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  1. newarcher

    Boston butt, keep it or toss it?

    Started my grill at 10 pm last night and put the butt on at around 12 am. The grill was 230 degrees and temp of the meat said 55. When I fell asleep at 1 I think, the meat was 57 degrees and the smoker was 244. I awoke this am at 6 am and the meat was 142 and the smoker was 217. Note I did...
  2. newarcher

    Mold!!!

    Hi folks, I have a vision ceramic grill and have a new problem. I think that when I last smoked, I left the smoker out in the rain for a day or two and it got water in it. I went out to smoke today and had a penicillin farm all over everything. It was gross. First time I’ve had any type of...
  3. newarcher

    Please help me do some sausage

    Thank you. I went and the didn't have anything fresh. They had some really nice polish sausage that was pre-smoked...just the right amount of heat and a nice smoky flavor. The only non-smoked sausage they had was frozen and had cure already in it. I'm thinking of just getting some of the raw...
  4. newarcher

    Please help me do some sausage

    Thanks for the very informative post JJ. I'm confused by your last paragraph in that you say I can get fresh kielbasa without cure and smoke to 165 IT. That I get. However later you say that some butchers hold out some without cure for grilling or simmering but never smoking. Am I reading...
  5. newarcher

    Please help me do some sausage

    It might sound completely stupid but every time I go to a BBQ joint, I've always gone with the standard brisket, pulled pork and ribs...but recently my favorite joint had a run on the meats and left me with sausage as one of my choices.  It seemed like a polish style sausage.  Wow, just...
  6. newarcher

    I'm so dumb it hurts (boston butts done WAYYYYY to early)

    All right boys and girls, an UPDATE. I was right all along, jeez I am so tired I can't do simple math.  I had TWO 10-12 pound butts which means at 1.5-2 hours per pound....which is anywhere from 16.5-22 hours.  So that's why I started it so early.  I'm losing my mind folks.  Here' was the cook...
  7. newarcher

    I'm so dumb it hurts (boston butts done WAYYYYY to early)

    200-205 will actually help me keep them on the grill longer. If I could get them to say 4 AM EST, then I could put them in the false cambro (cooler) and that would be perfectly fine.  I've held them at temp or far enough about 150 to be safe for that long before.
  8. newarcher

    I'm so dumb it hurts (boston butts done WAYYYYY to early)

    In my defense, I have been extremely busy at work and got volunteered (at the last minute) by my wife to cook two boston butts for her Mother's birthday party tomorrow at 1 PM EST. I don't know what I was thinking other than maybe.....no I don't know what I was thinking--at all.  Maybe it was...
  9. newarcher

    I need some help very badly (getting thin blue line of smoke)

    Yeah that foot, duhhhh. I just opened the grill to inject the butts with some apple juice.  Both of the butts look exactly the same, I will certainly post some results back once I taste them. I put them on at 12:30 PM and five hours later they are at 153, so it looks like I have a long night...
  10. newarcher

    I need some help very badly (getting thin blue line of smoke)

    Oh yeah, one more thing I tried which was new. I normally do the mustard and dry rub as my preparation but have been toying with a somewhat strange idea.  Given that I ran out of mustard on the first of my two butts, I did something that I think is going to do well. I coated the second butt...
  11. newarcher

    I need some help very badly (getting thin blue line of smoke)

    Well okay here is an update (I'll do my very best to get a Q View picture when completed, depending on when it gets done).  I'm not getting into the top vent/bottom vent argument, although I can say that I've read--and it makes sense--that restricting the ability of smoke to get out will allow...
  12. newarcher

    I need some help very badly (getting thin blue line of smoke)

    Interesting, if it is all the way open how do you control the airflow so it's not an inferno in there? Just cut the lower vent to the width of a slivered almond?
  13. newarcher

    I need some help very badly (getting thin blue line of smoke)

    Thank you very much. As for the intake and exhaust, I crack the lower grate just about to setting 1 which is maybe 1/2 and inch and then generally control the temp and airflow with the upper grate.  I generally only adjust the lower grate during a really long smoke (ala brisket) when the lump...
  14. newarcher

    I need some help very badly (getting thin blue line of smoke)

    Hi ladies and gents, I'm a veteran of about 4 seasons of smoking and have tripped through some pretty decent meals, but recently found out that I am apparently doing this all wrong.  I was mistaken in my approach.  I have temp control pretty much perfect. I have a Vision kamado and my MO thus...
  15. newarcher

    Help me get the thin blue smoke

    Okay I've been reading about the thin blue smoke and realized that I've been doing my smoke wrong---because what I end up with is thick white smoke that smells somewhat acrid like cigarette smoke. Here's how I do my smoke: 1) I fill the Vision egg smoker up with rockwood lump and I'll put in...
  16. newarcher

    What's wrong with my Boston Butt?

    I babysat it via my thermometer...I was up a few times trying to keep the temp around 230. I injected it with apple juice.....so I guess I had better just toss it or even take it back to where I got it and tell them it was bad.  I've never seen meat that wouldn't cook. Since starting this post...
  17. newarcher

    What's wrong with my Boston Butt?

    I put this thing on last night at 7 PM for an overnight smoke.  My smoker (for some reason) was all over the place all night, mostly on the high side.  As high as 320 for no reason (nothing changed) and as low as 180.  It stalled at 145 and now some 17 hours later is only at 165.  I checked it...
  18. Father's Day Brisket (Qview)

    Father's Day Brisket (Qview)

  19. newarcher

    Father's Day Brisket (Qview)

    Smoking one up for my Dad as an early Father's Day celebration.  I finally figured out my new Vision smoker so I put the brisket on last night about 1:30 AM and have been hanging stead at 230 degrees all night long, I love my smoker.  I used the Royal Oak lump from walmart instead of the...
  20. almost there 178.JPG

    almost there 178.JPG

    • newarcher
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    • Album: Father's Day Brisket (Qview)
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