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  1. rhinoguy

    Cook time for pork butts and shoulders for 160 people

    I was in  a similar situation a few months ago and this forum really came through.  I cooked most of my meat before hand, froze it, and reheated it using simmering water.   I used regular 1 gal zip locks to freeze and reheat.  I was a little worried about the zip locks melting to the bottom of...
  2. rhinoguy

    Kamado Joe in the winter

    I use mine year around and I am not any more cautious during the winter months.  I sometimes forget about mine and the temperature needle will be pegged out.  I am not sure if its possible to crack the outer shell as long as the inner rings are being used.  Do you have a dealer close by?  If...
  3. rhinoguy

    Anyone had to purchase a replacement door for an MES 30" Son killed mine...

    If you dont mind, I would love to take one of the doors off of your hands.  I had my smoker sitting on top of a table and my wife knocked it off.  Broke the door completely off and dented it so bad that I cant get it to seal correctly.  I will send you a pm with my address. Thanks! Vann
  4. Chance of rain on the 4th - need advice

    Chance of rain on the 4th - need advice

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  5. rhinoguy

    Chance of rain on the 4th - need advice

    I use a upside down charcoal starter with a plate or large bowl on top.
  6. IMAG0426_zps50d35c4a.jpg

    IMAG0426_zps50d35c4a.jpg

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  7. rhinoguy

    Anyone had to purchase a replacement door for an MES 30" Son killed mine...

    How bad are they damaged?  I am looking for a mes40 door and Masterbuilt is out of stock.  They wont have anymore in until August 18th.
  8. rhinoguy

    Has anyone actually tried Big Bob Gibson's white BBQ Sauce?

    White bbq sauce  is much, much better if you put it on the grill or in the smoker while you are cooking your meat.  I hate it straight out of the bottle, but when its put in a small bowl or pot and placed in the smoker or grill to heat up its much better.
  9. rhinoguy

    Looking for some help!!!

    I dont have any suggestions for temp, but I would make sure you have the smoker going early so its ready for the meat.  Also, you may want to request butts that are 8lbs range.  Some of the larger ones take forever to get done. 
  10. rhinoguy

    Looking for some help!!!

    I was in a similar situation not to long ago.  The pre-cooked pork tasted the same as the fresh pork.  I would suggest smoking, tearing into chunks, sealing in a zip lock, and freezing the meat a couple of weeks before the party.  A couple of days before the party take the pork out of the...
  11. rhinoguy

    New from Tuscaloosa Alabama!

    Roll Tide! Anders Hardware sells the oven door rope by the foot. 
  12. rhinoguy

    Pulled pork for 200?

    The party was a success!  Thanks to everyone for their help.  I ended up reheating the meat using the boil in a bag method.  After the meat was warm I placed as much of it as I could into a electric roaster oven.  The meat that would not fit in the roaster oven went into covered aluminum pans. ...
  13. left over bbq.jpg

    left over bbq.jpg

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  14. flbbq2.jpg

    flbbq2.jpg

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  15. FLbbq.jpg

    FLbbq.jpg

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  16. rhinoguy

    Pulled pork for 200?

    Thanks!
  17. rhinoguy

    Pulled pork for 200?

    Thats what I did.  The pictures i posted above are of my new mes40.  I will probably still use the mes30 a lot.  The 30 seems to heat up faster and its a hell of a lot lighter.
  18. rhinoguy

    20 plus hours pork butt cant wait

    I have had a few butts that have taken 22-26hrs to reach 200 degrees.  That was with my smoker set at 225. 
  19. rhinoguy

    Pulled pork for 200?

    Thaw them first, or just drop them in frozen?  Can a regular ziplock handle that much heat? 
  20. rhinoguy

    Pulled pork for 200?

    I dont know why I typed "stove top".  I know not to try that.  lol. Thanks for the tips!
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