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  1. noire

    ABTs - Recieving the Recognition they Deserve!

    Made our first batch of ABTs on Sunday, and on the first bite it became abundantly clear that we should have made more :)
  2. noire

    2nd Smoke

    ABTs: Ready to pull: Pulled close up: Pulled:
  3. noire

    Looking for a decent store baught sauce...

    Seconded. I usually use the regular. I want to try the Hot n' Spicy, but it's tough to find out here now for some reason.
  4. noire

    2nd Smoke

    When I put it into the oven, yes. When I was on the bbq, I was still waiting for 165F to foil.
  5. noire

    2nd Smoke

    Fantastic... I'm at the point where my 4 hours of sleep last night has run it's course and I want to sleep. Off to bump the temp up, thanks!
  6. noire

    2nd Smoke

    It's been 15 hours, I've switched it to a 220F oven and it's just now hitting 165F :/
  7. noire

    2nd Smoke

    Just realizes that my meat temp has been at 141 since 11am (4 hours ago)... after some shuffling around, it looked like my pit temp dropped, so I started poking around and it looks like the ash from the cowboy lump charcoal was too big to pass through the grill basket that I'm using for my...
  8. noire

    Stubborn butt!!!

    Heh, I feel your pain... I started wondering if my digital topped out at 141, but the analog matches the temp, so I guess I'm just stuck waiting
  9. noire

    2nd Smoke

    Haven't done the tests yet. The new remote one was within a few degrees of the thermostat here yesterday... that's as much as I did. edit: tested the instant read meat thermometer and it's pretty spot on.
  10. noire

    2nd Smoke

    Updates: My sous chef, hard at work: Taken a few minutes ago (6hrs, 140F): It's weird, I flipped it and adjusted the thermometer probe, my temp went from 150-ish to 130. The new position was actually in a part that was closer to the grate.
  11. noire

    First Pork Shoulder- Picnic

    OK, that makes me feel a little better... I put my 6.5lb (2.9kg) on at 7AM MST. It heated up so fast that I thought that something must be wrong. It's currently at 140F. Outside doesn't look as charred as a lot of them that I've seen on people's QViews. Good luck :)
  12. noire

    2nd Smoke

    Seems to be going way too fast.... after about 1-1.5 hours I'm at 81* in the shoulder. Temps in the grill are hovering around 220 using my imprecise methods of an instant read meat thermometer stuck in the side of the smoker. It tops out at 220 so it's tough to say what the real temp is, but...
  13. noire

    2nd Smoke

    Thanks guys... I'll keep you posted. Amazing how far off those OEM thermometers are:
  14. noire

    2nd Smoke

    It's 6:58 MST and I've been getting the CGSP ready for the past hour or so. (Little delay since I was up until 2am). Today is my second smoke ever... the first one since I bought the CGSP, really. I picked up a 6.5lb pork shoulder and 8 chicken quarters (~10lbs.) I also bought the stuff for...
  15. noire

    Char-Griller Smokin Pro with firebox- Mods

    Just completed my first mod :) Grabbed a "charcoal basket as well, but I'm not sold on the fit yet.
  16. noire

    A Mile High Hello...

    Welcome from another Denver resident :)
  17. noire

    Hello in Ohio

    Welcome :) I'm flying back into Cleveland today to visit family spread out between Vermilion and Cleveland.... let me know if you need help eating any of that food
  18. noire

    Can you smoke a milk shake?

    Good luck! For what it's worth, I don't remember the soft food diet lasting very long for me. I think my desire for good food outdid the pain. Also, Motrin worked far better for me than the Vicodin that I was prescribed. I had some 800mg tablets left over from a previous injury, but you can...
  19. noire

    Hi from Ohio!

    Welcome Tom from a fellow (former Cleveland, OH) newbie.
  20. noire

    New from Denver

    Yeah, I think I'll be doing the duct and the charcoal basket right away. I'll take a look at the reviews, thanks! I was worried about the ribs since the temp was pretty far below what it was supposed to be, and it was tough to tell visually with all of the color that the smoke gave it.
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