated and sincere smokers. I have found it to be a very helpful source of information. Also it is the friendliest forum that I have ever seen. I am smoking a Boston Butt today so come on down to the pork forum and pull up a chair as I... -
(1) Boston Butt Comin Up !!
We had the fatties for lunch. One fatty was an Owens, the other was a Guatney (sp), the Owens was excellent, but the Guatney had a lot of filler in it....my advice: buy Owens. OK now to my butt, the temp is on the famous 150* plateau. I removed the foil from under it, replaced it on the top...
