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  1. medicine man

    Walmart wood, can't get it to smoke?

    The pan is about 5" above the actual flame. If I removed the stand it is on, I could get it about 3" above the flame.
  2. medicine man

    Walmart wood, can't get it to smoke?

    I purchased a big bag of Mesquite and Hickory chunks @ Walmart and cannot get it to smoke. The wood I've bought at my grill supplier always smoked well. I even upped the temp today before putting the meat on to 350* and it still barely put out a wisp. I'm using a gas GOSM with an iron pan...
  3. medicine man

    Place Fatty on foil?

    I'm trying my first fatty today, rolled green peppers, onions and cheese inside. Do I need to place this on foil? It seems it may fall apart if I don't. Thx!
  4. medicine man

    Boston Butt for 10?

    We're firefighters, so we usually double what the "normal" person would make! Gonna do pulled pork for the fourth.
  5. medicine man

    Boston Butt for 10?

    How heavy a bone-in butt do I need for 10? Actually, I'll probably do a couple, instead of one big one. Thx!
  6. medicine man

    What's a fatty?

    Thank you!
  7. medicine man

    What's a fatty?

    I keep seeing references to fatties, and cannot find out what the heck it is. A little help please... Thx!
  8. medicine man

    Purpose of wrapping meat?

    I see in a lot of threads that people wrap a butt in towels and put it in a cooler for an hour or longer. When I grill steak I let it rest to reabsorb the juices, but only for 10 mins or so. Is the idea the same, or is there another reason? Also, do you do this w/ other things, like ribs? Thx!
  9. medicine man

    First smoke in new GOSM

    Funny you should say that. I took my digital thermometer out of the butt and stuck it in a cucumber (didn't have a potato). Sometimes the door thermometer on the GOSM is very close, sometimes it's off by 20 or more *! What do most use as thermometers to check the temp if not using the...
  10. medicine man

    First smoke in new GOSM

    I found an element for $30.00. Also, looks like the door thermometer on the GOSM is reading about 20* lower than 2 other thermometers I have, none digital (the only digital one I have is in the butt).
  11. medicine man

    Bone or no bone in butt?

    Thanx for the quick reply!
  12. medicine man

    Bone or no bone in butt?

    I searched and can't seem to find any info on whether a Boston Butt for pulled pork is better w/ or w/o the bone, or if it's just personal preference. Can anyone help me out with this? Thx!
  13. medicine man

    First smoke in new GOSM

    I've been reading this forum for a year or so, haven't been formally introduced as I don't post much (as you can tell). Mostly I just read as others have asked the questions I come up with. Got a pork butt going for Father's Day, the element on my electric Brinkmann blew up last night, so I...
  14. medicine man

    First smoke in new GOSM

    I got a GOSM for father's day last night, put it together and seasoned it yesterday. Got it hot, put in a couple Hickory chunks and it smoked for about 1 hour before needing to add more. Added a Mesquite chunk and an hour later it's still not smoking, so I added 2 more small chunks of Hickory...
  15. medicine man

    Bone or no bone for pork butt?

    I've got a pork butt going now and it is boneless. I've only done a few before, and all have had bones. I know a general rule of thumb is 1.5 hrs per pound, is that boneless or bone in? This one has been in 7.5 hours (4#) and is at 185* with a cooking temp of 220*. Thx! -Aaron
  16. medicine man

    Self basting turkey for smoking?

    Thx for all the replies, it says on the package it was injected w/ 9% turkey broth, salt and some other stuff. It was given to my, that's why I'm in this dilema!
  17. medicine man

    Self basting turkey for smoking?

    Since they're already brined, should I brine them in my own solution, or is that not necessary?
  18. medicine man

    Self basting turkey for smoking?

    Can or should I use a self basting turkey for smoking?
  19. medicine man

    4 hours into my first racks of ribs

    I'm pretty new to smoking and didn't mop. I used the rub purchased on this site and made up sauce from this site as well. Both were excellent, however, no one really used the sauce, other than to taste it, as it wasn't needed.
  20. medicine man

    4 hours into my first racks of ribs

    I was not doing the 3-2-1 method, just a standard smoking. Pulled them after 4.5 hours, they were perfect! I used Maine Black Cherry wood and it was a bit too light for me. I also did a pork butt at the same time that came out very good too. Last time I did a pork butt I used Wild Apple...
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