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  1. austinl

    Smoking Pork Butt Questions

    It will be easier to pull when its hot.  Its done when a probe or toothpick slides in with almost no resistance and that is generally around 195-205 degrees F.  If I were you I would pull it hot and store it cold, it reheats just fine especially if you add some sort of au jus with the pulled...
  2. austinl

    Lonely Forum Fresh Fish

    The grilling tray is an excellent design, its from Webber and I think we found it at a Bass Pro.  I was cooking directly over a mixture of charcoal and mesquite chunks (I know not the best choice for fish but it was the only chunks I had).  I'm sorry I didn't measure the cooking temp or time it...
  3. austinl

    Lonely Forum Fresh Fish

    This area of the forum seems a little lonely so I think I'll freshen it up with some pics.  Nothing special here just some simple tilapia filets marinated for half a day in some cooking oil, vinegar, garlic, and dried parsley.
  4. grilled fish 2.JPG

    grilled fish 2.JPG

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  5. grilled fish 1.JPG

    grilled fish 1.JPG

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  6. austinl

    Sausage Smoking

    I assume you are talking about typical links. If you are running normal smoking temps (220-250) they should be done within 1-1.5 hours; no need to worry about them taking too long.  Enjoy the freshly-smoked raw links and you will likely never buy pre-cooked ones again.
  7. pork spare ribs.JPG

    pork spare ribs.JPG

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  8. austinl

    Help me diagnose what went wrong...

    Really I'd say there are two logical explanations for your result; the cooking temperature was much higher than you think or the ribs were actually pre-cooked and you totally nuked them.  Try getting some inexpensive spare ribs from the store and use the same exact method you used there and...
  9. austinl

    Help me diagnose what went wrong...

    I agree, that is curious.  Have you checked your thermometers for accuracy?
  10. austinl

    Smoked Chicken Help

    Don't soak chips for less intense smoke, also those little foil pouches seem to make it really strong too..  Don't use chips at all if you can, they flare up easy, burn out quickly; useless in my opinion.  I saw a video on youtube of some chick using an electric smoker and she took the chip tray...
  11. austinl

    Help me diagnose what went wrong...

    With horizontal offsets you should have gotten a higher temperature the lower in the cooking chamber you measure it because the fireboxes are always lower so the heat and smoke can rise through the cooking area.  This maybe a dumb question but you got the ribs from a chili's restaurant via an...
  12. austinl

    Upside Down Fire

    Results From The Upside Down Fire Attempted to stack it as close together as possible On goes the hot charcoal next About 30 minutes in the fire is going nicely and I have the intake damper choked down a bit.  Nice thin blue smoke going; okay very thin blue smoke but there was plenty...
  13. austinl

    First smoke ever pulled pork!

    There are two basic sides of that statement: One if you use a wood that has a very strong flavor like mesquite for long periods it can be overpowering; two, if you do not maintain a high enough temperature at your source of smoke it will produce a very overpowering flavor no matter what type of...
  14. austinl

    Fathers Day Pork Butt

    Those temps can get lower.  I've done one brisket at 190 for most of the cook with a stick burner.  I didn't really have a reason to run it that low intentionally; the fire was going nice and steady so I left it alone.
  15. austinl

    Smoking a whole chicken with ribs

    Got two brining in the fridge right now
  16. austinl

    Smoking a whole chicken with ribs

    I do whole chickens at lower temps like that and they usually take 4.5-5 hours.  I've never had any dry out but I would suggest not to even bother checking the temp until at least 4 hours in because as soon as you puncture the skin you will begin to loose some juices especially if you start with...
  17. austinl

    First whole chicken last sunday. Qview and a question.

    I don't think the skin is good enough to worry about so I do mine at lower temps, discard the skin, and pull the meat.
  18. austinl

    1st Attempt at Pulled Pork

    Anywhere from 210-230 should do just fine; those are "normal" barbecuing temps.  Butts are pretty forgiving so I wouldn't worry about messing it up, just sit back, relax, and enjoy it.  A 4-pounder is pretty small and might cook faster than you expect so try not to think there is something wrong...
  19. austinl

    Upside Down Fire

    I'll likely try it next weekend unless someone chimes in here that it burns out of control for cooking purposes and post some pics and times, temps and such.
  20. austinl

    Upside Down Fire

    Have any of y'all heard or tried making a wood fire in your side boxes with this upside down method?  I've read around the internet of people doing it in fireplaces for a long steady burn and thought I'd throw it out here before I go light off a pile of wood like that.
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