oldschoolsdime92 Posted November 7, 2016 Report Share Posted November 7, 2016 (edited) On November 3, 2016 at 6:41 AM, M_Quick said: It makes sense that the chips would smoke quicker without soaking, but on the other hand wouldn't they burn up quicker? i've done both ways. Doesn't seem to make much difference. Some people get fancy, and soak them in juice/whiskey ect. I can't tell much difference. I typically add chips every hourish. If I'm using dry chips, i do the same. Once the meat gets up into the 140+ internal temps I quit adding wood, as I believe all the smoke absorption is ready done. Edited November 7, 2016 by oldschoolsdime92 1 Quote Link to comment Share on other sites More sharing options...
Ron505 Posted November 7, 2016 Report Share Posted November 7, 2016 (edited) On 11/5/2016 at 9:24 PM, M_Quick said: I'm wondering how accurate or inaccurate your door thermometer is? I plan on getting a dual probe remote one, but for now I just have a digital meat probe. Quote I'm not real sure as I just have an internal probe that is hooked to the smoker for remote viewing. It is typically pretty close for pork butt/shoulder. For thinner meats, I use the one I linked above. Looks/sounds like it turned out great! Good job! I also agree with oldschools thoughts on wood chips. Edited November 7, 2016 by Ron505 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 7, 2016 Author Report Share Posted November 7, 2016 2 hours ago, oldschoolsdime92 said: i've done both ways. Doesn't seem to make much difference. Some people get fancy, and soak them in juice/whiskey ect. I can't tell much difference. I typically add chips every hourish. If I'm using dry chips, i do the same. Once the meat gets up into the 140+ internal temps I quit adding wood, as I believe all the smoke absorption is ready done. Thx, I've read/herd anywhere from 2-6 hours of smoke, I did about 3hrs. 1 hour ago, Ron505 said: I'm not real sure as I just have an internal probe that is hooked to the smoker for remote viewing. It is typically pretty close for pork butt/shoulder. For thinner meats, I use the one I linked above. Looks/sounds like it turned out great! Good job! I also agree with oldschools thoughts on wood chips. yeah turned out well, was a big hit with the kids. And it was just a cheap piece of meat $0.88 lb, can't imagine what fresh from the butcher would be like., Quote Link to comment Share on other sites More sharing options...
bowdog Posted November 7, 2016 Report Share Posted November 7, 2016 Looks like you got it man! Now the fun part of trying out different cuts of meats. 1 Quote Link to comment Share on other sites More sharing options...
Ron505 Posted November 7, 2016 Report Share Posted November 7, 2016 Yep! Can't lose with the 3-2-1 method on ribs. Always turn out great! Good time of year to pick up smoking meats!!! We will be smoking almost every weekend from here until the end of the year. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 7, 2016 Author Report Share Posted November 7, 2016 I was wondering how cold it can be outsiide, and still be able to use the smoker half way efficiently? Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 8, 2016 Report Share Posted November 8, 2016 I use the smoker in the garage, and leave the door up about a foot. I've used it down into the lower 30's...usually don't use the smoker during the really cold spells. Quote Link to comment Share on other sites More sharing options...
jdonn Posted November 8, 2016 Report Share Posted November 8, 2016 Turned out awesome! Kids all ate seconds, and asked if we could have it for dinner tomorrow! Idk what kind it was, just that it was a big pork but.Looks great... I see the bone so it should be a Boston. They also have what's called a picnic roast without the bone. Personally, I like the Boston more than the picnic. Best way to know when it's done is to pull a little on the bone... if it slides out super easy, it's done. Enjoy the smoker and try different cuts. It's a lot of fun. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 12, 2016 Author Report Share Posted November 12, 2016 Smoked a half pork loin today, along with a beef shoulder roast. Also got a thermo pro dual wireless thermometer!The beef is still smoking. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 12, 2016 Author Report Share Posted November 12, 2016 I read 160 for the roast and 145 for the pork loin. I hope that's in the ball park. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 13, 2016 Author Report Share Posted November 13, 2016 Omg medium rare roast was awesome! Pork loin was great as well, nice and juicy. Quote Link to comment Share on other sites More sharing options...
jdonn Posted November 13, 2016 Report Share Posted November 13, 2016 Smoked a pork Belly yesterday. 10 hrs at 235... turned out amazing!!! Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 13, 2016 Author Report Share Posted November 13, 2016 Looks nice and tasty! 1 Quote Link to comment Share on other sites More sharing options...
bowdog Posted November 14, 2016 Report Share Posted November 14, 2016 I did ribs yesterday, smoked them for 2 hours between 240-250 then wrapped in foil and cooked for another two and then sauced and cooked for one more hour. Cook turned out great and they were fall off the bone but i needed a better sauce. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 14, 2016 Report Share Posted November 14, 2016 15 minutes ago, bowdog said: I did ribs yesterday, smoked them for 2 hours between 240-250 then wrapped in foil and cooked for another two and then sauced and cooked for one more hour. Cook turned out great and they were fall off the bone but i needed a better sauce. Montgomery Inn BBQ sauce is the best bottled sauce i've used on ribs 1 Quote Link to comment Share on other sites More sharing options...
Ron505 Posted November 14, 2016 Report Share Posted November 14, 2016 We love Show Me BBQ Sauce, Sweet Baby Rays and Famous Daves. 1 Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 14, 2016 Report Share Posted November 14, 2016 (edited) Montgomery Inn is pretty good, I also think Stubbs Spicy is pretty good, straight out of the bottle. I do prefer making my own sauce. ...BBQ sauces are very subjective to personal taste. Edited November 14, 2016 by El Toro Joe 1 Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 14, 2016 Report Share Posted November 14, 2016 I need to do a pork belly soon. Been wanting to do one for so long Quote Link to comment Share on other sites More sharing options...
Helmutt Posted November 14, 2016 Report Share Posted November 14, 2016 1 hour ago, Ron505 said: We love Show Me BBQ Sauce, Sweet Baby Rays and Famous Daves. Mmmmm, love me some Famous Dave's Devils Spit BBQ 1 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 14, 2016 Author Report Share Posted November 14, 2016 I picked up a small and large Butterball turkey yesterday for $0.99 a lb. I figure I can experiment on the little one and if it don't turn out good the wife can still make the big one the traditional way. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 14, 2016 Report Share Posted November 14, 2016 1 hour ago, Hellmutt said: Mmmmm, love me some Famous Dave's Devils Spit BBQ FUnny enough had Famous Dave's for dinner yesterday and lathered it all with the Wilbur's Revenge. Best part of it all was my $20 burnt ends and ribs combo ended up free because they brought it out when the rest of my family was pretty much done eating Quote Link to comment Share on other sites More sharing options...
Ron505 Posted November 14, 2016 Report Share Posted November 14, 2016 2 hours ago, M_Quick said: I picked up a small and large Butterball turkey yesterday for $0.99 a lb. I figure I can experiment on the little one and if it don't turn out good the wife can still make the big one the traditional way. Been looking for deals on turkeys. Where do you find the deal? We'll be cooking 3 on the spit this year, and smoke 2 pork loins. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 14, 2016 Author Report Share Posted November 14, 2016 Been looking for deals on turkeys. Where do you find the deal? We'll be cooking 3 on the spit this year, and smoke 2 pork loins. Would you believe Target? Quote Link to comment Share on other sites More sharing options...
jdonn Posted November 14, 2016 Report Share Posted November 14, 2016 I need to do a pork belly soon. Been wanting to do one for so long Turned out great... It's a fatty piece of meat though. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 15, 2016 Report Share Posted November 15, 2016 12 hours ago, jdonn said: Turned out great... It's a fatty piece of meat though. That's where all th flavor is 1 Quote Link to comment Share on other sites More sharing options...
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