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  1. smokinphil

    shoulder roast

    Smokzilla- I do Chuckies to medium and even rare. The trick is to slice the meat thin when you serve it. I find it very tasty this way.
  2. smokinphil

    Help keeping the smoke going

    You might also try using chucks instead of chips. I find on my Weber 650 Gasser I can only get 20-30 minutes out of chips but chunks usually will last close to an hour.
  3. smokinphil

    Poll do you foil your ribs & butts???

    I don't smoke either while on the smoker. I do wrap in foil before putting in the cooler though. Then I prefer my butts to sit in the cooler for at least a couple of hours. Ribs need ti sit for at least 1/2 hour.
  4. smokinphil

    Your Go to Specialty

    Hard to decide. I have made great Rack of Pork, Pulled Pork and Ribs. Also love fatties and Chuckies though.Brisket is coming when the weather warms up.
  5. smokinphil

    12 hours of Bliss...'cuz I can w/ Q-view

    Looks yummy!
  6. smokinphil

    Goin for it...!

    Can't stress enough that you need to use a themometer in the meat to determine doneness. Butts can stall for hours. Always use a thermometer and plan on the meat getting doen 3 hours before it will be needed. this way you should not run into problems with it getting done late. If it gets to temp...
  7. smokinphil

    Pork Loin Help please

    I have a rack of Pork on the smoker right now. I will leave in the smoker to 155 then foil and put in the cooler for at least an hour before serving. They don't dry out this way and I have even left them in the cooler for as long as 3 hours. they will still be hot and moist this way.
  8. smokinphil

    New Years Eve and/or New Years Day Menu's

    Doing a few spares and ABTs for a Rose Bowl Party.
  9. smokinphil

    Test Your BBQ Knowledge

    Got 8 right. Missed the Finger meat and white sause questions.
  10. smokinphil

    Hello from Michigan

    Welcome to the forum from Pinckney, MI.
  11. smokinphil

    Where are you from Poll

    South East Michigan
  12. smokinphil

    How Old Are You?

    52 for me
  13. smokinphil

    Michigander

    Welcome from Pinckney, MI
  14. smokinphil

    How do you get meat from the smoker?

    I have had a similar pair of gloves for years. They came with our Showtime Rotisserie. They have been indispensable and I am going to have to buy a new pair soon.
  15. smokinphil

    New guy with questions on Boston butt

    I did a couple of butts a couple of weeks ago. They were Smoked to 190 and then wrapped an placed in the cooler for 4hrs. Actually took them to my sisters across town. After 4hs off the heat they were still too hot to pull without thermal gloves. You should be fine.
  16. smokinphil

    Jalapeno Jelly inspired by GOT14U

    Looks great. We love Japapeno jam on toast for breakfast. I have also been thinking aobut how it should work great as a glaze on roasted chicken. got to try that someday.
  17. smokinphil

    A decent vacuum sealer?

    We have had a FoodSaver for many years. It has worked great. Bags are pricey but I have tried other bags and they seem to work well in it too.
  18. smokinphil

    Pork butt sale at Kroger / King Super .99LB

    Kroger has them on sale here in Michigan this week for $1.19#. Bought 2 today and just put them in the smoker. Going to visit some relatives tomorrow. They are in for a treat.
  19. smokinphil

    Newbie from Michigan

    Thanks Alex!
  20. smokinphil

    Newbie from Michigan

    Hi all. I have been lurking here for a couple of months and have really learned a lot from reading your posts and have got lots of great ideas. I am from sotheastern Michigan and consider myself an excellent griller. I just bought a Weber Summit 650 this spring and have been experimenting with...
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