Smoker

[guywhofishes]

I was training him to hunt, one thing led to another and we ended up pretty high.

that was awesome by the way - good times

I can't wait to help you train your next cat - let me know and I'll schedule another trip

 

[WormWiggler]

seems like guywholikeganje is fishing for a buzz. Juanr can you also teach cats to not hunt as the half eaten mice carcasses all spring summer and fall get tedious, apparantly a twig and berries are mandatory equipment to clean up that shite. Or better yet teach them to clean their plates.

 

[You]

that was awesome by the way - good times

I can't wait to help you train your next cat - let me know and I'll schedule another trip

when where

 

[BrokenBackJack]

JR maybe it was this cat and not your dog that tore up your my pillows???? :;:huh

 

[WormWiggler]

Giving this a whirl again, a boston butt, 7# 9oz, rubbed with weber pork bbq rub on friday. The soot on the "chip pan" which is normal the coals pan is concerning. This was the first time I had removed it and cleaned it, had an 1/8" layer of soot... I did a small pork sirloin roast on thursday and taste was fine. I got a thermometer probe, nothing fancy, just an alarm at set temp or time. That sirloin got to 145° in about 2 hours but maybe my probe was not placed well. I left it on for a few more hours and it tasted fine. Wondering how long this big chunk will take, 2 hours a pound seems like way too long.

 

[luvcatchingbass]

Giving this a whirl again, a boston butt, 7# 9oz, rubbed with weber pork bbq rub on friday. The soot on the "chip pan" which is normal the coals pan is concerning. This was the first time I had removed it and cleaned it, had an 1/8" layer of soot... I did a small pork sirloin roast on thursday and taste was fine. I got a thermometer probe, nothing fancy, just an alarm at set temp or time. That sirloin got to 145° in about 2 hours but maybe my probe was not placed well. I left it on for a few more hours and it tasted fine. Wondering how long this big chunk will take, 2 hours a pound seems like way too long.

Normally if I run my smoker at 225 I have had them done in about 10hrs or so. If running all the way through in the smoker I have probe in the meat and an air temp and it seems like about 165 IT meat temp they become tender but I still give it a little poke/ pull test beginning at around 8hrs depending on IT. I also like to run a water pan to keep the smoking chamber humid.
Depending on feeding like noon game day time I have pulled them and put in the crockpot overnight, eating at noon the next day and start smoking at 6-7pm and pull at midnight 1am to crockpot so in that case I'm over 12hrs. I've done 180 before and that seems to risk a longer stall time on the meat once the moisture begins to come out of the meat.

 

[WormWiggler]

Pre Smoke


Going into the machine


after 2 hrs


after 4 hrs

 

[Whisky]

I did two 7-8lb butts a week ago and they took around 9.5-10 hours at 275F. I always go by feel with those and they probed like butter at 207-208 degrees IT. I wrap in foil once they hit the stall period which is usually around 160-170 IT. They can stall for a long time otherwise, and I also like a softer bark from the foil.

If you don't foil, and are cooking closer to 225F, yeah I could see it taking 12+ hours.

 

[WormWiggler]

I probably should have read your post, I pulled after 9 hours, IT was 158°. Let sit under foil for an hour and consumed.

 

[Whisky]

Sliced or chopped butt is pretty good too, for something different. I'm sure it didn't suck.

Some of my favorite pork is pork steaks, cut from a butt. Grill to 145ish. way better then a pork chop.

 

[fly2cast]

As far as the original topic is concerned, I would say the smoker should go as low as 160 degrees if you want to do jerky. Also ribs usually roast at 225. Water is good for some things, not for others. A good site with a ton of info is www.amazingribs.com Has good info on why it's not necessary to wet down wood chips, why temperature of meats hangs at 155 for a long time and other stuff that most people can't explain.

 

[luvcatchingbass]

^^^I have used this site many times

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I also see I had 165 for IT, should have been 185 when I start checking a little for tenderness.

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Either way look like you had some good eats.

 

[ItemB]

A full water pan can be a heat sink also helping maintain the temperature. Just be sure to use hot water to start off with or it will take your smoker longer to heat up. I have heard of guys using sand when you don't want the extra humidity/moisture from water

 

[guywhofishes]

my butts take FOR EVER

12-16 hours at 220f

Bradley Original with an Auber controller

always amazing but sloooooooooow

 

[Kentucky Windage]

my butts take FOR EVER

12-16 hours at 220f

Bradley Original with an Auber controller

always amazing but sloooooooooow

I concur doctor. 225f for 16-18 in my MES.

 

[luvcatchingbass]

Out of curiosity I went back to my notes from my last 2 whole hogs, may not be quite the same. Both times we ran at about 225-250 temps and the shoulders were tender at 185 IT and hams were about 205 IT, last year we held in the 225 but kept the ham side a little more heavy on the coals to get the hams to a higher temp quicker. Still with the notes our decisions have come down to the poke/pull test.

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12-14hr cooks

 

[raider]

he does not look happy with you...

 

[Cajun Smoker]

Food looks great Love the Cat, playing with LP NG very dangerous my only safe advice is be sure to always light your burner with door open for safe ventilation of unspent gas. Lighting with doors closed instant bomb. I don't know how many you tube videos I have seen of LP smoker misshapes.

 

[Grizzly Adams]

Just picked up an old beer cooler from the local drinking establishment. Gonna concert it into a smoker

 

[luvcatchingbass]

Just picked up an old beer cooler from the local drinking establishment. Gonna concert it into a smoker

This should be interesting to see the finished product