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    • thsmormonsmokes
    • Media item
    • Comments: 0
    • Album: Easter pulled pork leftovers
  2. Image

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    • thsmormonsmokes
    • Media item
    • Comments: 0
    • Album: Easter pulled pork leftovers
  3. thsmormonsmokes

    Woods For Smoking

    I'm just not a big fan of mesquite for anything to begin with.  It's a bit too strong for my liking. My last several smokes have been either straight cherry, or a mixture of cherry with some apple.  I think the fruit woods are more mild, which suits my preferences.
  4. thsmormonsmokes

    I'm goin' in!! Seasoning an old cast iron pan.

    That's awesome.  I've re-seasoned a few cast iron tools before.  It never ceases to impress me how well it cleans up if you do it right. I've used EVOO to season mine.  There's a fair amount of dispute of whether it's better to use animal fats or vegetable fats for re-seasoning.  All I know is...
  5. thsmormonsmokes

    Sealing a Char Griller Smoking pro

    Sorry for the late reply.  Work, you know. YMMV = your mileage may vary. I've used a piano blanket to insulate my cooking chamber during colder smokes.  It helps, but I've had to be very careful to make sure it doesn't touch the firebox.  Let's just say my piano blanket doesn't look as new as...
  6. thsmormonsmokes

    Sealing a Char Griller Smoking pro

    One thing I've noticed with my CGSP is that there are A LOT of variables in how the temps run. The amount of food and location on the grill can wildly alter temps from one side of the grate to the other. I've modded mine pretty heavily, so YMMV. The most consistent I've had it run is using a...
  7. thsmormonsmokes

    Mother Nature Question

    If you've got bears in the area, why wouldn't having the smoker out there constantly invite bears in?  Once you've run one or two good smokes through it, it's going to be sending out the Q smells full time.  At least to a bear's nose.  I mean, on a warm day I can smell my smoker from almost 20...
  8. thsmormonsmokes

    Char-Griller Smokin Pro with firebox- Mods

    To Jarjar's point, there are a TON of variables.  I've been using this smoker for 2 years now and I've learned that I really need to stay on my toes.  Maybe it's the way I have my baffle and tuning plates, but my CGSP runs the most even when I have a water pan in it.  But it is tough to keep...
  9. thsmormonsmokes

    Brisket on my Green Egg

    Thanks for the tip. And I'm hoping to watch my Cougs hand your boys a L next week.  
  10. thsmormonsmokes

    Pork butt for 50 people

    You're coming along nicely.  Are you still having issues getting cooking temps up?  I typically have a harder time keeping temps higher on the front end of a smoke, especially when I have a large mass I'm cooking. But the first part of my cook happens in the middle of the night, and I burn...
  11. thsmormonsmokes

    What is Bar B que Pork made out of,

    I think it's pork. I live to be helpful!!  Sorry, couldn't resist.  I haven't a clue, though I'd bet it's from a cut higher on the hog.  The stuff I've had is typically leaner.
  12. thsmormonsmokes

    Pork butt for 50 people

    For those non-pros among us, you can find a big enough spatula to lift a butt off the grates if you look hard enough. Also, calibrating your probe is a probably a good idea to ensure it's accurate.  Water boils at 212 F at sea level.  The boiling point changes with altitude, so if you're very...
  13. thsmormonsmokes

    Brisket on my Green Egg

    What's the purpose of wrapping in brown butcher paper?  I haven't been able to make sense of that one yet.
  14. thsmormonsmokes

    new some help guys..............

    http://www.smokingmeatforums.com/t/147167/pork-butt-for-50-people#post_1043263 This should help you out.
  15. thsmormonsmokes

    Pigs head roasted.

    Jeez, I thought I was taking liberties when I did some dutch oven camp cooking for some friends a few years back.  Everyone loved it, but a few of the really girly girls got weirded out when I told them they were eating ground elk, and not ground beef.
  16. thsmormonsmokes

    Newbie alert!

    I just noticed that this was your 10,000th post.
  17. thsmormonsmokes

    Char-Griller Smokin Pro with firebox- Mods

    I used a pair of channel lock pliers and an appropriate amount of profanity to bend the flange down far enough to fit the dryer hose over it.  Then I used some tie wire to make good and sure it was adequately secured to the stack.  It's worked just fine so far. If you use a hose clamp, beware...
  18. thsmormonsmokes

    Salmon questions

    I grilled a piece last night, and it was a bit bland. But I was really straight forward with how I seasoned it.  Salt, pepper, lemon juice, cayenne, and powdered ginger.  It's a weird combination, I know, but I was making it up as I went, and that's just how I roll when I'm in the kitchen.  In...
  19. thsmormonsmokes

    Salmon questions

    Ok, I think I just proved the maxim that if it seems too good to be true, it probably is, But I need your help to verify. A local grocery store was advertising "wild" salmon for $4.83 a pound. So I grabbed a bunch. It looked to orange for it to be sockeye. So I assumed that it was Coho. The...
  20. thsmormonsmokes

    First time spare ribs from buying to serving

    Yeah, I've read up on some of that.  I'm sold, but my wife is not as easily persuaded.  She doesn't like me to cut meats on anything that can't go through the dishwasher and there is no way that board is going through the dishwasher.  So if I'm cutting meats, I use a plastic board and don't use...
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