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Started By
Message
What's on your smoker?
Posted on 7/10/11 at 10:22 am
Posted on 7/10/11 at 10:22 am
Two pork shoulders. I don't thing they will be ready for dinner but it will make a fine week of dinner.
On a side note I just bought a propane smoker... I'm having hell keeping it on 225. I thought this thing would be like an oven. Set and go sleep on the couch.
On a side note I just bought a propane smoker... I'm having hell keeping it on 225. I thought this thing would be like an oven. Set and go sleep on the couch.
4
Posted on 7/10/11 at 10:41 am to bryso
I use a propane smoker too. It was a lot more trial and error temperature wise that thought it would be. Usually on mine if it's set halfway between medium and low it'll maintain between 225-240.
Posted on 7/10/11 at 10:52 am to whodat tiger42
I think the air dampers are a waster of time.
Posted on 7/10/11 at 11:34 am to bryso
Shoulda gotten the BGE.
Posted on 7/10/11 at 12:20 pm to KosmoCramer
I want one but that was about 800 more than this.
Posted on 7/10/11 at 1:41 pm to bryso
This things burns up wood chips. I think in going to foil a few next time and lay them on a grate below the water bowl
Posted on 7/10/11 at 2:55 pm to bryso
(no message)
This post was edited on 7/10/11 at 2:56 pm
Posted on 7/10/11 at 3:05 pm to bryso
I have 2 whole chickens anda brisket on my longhorn deluxe as we speak. Put the brisket on at 830 this morning. Chickens were put on at 1045.
Posted on 7/10/11 at 3:12 pm to bryso
quote:How long do you keep cooked pork in the fridge before you toss it?
it will make a fine week of dinner.
Posted on 7/10/11 at 3:37 pm to Degas
i go about 4 days, then into the freezer..
Posted on 7/10/11 at 3:40 pm to bryso
St Louis style ribs and the trimmings just went on my BGE.
Posted on 7/10/11 at 4:24 pm to sevenjackson
What kind of brisket? I'm gonna finish off this pork then do a few chickens later this week to get my temp control down. Then I plan on burning a brisket.
Posted on 7/10/11 at 9:35 pm to bryso
I'm in the home stretch. I did a piss poor job timing this.
Posted on 7/10/11 at 10:04 pm to bryso
Just a 6 lb'r from winndixie........ Just finished the brisket.....
Posted on 7/10/11 at 10:33 pm to sevenjackson
I'm
About to pull the pork... 2 shoulders ~15lb
About to pull the pork... 2 shoulders ~15lb
Posted on 7/11/11 at 4:08 am to bryso
quote:came out well? What do y'all uusally use the majority of the pulled meat for, sammichs?
About to pull the pork... 2 shoulders ~15lb
Posted on 7/11/11 at 9:19 am to Uncle JackD
Try pulled pork tacos and nachos as well as sandwiches
Posted on 7/11/11 at 9:24 am to bryso
quote:
I'm having hell keeping it on 225
DigiQ
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