Smoking in Pittsburgh

Discussion in 'Roll Call' started by smoking pit, Jun 13, 2016.

  1. smoking pit

    smoking pit Newbie

    Hi to all from Pittsburgh and thanks for all the info especially the suggested mods for my Chargriller Smokin Pro and food safety which I was not completely aware of.  I had a bullet smoker a few years ago and used it until the fire pan rusted out.  I finally got the Chargriller about a month ago.  I am in the middle of my 3rd smoke (all nighter) trying to learn to use the new unit as a stick burner.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum.

    How did the all nighter go?

    Al
     
  3. smoking pit

    smoking pit Newbie

    Hi Al,

    Thanks for the welcome.  Mixed results.  I did not use any lump after the initial startup.  There is a little too much smoke for my taste.  Per what I have read some people have been able to use only wood others haven't.  I may be in the second category.  During my second smoke I used lump periodically to keep the temperatures up.  It was much better.

    I did two pork shoulders one at 81/2 lbs the other at 71/2 lbs.  The 8 1/2 lb tasted better, not sure why.  My wood was left over from the fireplace garage kept for 2 years (very dry).   
     
  4. [​IMG]   Good evening and welcome to the forum, from a sunny and hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  5. smoking pit

    smoking pit Newbie

    Thanks Gary,

    It is a great site and how everyone takes the time to share experience.  I poked around awhile and finally decided on a Chargriller Super Pro modifying it out of the box with suggestions from here.  Pictures are in the Chargriller group.

    http://www.smokingmeatforums.com/t/247867/new-to-the-group-and-site.

    Still a lot to learn, but having fun along the way.
     
  6. smoking pit

    smoking pit Newbie

    Had family over today and had the pork smoked on Monday night (put in the freezer when done Tuesday).  Either I was too critical of the results at first or the flavors mellowed out in the freezing/thawing process.  As I was heating it up I did add 3 or 4 cups of apple juice (1/2 cup at a time just to keep the pork moist) - maybe that helped as well.   All enjoyed it and the smoked baked beans.  The best compliment came from my daughter who refused to make a sandwich, said she could eat more pork that way.  She also made sure she got to take leftovers home. 
     

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