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Picture 1.jpg
- nc cue
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- Comments: 0
- Album: Doing two whole chickens this afternoon (Q-view? Of course!)
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Doing two whole chickens this afternoon (Q-view? Of course!)
- nc cue
- Album
- Comments: 0
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Doin' up a shoulder (first post, w/ Q-view)
Thanks! Just had another sandwich, and it was awesome. Wish I'd made some hushpuppies. -
Doin' up a shoulder (first post, w/ Q-view)
Earthquake, I use about 3/4 of a standard chimney starter. I let the coals get white-hot, transfer them to the smoker, and let them sit for a little while with the lid closed and both the chimney and vent about half-open. They're quite hot at first, but once they settle down to 225 or so I throw... -
Third time a charm?
Sounds like your schedule tomorrow will be similar to mine today. Respect for the naked shoulder; IMO it's definitely the best way to do it. Looking forward to updates and pics. -
Doin' up a shoulder (first post, w/ Q-view)
10:05pm--Looks like my thermometer's screwed the pooch here, so I'm working off feel. I'm only reading 165-ish, but after just a couple minutes over 15 hours in the smoker and a nearly 200-degree reading a few hours ago, I think this baby is D-U-N. Gonna let her sit for a half-hour or so, maybe... -
What's that hippy smokin?
Whatcha say, hippy?! I don't claim to be super experienced, but I've learned a lot by writing down what I put in my rubs/sauces. Given the assortment of spices/seasonings in your pic and assuming that's not all you've got, you might want to start logging your cooks if you aren't already doing... -
Doin' up a shoulder (first post, w/ Q-view)
~9:00pm--here she is 14 hours into her smoke. We're pretty low on light down here in Jawja, so apologies for the picture quality. On the plus side, the light level highlights the smoke pretty nicely . I think something went haywire with my digital thermometer, as I only got between 160 and 170... -
NC native in the ATL
Appreciate the warm welcome. I'm looking forward to contributing what I can while continuing to learn. Like I said in my first post, my specialty is the shoulder; however, I'd love to get into turkeys (I've got Thanksgiving circled on my calendar), ribs (did them once, followed the 3-2-1 method... -
Doin' up a shoulder (first post, w/ Q-view)
7:56pm--just shy of 13 hours. The meat's between 191.4 and 199.6 degrees, depending on where you probe. Just added more wood and mopped on my super secret sauce (at left), which is a closely-guarded combination of apple cider vinegar, water, salt, black pepper, white sugar, dark brown sugar, red... -
3 Shoulder / Picnic Ham Smoke w/ Q - View
Nicely one. Given how long your pork was in the smoker, I didn't expect such a nice smoke ring. Looks delicious. Did you let the 'cue sit for a little while to cool down before packing into freezer bags, or did you pull straight into the bags and toss them in the freezer? -
Doin' up a shoulder (first post, w/ Q-view)
6:02pm--the first shot is the chicken (done) and the shoulder (just over 11 hours on) together right before I pulled the chicken off, and the second shot is the chicken (that I'm about to eat) cooling on a plate. The pork is running between 177-186 right now, so next time I add wood I'll... -
Doin' up a shoulder (first post, w/ Q-view)
3:51pm--Coming up on hour 9 for the shoulder (about 8:50 at the moment), and she's looking good. Decided not to take the temp because I typically find myself stuck around this time and unable to break above 180-ish. Definitely taking the temp the next time I open the hood. Also, now is zero hour...
