Recent content by brad29

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  1. brad29

    Newbie Help

    The family thinks it came out great. I am, of course, my own harshest critic. No one's died yet so my fears of low temp cooking breeding bacteria were not met. It looked great and tasted pretty good too, I guess. I will definitely do some of those mods to the smoker. Thanks for the input!
  2. brad29

    Hello from Virginia

    Hi LC. I am in Hanover County.
  3. brad29

    Hello from Virginia

    I posted this in another thread but I bailed out on my pork butt today. After 7 hours or so and the meat only at 145 degrees, I wrapped it in foil and slapped it in a nice, consistent 270 degree oven. For future reference where do I do Q-view? The meat looks pretty but at 145 degrees I'm...
  4. brad29

    Newbie Help

    Am I at risk here of poisoning my family with the pork only being at 138 (now 145) for such a long time? I don't need everyone to be sick!!
  5. brad29

    Newbie Help

    I think I need to drill holes in the coal pan to let the ashes drop out.
  6. brad29

    Newbie Help

    OK, 6 hours and temp is a bit higher, at least it's over 200 (slightly). Meat is at 138 and holding. Am I on track here? Should I remove the existing charcoal and start with a fresh batch or 2?
  7. brad29

    Hello from Virginia

    Hey everyone. I am new to BBQ. Well, I am new to making it myself, I've eaten it for years! I live in Virgina and got a a CharBroil H20 for Christmas. Today is my 2nd attempt at smoking. I smoked a fattie the first time to break in the smoker. Today I am smoking a butt and maybe another...
  8. brad29

    Newbie Help

    Will try that. Thanks! I will go into the Roll Call later today.
  9. brad29

    Newbie Help

    I am getting frustrated, I hope that the experts here can help. I have a CharBroil H2O and I can't keep the temperature up. In fact, I haven't been able to get it above 200 for any length of time. I have used 3 chimneys of charcoal since I started 4 hours ago. Anything I can do to get the...
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