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  1. rj2316

    Pulled Pork Smoke w/1st Qview and a question

    Fire it up-that's exactly what I was thinking I would do. The worst part is that it got done right around lunch time and then I realized no cider vinegar. I've been craving it the whole time I've been at work.
  2. rj2316

    Pulled Pork Smoke w/1st Qview and a question

    Sorry for the confusion...this wasn't my first PP (not that it matters), just the first time I didn't have finishing sauce on hand right away. It sounds like that doesn't matter. I'm sure using the dripping with the onions is fantastic, I know it is, but there is something about the sweet and...
  3. rj2316

    Pulled Pork Smoke w/1st Qview and a question

    Ok guys. I did a couple of shoulders last night. This is my first Qview, so they might be out of order... Rubbed and ready to go One hour in 2 hours in 3 hours in Out of the smoker and ready for the oven after 6 hours of smoke (165 degrees) After foiling and out of the oven after 6...
    • rj2316
    • Thread
    • Replies: 9
    • Forum: Pork
  4. rj2316

    A step back, to move forward...is it time for me to make the change?

    Is this for real? Or is he suicidal?
  5. rj2316

    Science behind smokestack size?

    Not really how I meant it. I probably shouldn't have mentioned it. I'm not going to try and articulate what I was trying to say. The other stuff I'll stay with, bit forget the water example. It's my head,but that doesn't help anyone here.
  6. rj2316

    Smoking brats

    Smoked brats are one of the best things I smoke. Everyone seems to love them. Far and away my favorite way to eat them.
  7. rj2316

    Science behind smokestack size?

    I'm no expert, but I do have a degree in mechanical engineering and am in the process of building a smoker also. My understanding is that if your smoke stack is too long, the smoke will have a hard time leaving the cooking chamber. This will result in stale smoke in the chamber which would...
  8. rj2316

    Good Lump

    Don't forget to get some Dead Guy to go with that Black Butte. One of the best parts of the PNW is the great beer that we have.
  9. rj2316

    Good Lump

    I get Kingsford Charwood at Safeway. I live south of Salem, OR. I know that Lowe's and Home Depot have Cowboy brand, but I'm not a big fan of it. Some of the stove stores carry Big Green Egg lump, but it is pretty expensive. Hope that helps. Let me know if you find some Royal Oak. I used...
  10. rj2316

    Pork Shoulder Pulled Pork Questions

    I never thought of foil like that before. Up until now that's always how I've done pulled pork and ribs-using foil. I'll take the challenge and see how if I can get as tender without foil. Time for a throwback smoke!
  11. rj2316

    Turbo Shoulder?

    Pics will be coming! I promise.
  12. rj2316

    Turbo Shoulder?

    I just checked the thermo in ice water. Reading 34 degrees. It's wrapped up in the oven until 205 then into some towels and the cooler for about 4 hours. Thanks man.
  13. rj2316

    Jalapenos

    Thanks for all the input. I really deveined and went below the membrane. They'll be on the smoker in about an hour and a half. I'll let you know how it goes. Thanks again guys!
  14. rj2316

    Turbo Shoulder?

    Any info would be appreciated. I've been smoking an 8 lb shoulder for about 7.5 hours already. First few hours were at 260 or so and the remainder has been between 240-250. It is now at 201 degrees. Pretty sure the thermo is accurate and I have probed the meat in several places. Should I be...
    • rj2316
    • Thread
    • Replies: 6
    • Forum: Pork
  15. rj2316

    Jalapenos

    Oh yeah...I already take the seeds and all the white stuff out of the insides as well as wash them. I usually smoke them for about 2 hours as well. They still can be too hot. Thanks again guys.
  16. rj2316

    Jalapenos

    I'm sure this has been addressed, but I couldn't find it. Any of you guys know how to decrease the heat of jalapenos when using them for ABT's? Some of the people I'll be cooking for on Monday can't take the heat. Thanks a lot.
  17. rj2316

    Where are all the Smokers in the NW

    Dallas, Oregon here. I smoke something (in the smoker) almost every weekend. I check this site at least once a day. I've been amazed at what I have learned from everyone here.
  18. rj2316

    Quick (I hope) Spare Rib Question

    I keep temps in the 230-245 range and use an ET-73 to monitor everything. I'm doing some more today, so I'll try and waitfor pull back. Thanks guys.
  19. rj2316

    Quick (I hope) Spare Rib Question

    When you guys are doing spare ribs and using the 3-2-1 method, do you wait for the 1/4 inch pull back to foil them or do you go by time? The last rack I did didn't pull back after three hours and never really did. Just curious what some of the more experienced guys do.
    • rj2316
    • Thread
    • Replies: 5
    • Forum: Pork
  20. rj2316

    Thanks To All

    I just wanted thank everyone who contributes here. I started smoking a little over a year ago with no clue what I was doing. I came across this site and have been reading and learning almost every day since. Now I'm building my own smoker, have some recipes I would like to share, and am...
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