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  1. knotquiteawake

    Two Butts One Cabnet?

    BIG FREEKING HIT AT THE LUNCH!!!   Had I not brought the pork most of the men may have starved because the other guys didn't bring enough of their respective meats and all the women got to go through the lines first.  The guys making the plates were plating up meat like it was for men, I...
  2. IMG_20130511_100409.jpg

    IMG_20130511_100409.jpg

    • knotquiteawake
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  3. knotquiteawake

    Two Butts One Cabnet?

    I've heard about doing that.  I am nervous about giving up the water.  The smoker is drafty so I imagine (based on no science whatsoever) the steam from the water helps keep the air warm and moist.  Whereas the dry smoke the air would just be warm and the natural moisture given out by the meat...
  4. knotquiteawake

    Two Butts One Cabnet?

    How much do you guys figure on raw meat to people ratio?  I'd like to be able to give an estimate to the guys as to how many people two butts will feed.  I've heard some say about 1/2lb raw meat per person (accounting for the loss of weight over the cooking).  There should be around 60 or so...
  5. Two Butts One Cabnet?

    Two Butts One Cabnet?

  6. knotquiteawake

    Two Butts One Cabnet?

    I have one of those lower end propane smokers with the water bowl at the bottom and such.  Can I smoke two butts at once in there?  Will it increase cooking time significantly?  They won't fit side by side so one would need to be above the other.   Church is doing a Mothers Day lunch and the...
  7. IMG_20130110_131246.jpg

    IMG_20130110_131246.jpg

    • knotquiteawake
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  8. knotquiteawake

    WIND! Its Killing me!

    Looks like "The Little Mermaid" from Disney.
  9. knotquiteawake

    WIND! Its Killing me!

    Thanks! I forgot about that one too.  So far I feel pretty confident in providing copious amounts of meat hot off the smoker to my immediate friends and family but this whole providing meat to a crowd  is still a little stress inducing because I don't know all the little tricks yet.  I'll just...
  10. knotquiteawake

    WIND! Its Killing me!

    It finished at about the 12.5 hours mark, but that was because I ended up wrapping it in foil for the last hour to get it up.  We were ready for bed for I grabbed it at 198 instead of the preferred 203. Here is the finished product I used a crock pot to reheat it.  Church services took a...
  11. IMG_20130503_221548.jpg

    IMG_20130503_221548.jpg

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  12. WIND! Its Killing me!

    WIND! Its Killing me!

  13. knotquiteawake

    WIND! Its Killing me!

    q-View as requested: Also I get to try these babies out whenever its finally done, no more burning my fingers trying to use dinner forks while its too hot to handle: I am estimating 1.5 hours per pound which puts me at 11 hours, but I know from experiance to add another hour AT LEAST to...
  14. IMG_20130503_093103.jpg

    IMG_20130503_093103.jpg

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    • Album: WIND! Its Killing me!
  15. IMG_20130503_071557.jpg

    IMG_20130503_071557.jpg

    • knotquiteawake
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  16. knotquiteawake

    WIND! Its Killing me!

    The pork's internal temp has been holding steady at 156 for the last couple hours.  It seemed a little early for the stall but I've still got another 4 projected hours left on the clock.  Since I'm not eating it today I'm not too worried about wrapping to hurry things along.
  17. knotquiteawake

    WIND! Its Killing me!

    no spare wood around and I have a very bare back patio.  The wind was really causing the wood chunks to burn up and smoke fast to the point where there's been some soot (sooting?) on the meat, at least thats what it looks like.  Still smells delicious.  I think next weekend I'll "have to"...
  18. knotquiteawake

    WIND! Its Killing me!

    7.3lb pork shoulder.  Its for a big 'ol Church party Saturday night, actually like 2am Sunday morning (Us Eastern Christians are only just now Celebrating Easter this weekend [its an old calender/new calender thing], so we've all been holding off the meats and dairy for the last 40 days and now...
  19. knotquiteawake

    WIND! Its Killing me!

    Oh! Found part of my temp problem!  the probe was too close to the meat and got meat drippings onto it, that was the temp dropping... this is what happens when you don't smoke on a regular basis... 
  20. knotquiteawake

    WIND! Its Killing me!

    Just watched the temp drop from 207 to 192... I guess I'll have to run it hot in order to at least keep the temp above 210.
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