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Depends on what you mean by "old"...LOL! I know it's been a couple of weeks since I've visited here, but like most, I'm a fair weather smoker. We got 14" of snow last week. Most of it melted before the new snow we got last night.
I drift around to a couple of places on the net based on my...
Been on that road many times. I was born in Camden and lived in several towns around there as well as the shore. Both parents were from Philly and we lived in So. Philly for a while.
Again...welcome aboard!
I was born in Camden in 1954 and lived across the street (Abblet Village) from the Campbell's plant for a number of years.
Is Cool-Whip a side dish? ; ' )
Funny that you mentioned that. A couple of years ago I read the same thing (meat doesn't absorb any more smoke after 140F), so I started foiling between 145-150F.
Most of the time I don't even encounter a stall, at least anything significant like the 1.5-2 hours I experienced in prior smoke...
I know of the mouth "sores"...I really like fresh pineapple.
A long time ago I used fresh kiwi to tenderize a steak. I squished in all over and left it on for just 5 minutes. The steak fell apart like wet sand running through your fingers at the beach. OK, maybe not that fast, but it was not...
Thanks. I went to your Step-by-Step site and read your Pulled Pork info. I was surprised to see you pull yours off at 208F. From reading a lot of other comments I gathered most pulled their butts off the smoker at 200F. I thought I was one of the few who pulled mine off at 207F. :)
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