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Master Forge
I've had the rope style on my smoker for over a year now and it's kind of falling off in spots. I am going to replace mine with a flat Nomex style gasket soon. http://bbqgaskets.com/catalog_2.html- ps0303
- Post #4
- Forum: Propane Smokers
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Question about Pork Butt cooking times
With it being in a pan the entire time, how was the smoke ring? -
17 lbs of Pork Butt
Well next time I do a butt I will do a higher temp fast cook. Looks great. Excellent job. Oh and, lucky dog! -
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17 lbs of Pork Butt
That's a pretty fast cook time. I'll be watching to see if you can pull it off. Good Luck! -
Smoked Bacon w/QVid!
You gonna make luv to that bacon as well? Music sounds like you want to. LOL -
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Pulled Pork questions
I do it simple. I use a commercially available rub and add brown sugar to it. I then place in the smoker at around 240-250 with hickory and apple woods. I use to smoke to 165 and then wrap but lately I just let it roll all the way to 205, no wrapping. Great bark and awesome flavor. I don't... -
my no foil half fail.
They were still steaming when I pulled them apart. I did check temps. -
my no foil half fail.
I used to foil but decided to do a no foil Thursday on two almost 10lb butts. I can tell you they came out great! It did take about 13.5 hours to get to 205 and then I took them off and wrapped for about 8 hours in a cooler. When I unwrapped and pulled it, they were awesome. I think the cut... -
St. Louis Ribs....first time for this newbie
To get your smoker to the higher temps and lower temps, you are going to need to modify it. I have mine modified and I can really crank it up as well as dial it way back fro really low heat. I usually smoke my ribs at 225 and can keep that temp constant with the mods. If you do a low heat... -
St. Louis Ribs....first time for this newbie
I have never had mushy ribs with the 321 method. What temp are you planning on smoking them at? I always apply sauce for the last hour. Just a glaze to make them look nice. They are trimmed primarily just for looks. Plenty of people cook them as they come without trimming. Also keep in mind... -
Ready for today!
After 13.5 hours they are resting in the cooler. Smoked at around 250 and took them to 205 IT and then wrapped. The bone slide out beautifully on one of them. -
Butts ready to hit the smoker. Happy 4th!
Nice. What temp are you cooking at? -
Big Butt (Shoulder)
I would say 12-15 hours but time is only one part of the equation. One piece of meat is different to the next. You can get one that is done in 10 and one that takes 16 hours. It all just depends. I would cook between 250-300 and roll with it. I have two that I am going to be starting... -
First time smoking a pork shoulder..
For pulled you have to get it to an IT of 200/205. -
First Smoke - w/ Q view
Nice job. Everything looks awesome. So is that fence to keep them out or you in? LOL -
Store and Re-Heat Pulled Pork
Freezes just fine. Warming up is easy as well. Just thaw it out and warm in the microwave. Tastes just like the day you smoked it. -
Baby backs and chicken wings
I inject my wings with a mix of butter and hot sauce. Man they are awesome. -
Baby backs and chicken wings
After you smoked those wings, did you toss them on a hot grill for a few to crisp them up?
