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Thank you for the help everyone. With your advise and the experience of doing this before hand it turned out great for my guests. They all loved it and had many compliments. One of the guests was the caterer at my wedding, who served pulled pork, and he even asked me for the recipe for my rub...
After I cut it I did wrap both prices so it wouldn't get dry, then put on unwrapped to crisp up. I used a mix of hickory and cherry. Didn't get any pics of it pulled, will have to do that this weekend when I make the one for company coming over. I will have to look into the finishing sauces some...
i did have a meat thermometer, but, of course, as soon as I need it I can't find where my wife put it. So I have to just wing it till she gets home in 3 hours.
Thanks for all the suggestions. I decided to smoke one today so I could see how it goes. Since I have never smoked a butt I figured a practice run would help anyway. It's been on for about 10 hours so far at 250-270.
I have a CG pro with SFB. I have extended down my chimney, added 2 thermometers and made a removable heat baffle that gets me within 270 degrees hot side and 250 cold(far side) side, I have also changed out my fuel box in the the SFB. I am having some people over this weekend and have a 9.5...
Hey, I'm Jeremy new to the community and to smoking. Got my CG pro with SFB about 2 weeks ago, have read a lot about it and started some mods. So far I have extended the chimney down to grate level, added 2 new thermometers, new charcoal basket, and am currently deciding how i want to do a heat...
Hello everyone, my name is Jeremy and from Lafayette Indiana. I came across this site a few days ago by googling for help with my char-griller pro with SFB. I found a lot of helpful info already about mods that need done to my setup. I have started by extending the chimney down and getting a new...
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