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  1. irie

    First large smoke

    sounds like it went off without a hitch, congrats on the successful smoke man.
  2. irie

    My First Smoked Sausage on the 4th

    wow.... what a meal I can almost taste it from here! looks great!
  3. irie

    First large smoke

    well how'd it go???
  4. irie

    Anyone do Overnight Smokes?

    I like your style ed!    
  5. irie

    First large smoke

    The smoker will do fine, its you im concerned about . I have run mine 24 hours straight 2 and a half rings of charcoal and a day and a half later I was exhausted. But the end results were well worth it. Have you thought about doing the ribs last and getting a head start on the shoulders first? I...
  6. irie

    Anyone do Overnight Smokes?

    Dont worry about it man you got this! your smoker looks well enough seasoned to go out on a limb and assume you know it pretty well at this point. Just use your best judgement and everything will turn out A-OK! The one thing I will warn you about over night smokes, and this really applies more...
  7. irie

    Anyone do Overnight Smokes?

    Take this advice with a big grain of salt and use you best judgement as I am unfamiliar with your smoker! With that said It is definitely easier to start will less pre-lit coals and add more if you need it than to try and cool down a hot fire. I would say fill the firebox with mostly unlit...
  8. irie

    Attempting my first pork butt also

    I would definitely start with the search bar at the top of the page, in there you will find literally thousands of recipes, techniques, sauces and tips to answer any questions you may have about making pulled pork! Also if you haven't already signed up for the E-Course that is offered definitely...
  9. irie

    First large smoke

    Good plan! and good luck man! You are brave taking on a challenge like this in a smoke that size. Make sure you post some Q-View I would love to see what 100lbs of pulled pork looks like! :)
  10. irie

    First large smoke

    holy smokes! (no pun intended) that is A LOT of the meat to run through an 18.5"... How big are your shoulders? The ones my butcher has are usually 8-12lbs and I would say fitting 2 comfortably on a rack is about the limit. How many rounds do you think it will take to smoke all your butts? Mine...
  11. irie

    Smoking Lettuce from Go to Show - Q/View

    Now this is something I have never seen before! very cool man.
  12. irie

    WHAT IS EVERYBODY SMOKING, GRILLING OR STEWING FOR THE 4TH OF JULY?

    a trifecta of pork, baby back ribs, pulled pork and ABT's hmm hmmmmmmmmmmmmmm Maybe a brisket the following saturday depending on whether or not there are any left overs from the first round :)
  13. irie

    Pastrami Questions

    looks awesome, nice job!
    • irie
    • Post #13
    • Forum: Beef
  14. irie

    Pastrami Questions

    For what its worth I have found briskets and pastrami to be much less dependent on a specific internal temperature. Instead I would go to at least 180* and start checking every 30 min to 1 hour using a tooth pick to test for tenderness. Once the toothpick slides in with next to no resistance its...
  15. irie

    a- maze

    you will not be disappointed, be prepared to start getting orders from friends/family/coworkers for new batches of cheese and salt on the regular. I cannot even begin to tell you how much freaking salt I have smoked for people at work....
  16. irie

    My First Bacon - Please Critique

    This looks like a massive success! I would kill for a BLT right now....
  17. irie

    what to do with old water?

    just leave it in the smoker a day or two til all the fat solidifies and pull it off as one giant sheet. Then you can dump the water down the drain/garbage disposal without fear of clogs. Does anyone else absolutely HATE the smell of the water/fat pancake that results from your smokes? One of...
  18. irie

    Whole Chicken Advice (With Added Q-View!!!)

    I always do whole chickens beer can style and in a pinch (no beer in cans left) used a half drank squirt with lemon, garlic and thyme shoved in. As far as the outside goes I just pat it dry with a paper towel and sprinkle on some Tony Cachetroeishifgoihasd creole seasoning lol. I have also seen...
  19. irie

    September Throwdown............................................

    holy smokes..... GAME ON!
  20. irie

    Whole Chicken Advice (With Added Q-View!!!)

    now that sounds good to me! I usually add a cut lemon or two and some smashed garlic cloves to my brine.
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