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  1. pgsmoker64

    PGSmoker - Back in Action with Pork Butts!!!

    Thanks guys!  It sure feels good to be "back in the saddle". It's pretty interesting trying to work (I work from home) and keep track of the pork butts!   Here's a shot of the TBS!
  2. Nov1 Smoke.jpg

    Nov1 Smoke.jpg

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

    What's the highest cooking temp for a Boston butt?

    Max temp for a pork butt is about 205.  Anything past that and it gets mushy and dry. I have two on right now that I plan to take to 200 IT. Ted is correct, remove the one that is at 197 and let it rest for a while.  It is ready to pull. Bill
  4. PGSmoker - Back in Action with Pork Butts!!!

    PGSmoker - Back in Action with Pork Butts!!!

  5. pgsmoker64

    PGSmoker - Back in Action with Pork Butts!!!

    Hi Everyone, It's been about three months or more since I have been able to do any smoking because of the demands of my new job. Today I am working from home and simultaneously smoking two 7lb pork butts. I will document my progress throughout the day, I hope that you stick with me while I...
  6. Nov1 Smoke 002.jpg

    Nov1 Smoke 002.jpg

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    • Album: PGSmoker - Back in Action with Pork Butts!!!
  7. Nov1 Smoke 003.jpg

    Nov1 Smoke 003.jpg

    • pgsmoker64
    • Media item
    • Comments: 0
    • Album: PGSmoker - Back in Action with Pork Butts!!!
  8. Nov1 Smoke 001.jpg

    Nov1 Smoke 001.jpg

    • pgsmoker64
    • Media item
    • Comments: 0
    • Album: PGSmoker - Back in Action with Pork Butts!!!
  9. pgsmoker64

    Finaly I got a Smoker, Baby!! The old grill is going to the storage in the shead.

  10. pgsmoker64

    Questionable beef ribs

    I think as long as they smell okay and the color is good you should be okay; however, if something doesn't feel right to you take them back to the store and express your concern. Better safe than sorry. Bill
  11. pgsmoker64

    Smoked Pork Shoulder

    Wow!  Great looking pork butt! Nicely done, Bill
  12. pgsmoker64

    wood in a WSM?

    Hi Drew, I don't remember seeing that but I can tell you that using all wood would not give you the burn time you would get with a briquette. Also, I think everyone uses wood chunks, so we are obviously burning wood and have not had problems. Let me know if you hear something different. Bill
  13. pgsmoker64

    Maverick ET 808c

    Never used it and never even heard of it.  I can tell you that in the world of digital thermometers you get what you pay for.... The best bang for your buck is the Maverick ET-732.  Costs about $70 but well worth it! Good luck and be sure to tell us how it worked out for you. Bill
  14. pgsmoker64

    why remove the aitch bone?

    Well, here's a question... What the hell is the aitch bone?   Bill
  15. pgsmoker64

    Grilled Salmon bellys and patties

    Looks great! You mentioned a recipe...but I didn't see it anywhere... Bill
  16. pgsmoker64

    Open Letter to Masterbuilt re: MES 30

    Hi O, It would probably server you better to contact Masterbuilt directly.  Many of us have contacted MasterBuilt with customer service issues and their response has been good. I agree that they have a QC issue, but my larger concern is that even though they respond well with customer service...
  17. pgsmoker64

    Smoked Scallop Potatoes by RealBigSwede

    Hi Swede, I'm bumping this up in the thread so more folks will notice, but just for future reference... When you post your recipes be sure to post lots of Q-View describing and showing the process as you go! We would all love to see how this comes out, so give us a show!!!  BTW, the recipe...
  18. pgsmoker64

    New addition to the family

    Nice!  What did that run you? I may have to buy one of those for my summer trips! Bill
  19. pgsmoker64

    Corned Beef Brine

    Sounds interesting, but the proof is in the puddin....or in the beef in this case! Let us know how it turns out my friend! You know I like q-view, so don't disappoint!   Bill
  20. pgsmoker64

    ECB Rookie from Ohio

    Good to know Tread.  Just making sure you know our methods!   Bill
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