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  1. va_connoisseur

    My Largest Butt Smoke Ever

    Good smoke for a good cause. That's a nice thing you're doing.
  2. va_connoisseur

    Lang 84

    The Rational Side of me says: $6000 for a smoker you MIGHT use 2 or 3 times per year is crazy talk. I know some BBQ joints here in VA that use a Lang 84 as their catering rig. It puts out a lot of 'cue but requires a lot of wood. The Geeky Toy side says: $6000 for a smoker you MIGHT use 2 or 3...
  3. va_connoisseur

    Time to unveil my newest smoker to SMF

    Sorry about your dad. Makes us all remember how lucky we are and how short life can be. Enjoy the smoker Brother!
  4. va_connoisseur

    First Pork Butt...Trying to Remain Humble

    That's fracking hilarious. True but funny as the day is long. Great job on the smoke!
  5. va_connoisseur

    newbie needs guidance on whole hog...

  6. va_connoisseur

    First brisket

    Go for a smoker temp of 250 and throw out the time estimates. A brisket is done when it's done. Trust me, you'll have a much better time smoking that way
  7. va_connoisseur

    My first butt - temp log

    Don't give up on smoking the butts. They are a good, cheap piece of meat to start with. A few observations from your log: 1. Temps when up fairly steady, did you temp in multiple locations or just one probe? For me, if the temps are rising "too well" on one area, I probe multiple places to...
  8. va_connoisseur

    21 Spare Q View

    That. Is. Just. Beautiful. :yahoo::drool
  9. va_connoisseur

    smoking time (2 small butts vs 1 large)

    Indeed. And the additional bark will make for some tasty eats.
  10. va_connoisseur

    Couple of Weekend Butts with Q View

    Looks real nice, great color. How effective are those bear claws? I have been on the fence about picking some up
  11. va_connoisseur

    Pig smoke for a cigar event (pic heavy)

    Thanks.
  12. va_connoisseur

    Pig smoke for a cigar event (pic heavy)

    Thanks. My smoker was made by a local welder, Cookers by Kev. He did a great job and this smokers will sit at 250 all day will little more that one split of wood every 60-70 minutes
  13. va_connoisseur

    Pig smoke for a cigar event (pic heavy)

    Not this time, I was cooking for my cigar crew. Which includes a bunch of retire service members and govies.
  14. va_connoisseur

    Pig smoke for a cigar event (pic heavy)

    I was asked to smoke a pig for a cigar event at my local cigar club. This was only my second pig smoke on the reverse flow so I figured I would document it for the brethren. Here we go... Picked up the pig at 1900 and from the joint there were "issues". I was suppose to get a 80 pound pig...
  15. va_connoisseur

    Need Pellet Smoker Info/Advice

    I'm considering adding a pellet smoker and that RecTec looks incredible. Can it use any pellets or are their pellet specific to their smoker? (pellet novice here)
  16. va_connoisseur

    Smoked a (test) pig over the weekend

    I'm getting the pics from this past weekend's cook
  17. va_connoisseur

    Ribs Take 2 with My New Brinkmann Vertical Smoker

    Looks great.
  18. va_connoisseur

    Smoked a (test) pig over the weekend

    The skin thing could possibly be it. I don't know, I just know she got to 200 in five spots in 6 hours. Thumbs Up Now, I'm doing the 80 pounder this weekend (as a rain event promises to drench us Friday and Saturday) and with my luck it'll take 14 hours. :grilling_smilie:
  19. va_connoisseur

    Finishing Dust?

    When I make my rib rub I put one cup of the finished product through a coffee grinder on "Espresso" setting. It makes a fine dust that I use after the ribs come off the smoke. I've had a real positive response to that technique
  20. va_connoisseur

    Smoked a (test) pig over the weekend

    What temp are you cooking your picnics? I was running solidly at 275, I didn't put the probe in until the 4 hour mark and the meat in 3 of the five probe spots was already above 170 so I really didnt have a stall. I have done  butts at 225 and it has taken FOREVER and to be honest, there was no...
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