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Just smokin for lunchs..... Bear claws are for picking up meat out of the smoker or roasting pan or whatever u need to grab food wise if u dont have any of those neoprine gloves...
goin to grab a handful right now zoom zoom
I usally do well with the juices cause I religiously mop mop mop every hour on the hour ... I cook fat cap up and score it deep and I jam minced garlic in there so as the garlic cooks it .mmm suculant mmm .... sry brain murmur there thinkin bout the juices .... it runs down into the meat..
I...
Yeah I use a 5 inch dial probe and poke it all around and just average it out....I went and got some breakfast and came back n I think its stalling at 170 were at about 6 hours now so hopefully by 5 we can be pulling....and I always pull 2 parts to mouth...1 part to bowl...two parts to...
Got two 9lb pork butts rolling on the smoker...usally I see a stall with like briskets n such but im around 170 internal in 4 and a half hours ... went in at 6am temp has been 220-260.......had one high temp spike but brought it back down...
This a normal cooking time average for this amount...
I got mine from a guy I know that works at a big bakery so it was a Veg. oil drum...u could check cafeterias, truck stops=lots of grease lol ... I even went to a nunery to check for one cause they have big cafeterias..
check this site...if u cant find the specs for the fire box mabye ur guy...
Welcome buddy....Most people I know that weld for a living can pretty much fabricate anything with an idea and a pencil.... U can buy the fire box from lowes for 55 bucks...or fabricate something like the lang box...
I have found that temp holds a great deal better in a vertical and alot of...
Ive used the hi mountain jerkey stuff from cabelas turned out real good...guess next time I buy something like that from their I will def read the package extra careful...sry to hear about the flop..lucky my flops have only been dry meat flops easily cured by Gravy ...3rd times a charm bet it...
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