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I have a wood burner (Klose 24x30) I just scape it every spring and wipe it down with bacon grease....start a hot fire, and I'm good for the season! :)

Hey Dutch! Its been awhile since I've been here....glad you still here and look forward to chattin!

USE THE FINISHING SAUCE!!!!!  YOU'LL BE GLAD YOU DID!

Your welcome!

Your very welcome Jimmy!

Your welcome!!!!!!!!!!!!!!!

I have had the same smoker for years....congrads! I seasoned mine by wiping bacon grease on the inside and then apple wood in the fire box.  Made the neighborhood smell like apple pie and bacon ;)

Thanks to everyone that have tried my Chili recipe! When I first gave out the recipe...there were alot of people questioning it. Now that people have tried it, I'm getting some praises. It took me some time to perfect it, and I'm so happy that people here at SFM are enjoying it as much as I do...

Apple/Cherry WOOD

Try this! I you purchased it with a credit card.......call them and explain what happened. They'll MAKE them replace it, or they'll zip your money right back to your account!!!!!! Trust me it works

The way I've always understood it is..........There's nothing bad about the bark on the wood, however, the bark on your wood is less dense than the actual wood, therefore, it is the part of the wood that holds the moisture as your wood is drying. If there's moisture under the bark, this is what...

You guys are clowns!!! Thanks for the laughs

The recipe from GYPC? If this is the one your talkin' about.......I should shoot myself for not tryin' it Thanks for the info anyway

Thanks Dutch, I was hoping you'd chime in with a butchers explaination. And again....thanks to all who added to the thread I LOVE THIS PLACE! Tonight I'll be servin' the pulled pork and Italian beef at a wedding rehearsal dinner.

For sure!

I'm not sure I usually foil at 170, but I let them go to 190 @8hrs and foiled them. When I put them back.......the thermo said 172... which puts me where I wanted to be anyway! We'll see how long It takes to get to 200 and then I'll cooler them.

The temps are holding at 170 so I guess it's a good thing. I usually foil at 170 but, I think I'll wait awhile. The bark is just not to my liking yet. Thanks for the replies! I'm going to jump in the pool now! It's 94 degrees outside!!!!!

I'm using my Klose wood burner and my smoker temp is 225. I buy my meat from a good quality butcher. I have never witnessed a plataeu before. Must just be the meat he has? Also the thermo's are calibrated, so I know they're correct.

Hi everyone, At 7a.m. this morning I put three 8 pound, bone in pork butts on the smoker. I know from experience, its going to be about 12 hours, so......I didn'y worry about putting my maverick probe in right away. I just inserted it and have a reading of 170 already! I'm not next to a bone...