oldschoolsdime92

I'm with cheech! He made my house Much more comfortable. I owe you sunglasses next time so my flood lights don't blind you!

still cooking! I had a period of time I let the temp get too low, and had a hard time bringing it up.... Edit: we are done! This is probably the best meal I've ever made. I wrapped it in foil at 160, and removed it from the grill at 180. Allowed it to rest for 25 minutes...

2.5 hour mark. I've learned a lot about fire management at this point, as to how to maintain a temp.

well we are an hour into the cooking process, just added 10 more bricks, and another handful of smoker chips.

thanks again to all who assisted in this project!

Here we go!!

well this one is just a little 2 lb guy. Maybe once I get it all figured out we can have an O.R bbq get together?

Just do the advriders.com bird flip, let me know how it works out!

I should have been more specific. I originally planned to cook it to 160, and then wrap it, and let it get up around 200. Sorry Guys. Thank you for all the help today! I will post pics as it gets going.

the only downside is that a 12lb seems to fit the best.The 14 it advertises, doesn't work too well. As far as pulled pork, I am speaking of the chuck roast I am getting ready to fire up here in about an hour. I normally cook my steaks to 155-160. Also of the chuck roast recipes I have read say to take it to 200. I am planning on slicing this, not pulling it. I was just wondering if 160-170 would be okay?

I have one of these, that I do turkeys in, and absolutely love. Random but your electric smoker made me think of it. http://www.campingworld.com/shopping/item/Char-Broil-The-Big-Easy-Oil-Less-Infrared-Turkey-Fryer/52683/&?&affiliateid=3274&cvsfa=2734&cvsfe=2&cvsfhu=3532363833&gclid=CP_G4vjEirECFUS4KgodKQLo2A

I'm going to do it old school today with a regular meat thermometer. I Also was wondering something. Some things I have read say wrap in foil and let cook until 200. I prefer my steaks at 155-160. Would I be better off to let this cook until 160, and pull it, or to wrap it and go to 200?

I'm going to get the chimney now, I figure I need one anyways. I get tired of doing the lighter fluid thing. This maybe a silly question but what does room temp do for the cooking process?

thats one of my favorite marinades. My plan of attack with this one, is to smoke it with mesquite chips, and once it hits about 160, Im going to wrap it in foil and get it up about 200. I'm getting ready to go buy a thermometer and more charcoal, and its on! When you add charcoal, do you have it already ashed over and ready, or do you just add new briquettes to the already hot coals?

Here we go! This is actually a chuck roast( mainly because I already had a few) so if I screw up I'm not out a bunch Dry rub I also used a premade dry rub, I just wanted to keep my first attempt as simple as possible

Mobile chop shop! He just finished picking his work for the next few days!

Asphalt prices have skyrocketed in the last two years. Chip seal is about half the price.

Well I'm not too far out of the way then!

I'm certainly off the beaten path, and kind of out of the way. I appreciate you getting out here yesterday!

Grape came tonight and worked his magic. He got me in the same day even! Nice and cool now! Super good dude, with good prices. Besides how often do you get to bullshit about motorcycles while your ac gets worked on??

Gotcha! Haha!

I want to get my ac tested to see if it needs a recharge, and possibly recharged. It's just not keeping up anymore. I had it recharged 3 years ago.

I'd start by changing the fluid and filter

yes! thats the idea!

you run a smoke shop?