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  1. dan bon

    Need advice...middle of a smoke

    no it's bone-in, skin on chicken thighs. i guess it's possible the heat was too high. the upper chamber (where ym thermoeter was which i calibrated today) is definitely not as hot as the middle (where my chicken was) so i maybe cooked at too high a temp...
  2. dan bon

    Need advice...middle of a smoke

    hi all...i'm in the middle of a smoke with my bullet-style smoker. I'm doing ribs and chicken thighs. I had some trouble getting the smoker up to 225 while the meat was in so for the first hour or so the temp was moving up from 170 to 200 and then the next hour it was around 210-220. To be safe...
  3. dan bon

    Pulled pork...a few questions

    thanks everyone for the advice. 
  4. dan bon

    Pulled pork...a few questions

    don't know why i didn't think of crockpot...guess the way to go is pull it and keep warm with some juice, maybe apple juice also. thanks! any idea if i have to increase the cooking time for 2 pieces of meat? ie would i be looking at a longer time for two 5 lb butts than one? more meat = longer...
  5. dan bon

    Pulled pork...a few questions

    Hi...trying my second pulled pork on my bullet-style smoker and have a few questions... 1...How long per lb give or take should i expect to cook at 225? I'm cooking for a group of about 30 but am sort of pressed for time so am thinking 2 butts (one on bottom grate, one on top) and also...
  6. dan bon

    First pulled pork and a few questions

    the ash was from this smoke only, cleared out everything from the last one. My smoker is the Canadian equivalent of the ECB (http://www.canadiantire.ca/AST/browse/2/OutdoorLiving/BBQs/Smokers/PRD~0851013P/Master+Chef+Vertical+Smoker.jsp?locale=en). The picture below is from my last smoke but is...
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    photo.JPG

    • dan bon
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    • Album: First pulled pork and a few questions
  8. First pulled pork and a few questions

    First pulled pork and a few questions

    • dan bon
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  9. dan bon

    First pulled pork and a few questions

    Hi all, smoked my first pork butt (bone in, 4.8 lbs) and it came out way better than I could've hoped, a lot more smoke flavour and juiciness than I thought it would. I smoked for 8 hours at around 210-215 (with some fluctuations on my cheap Canadian Tire smoker) using the minion method. Have a...
  10. photo 2.JPG

    photo 2.JPG

    • dan bon
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    • Album: First pulled pork and a few questions
  11. photo 1.JPG

    photo 1.JPG

    • dan bon
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    • Album: First pulled pork and a few questions
  12. dan bon

    Boneless vs Bone-in pulled pork

    Hi, I'm smoking my first pork butt for pulled pork this weekend and am wondering about the differences between smoking a bone-in vs a boneless shoulder. Is the time to smoke different? I'd assume its longer for bone-in. Is there a flavour difference? any opinion would be appreciated. thanks 
  13. dan bon

    Need help finding a damper

    hi all, I have a cheap version of the WSM from Canadian Tire (http://www.canadiantire.ca/AST/browse/2/OutdoorLiving/BBQs/Smokers/PRD~0851013P/Master+Chef+Vertical+Smoker.jsp?locale=en). I'm looking to make some mods, mainly installing an air vent or 2 in the bottom to control flow. The problem...
  14. dan bon

    first time smkoker...some questions

    gilligan's island references? i'm way out of my league here.  i have a great already on the bottom of the pan but even that choked up a bit, i'll see what if anything i can do about that. along with the new temp guage i bought and replacing wood chips with chunks, we'll see what happens.  next...
  15. dan bon

    Canadians like smoked meat too

    Hi, my name's Daniel from Montreal, Canada. I've been grilling meat my whole life but just decided to buy my first smoker (partially because of a trip to Memphis which blew my tastebuds away). Before i go big with a WSM i decided to go cheap so i can experiment. I now own a Master Chef Vertical...
  16. first time smkoker...some questions

    first time smkoker...some questions

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  17. dan bon

    first time smkoker...some questions

    hi guys, thanks for the answers. the throw in some details.. the smoker i used was a Master Chef Vertical Charcoal Smoker...basically a cheap knockoff of the WSM.  It has no vents in the bottom, just an access door, which makes me wonder if i should drill some holes in the charcoal pan to...
  18. photo 3.JPG

    photo 3.JPG

    • dan bon
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  19. dan bon

    Smoked Chicken Legs - 1st timer question...

    blaircole, can you explain how to added a damper to the pan? i think i'm having the same problem you had...
  20. dan bon

    first time smkoker...some questions

    uestions from my first time smoking
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