Smokers Full! w/Q

Discussion in 'Pork' started by shriv, Aug 8, 2009.

  1. shriv

    shriv Fire Starter

    Once I started filling it I couldn't stop!


    3 10 lb Pork Butts


    then 2 5 lb chuckies (my first try at them)


    Then two pans of baked beans


    Why not 3 dozen wings!




    She's Full


    I'll post more when is all done!
    shriv
     
  2. old poi dog

    old poi dog Master of the Pit OTBS Member

    Holy Smokes!!! I'm looking forward to the final q-views! I'm curious as to how long those butts and chuckies took to get done.
     
  3. rivet

    rivet Master of the Pit OTBS Member

    Shriv, that's beautiful. Cook all the way, I say! [​IMG]
     
  4. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    WOW!!! Your a bad influence on the rest of us!
    Very nice!!![​IMG]
     
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Take a picture of that and pin it on the frig. Now thats one full smoker cann't wait till dinner.[​IMG]
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Now that is a smoker load. Looks Great... [​IMG]
     
  7. roadrunr

    roadrunr Meat Mopper

    is that chicken over the beans n chuckies? [​IMG]
     
  8. shriv

    shriv Fire Starter

    I had to put the wings on the top shlef for an hour. I figured alitte chicken drippings in the beans wouldn't hurt! This is the only photo of the wings. We put them on the weber for a half hour after mixing them with Franks.
    shriv

    after 13 hours the chuckies are at 181 degrees
    aftter 10 hours the butts are at 160 degrees
    smoker temp is around 235 degrees
    shriv
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  10. oneshot

    oneshot Master of the Pit SMF Premier Member

    Holy cow shriv, I just put on 10 pounds lookin at all of that!!!!
    Looks really good, can't wait for the finished qview.....[​IMG]
     
  11. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    Shriv,

    Lookin' good [​IMG]! Keep the pics coming.
     
  12. shriv

    shriv Fire Starter

    Thanks Piney. I figured I was ok since the smoker temp was alomost 250 when I put the wings in. I need to add another shelf but was out of space.
    Pork temp is 180 after 18 hours (smoker temp is 240). I took the chuckies of at 2 am it took 15 hours to get to 205 degrees.
    shriv
     
  13. shriv

    shriv Fire Starter

    Here's the pulled chucks. They were samll and turned out very good.
     
  14. oneshot

    oneshot Master of the Pit SMF Premier Member

    Havin a hard time lookin at the small pics but it looks good from what I can see....Can ya make them all the same size as your full smoker pic???
    That would be a good size for all your pics and everyone could see your smokes better....[​IMG]
     
  15. shriv

    shriv Fire Starter

    how do you make them bigger? I did one big on accident.
    shriv
     
  16. oneshot

    oneshot Master of the Pit SMF Premier Member

    Are you using photobucket???
     
  17. shriv

    shriv Fire Starter

    yes I use photobucket
     
  18. oneshot

    oneshot Master of the Pit SMF Premier Member

    Ok, it's easy. Once you download your pic to PB, click on the pic, it will then show the pic with tabs above it. Where the tab says "resize" put your curser on that tab, a menu will go down below the tab, put your curser on the "large" selection and click on it. It will ask you if you want to resize, click yes. Wait for it to change it for you. Let me know if this works for you or if you have problems....[​IMG]
     
  19. morkdach

    morkdach Master of the Pit OTBS Member

    now thats the way to feed a smoker[​IMG]
     
  20. shriv

    shriv Fire Starter

    Here's the final product. I feed 66 with three 10 lb butts. Not a scrap left.

    here is two of the three pulled.

    Thanks for looking.
    shriv
     

Share This Page