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  1. meatinc

    Smoked Coarse Black Pepper

    Would the pepper corns absorb more smoke if they were laid out on a perforated tray or at least flat on a single level or does that make the pepper absorb too much smoke?
  2. meatinc

    Pork Butt and Smoke

    Meat will typically only absorb smoke flavor until the internal temp hits 145F.  After that very little smoke flavor is added to the meat.  Why is it taking so long to get the smoke in the pit?  What are you cooking on? 
  3. meatinc

    Greetings from Sunny SoCal

    Hey 3forfred! Welcome!  Hope you join up in the SoCal group and come to our next gathering.  You won't go home hungry! I'm competing this weekend in Santee.  If you are around on Saturday - all day - come down and check it out.  Should be lots of fun and I'll be cooking up a few hundred lbs of...
  4. meatinc

    So Cal Gathering Pics

    All the food was great!  It was too short but if we stayed any longer they would have had to roll me outta there!  Thanks for Gary for setting it all up.  Can't wait until the next one.
  5. pig2.jpg

    pig2.jpg

    • meatinc
    • Media item
    • Comments: 0
    • Album: Cook time for 50lb pig!
  6. Cook time for 50lb pig!

    Cook time for 50lb pig!

    • meatinc
    • Album
    • Comments: 0
  7. meatinc

    Cook time for 50lb pig!

    I did this 50lb pig on my Traeger 075.  It was supposed to be fully thawed when I put it on and I estimated 5 hours.  The hams were at 32F IT when I put it on the pit and it took closer to 7 hours to get to 190F at the hams.  I started cooking at 225 and after about an hour I bumped it to 250. ...
  8. pig1.jpg

    pig1.jpg

    • meatinc
    • Media item
    • Comments: 0
    • Album: Cook time for 50lb pig!
  9. meatinc

    So Cal Gathering 10/5 and 10/6 - Updated 10/7

    We had a great time and the food was outstanding!  Can't wait to see the pics!
  10. meatinc

    How to clean WSM

    I've never cleaned the inside of my WSM.  Ever.  More than 1,000lbs of meat through it.  That stuff on the inside helps seal it and - I think - provide some seasoning to the cook.  I think my WSM also holds temp a lot better now that it's properly seasoned. Grates - I just knock off the heavy...
  11. meatinc

    Pork Loin Injection?

    I usually dry rub my loin but have never injected.  The meat is so flavorful the dry rub should be adequate.  I also pull my loin off at 142 - 143 internal temp and let it rest and the IT should come up to 145.  You can separate that 6lber into 2 or three sections and experiment.  That's always...
  12. meatinc

    My Mystery Smoker!

    You may be able to install some type of tuning plate to help distribute the heat as you see fit across the cooking surface.  You can get a couple of dial oven thermometers and place them across the grate to get an idea of how the heat is distributed.  You can also do the old tin can biscuit test...
  13. meatinc

    Is this a WSM? Need answers fast!

    Looks like a WSM to me.  The legs are a little different - like maybe they pinched them together - but for $10 is looks worth it to me.
  14. meatinc

    WSM in action - Pics!

    Looks Great BlacJac!  I use onion halves too when I smoke brisket.  Great trick!
  15. meatinc

    My first pulled pork attempt, need help

    You really need to get the butt above 195 or so to pull it.  I take mine to 205 but it's more about the feel of the probe going into the meat than the temp. You probably had a stall around 140 that slowed the cook down.  Any way you can put that thing back in for another hour or so?  Crank the...
  16. meatinc

    New Guy From Southern California

    Welcome Tyler! I have a few Traegers - I'm looking forward to see what you are going to cook up!
  17. meatinc

    First Smoke with WSM 22.5

    I usually start out with about 1 - 1.5 gallons in the water / juice pan.  It keeps the temp down in the pit around 185F and adds some moisture.  When the water pan is dry, the temp kicks up to about 225F and the cook finishes.  I've read lots of people filling their pan with sand to help...
  18. meatinc

    New member from so cal

    Welcome Cobra! Similar to S2K says - you should (theoretically) achieve a better smoke ring going directly from the fridge to the smoker.  It's also safer (food handling). I'd also wrap / foil at about 160F but I think that is a personal preference.  150 is fine too. As for the timing - on a...
  19. meatinc

    Backyarder sponsored by the city of Ontario on 8-11

    There's still time to check this out and enter!  If you want to get into competition BBQ and don't know how your entry will stand up to the rest  - the live judging and instant feedback is so worth the time.  This is in a park so the area is beautiful and they put out some killer trophies last...
  20. meatinc

    Congrats to Meat Inc on a great showing at Vista

    Thanks for the words Scarbelly!  If we're not having fun, there's no point in doing it!  We are really only moderately successful in the competition side and we focus a lot of energy on the People's Choice side.  It's a ton of fun serving up all kinds of great BBQ to the people who come out and...
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