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  1. scott t

    Do pork shoulders plateau????????

    I think it is just a test of faith and patience. I call it latent heat of tenderness. Remember high school science where you melt an ice cube. It starts out below 32F, holds at 32F until the ice all melts and then the water continues to get warmer? That's my best analogy. I love smoking meat...
  2. scott t

    Deer hunter's

    Here in Southeast PA we are not allowed to use high powered rifles. My Remington 700 .270 sits in the gun cabinet. I mainly use a Remington 1100 with a slug barrel. We do have two seasons for muzzleloader. The first you can use an in-line. The second season is flintlock only. For both seasons I...
  3. scott t

    Homers Butt

    Thanks for sharing that with us. I laughed out loud. Not at your misfortune but because I've pulled my share of Homers and could see myself doing the exact same thing.
  4. scott t

    10" Dobsonian Telescope

    That turned out real nice. You should be proud.
  5. scott t

    10" Dobsonian Telescope

    I could not get it to open either. I would love to see it. Please try posting the picture again.
  6. scott t

    brinkmann smoking'n grill

    Here's the link for the modifications I made to my ECB. Temperature control is much better. The description comes first. The pictures are down a few postings. I have a hunk of pig in mine right now. The temperature has been steady since 4:00am. It's 1:30 as I type. I have had to add charcoal...
  7. scott t

    One Big Butt

    Looking good! We'll have all of PA smelling good. BTW I checked out your pics of the venison hind quarter. Wish I could have tried a bit. Makes me consider violating a few game laws. (Just kidding. Don't call the WaCO's)
  8. scott t

    Easy Skillet Breads

    A big thumbs up on the monkey bread. Tried it this past weekend. It was quick, easy and all gone in a hurry!
  9. scott t

    Yet another newbie

    Welcome. I'm a relative newbie too. This forum has helped me a ton. This is also the friendliest forum. Good food and good people seem to go together. They willingly answer all my questions. What kind of smoker do you have? I have a Smoke N Grill and have made some modifcations on mine. The...
  10. scott t

    What is your favorite wood to smoke with?

    From a total neophyte: I used maple this weekend and was quite happy with the flavor. I used it on pork ribs. The flavor is lighter and my wife seemed to like this a lot. The best way I can describe it is; If hickory is lager, maple is pilsner. Both good but different. [you]
  11. scott t

    Much happier with my ECB

    Here are some pictures to go along with my description above. Here is the base weldment. It is 8 1/2" tall. That places the fire bowl at its original position in the chamber Here is the damper assembly showing the vents fully closed. The support strap at the top limits the travel. Vents...
  12. scott t

    Testing

    Here are some pictures of my modifications. See my description in my original post. Here's the base I made out of angle iron and flats. It's 8 1/2" tall to match where the fire bowl originally was placed in the chamber. Here's a picture of the expanded metal grate. Here's the damper...
  13. scott t

    Testing

    Here are some pictures of my modifications. See my description in my original post. Here's the base I made out of angle iron and flats. It's 8 1/2" tall to match where the fire bowl originally was placed in the chamber. Here's a picture of the expanded metal grate. Here's the damper...
  14. scott t

    Much happier with my ECB

    I followed the suggestions and links in this forum and I'm much happier with my ECB. The first and probably the most important modification was to add a grate to the charcoal bowl. Prior to this I had trouble getting the temperature into the "Ideal" range. (Adding a new thermometer is next on...
  15. scott t

    Pulled Pork Recipe for all

    Here's my dumb question about making pulled pork. If you purchase a shoulder butt with the bone in do you have to debone prior to smoking or can you leave the bone in and will it give extra flavor? I assume bone in would take a little longer or is this something that just isn't done? I saw in...
  16. scott t

    PORK SHOULDER?????

    I went to the grocery store looking for a pork butt. All they had was a pork shoulder boneless roast Royale. It looked like a mess of meat stuffed into mesh. Basically a bag o' meat. It was then wrapped in a sealed plastic bag with an obvious excessive amount of water poured in to increase the...
  17. scott t

    Memorial Day weekend

    I have a notion that pulled pork sandwiches would go real good this weekend. It depends on weather and if we are having company. Of course we will remember the reason for this holiday. Best to all, Scott
  18. scott t

    Organ meats

    Has anyone tried smoking beef tongue? My guess is that it is possible but you you would have to be real careful to not dry it out. I was also think of a smoked, stuffed beef heart would be delicious. Any suggestions or recipes would be appreciated.
  19. scott t

    ECB Mods--obvious improvement

    Thanks for the link. A picture is worth a thousand words (I think my brain is still mush from doing our taxes :shock: ). I love the food I've been getting from the ECB. I was just getting frustrated with the actual cooking. My last round on the smoker was a small hunk of brisket, Earl's baked...
  20. scott t

    ECB Mods--obvious improvement

    I sure would like to see a picture. I have a lot of trouble maintaining heat in my ECB. I figure I'll try a few modifications and see if that helps. Worse comes to worse I can just roll it down the hill and use it for target practice.
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