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Time for Iowa Guy's Initiation
I forgot to post the final product for the turkey legs...they smell delicious...more to come, butts are moving up SLOWLY. Thanks again to all you crazy folks who are still awake (and to those who recently went to sleep)! (4:15 am Iowa time) -
Time for Iowa Guy's Initiation
Thanks everyone, got past the plateau, it was a relatively short one, or maybe I'm just so tired that it didn't SEEM like a long time. Got 'em up over 165, and got them foiled with the temp cranked up to 250-275...should be to the promised land in no time! But I think there's still a good... -
Time for Iowa Guy's Initiation
If anyone's still awake (2:07am my time), we're about 7 hours in, and things are coming around quite nicely. Turkey's darned near done, sitting a little over 160 degrees. The smoke gods are smiling on me tonight, as my two butts are within about 3 degrees of one another, in the 152-155 range... -
Howdy!
Hey Noob, welcome aboard, if you want to blow your neighbor's socks off, I'd recommend Meowy's pulled pork approach found here: http://www.smokingmeatforums.com/for...ead.php?t=8111 Ends up great every time...one piece of advice based on experience, the mistake I made early on was to think... -
Time for Iowa Guy's Initiation
Smokin365, you got it, air's about 65 and clear moonlight, smokes hoverin around 225 or so, and the beer's nice and cold. I forgot to mention in my original post that I'm using my CharGriller Pro with a few slight modifications (extended chimney tube, home made damper, upgraded thermometer)... -
Time for Iowa Guy's Initiation
Turkey's going strong, pork's still got another 40 degrees to climb...haven't hit a plateau yet, but the beers are going down EASY. Could be rough trying to stay awake...and sober. Or at least awake. 3 hours in -
Time for Iowa Guy's Initiation
Ok, so I'm getting into this smoking thing pretty seriously, and from what I've read, you don't get your wings until you pull an all nighter, so here we go. I've got two 7.5-8lb butts that've been rubbed down with Jeff's recipe, and been sitting in the rub for about 2 days. I also had to throw... -
Maiden Voyage with my new Lang 84
That looks like one heckuva smoke there, can't wait to see how those pigs turn out. Nice work sir! -
new guy in Iowa,soon to be BBQ capitol ?
Welcome, from one Iowa SMF'er newbie to another. -
Smokin in the Midwest...Iowa to be exact
Thanks for the welcome messages everyone, glad to see Iowa is well represented...although what better place for "smokers" with all the great meat available around here. Can't make it to the get together this weekend, unfortunately, heading down to Burlington for a wedding, but looking forward... -
Basic Pulled Pork Smoke
Just tried the technique today, and it turned out amazing...applied the same principles to some ribs that I had riding shotgun, and those turned out great as well! Thank alot for the tips! -Rick (Iowaguy)- iowaguy
- Post #144
- Forum: Pork Sticky
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Smokin in the Midwest...Iowa to be exact
Greetings from Iowa, I've been smoking for a couple years, I used to use my old Webber kettle style, and just recently upgraded to a Chargriller Pro with the SFB, and I'm lovin it. Smoking a butt and some ribs as we speak. I still consider myself a novice, and have found a LOT of good info on...
