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  1. ed in jax

    Boston Butt smoke

    What is the best wood to smoke Boston Butt. Also would like to know the following: I am smoking 2 butts.  Do i use the combined weight or each individual butts weight.  I have about 20lbs total.  Thanks in advance
  2. ed in jax

    Electric Smoker

    Bear55, I am going to try your temps and keep in longer per geerocks advice.
  3. ed in jax

    Electric Smoker

    It is about 10 lbs and I am assuming to keep the temp at 225.  It is my 1st one on an electric smoker.  Any other advice team!.  I have had great success indirect heat with my rill.  The family loves the smoked version so I'm off in new waters. Again thanks and any other tips or help is great.
  4. ed in jax

    Electric Smoker

    I am going to smoke a Boston Butt.  I've read a lot of advice here and am ready to do this.  Any last minute advice.  I am going to dry rub it tonight and plan on serving about 9pm Xmas Eve.  What time do I allow for smoking for the best results?  What are the best flavor chips for pork? Fat up...
  5. ed in jax

    Looking to learn also

    Not sure if geo location is important, but I am in Jacksonville, FL.  I've had a Brunsfield smoaker now for a couple of years and have not used it in 1-1/2 years.  (Pardon my ignorance, but a grill with a smoker box on the end of it) I love smoaked flavor foods but have had bad luck getting the...
  6. ed in jax

    Hickory, Cherry, Mesquite?

    Still learning about using my smoker and have done pretty good so far.  Is there a rule of thumb for different meats in the flavor of wood to use.  I'm smoking some ribs today and want to change it up for flavor.  I have put a rub on the ribs, just waitingto put in the smoaker. Thanks! 
  7. ed in jax

    Soaking wood is a NO NO

    Still a rookie with smoking, but I have done it using soaked and non soaked during the cooking process and did not see any difference.  The soaked chunks that were soaked did start smoking right away, as for their burn time, I have to say they may have lasted a bit longer.
  8. ed in jax

    Need fast prep to smoke ribs

    Last minute decision to smoke ribs for this evening and don't have time to put rub on ribs.  Anyone have a quick flavorful idea?
  9. ed in jax

    Skin on my smoked turkey and chicken were like rubber

    temp was between 225 and 300.  It reached 350 but got it turned down. 
  10. ed in jax

    Skin on my smoked turkey and chicken were like rubber

    I'm kinda new at smoking meats and the few times I have done it everything came out very tasty.  I brined the turkey but not the chicken and in both cases, the skin came out rubbery, and real heard to eat.  What did I do wrong?   I have an offset smoker and soaked the wood chunks for over and...
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