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If i have a 12-15lb turkey froze solid and want to smoke it on Saturday morning I usually take it out of the freezer and put it in the fridge on Tuesday morning before work at the latest. I'd like to think that even though that pork is a solid piece of meat rather than a hollow bird that 4 days...
Looks fantastic! That option's been sitting on the table all this time and I just keep pushing on for pulled pork every time. I might have to hit the store for some small boneless pork shoulder cuts and see if I can pull this off for tomorrow's lunch.
Honestly think you can't go wrong with whatever rub you choose. Key is to keep the smoker temp low and as constant as you can until the either the internal temp is about 196 or you can toothpick in and out of a thicker section like butter. I don't inject brisket personally but that's not to...
OH, no arguement here either. I was thinking about that after my last post too that I hope I'm not coming off as arguementative.
After re-reading the entire post it sounds like to me that the way you could over smoke something in one of those wood burners is to get too much fresh wood in at...
I guess I don't understand how its possible to over smoke meat at temps of 200-250 degrees. If the primary fuel in a wood smoker is wood or wood pellets in a pellet smoker and you low and slow cook meat on either of those type of smokers you would by that token be over smoking meat every time...
The only way I can see possible to oversmoke anything is to use too strong a wood on too light a meat. Like smoking chicken or fish with mesquite. Even then the 'smoke' never penetrates deeper into the meat than maybe an 1/8". Over smoking a full packer brisket or even a 6lb pork butt is near...
I've had my 22.5" WSM for about 4yrs now and just picked up an 18.5" recently. I use Royal Oak lump every time. I usually dump as much coal as i will need onto the grate, stick about 4-6 fist size chunks of whatever flavor wood in there. Depending on how cold it is i'll light and ash over a...
All success. Butts started hitting 206 when I like to pull them off about 2:30pm. 3 hit at once and by the time i had those off the other 3 on the 22.5" WSM were ready too. Final 2 on the 18.5" WSM took another hour and then 2hrs respectively. Some how i got both smokers cleaned up and put...
I usually let 'er hum between 220 and 250 pretty broadly up to and through the stall and foil at 165. After that its a time game on what I have left to work with. On the smoker with the now 196 degree butt I'm trying to keep it 220-230 and slow things down. On the other smoker finally...
Got 66.8lbs between 8 pork butts on the two smokers around 2:45am. Stayed up til about 4:15am making sure everything was solid. Woke up around 8:30am and most of the butts were hitting 150+...thus begins the finishing time shell game. All are foiled at 165 except the 2 on the smaller smoker...
Gotcha. Lots of good posts on here about reheating with meat in freezer/vacuum sealed bags in boiling water, crock pots, smoker reheat and even aluminum pan covered with plastic then foi in the oven. I'm going straight into the challenge zone on this one though and doing an alnighter prior to...
yeah, you know I thought about that but at this point I'm not really comfortable with my reheating results to be honest. I always use a finishing sauce after I pull fresh, but never tried it with a 'mass' reheat like we're talking about. I'm betting that would really be the key to the success...
The week has finally come. Heading over to Sam's today over lunch to pick up a case of pork butts to smoke for a party this Saturday evening. Looking for 60-70lbs in the case. It'll be my first time firing up both my 22.5" and 18.5" WSMs at the same time AND the most meat I've smoked at one...
nah, just baking, scraping and washing the grill grates and water pan. Places where food makes contact. I let the smoker run for a few hours with no water pan. Pegged the lid thermometer so I know it was pretty warm for quite a while. After dinner that night I covered the grill grates in the...
So by some struck of luck I found a guy 20 miles from me selling his 2yr old WSM 18.5" for $150. Found his ad the night he posted and sent him an email the next morning. Within 24hrs had it in the van rolling home! I don't think its ever been cleaned is the only draw back. I'm trying to...
I usually set the meat out on the counter while i prep the smoker, temp gauge and such. Usually takes me about 30mins. Enough to get some chill off the meat. I just picked up 18.76lbs of pork butt from Sam's Club Friday after work. Couldn't pass up $1.98/lb. Started the two about 7:30am...
Right, when I put the 6 chickens on it was my first smoke as I recall and I just laid them all out back side down on the top grate thinking it would be easier to not have to access any on the lower grate. There really was not much space between or around them. In hind sight it was really a...
I've had my 22.5" WSM for a few years now and in regards to smoking pork I've done 4 bone in butts totaling 34lbs (roughly 8.5lbs each). Took about 10-12hrs by the time they were all done running heat between 235 and 250. My question is am i pressing my luck with choking off my smoker if I...
I've used my laptop with Win7 on it all this time. Works fine. I'll do some banging around in Chrome and the security settings in the OS and see if i see anything that may cause that.