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  1. smokin lou

    What am I doing wrong?

    Thank you.
  2. smokin lou

    What am I doing wrong?

    When I go to a forum that shows over 1000 threads, such as the Poultry forum, only the first 13 show. Why can't I see the rest? Thanks
  3. smokin lou

    Question about foiling

    Thanks Guys, How do you use the juices? Do you mix them back in with the Q after it has been pulled?
  4. smokin lou

    Question about foiling

    Haven't been around in a while because I haven't had a chance to fire up the smoker lately I am planning to smoke a few butts this weekend for the neighbors. I have tried it with and without foil, and the results were similar. The question: Why do you foil? Is it to speed up the cooking...
  5. smokin lou

    Columbus day smoke

    Took it off at 2 pm. In the cooler now.
  6. smokin lou

    Columbus day smoke

    Well, it has a little sugar in it, but the vinegar offsets it. Lou's Italian style Carolina BBQ Sauce 1 1/2 cups apple cider vinegar 1 cup catsup 1/4 cup texas pete hot sauce 1/2 cup bullseye barbeque sauce 1/2 cup light brown...
  7. smokin lou

    Columbus day smoke

    5 hours in. Lokks like we are in the plateau. Trying to decide if I should foil it or not. Attachment 5666 Attachment 5668 Oh yeah, didn't want to waste the smoke, so I threw on a few brats for lunch. Attachment 5667
  8. smokin lou

    Columbus day smoke

    Yeah, kinda funny, born and raised in New York, now smokin in the south. I even invented my own "Lou's Italian style Carolina Barbeque sauce".
  9. smokin lou

    Columbus day smoke

    A little Q-view, 3 hours in: Attachment 5664 Attachment 5665
  10. smokin lou

    Columbus day smoke

    Well since I am Italian, I figured I would do a smoke today to honor Christopher Columbus. Actually, that is just an excuse to fire the smoker up. Plan a few ABT's and Dutches baked beans. Butt went on at 5:30 am. Will try to get some Q-view up later.
  11. smokin lou

    Another question about smoking times!!!

    I have also seen where some of you foil the pork at 160 deg. Does this speed up the cooking process?
  12. smokin lou

    Another question about smoking times!!!

    Thanks Joe, thats what I wanted to hear. I have a butt defrosting in the fridge that I am planning to smoke in a few days. I will try this. Edit in: I did put an oven thermometer in the smoker and it was right on with the smoker setting.
  13. smokin lou

    Another question about smoking times!!!

    Please bear with me, this is a little long. I have been smoking for quite a few years. I started out with one of those Masterbuilt 7 in 1 smokers. I used to throw a butt on at about 6am and it would be ready about 5pm. I didn't have a theremometer at the time, (I hadent yet discovered this...
  14. smokin lou

    Question for you Butt smokers out there

    Wow, lots of great info. I guess I am not far off concerning time. Guess I will keep on keepin on. One thing I like is with the MES, like I said, I put the butts on about 7-8 PM and feed chips until 11-12 PM. Then I can go to bed, get up at 6 and finish the smoke. Thanks for all the replys.
  15. smokin lou

    Question for you Butt smokers out there

    I have smoked more than my fair share of butts and have never wrapped them in foil like I have seen here. I usually get butts that are about 8-9 lbs. I have a MES which I usually set at about 225. I normally put my butts on at about 8PM. By 6am they are usually in the plateau (160 deg). They...
  16. smokin lou

    ABT's

    Thanks for all the info, guys. If you look at my post in the "Pork" section: http://www.smokingmeatforums.com/for...ead.php?t=5999 you can see I tried a seafood variation of the ABT's. They were great. Thanks again.
  17. smokin lou

    Gettin ready for the FOURTH!!!

    Beans, ABT and pork all done. Time to chow down. See you guys next time... Attachment 3477 Attachment 3478 Attachment 3479 Attachment 3480
  18. smokin lou

    Help!

    I smoked 2 8# butts and started at 8 last night. They got to 195 Deg at 3 PM today. Smoker was set at 220 Deg. If you want to eat it today, I sugesst you crank up the heat.
  19. smokin lou

    Gettin ready for the FOURTH!!!

    3PM, pork is at 195. Wrapped in foil, in cooler. In go the beans and ABT's. Attachment 3470 Attachment 3471
  20. smokin lou

    Gettin ready for the FOURTH!!!

    Quick question for you guys. About how long should the ABT's take at 220 Degrees?
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