Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by smokinphil
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
You might also try using chucks instead of chips. I find on my Weber 650 Gasser I can only get 20-30 minutes out of chips but chunks usually will last close to an hour.
I don't smoke either while on the smoker. I do wrap in foil before putting in the cooler though. Then I prefer my butts to sit in the cooler for at least a couple of hours. Ribs need ti sit for at least 1/2 hour.
Hard to decide. I have made great Rack of Pork, Pulled Pork and Ribs. Also love fatties and Chuckies though.Brisket is coming when the weather warms up.
Can't stress enough that you need to use a themometer in the meat to determine doneness. Butts can stall for hours. Always use a thermometer and plan on the meat getting doen 3 hours before it will be needed. this way you should not run into problems with it getting done late. If it gets to temp...
I have a rack of Pork on the smoker right now. I will leave in the smoker to 155 then foil and put in the cooler for at least an hour before serving. They don't dry out this way and I have even left them in the cooler for as long as 3 hours. they will still be hot and moist this way.
I have had a similar pair of gloves for years. They came with our Showtime Rotisserie. They have been indispensable and I am going to have to buy a new pair soon.
I did a couple of butts a couple of weeks ago. They were Smoked to 190 and then wrapped an placed in the cooler for 4hrs. Actually took them to my sisters across town. After 4hs off the heat they were still too hot to pull without thermal gloves. You should be fine.