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Where do you probe your butts?
What part of the butt do you probe for IT? I find temps varying all over the place depending on where I insert the probe. On top of bone, under bone, in the meaty end away from the bone...... It used to be so easy when I just cooked at temp and pulled at hours based on the look of the pull back... -
Replacement Grates for Masterforge double door
Anybody found somewhere to get replacement grates? I thought about going to stainless steel, but I can't even find an outlet to get the regular grates.- jayj123
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- Replies: 0
- Forum: Propane Smokers
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Smoked Chicken Salad
Made some smoked Chicken Salad for a party last week and somehow it all got gone. So, decided to do it again. Skinless breast all seasoned up with Cavender's Greek Seasoning. 4.2 lbs. Into the smoker, put the skins on top to crisp up and drip on the breasts. All done after smoking at ~275... -
Smoke/Fried Wings?? Updated with Wing-View.
Here is my plan for this afternoon. Season and smoke wings at 250* fror ~1.5 hours, Then into the fryer until crisp. I'm going to do this for 1/2 the wings, the other half, I'm going to Vac Seal and into the freezer after the smoke. I figured this way, I can defrost when ready for more wings and... -
Overnight Butt Smoke
Just got hit by the Maverick Alarm @ 275*. Needed water after putting on at 8:00 PM, 2 butts going overnight. Smells great and looking good. IT at 180*, opened the vents, these are moving quick.... TBC.... -
Sunday Butts
Had 4 - 8 lbs butts to smoke for a funeral gathering and upcoming fishing weekend. Here they are salted and onto the racks. Late start at 8:30 am. After 9 hrs at ~250* probed bottum butt and had IT of 160* Pulled bottom two after 13 hours of 250 - 275*. IT was 185* because we will be... -
Memorial Day Pork Loin - First Q-view
Had a busy weekend and did not think I would get a chance to "get my smoke on", last minute I found time to throw on a small pork loin. Rubbed with garlic powder and Greek Seasoning. Smoke temp looking good. 1/2 way through. Time to insert probe and add more mesquite chunks. IT is 153, time... -
Jerky Help
I made a batch of beef jerky (london broil) yesterday. When I pulled it off, it seemed dry enough. I put it in a ziploc after it had come to room temp. Today, it is almost like it rehydrated overnight. Very chewy and moist to the touch. It wasn't like that last night. Can I reheat it and try to...- jayj123
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- Replies: 12
- Forum: Making Jerky
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Hello from coastal South Carolina
I've been reading posts for a couple of months and recently saw a topic I knew a good bit about and just had to join to provide my $.02 worth. What a great Forum !! I'm located in Little River, SC and have been grilling for most of my life. My Dad was a big civic volunteer and would often...
