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  1. dave mathews

    Beer Can Chicken

    Crispy skin would be great. No water pan as in take it out, leave it empty, or put clean play sand in it?
  2. dave mathews

    why so many internal temps. for boston butt?

    I've got a 2 pound pork shoulder on my WSM then 2 hours later I put a 4 pound rack of St Louis style ribs on. The ribs are for tonight's supper, and I plan on having pulled pork sandwiches tomorrow for lunch.
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    20151212_105545-1.jpg

  4. dave mathews

    why so many internal temps. for boston butt?

    Dumb question, but why does meat stall and how do I get past it if it does?
  5. dave mathews

    New from NC, USA

    Oh yeah, I always allow it to rest. Resting even makes a difference on burgers.
  6. dave mathews

    New from NC, USA

    Quick question, while smoking do ya'll pull the meat off the smoker as soon as it hits the target internal temperature or let it go for a few minutes. Doing a pork shoulder tomorrow for pulled pork sandwiches during football sunday. I'm shooting for 195° internal temp.
  7. dave mathews

    New from NC, USA

    Thanks guys, I'm in Leland which is right outside of Wilmington. I've had this kettle for a year now, been usin it to smoke for 6 months. The ash pan was too small, so I cut down a metal 5 gallon pail to fit on the shelf underneath. Now I only have to empty it once a month. I'll be doing a...
  8. dave mathews

    DIGITAL THERMOMETERS

    I've got a Maverick ET-733, and love it. 2 probes, either one or both can be set for meat or cooker temp, high or low temp alarm, and they claim 300 foot range.
  9. New from NC, USA

    New from NC, USA

  10. dave mathews

    New from NC, USA

    I've been using charcoal for over a decade, just started smoking instead of grilling about 6 months ago. Why did I wait so long? Just received my 22 inch Weber smokey mountain from Amazon.com.
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    2015-12-10 19.19.55.jpg

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