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  1. dasmoker

    Sunday's Pork Shoulder

    Howdy folks. Have not posted in quite a while, but have been reading here a lot lately. Trying to push spring/summer here a little faster, i have begun grilling and smoking a little early this year. I know some of you, even in the colder area's are all year grillers, but I HATE the cold, so I do...
  2. dasmoker

    A Stall.... AT 204???????

    So I am smoking a 7.75 lb bone in pork shoulder.  I did not probe it until the 4 1/2 hr mark. When I probed it, it was at 150.  As the afternoon progressed it never hit a stall. I was taking it to 205.  Well it hit 204 and then it stalled. I have never seen a piece of meat stall at so late a...
  3. dasmoker

    Reheating Question.

    Howdy folks. So tomorrow I am smoking up 4 pork butts for my niece's graduation party on Sunday. I am lookig for the best way to reheat it without drying it out, but there is a point or 2 to mention as well. 1. I will not have access to drippings. I have a traeger, and it is not really setup to...
  4. dasmoker

    Question or 2 about maple

    Good morning all. So my Traeger arrived last night, and will be assembled when I arrive home today after work.  I had ordered 4 - 20 lb bags of wood pellets, hickory, apple, cherry, and pecan.  But they ran out of hickory so they removed the charge and threw in a bag of maple for free. Yay...
  5. dasmoker

    Jeff's Rub

    So I purchased Jeff's Rub recipe and am very pleased with it. Of course, I have tweaked it and made it my own. I have changed the amounts that go into the rub a bit, added an xtra ingredient or 2, and I end it by adding a packet of unsweetened black cherry Kool Aid to it as well, but it is...
  6. dasmoker

    Sunday's Q

    Well I smoked Pork and Beef, but since I also smoked a fatties, the pork wins out and I will post here. Spent all of Father's day by the smoker. Not complaining, I did not mind at all. Picked up a bunch of meat, which leads me to a question or 2. I wanted to try a Tri Tip. I asked my butcher...
  7. dasmoker

    1st Fatties and some BB Ribs

    No prep pics this time, only finished results. But I made my 1st 2 fatties last weekend. One breakfast one which everyone loved. Contains scrambled eggs, hashbrowns, and smoked cheddar cheese. Wrapped in a bacon weave. Would have liked to have added peppers and onions, but the wife no likey...
  8. dasmoker

    1st Smoke and 1st Q-View

    Ok, Pics below. Well, it was a challenge. 1st of all, why does Brinkman even put a thermostat on their units? They are absolutely worthless. My installed thermo was freaking 70 degrees off of what my oven thermo read. Ridiculous. I really need to get that wireless unit as it sucked to have to...
  9. dasmoker

    Plateau Question

    OK, I understand the rule of when your meat hits the plateau, you should not increase your smokers temp, just play the waiting game. My question is, what if you notice the smokers temp decreasing during this time, is it ok to refresh the fuel if necessary to maintain the smoker temp?
  10. dasmoker

    Some quick advice needed

    Ok, prepping tonight for tomrrow's smoke. Pics to come. But as I prepared the pork shoulder I encountered the Fat Cap I think you guys call it? Anyway, it appears to have a skin layer on it (Pic below). Should I smoke the shoulder as is, or should I slice that skin/fat part off? Not sure what I...
  11. dasmoker

    What am I missing?

    Ok, so while new to smoking, I use rubs often with my meat grilling. I have always used the same rub, a very basic rub, because it has gone so well on whatever meat I have put it on. Just made a Beer Can Chicken last night with it, fantastic. Anyway, i use it on my ribs, chicken, and pork...
  12. dasmoker

    Ever use pig candy for your ABT's?

    I am sure it has had to be mentioned here, but I have not read through all the threads. But in case it hasn't been mentioned, try drudging your bacon in a brown sugar/ceyenne pepper mixture before wrapping the pepper. Man the ABT's come out fantastic that way. I make a simple ABT. I use...
  13. dasmoker

    Alton Brown's Smoker?

    I know he probably didn't invent it, lol, but I am referring to the smoker he made out of the ceramic flower pots. If not familar, he took I think a 16 or 18" ceramic (or clay, I forget which) flower pot, put a hotplate in the bottom (there was a hole in the bottom ro run the power cord out of...
  14. dasmoker

    Thermometer question

    So i have one of those digital probe meat thermometers. Forget the brand, but its the typical white one, with a timer, a temp alert beep, and the probe with the wire. I have used it the last 2 years for the Thanksgiving turkey, and also last Saturday during my failed attempt at smoking (could...
  15. dasmoker

    So newb questions.

    Hey there folks. Ever since my "fail" last Saturday, and my subsequent finding of the "solution" to my fail, I can not stop reading this forum, and can not wait till this weekend when I can finally make some smoke. I thought I really wanted to go with pulled pork as my 1st, but now I am really...
  16. dasmoker

    Greetings from Philly

    Well, just outside of Philly, in Bristol PA. I found this place from a friend on another forum when I had a disastrous 1st smoking experience where I could not keep the temp high enough no matter what I did. I am an avid (and consider myself to be good, lol) charcoal griller, but boy smoking...
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