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  1. thelinx004

    Pulled Pork with extended rest time solution

    So I've only been smoking a few months now and only did a single pork shoulder, that being around 4lbs.  I really put it on myself offering to smoke a 8lb'er for the 4th of July lunch for the whole family.  My biggest concern and worry was cooking through the night while having it done in time...
  2. IMG_20140704_114506_938.jpg

    IMG_20140704_114506_938.jpg

    • thelinx004
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    • Album: Pulled Pork with extended rest time solution
  3. IMG_20140704_015722_471.jpg

    IMG_20140704_015722_471.jpg

    • thelinx004
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    • Album: Pulled Pork with extended rest time solution
  4. IMG_20140703_202025_233.jpg

    IMG_20140703_202025_233.jpg

    • thelinx004
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    • Album: Pulled Pork with extended rest time solution
  5. thelinx004

    Ribs didn't turn out the same

    I've had the same problem getting user to my MF propane vertical.  I've noticed not only the different levels of inconsistency but also that the front of the racks near the door gets a lot hotter as well.  Especially when I do wings frequently, I've noticed the ones closer to the door crisp up a...
  6. thelinx004

    Injecting hot wings

    Smoker, One thing to try that I love and don't see very often is adding pineapple bits to your sauce.  Personally I use a Jerk seasoning of some sort and this past weekend I used BW3's Caribbean Jerk sauce and chopped up some fresh pineapple to mix in with it.  The sweet from the Pineapple...
  7. thelinx004

    ABT's modified

    Sadly I was in a rush when I pulled them off the smoker because I had some hungry on-lookers.  They did turn out really good with one heck of a "bite" to them that I wasn't expecting.  The only thing that didn't really turn out was using the lunch meat as the wrap on most of the ABT's.  I think...
  8. thelinx004

    ABT's modified

    Didn't think I had seen this before, but forgive me if it's already been posted. Decided to make some ABT'S with a few mini peppers because I had a few people not excited about too spicy of food. Stuffed the peppers with a mix of cream cheese, Swiss cheese, BW3's Caribbean jerk sauce, hot...
  9. thelinx004

    Problem with Mavric

    I had a similar problem just yesterday with my Maverick dual probe.  Got the smoker fired up with a pork butt ready to go only to find my chamber temp consistently climbing as it should while the food probe sitting just on top of the smoker was reading 230f!  Figured there was some water in the...
  10. thelinx004

    First Fatty temp advice

    Used this technique thanks to the info here and the great step by step in the sticky Innerds picture as promised
  11. thelinx004

    First Fatty temp advice

    I feel horrible with all these pics I didn't get one, but when I break the leftovers our tomorrow I'll snap another pic. The oozing cheese just won't have the same effect ha ha Sent from my DROID RAZR HD using Tapatalk
  12. thelinx004

    First Fatty temp advice

    Luckily nailed having the fattie in for an hour and then finishing on high with the wings for an hour, both came out perfect! The sauce inside of the wings is like the second coming of Christ, I can't believe restaurants don't do this technique. You can see the sauce pouring out the inside on...
  13. thelinx004

    First Fatty temp advice

    Farmer - fattie has a layer of smoked ham, provolone, pepperoni, mozz., and sauteed onions Learned the hard way about putting all the toppings to the edge, made it difficult to roll up. Made a wrap in bacon for good measure
  14. thelinx004

    First Fatty temp advice

    Decided work wasn't as important and left a little early to give myself more time. Was able to get the fattie on for about 45 minutes 225-235 before getting the wings on. Just put them on and cranked her up to finish it all off
  15. thelinx004

    First Fatty temp advice

    Thanks for the reply guys, confirmed my suspicion.  Although I never thought of the cheese spewing out at a higher temperature, that's a good point.  I will have to make extra effort when rolling it to tighten up the ends.  I'll be sure to update tomorrow with qviews.
  16. thelinx004

    First Fatty temp advice

    Hellow fellow smokers, I've been doing some reading on here before doing my first fattie and was hoping to get some confirmation before giving it a shot tomorrow night. I was already planning on doing some Scarbelly wings and thought I would put a fatty on with them just for good measure and I...
  17. thelinx004

    Buckeyes roll call

    New smoker from Ohio here in central Ohio. Lucky enough to get my first two smokes in over the last couple decent weekends, but now back in another below freezing swell! Looking forward to the warmer months and fine tuning my smoker skills.
  18. thelinx004

    Hello from WI

    Hello Owen, glad to see you found this forum. I've only been on here for a couple months learning and the wealth of knowledge is incredible! I've had two people in a month tell me about a Penzeys spice store since I told them I started a smoking habit. Never heard of it before (came from a...
  19. thelinx004

    First pork loin smoke... Rough start

    Sweet baby Jesus that was delicious! The Reuben loin was a little more most, I'm guessing because it was wrapped in bacon. But the sun dried tomatoes in the other one were killer, would definitely suggest to others. It was a little more dry but still very good. Kept the smoker right at 135...
  20. thelinx004

    First pork loin smoke... Rough start

    Thanks for all the compliments, couldn't have done it without everyone else's knowledge and help. To thank you all I'll be posting qviews as long as noting goes wrong. In the meantime here's a pick of some ABT's and stuffed mushrooms going in with the loins. Sent from my DROID RAZR HD using...
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