Hey everyone...haven't been around in a long while, but have been smoking. I recently stumbled across what amounted to a half off clearance deal on a new pellet pooper, so I couldn't resist - paid $600 for a CS450 that normally retails for about $1200 up here.. I sold my stick burner (I just don't have the time to babysit it anymore, as much as I loved what it produced), and my vertical charcoal and electric now stare in envy at the new Louisiana Grills CS450. I like the fact it was made right here in North America, as well. :)
I've had it for a few weeks now. I've poked at it with all the run of the mill stuff - steak, pork chops, spatchcocked chicken, and yes, even burgers. It definitely had a small learning curve but I've come to love it already. We also made pizza in it a week or so back and it was to die for as well.
So with a nice weekend in the forecast and friends already invited for dinner, I decided to try my first butt in it today.
I'm following this sticky post by Meowy for my cook: http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke
I started prepping last night and got the butt prepared and rubbed, then wrapped her up.
Now, I will admit, today was the first day in 3 (count em, THREE) weeks that I had absolutely positively nothing that I needed to get out of bed early for..and what do I do? I buy a 9 pound port butt that needs at least 12-13 hours on the smoker as I figure it...so at the crack of 6AM my alarm is blaring in my ear. Urggghhh... On the deck in my undies to hit the power button on the 450 for preheat, and back to the kitchen to get the beast out of the fridge.
Last night, rubbed profusely all prepped and back into the fridge for the night.
The 450 all preheated and ready to go, still bloody dark outside. The things we do for smoked meat!
And on she goes, with plenty of TBS to be had. I also have my tube smoker lit on the right hand side with some additional cherry in there
I'll be updating with more pics through the day. :)
I've had it for a few weeks now. I've poked at it with all the run of the mill stuff - steak, pork chops, spatchcocked chicken, and yes, even burgers. It definitely had a small learning curve but I've come to love it already. We also made pizza in it a week or so back and it was to die for as well.
So with a nice weekend in the forecast and friends already invited for dinner, I decided to try my first butt in it today.
I'm following this sticky post by Meowy for my cook: http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke
I started prepping last night and got the butt prepared and rubbed, then wrapped her up.
Now, I will admit, today was the first day in 3 (count em, THREE) weeks that I had absolutely positively nothing that I needed to get out of bed early for..and what do I do? I buy a 9 pound port butt that needs at least 12-13 hours on the smoker as I figure it...so at the crack of 6AM my alarm is blaring in my ear. Urggghhh... On the deck in my undies to hit the power button on the 450 for preheat, and back to the kitchen to get the beast out of the fridge.
Last night, rubbed profusely all prepped and back into the fridge for the night.
The 450 all preheated and ready to go, still bloody dark outside. The things we do for smoked meat!
And on she goes, with plenty of TBS to be had. I also have my tube smoker lit on the right hand side with some additional cherry in there
I'll be updating with more pics through the day. :)
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