Hello and a question from Kansas City MO

[edwardalt]

Hi everybody!  I put together a mini-wsm using a Weber Smokey Joe Gold and a Vasconia 32 Qt Tamale Steamer, a couple of extra cooking grates, a man law thermometer, and a foil wrapped clay saucer for a heat diffuser.

I broke it in making some wings with Three Little Pigs Kansas City Sweet Rub, cooked at around 300-330 for an hour, then sauced with Sweet Baby Ray's.  They were wonderful.

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• edwardalt
• Aug 5, 2012

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• edwardalt
• Aug 5, 2012

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• edwardalt
• Aug 5, 2012

Then I smoked some BB ribs Friday eve around 230 for about 4 hours, spritzed a few times with a mix of apple juice and apple cider vinegar.  They were pretty good. 

Now for the n00bie question ...

After I had prepped the ribs, I pulled a 8.4 lb pork butt out, thinking I might smoke this at the same time.  I put mustard and rub on.  It sat out for a little while (maybe an hour), then I put it back in the fridge.  Due to weather, work, etc, I probably won't get to put it on the smoker until Monday evening.  The butt is in the fridge with the mustard and rub and wrapped in Press'n'Seal.  Will this be ok?  I have a Maverick 732 thermometer.  At what point should I insert the probe into the meat?

Thanks in advance for your help!

Ed

 

[scarbelly]

Hello Ed and 

 to SMF - glad you joined us

Please do us a favor and update your profile with your location

The links to your qview are not working - you can upload pics directly from your PC  by using the link to the left of the filmstrip above. Just understand that until you get to about 20 posts the pics will be held for approval by moderators. This is done to keep spam off the site 

 

[s2k9k]

Hi Ed! 

 to SMF!!! We're happy you found us!

You might want to post your question in the Pork or Food Safety  forum. I think you will get a lot more responses to your questions over there. Roll Call is pretty much just for introductions and telling us a little about yourself.

BTW those wings look Awesome and the more I see these Mini WSM's I want one! 

 

[edwardalt]

I have a feeling the image links are being held by the moderators.  When I first posted the pic links (to some pics on picasaweb using the method I normally use for other forums) they didn't work, and I had posted the wrong pics (still of the smoker though).  So I found the correct pics that I had posted in tvwbb.com, and used the image posting tool, and I can see them now.  I expect they will appear after being released by the moderators?

Thanks,

Ed
 

p.s.  I guess they're working now.  I will post in the Food Safety forum.  Thanks!

 

[coyote1]

Welcome to SMF

I also invite you to join the Kansas group here on SMF

http://www.smokingmeatforums.com/groups/show/2/kansas-members

the wings look Awesome

 

[jrod62]

Welcome to SMF

 

[smokinhusker]

Hello and welcome to SMF! WIngs look great! Nice job on the smoker build too!