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Haven't tried a pork butt yet so I thought I would give one a try this Saturday.
Picked up a 6lb bone-in butt from my local market.
Used Jeff's rub with added cumin and coriander. Wrapped and into the fridge overnight.
Into the offset smoker at 8am
3 hours in. Spritzing with a mix of...
I have 2 Thermo Pro TP 08's
Does anyone know how to get them to read separately?
I need 2 digital thermometer, but the receivers just want to read from one sending unit.
Any ideas other than getting a new unit from a different manufacturer?
r2
Thanks Gary,
I used the offset to smoke the tails.
Royal oak lump charcoal with some chunks of cherry wood.
Smoked them on a Weber grill pan.
Basted along the way with melted butter.
In the smoker at around 240 degrees +/- for about 20 minutes then onto the Webber charcoal grill at high heat...
Cleaned up and into the offset.
Mesquite lump with some cherry wood chunks.
Running temp around 250 +/-
Onto the Webber direct grill.
Lobster Tail Carnage
This thread actually started with another thread about inconsistencies in my fire box.
Got that sorted out.
So I thought I would try and smoke something to test it.
Haven't done lobster tails yet on a smoker so that was m
New set up seems to be working.
Getting a decent spread across the fire box.
Smoking some lobster tails this evening.
Will post pics and data in the seafood forum.
Thanks for all the input.
I took another piece of expanded metal and cut it to fit perpendicular to the original piece.
That raised the whole system up at least an inch higher in the fire Box.
Smoking some lobster tails Saturday and will let you know how it goes.
Thanks again!
r2
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