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Mmmmm

I'm thinking that's what I'm going to do. I've done all nighters on it before , the last time it was in the 40s at night. My walls are thin on the smoker unfortunately, but I'll be upgrading soon. I've had the ole char griller for 3 years now and have made some killer smokes on it. Love...

I've got an 8 pound pork shoulder rubbed and wrapped up in the fridge for tomorrow's night fight. I work from 3 -11 pm.. I want the meat ready to pull around 7 or 8 pm the next day before the fight.. when would you go about putting it on? I know the rule of thumb is typically 1.5 hrs per pound...

Awesome! I was hoping I was on the right track

Awesome! Let us know how.it works I currently have a chargriller, just a temp. But man I can smoke on it, just not very efficient. I'll be upgrading in a year or two

Man that looks good. I think some people freak out when they give themselves exactly 1.5 hours/lb. Cutting it close. I've got one going today that is gonna sit nice and slow. Cold and rainy here today, but that won't stop me 128522

Hey everyone. I've been browsing a long time and have stolen several awesome recipes off of the forums here. I've got a butt going, should be off around 7pm here in indiana. I'm making it for lunch tomorrow for company, pulled pork tacos with mango jalapeno salsa .129303 Anyway , I'm...