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  1. thsmormonsmokes

    Hey all! Newbie here with Char-griller from Lowes!

    Nice work. There's nothing quite like the delayed gratification of a well-executed smoke. Plan on losing a little more paint each smoke off your SFB. It's unavoidable. And as jarjar said, just hit it with some vegetable oil when it's hot (not too got bc it will flash. Don't ask how I know)...
  2. thsmormonsmokes

    Hey all! Newbie here with Char-griller from Lowes!

    Re: lots of white smoke. That's going to happen when you add cold wood. Once the fuel itself is got enough, it burns cleaner. A little of it isn't a huge problem, as long as you have your smoke stack wide open. One solution would be to get it started in your chimney before throwing it in the...
  3. thsmormonsmokes

    What would Elvis smoke?

    Elvis would do anything for good pulled pork, but he won't do that. Or is that Meatloaf? Now I'm all confused.
  4. thsmormonsmokes

    First time spare ribs from buying to serving

    Not to steer the thread off topic, but how do you clean your cutting board after having pork on it?  I've got a really nice maple cutting board that a client gave to me, but I've been nervous about cutting pork and poultry on it because of sanitation issues.
  5. thsmormonsmokes

    boston pork butt

    Dr. Pepper?  Eesh.   This illustrates the one point that everyone will agree on: it's all a question of preference.  I love the taste that pork takes on when you smoke it with apple and/or cherry.  No need to mask it with injections, IMO.  Particularly if you use a good rub.  Jeff's rub (you...
  6. thsmormonsmokes

    Hey all! Newbie here with Char-griller from Lowes!

    Here's an example of how I start my smokes.  Scroll down a few posts for pics.: http://www.smokingmeatforums.com/t/127304/2-chickens-and-25-lbs-of-pork-butt-q-view-to-follow I like to get my smoke wood past the billowy white stage before the meat goes in.  So I start my fire with briquettes and...
  7. thsmormonsmokes

    Hey all! Newbie here with Char-griller from Lowes!

    And post pics of what you're working with.  You'll get better feedback if people can see what it's looking like.  You know, 1,000 words or something.
  8. thsmormonsmokes

    Hey all! Newbie here with Char-griller from Lowes!

    Here are my thoughts, in no particular order. 1. A water pan is a phenomenal temperature regulator.  I'm also a CGSP owner.  It does wonders in helping to even out smoking temps. 2. Minion method.  That helps keep temps relatively steady for long chunks of time.  But you need a basket of some...
  9. thsmormonsmokes

    Pork butt for 50 people

    So the yield you get off PP is about 50%?  I've never bothered to weigh out my finished product.  I knew that there is a lot of loss due to bone, water, rendered fat, and skin that get weighed on the front end but don't make the final cut.  -Or pull, I suppose.  But I wouldn't have guess that...
  10. thsmormonsmokes

    Pork butt for 50 people

    If you have the time, I really like boiling in plastic bags to re-heat.  You have a very low risk of heating it all up hotter than your 200 finishing temp since water boils at roughly 212 (closer to 208 at my elevation).  Plus if you get the meat packed in the ziploc real tight, you won't lose...
  11. thsmormonsmokes

    Safe to store homemade sauces for 2-3 weeks in fridge?

    Here's my take on it. I've only ever made ketchup based sauces.  I use other ingredients that I have in the fridge or pantry.  Brown sugar, molasses, garlic powder, black pepper, salt, etc...  There isn't any one of those ingredients that wouldn't last that long.  I don't know why mixing them...
  12. thsmormonsmokes

    8lb butt cut in half?

    I'm guessing that the smaller one could get to higher IT than the bigger butt quicker.  It's a smaller mass, so it should take less energy (heat) to get it to your desired temps.  I've never had pieces of meat with that much a difference in size, however.  So I'll be interested in your results...
  13. thsmormonsmokes

    Making the rub stick to a pork shoulder

    Hit it with some salt about 10 minutes before the dry rub.  The salt in the dry rub will pull moisture out of the meat by osmosis, which will cause the dry rub to stick.  Or frankly, most rubs will have enough salt in them to do that job for you.  I've put it directly on the meat with no oil...
  14. thsmormonsmokes

    Newbie Needs some Help

    I don't know about ribs, but I've had good success re-warming cold pulled pork by submerging a plastic bag full of it in boiling water.  I don't know why that wouldn't work for ribs.  Just be careful to put something on the bottom of your pot to prevent the plastic from coming into contact with...
  15. thsmormonsmokes

    I hope I'm not in over my head. *Q-View**

    Three points by way of follow up. 1. Smoked pork makes for an AWESOME Southwest style pork quesedilla the next day.  Cooked it with liberal amounts of diced red pepper, diced sweet peppers, green onions, black beans, colby jack cheese, leftover PP, and garnished it with my favorite avocado mix...
  16. thsmormonsmokes

    I hope I'm not in over my head. *Q-View**

    So the pork was a huge success. Got lots of rave reviews with lots of people going back for seconds, and a few heavy hitters going back for thirds. I saw a couple of people pack a Dixie cup full to take some home with them. That's as good of a compliment as a cook could ask for. As many of you...
  17. thsmormonsmokes

    I hope I'm not in over my head. *Q-View**

    It's been seasoned for a couple of years, so that's not the issue. You might be right about the air flow issue though. I hadn't thought about that. It seemed to be rolling out the stack fine, but if it were moving too slow, that could allow some bitterness to build up, I suppose. But yes, that's...
  18. thsmormonsmokes

    I hope I'm not in over my head. *Q-View**

    More just came off. I couldn't help but snitch a few pieces before foiling and toweling. I must have let my smoke run too smudgy. It's not horrible, and once it's all pulled it will take a pretty discriminating tongue to notice it, but the perfectionist in me is a little disappointed in that...
  19. thsmormonsmokes

    I hope I'm not in over my head. *Q-View**

    They're coming along nicely. A couple are already foiled and toweled, waiting in the cooler to be pulled. (I had to force finish those in the oven due to time constraints). They fell apart just lifting them out of the pan. I'm afraid a lot of the rub got washed off the second one by...
  20. thsmormonsmokes

    I hope I'm not in over my head. *Q-View**

    Truth. The only way I agree to cook this much at a time again is if they agree to buy me a bigger, heavier smoker. I don't see that happening.
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