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  1. pgsmoker64

    Pulled pork...why does it take so long???

    I never use my MES30 for butts...takes too darn long no matter what the temp. I like low and slow - 225 - 240 because I get more smoke flavor... But I've done the last few at 270 - about an hour per pound and the quality was excellent, just not getting the smoke flavor that I love. Bill
  2. pgsmoker64

    First ever a whole broiler is going in to the smoker

    Looking forward to the Q-View! Bill
  3. pgsmoker64

    Pork butt in Pops brine Qveiw

    Nice! Bill
  4. pgsmoker64

    Pork butt

    I'm not cliff but I have done my last few butts at 275 - they cook quicker and are just as tender and juicy!  My only complaint is that they do not have as much of a smokey flavor, even when I add more wood for smoke. Going by internal temperature is the best way to judge the doneness... Good...
  5. pgsmoker64

    Smokin' a small pork butt - how do they differ from the BIG Butts?

    Biggest difference?  It will cook quicker! Be sure to monitor your internal temp.  For a 3.5# butt smoked at 225 you should be done in about 7 hours or less.  Keep your eye on that IT....200 IT for pulled pork...175 - 185 for sliced or minced! Good luck, Bill
  6. pgsmoker64

    Smoked Chicken looking right?

    X2!  Great advice my friend. You will see the same in a turkey...especially the legs.  I got a lot of negative reaction last Thanksgiving because of the pink legs...had to prove it to them and eat it myself....they won't make that mistake again! Bill
  7. pgsmoker64

    Name that Pie!

    That is a fine looking Sweet Potato Pie! Mmmmmm!    Bill
  8. pgsmoker64

    Chicken, my new favorite method

    There is nothing wrong with the grill temps used by scooper, probably why it hasn't been addressed. Great looking chicken Scooper!!! You can start out low and then go high at the end or the way I do it is go right to 300.  The higher temperature gets the birds done a little quicker and makes...
  9. pgsmoker64

    First ever a whole broiler is going in to the smoker

    Howdy Swede, I usually do chickens at least at 275 but closer to 300 and cook to an IT of 165 on the breast and leg. The reason for the higher temperature is so that the skin gets nice a crispy!  Otherwise your skin is kind of rubbery and inedible. Good luck, Bill
  10. pgsmoker64

    PGSmoker - Back in Action with Pork Butts!!!

    Thanks Clarissa! I will have a few weeks at home so I will be taking advantage of the time!
  11. pgsmoker64

    PGSmoker - Back in Action with Pork Butts!!!

    H hey Wes, the piZza recipe is posted in a different thread. Really easy using store bought pizza crusts and my BDSE sauce.
  12. pgsmoker64

    Rib help for a rookie

    Sounds to me like he is all talk.  Use what you have learned here and you will do great! Here is my special sauce recipe.  For competitions add about 1/4 cup of honey for sweetness and shine.   PGSmoker's BDSE Good luck, Bill
  13. pgsmoker64

    PGSmoker - Back in Action with Pork Butts!!!

    Okay folks.  We had guests and I didn't want to be rude and start posting pics of the meal before they left, so here we go. Nothing extravagant and nothing you haven't seen before. The bark was really dark because of the high temps I ran on the smoker but it was really good. The pulled pork...
  14. Mickey.jpg

    Mickey.jpg

    • pgsmoker64
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    • Album: PGSmoker - Back in Action with Pork Butts!!!
  15. Breaking the dry spell 003.jpg

    Breaking the dry spell 003.jpg

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    • Album: PGSmoker - Back in Action with Pork Butts!!!
  16. Breaking the dry spell 004.jpg

    Breaking the dry spell 004.jpg

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    • Album: PGSmoker - Back in Action with Pork Butts!!!
  17. Breaking the dry spell 002.jpg

    Breaking the dry spell 002.jpg

    • pgsmoker64
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    • Album: PGSmoker - Back in Action with Pork Butts!!!
  18. Breaking the dry spell 001.jpg

    Breaking the dry spell 001.jpg

    • pgsmoker64
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    • Album: PGSmoker - Back in Action with Pork Butts!!!
  19. pgsmoker64

    PGSmoker - Back in Action with Pork Butts!!!

    Put the temp probes in the meat about 1130 and took a quick picture... Enjoy! I started with a wet chamber...dry chamber after the water boiled off...now the pan is catching the drippings from the butts! Bill
  20. Butts on the WSM.jpg

    Butts on the WSM.jpg

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    • Album: PGSmoker - Back in Action with Pork Butts!!!
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