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  1. smokenmirrors

    OK, what happened?

    After I pulled it out of the oven at 11 pm, I let it sit for about half an hour in the foil on the counter. I opened it up to take a look, and it looked great! The bone was loose and the meat was pulling away. I shredded it with two forks, and we are planning to have it for dinner tonight...
  2. smokenmirrors

    OK, what happened?

    I've finally has enough. I pulled it out of the oven at 11 with the temp at about 170 degrees. I guess I will slice it or something. It's cooling now...I will take a look at it in a few.
  3. smokenmirrors

    OK, what happened?

    I've used the therms before without any problem. And no, the probe wasn't near the bone.
  4. smokenmirrors

    OK, what happened?

    I put my 7 pound pork shoulder in the smoker this morning at 8 am. I got the smoker to temperature after half and hour or so. I held the temperature at 225 for 10 hours. The temperature only got to 155. I wrapped it in foil and put in a 250 oven. It's now 10:30 pm and it is still only reading...
  5. smokenmirrors

    It's On!

    When I was shopping for the wood chips, I saw the lumps of hardwood and wondered it I should be using that instead. I guess I could return the other bags of chips in favor of the lump. I've got the temps settled down now pretty well. Now its just a matter of keeping the pan filled and smoke going.
  6. smokenmirrors

    It's On!

    I think it was the thermometer. I had an older therm that I use for turkeys, and when I put that it in it went to 300 degrees. I opened the door and cooled it off. I think I am closer to temp now, based on the second therm. I read the posts about the included therms, but I didn't consider that...
  7. smokenmirrors

    It's On!

    dmack- The drip pan is built in, so I guess I am OK there. I've cranked up the gas med-high, but I am not getting any movement on the thermometer. Any suggestions?
  8. smokenmirrors

    It's On!

    Hello everyone- I put my first piece of meat in my smoker this morning! It's a six-pound pork shoulder that I rubbed last night. I'm expecting it to take about 9 hours or so. I'm using a propane smoker and apple wood. A couple of questions: How long should it take for the smoker to come up to...
  9. smokenmirrors

    Hello all

    for the warm welcome. Expect updates from me soon...
  10. smokenmirrors

    Hello all

    I'm glad I found this forum and I am looking forward to contributing to the conversation. I am a long-time griller and recently acquired a propane upright smoker for Father's Day. I am going to attempt my first smoke this weekend. Within the next day or so, I will know which meat I will attempt...
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