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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

    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...
  4. 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...
  5. 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...
  6. 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...
  7. 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...
  8. 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...
  9. newarcher

    First brisket can someone tell me what I have here?

    These two briskets came from 1/2 a cow--I've never done brisket before so I failed to tell them that I wanted the full bisket.  I can't tell if I have two flats or what. I'm going to smoke this for my Dad for Father's Day so I don't want to screw it up.  I will trim all but 1/4" of fat off the...
  10. newarcher

    Took a step up over the weekend

    I got into smoking last year about this time and bought a Akorn Kamado.  I really liked it and it made food just as good as the BGE and others out there, but I could tell that the materials were not quite as good as the BGE or Vision. I was in Sams the other day and ran across a Vision Classic...
  11. newarcher

    Okay this beats all I have ever seen

    I've been cooking on my Akorn Kamado (cheap knock off of an egg smoker) for about a year.  I had it dialed in nicely--I could manage the temps at 230 degrees all night and day.  Food was great, no issues.  I've replaced the gaskets and sealed it up with some RVT silicone.  I had it really tight...
  12. newarcher

    i have a magic smoker....what in the world? Please help

    I'm smoking a boston butt for Christmas lunch tomorrow and it's a standard 10 pound butt. I put it on at 6 PM EST and four hours later it has jumped from 36 degrees internal temp to 140 degrees.  My smoker temperature is yoyo'ing due to some unknown issue but I am doing my best to keep it...
  13. newarcher

    Weird changing temps

    Merry Christmas all. I'm smoking a 10 lb Boston Butt for tomorrow's lunch, started it at 6 PM EST.  At 160 I will take it off and wrap it in foil with some apple juice and get it up to 180 and then finish it up to 195 without the foil on the grill. I'm wondering what it is that makes a smoker...
  14. newarcher

    Safe Turkey resting time?

    I have a dinner party tonight that begins at 5:30 which means I will likely cut the bird at 5:45 PM EST. The stupid recipe I used called for said my 20 pound turkey would take 3.5 hours to cook.  It only took 2.5 hours at 325 degrees and that was pushing the limits of overcooking the bird.  I...
  15. newarcher

    Question about turkey

    I smoked a turkey on thanksgiving and it turned out really well, I think.  However, I was not a fan of the traditional parsley, sage, rosemary and thyme that the recipe called on me to put between the skin and breast (mixed with olive oil to bring out the oil soluble parts of the herbs). I will...
  16. newarcher

    My bark is soggy

    I just smoked two butts last night and kept the avg temp right at 230 all night. I used a light coating of mustard as my base and a homemade rub.  But when taking the butts off the grill, the barks is like soggy white bread instead of charred skin/flesh that's crunchy like I really like it...
  17. newarcher

    How best to load the smoker and wood chips/chunks

    Okay I have a Chargriller Akorn smoker and love it.  I'm trying to figure out how best to load it.  I use the smoker stone. Typically, I would load up the fire box with lump, put 3 of the Weber parafin fire starters where the smoker stone legs do not cover (that way I can drop my chips/chunks...
  18. newarcher

    Help with overnight smoke

    Hello everyone. I have a dinner party tomorrow evening at 5:30 PM EST and I am planning to smoke two boston butts (both around 8 pounds).  I had planned to put them on around 5 AM and take them off at 5 PM (or when they reach 195 degrees).  But that doesn't give any time to rest. So the...
  19. newarcher

    Akorn smoker, grate is rusting

    Hi everyone. I've had my Akorn smoker for this first season.  When I bought it, I put crisco all over the cast iron grate and did a nice small seasoning burn, it looked great. Over the weekend I did some steaks at about 800 degrees which flaked all of the grease in the dome (so I cleaned it...
  20. newarcher

    Help!!!!!

    Okay fellas and ladies. I have had my smoker for about 3 months now and I am satisfied with my ribs, chicken, corn and boston butt.  Now I move on to beef.  I bought into a cow and ended up with three roasts:  eye round, chuck eye and shoulder clod.  I'm planning to smoke the eye round and the...
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