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Wood+smoke for pulled pork
I scrub mine out once a year for this very reason. I do it as part of my annual maintenance. -
New to smoking ribs....
When you install them, do you just drill the hole, drop the thermometer in, and then seal around the thermometer with high-heat silicone? -
First attempt at ribs Q-view
Great photos and looks like it came out good for you! What method did you use to smoke the ribs? Were you able to fit all them ribs on at the same time? -
Finally got QView working on my first butt smoke!
Small price to pay for keepin' the peace! -
Finally got QView working on my first butt smoke!
To be honest, it probably doesn't taste all that much different. But then again, why would you want to spritz your meal with a liquid you don't like the taste of? I also don't drink much of it, so its just easier to use what I drink for cooking, so I don't have to buy 2 bottles, lol. -
Finally got QView working on my first butt smoke!
OK. I FINALLY got my pics workin' right. BIG THANKS to bmudd for hookin' me up with that Wiki. It was a HUGE help. After a bit of time fiddling around with it, I was able to get the photos in. I took a lot of photos, so please excuse my indulgence Without further ado, TO THE QVIEW! Time... -
Finally got QView working on my first butt smoke!
I'll figure out the photos later on. I'm not a techie, so it'll take me a bit longer. All this talk about codes and IMG vs. HTML is a bit out of my league, lol. Anyway, by 1pm, the temp was up to 189. I was pretty excited, thinking maybe I avoided a stall and that my butt would be done... -
Finally got QView working on my first butt smoke!
I tried uploading photos by copying the HTML code from the photo bucket page, but still didn't get the photos. All I got was the code again. I'm using a Mac if that makes a difference. Not sure what else to do or if I'm not copying the right thing. I took the butt out of the refrigerator at... -
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Finally got QView working on my first butt smoke!
The photos are there now. Just got the charcoal lit. The butt is on the waiting table! -
Finally got QView working on my first butt smoke!
OK, not sure why the photos didn't come in. Any ideas? I'm off to a birthday party, so I'll have to deal with it tomorrow -
Finally got QView working on my first butt smoke!
I'm gonna put a pork butt on the smoker tomorrow and thought I'd pop my SMF QView cherry and put up the post. I grabbed a 4.5 lb. butt from the supermarket as it will just be the wife and son. Yesterday around 2pm (pacific), I dropped it into a brine flavored with Maker's Mark, apple cider... -
Smoking ahead for the 4th
Nice spread! Did you brine the chicken first? What rub did you use on the chicken/wings? Did you use a mop at all? Oh, and did you put the sausage into casings before you smoked it? Sorry for all of the questions, but that's the only way I'm gonna learn! Thanks. -
Smoked Turkey Breast
Welcome from a fellow Newbie! You have a nice breast there! As I'm sure you've noticed by now, people on this forum love to see the whole process, from cryo-vac packaging to sliced and on the place. So next time, don't be shy with the Q-View I plan on tryin' a turkey breast soon and will... -
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Timing Question on some butts.
Where do you get your wood and how big are the pieces you use? I have some wood "chunks" that I use, but they are generally not larger than 3"x3" and tend to burn up really quickly. Also, does your wood have the bark on it? I've read that the bark imparts a nasty flavor, but most of the... -
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Timing Question on some butts.
Man that's some good eatin'! How much charcoal did you burn through with that smoke? What proportion of charcoal:wood do you use? What kind of wood? I'm looking a doing a couple of 8-9lb butts on a char-griller and have no idea how much charcoal I should have on hand. -
pulled pork finishing sauce question
Making sauce is just like smoking meat. Low and slow wins the race. In other words, simmer, don't boil. -
Greetings from CA Bay Area
Greetings from a fellow Northern Californian! Welcome to the group. You'll be up all night reading the unbelievable wealth of information here in these forums. I just joined a couple of months ago. When it comes to smokin' meat, just try not to over think it. There ain't nothin' to it but...
