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  1. Its_Raw

    Temp at which meat stops accepting smoke....

    Watched a video where the comment was made that meat no longer accepts smoke once the internal temp reaches 158-degrees. Any truth to this? Not to bias your answer, but the same person in the video claimed it took 3-hours to cook ribs to in internal temp of 200-degrees with a temp setting of...
  2. Its_Raw

    How Cold Outside....

    Smoked a couple turkeys today. It's was 34-degrees with some wind. I went through a ton of wood and had to keep a HUGE pile of coals and several pieces of wood burning at all times just to keep 275 in the cooking chamber. I'm guessing that's the limit for weather and smoking with my smoker...
  3. Its_Raw

    Brining a "basted" turkey

    The turkey we bought says it has been "basted." What does that mean and should I still bring the turkey?
  4. Its_Raw

    Pork Shoulder Resting Temperature

    Has anyone left a digital thermometer in a pork shoulder after it has been placed in a cooler? Lets say the pork shoulder was placed into the cooler at 205, how long would it stay that high and what would be the temperature range the meat would likely spend the most time at before it really...
  5. Its_Raw

    First Time Injecting Pork Shoulder

    Yesterday I tried injecting a pork shoulder prior to smoking. I would say it was well received, but I have a question or two. I did not use a lot of injection at all. I used it sparingly and did not "inflate" the meat. I noticed while eating there was several mushy bites. Is this due to...
  6. Its_Raw

    Interesting Temperature Observation

    I had a fire burning for some time at 250 and realized I forgot to add preheated water to the loaf-size water pan. The pan was totally empty and right against the firebox opening, perpendicular to the length of the pit. With the empty pan in this position, the temps across the cooking grate was...
  7. Its_Raw

    Injecting and Food Safety

    Hello, all! Is injecting a pork butt (or any cut of meat, I guess) the night before smoking, too risky for proper food safety if it is refrigerated and the 40-140-4 rule is adhered to? Is poking holes in the meat and possibly introducing bacteria into the meat that far in advance of cooking...
  8. Its_Raw

    Smoking Skirt Steak?

    I have watched a few videos of individuals smoking skirt steak for fajitas. I bought some skirt steak and want to give it a go. Any tips to keep if from truning into jerky? I plan on keeping the cooking temp low and maybe finishing the meat on the grill if necessary. Thank you!
  9. Its_Raw

    How Often to Clean Offset Stack

    Just curious as to how often you clean your offset smoker stack? I notices some deposits starting to accumulate near the elbow and up the vertical portion of the stack. Is brushing enough, or should a cleaner be used? Thank you!
  10. Its_Raw

    Water Tray vs. Spritz

    Hello, all! What are your thoughts on the true benefits of having a water pan inside of the cooking chamber? Is a water pan necessary if you spritz? Side note: I am a bit surprised at how little water is used from the water pan after 6 or 7 hours of cooking. With 300+/- degree hot air coming...
  11. Its_Raw

    Grate Temp Variation - Which Thermopro Probe placement is the most accurate?

    Hello! Just curious as to which probe you would think is the most accurate for the overall temp of the smoker - the one closest to the stack (mid-grate level), or the one just past halfway toward the firebox? Thank you!
  12. Its_Raw

    Why so long - Pork Belly Cook Time

    Hello, all! I smoked the first pork belly yesterday. Turned out very well, so I am pleased with the result. However, the 3.5 pound piece of meat took 8-hours at 225, then the last couple of hours at 250-275. I was surprised. The innerwebs suggested a cook time of 1.5-hours per pound - which I...
  13. Its_Raw

    Pork and Paper

    Anyone wrap pork butt in paper versus aluminum foil? Pros/Cons? Thank you!
  14. Its_Raw

    Pizza over the firebox…

    I am thinking about cooking a pizza in a cast iron skillet on the grate in the firebox of my offset smoker. Any suggestions? What temp am I shooting for in the firebox?
  15. Its_Raw

    Bacon Wrapped Chicken Thigh

    I tried smoking bacon wrapped chicken thighs last night and they turned out great! I pulled them off at 165-170 and was pleased to see that the bacon was done and had a good texture. My only complaint, I seasoned the chicken and then the bacon after the chicken was wrapped. Slightly too much...
  16. Its_Raw

    What If? Pork Shoulder....

    What would happen if a guy filleted out a pork shoulder to make it into a large, flat piece of pork, seasoned it, rolled it back up, tied it back together, and smoked it? I am wondering if it would season the inside of the shoulder without any kind of negative effects instead of injecting.
  17. Its_Raw

    Wood "Hissing" - Too green?

    I bought some split oak and I am using it for the first time today. It seemed dry, but I do not have a moisture meter. I do hear the wood hissing as it burns and it seems to be burning a bit slower than the really dry wood I had before. Good? Bad? Neither? What say you? Thank you!
  18. Its_Raw

    Wrap or No Wrap for Ribs

    What’s the verdict on wrap vs no wrap ribs? To be honest, I do not care for braised meat. Wrapping port shoulder, chuck roast, or ribs tastes like braised meat and it stands to reason since the wrap is brazing The meat. So, I would like to try no wrap ribs, but not sure the cons. What say you?
  19. Its_Raw

    Learning - Fire Management

    I smoked my first pork shoulder yesterday and it turned out well. While smoking, I did not fuss about the fire and got a lot of yard wok done in between adding wood - and it made it far easier For me. After building a fire and getting the smoker up to temp, I set the alarm range on the...
  20. Its_Raw

    Large Logs vs Small Splits

    I have been seeing quite a few videos of individuals using large splits (14” - 18”) and making what seems like a huge fire in their backyard size offset smokers. They seem to be maintaining temps in the 250 - 275 range. I have not tried to build a large fire in my offset yet, and I am wondering...
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