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NEED SOME INFO ON SMOKING A 8 TO 10 LB PORK LOIN.
ABOUT HOW MUCH TIME WILL IT TAKE IF I KEEP MY TEMP APPROX 220 TO 225F.
FROM WHAT I HAVE READ I WILL BE LOOKING FOR A INTERNAL TEMP OF APPROX 145 TO 150F.
JUST NEED A BALL PARK ON THE TIME. DON'T WANT TO TELL THE WIFE WE WILL BE EATING A 5PM...
ARE THE THING WORTH HAVING? SEEMS A LOT OF FOLKS ARE HAVING TROUBLE WITH THE PROBES.
I WOULD LIKE TO HAVE SOMETHING LIKE IT BUT DO NOT WANT TO WASTE MY MONEY IF IT IS NOT RELIABLE.
I DID TWO RACKS OF BABY BACKS THURSDAY. USED PAUL KIRK'S RUB FOR HIS BOOK (PAGE 124)
SMOKED THEM A 250F USING THE 2-2-1. EVERYTHING WAS GOOD UNTIL I REMOVED THE FOIL.
THE BONES JUST FELL OUT OF THE MEAT. THE RIB MEAT WAS MOIST AND VERY GOOD.
THE RUB WAS VERY HARD AND COULD NOT EAT...
just seasoned my 36 patio. just wanted to ask how do you control the temp and how do you control the amount of smoke.
i just got a rick of nice seasoned oak and i have a 1/2 rick of apple wood that i will be using.
planning on using it this Friday. weatherman is talking about low outside...
GOT MY LAND 36 PATIO TODAY. THEY CALLED THIS MORNING AT 9:00 AM AND SAID THAT THEY WOULD BE HERE AROUND 2:00 PM. RIGHT ON TIME. HAD TO HELP UNLOAD IT IN THE RAIN. (BUT IT WAS A LABOR OF LOVE)
NOW IF ONLY STOP RAINING SO I CAN USE IT.
CAN ANYONE TELL ME WHAT WOULD BE THE BEST WAY TO SHIP A LANG 36"
I LIVE JUST SOUTH OF INDIANAPOLIS. CALLED LANG SHIPPING THEY SAID APPROX $600.
CAN'T DO THAT. IS THERE ANY CHEAPER WAY TO SHIP IT?
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