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  1. smoking pit

    20 lb tukey and 2 10 lb pork shoulders

    I should have checked the site on the turkey.  Found out after I bought it that it is too big without halving it.  Couldn't halve it as I had the pork already thawed.  So I pulled it at about 3 1/4 hours at 132 degrees and put in a 375 deg oven.  Temp was 145 deg at 4 hours.  Looking at about...
  2. smoking pit

    New to the group and site

    Hi from Pittsburgh.  A few years back I had a bullet smoker until I burnt out the fire pan.I now have a Chargriller Smokin Pro for about a month and did a few mods right out of the box.  All of the mods I've made I read about somewhere, unfortunately I can't remember who's ideas they were so I...
  3. smoking pit

    Smoking in Pittsburgh

    Hi to all from Pittsburgh and thanks for all the info especially the suggested mods for my Chargriller Smokin Pro and food safety which I was not completely aware of.  I had a bullet smoker a few years ago and used it until the fire pan rusted out.  I finally got the Chargriller about a month...
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