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  1. mkedda

    HELP! Pork hit 200 at 10:30... guests coming at 8pm.

    My pork shoulders hit 202 at 10:30 am and my guests arent arriving until 8pm. What should I do to safely and deliciously server this food!
  2. mkedda

    Help! mid smoke 6.5 lb brisket at 185 after 3 hours!

    Please help me! Making fathers day smoke. the brisket has only been on for about 4 hours and I am already at 185. this is way faster than I expected. What could be going on ? Tips... Help?
    • mkedda
    • Thread
    • Replies: 19
    • Forum: Beef
  3. mkedda

    NEW Pulled Pork Method* 2-2-1 type approach

    I am curious, has anyone ever considered a 2-2-1 type approach with Pulled Pork. Here is what I am thinking. Smoke at 225 until Internal temperature reaches 160. Foil and smoke until IT temperature reaches 185. Unfoil and smoke until 200.  Wrap back in foil and place in cooler for about...
    • mkedda
    • Thread
    • Replies: 7
    • Forum: Pork
  4. mkedda

    HELP! Pork Shoulder, Ribs, and Chicken - Timing?

    After the success of the last smoked pulled pork, I have convinced my wife to allow me to do another for our daughters 4th B-day party. This time, she has upped the ante. She has asked me to do Pulled Pork, Ribs, and Bone In Chicken breasts! I need help with the timing off all of this. I need...
    • mkedda
    • Thread
    • Replies: 10
    • Forum: Pork
  5. mkedda

    11hrs, perfect temp, wet bark ??

    So, I did 2 pork shoulders this past weekend. I used a Weber Smokey Mountain (WSM) with Charcoal and the water tray. I smoked at about 215-255 for 9-11 hours. I DID NOT foil. When I took the pork out of the smoker the bark, was almost wet and not real dry and crunchy. The meat texture was...
  6. mkedda

    How To Clean Maverick Thermo Lines

    How do you clean the thermometer wires and probes on your maverick or other digital thermometer? What is the manufacturers suggestion? What works best?
  7. mkedda

    First smoke under way!!!! Help!

    So, I posted yesterday about getting my first smoke on the WSM (Weber Smokey Mountain). I loaded things up this morning around 5am and I cannot get the temp over 220 according to the maverick theromemter or 250 according to the weber thermometer. I have employed the minion method and I...
  8. mkedda

    1st smoke tomorrow - howto avoid rookie mistakes

    All, Tomorrow will be my first smoke on the WSM. I plan to smoke 3 6lbs bork butts. I have a great rub, the finishing sauce from this site, and I am debating a nice spay mop. What mistake did you make on your first smoke? What mistake do common rookies make ? Please help me out, in turn, i...
  9. mkedda

    memphis ribs are grilled over high heat?

    I was watching an episode of throwdown with Bobby flay. He was down in Memphis facing some BBQ legend. The BBQ legend said hell no to the slow and low approach to grilling ribs. He made his over high heat for only 40mns and the ribs were "fall of the bone tender". Was this some TV magic show or...
  10. mkedda

    8lb bone in Shoulder for 15 people?

    I plan to smoke a 8lb bone in shoulder this friday. I will be entertaining 15 people, 5 of which are BIG eaters. Will this be enough meat? We will have some appys, desert, buns, and slaw. Should I get more meat? Will this be enough?
    • mkedda
    • Thread
    • Replies: 14
    • Forum: Pork
  11. mkedda

    How To Grill with Charcoal?

    How do you know when charcoal is ready to be grilled on? I loaded up a weber chimeny, I saw the orange in the middle and the top started to have some ash. I dumped the chimeny into the grill. I put the lid on the grill. All the vents were wide open. The temperature never got above 300...
  12. mkedda

    Can I Grill on my WSM

    I just got my Weber Smokey Mountain in the mail today. I am having my folks over for dinner tonight and I would like to use it. Clearly, I do not have time for a full smoke, but I had an idea. 2/3 chimney full of charcoal. I plan to grill the strips directly over the charcoal for 2-3 mns /...
  13. mkedda

    Where to buy Weber Smokey Mountain in Cleveland?

    So. I finally figured out I wanted to buy a Weber Smokey Mountain 18.5" bullet smoker. BUT, besides online, WHERE THE HECK CAN YOU BUY THESE THINGS? I live in Cleveland
  14. mkedda

    Help with Butt Timing

    So, I am welcoming my cousin back from a trip to Europe by preparing some good old fashion american bbq. I plan to do a 7.5 lbs pork butt at around 225 degrees. I know my family would like to see the pork before I pull it, so I plan to pull it when they arrive at 5pm and eat around 6pm...
    • mkedda
    • Thread
    • Replies: 7
    • Forum: Pork
  15. mkedda

    Outdoor Burner + Charcoal Starter?

    So, I was watching a show on the Weber Grill restaurant and saw that they used a stove to light charcaol starters. I have an outdoor grill with sideburners. Why shouldnt I just take the grate off the burner,put the charcoal starter down and turn the flame to high? Wouldnt that get it started...
  16. mkedda

    Smoke Hollow to WSM - A new frontier

    So, I have been smoking with a Propane Smoker Hollow. All the food has been good, the chicken and ribs have been killer. However, it doesnt feel right, I feel like I should use charcoal. So, I start to share this with my wife and she says, "oh yeah, I would be much more exited to eat charcoal...
  17. mkedda

    How To: Keep Smoke Thin and Blue

    So, if you spend a lot of time searching this form you see a lot of posts regarding the following: "Keep your smoke thin and blue" and "White Smoke is bad". What I dont find is a good thread dedicated to techniques to avoid the billowing white smoke OR techniques to recover from it. So, lets...
  18. mkedda

    First Smoke Complete - Confused.

    I used Hickory wood chunks in a propane smoker. What I am confused about is the smoke. What should it look like? If it burns your eyes is that bad? Is there bad smoke? I used mostly chunks with some smaller wood chips from the same bag of chunks. Is whiter smoke bad? How to avoid? What to do...
  19. mkedda

    What does 2,2,1 mean with Ribs

    What does 2,2,1 mean with Ribs?
    • mkedda
    • Thread
    • Replies: 8
    • Forum: Pork
  20. mkedda

    Just purchased my Smokey Mountain #6

    I just purchased my first smoker, will be doing the seasoing and hope to get a quick smoke on friday night. Thanks for all the help on the forums in my decision!
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