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  1. st barnard

    Taking too long?

    Ahhhh No. That's ok, I wouldn't want to make you sick. lol After worrying about the danger zone, then it stalled at 155 for a little over an hr, I then forgot to foil it when I wanted. I took it off and foiled between 180-185*, now it's in the foil at 190* Shouldn't be long now.
  2. st barnard

    Taking too long?

    Thanks, that eases my mind a bit.
  3. st barnard

    Taking too long?

    5hrs, maybe a tad more. Unsure, because I had my wife take them out before I got up.
  4. st barnard

    Taking too long?

    Thanks Dude. I was at 143 at 2:55. Been from 140-143 last ten minutes. If I had understood the "danger zone" a little better, I could have pushed the fire a little to maybe reach 140 sooner. I'm still going with it, and hope it turns out.
  5. st barnard

    Taking too long?

    Pineywoods--Thanks. I had read about the "danger zone", but didn't quite understand it. I actually punctured the meat after it got on the grate, but since it's pork, I don't really want to take chances with it. I just thought I'd read where guys pulled it out to get to room temp first...
  6. st barnard

    Taking too long?

    Thanks guys. I'm at 124 after 2hrs. I'll try to post Qviews after I'm done.
  7. st barnard

    Today's Party Smoke, or BUST!!!

    Looking good. Looks like your prepared for any kind of weather.
  8. st barnard

    Taking too long?

    Actually I meant Boston Butt. :) I have a slab of spare ribs on also, but not to concerned with the rib temps. I did leave my meat out on the counter for about 2hrs to not be so cold. Butt is now at 103, with the cooking chamber at 250. I think it's going ok. Any thoughts?
  9. st barnard

    another team effort

    I LOVE that pic!! The guys have their stuff all over the wife's table and table runner. Just like I do it. The wife is not always happy, but she gets over it when she eats the results. :^)
  10. st barnard

    Taking too long?

    Ok, smoking my first BB, and after 1hr, the internal temp is just 82. Using a Char-griller with temps in mid 20's outside, and I've got my shaker basket full to the rim with good coals. Should it be higher by now? The cooker side is hovering between 230-260 degrees. Just wondering.
  11. st barnard

    finishing sauce question

    Thanks guys. Still new to this stuff. I'm gonna make SoFlaQuers finishing sauce
  12. st barnard

    finishing sauce question

    I'm going to make the finishing sauce for the first time tomorrow, for some PP. Do you use it warm? And, will it keep for a few days in the frig?
  13. st barnard

    5 slabs of Ribs with Qview

    Great looking ribs. And here I was griping about having to smoke with the outside temps in the 18-30 degree range. That's dedication. :^)
  14. st barnard

    First spares on the new MES 30"

    Good looking ribs. Got a slab ready for in the morning.
  15. st barnard

    Gonna be freezing, I don't care!!!

    I'm sick of the cold! I got a Char-Griller Duo for Christmas, and have only used it once. I did a slab of ribs, 3-2-1 method on Christmas eve, and they turned out great. It was cold (30's) and windy, and I had a hard time initially getting the temps up. When I finally decided I needed to...
  16. st barnard

    Porterhouse on the CGSP SFB

    Coyote--I'm with mballi. Your KILLIN us man! Where are the Qviews?
  17. st barnard

    My cute little butt in a snowstorm (6 pounder just for me) with Q view

    Good looking Butt Doug. I've only done one smoke so far, but after seeing all the posts on here of different things to do, I asked my wife to bring home some meats to smoke. She picked up some rib slabs, whole chickens, and a Boston Butt(my only request-for some pulled pork). I had seen...
  18. st barnard

    Newb..Texas Cajun

    Greetings Slim, from another Texan. Love Gumbo. You will have to share your recipe and Qviews of some of your gumbo! This a great place, you will like it here.
  19. st barnard

    Christmas weekend Ham with Qview!

    That looks very nice. And a sweet looking slicer also. would like to have a slicer.
  20. st barnard

    Budget reverse flow smoker build.

    didn't you say something about a hatchet? Where did you use that?
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