Search results

  • 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.
  1. bobbydrake

    Modified fattie

    72k calories....   AMAZING!
  2. bobbydrake

    It seems too simple...

    I love the small, but the wife is not a fan.  Now that she is pregnant it is so much worse.  The smell actually can make her sick to her stomach.  I hope that after the baby is born the smell doesn't bother her anymore.  I was thinking about venting with a computer fan to actually pull the smoke...
  3. bobbydrake

    It seems too simple...

    Yeah, but they actually had to do some work.  You would really only have to cut a couple of holes in teh oven and make (or buy) some dampers.  Bam!  Smoker complete.  I personally think it would work great too.  I am already scouring my local craigslist adds.  I plan on putting it in my garage...
  4. bobbydrake

    It seems too simple...

    I am a teacher at a school and they were going to get rid of an old food warmer  It is insulated and has places for lots of racks.  The element in the bottom is shot.  I was thinking that it would make a perfect smoker.  It needs some work to be convereted.  Then I though, what else is insulted...
  5. bobbydrake

    Pork didn't pull...

    Checked my probe, all good there. I smoked until 165 then foiled it.  Brought the temp up to 205 and put it in a cooler for about an hour.  And i tjust didn't want to pull.  I had taken a whole butt and cut it in half and didn't have the section with the bone.  I think the cut of the meat just...
  6. bobbydrake

    Pork didn't pull...

    A few weeks ago I smoked a pork butt. I have done this many times without a problem. Temps were perfect, smoke was great, even my timing came down to +/- 3 minutes of my projected finish time. The problem was, when I went to pull the pork, it just didn't pull. The only thing I changed was I...
  7. bobbydrake

    Smoked Pork Butt / Slash Pulled Pork

    From everything that I have learned here: For planning purposes, figure at least and hour and a half per pound of butt. The time does not matter, the temps do. At about 165 degrees, pull the butt and foil it.  Put it back in the smoker until it is up to about 200-205 degrees.  pull it out and...
  8. bobbydrake

    MIght as well add my own... Pulled Pork Qview

    First I just want to thank everybody for all your help and advice.  The butts turned out perfect.  So perfect that I only had a chance to snap one picture while I was pulling the pork. There was enough for leftovers as well.  Too bad I didn't get to keep them.  My father claimed that since my...
  9. Pulling the Pork

    Pulling the Pork

  10. bobbydrake

    MIght as well add my own... Pulled Pork Qview

    I put them on at about 10pm and they are not needed until at least 1pm the next day.  That gives me about 15 hours, I hope that is enough. As for finishing sauce I have some bottled store bought stuff for those afraid to try anything new.  I have taked a couple recipes from these forums and...
  11. bobbydrake

    Total n00b Question

    Thanks for all the advice.  I started a Qview in another thread: http://www.smokingmeatforums.com/forum/thread/95962/might-as-well-add-my-own-pulled-pork-qview
  12. Pork008.jpg

    Pork008.jpg

  13. Pork007.jpg

    Pork007.jpg

  14. Pork005.jpg

    Pork005.jpg

  15. Pork001.jpg

    Pork001.jpg

  16. Pork001.jpg

    Pork001.jpg

  17. bobbydrake

    MIght as well add my own... Pulled Pork Qview

    Thanks to great advice from people on this forum I am attempting to smoke a large amount (for me) of pulled pork for a family picnic this weekend.  Follow along on my adventure. Just shy of fifteen lbs.  My biggest smoke so far. Out of the package.  I had it split into two sections so it...
  18. bobbydrake

    Total n00b Question

    I will most definatly go by the cooking temp of course.  I just wanted to plan how much time I should need.  Assuming that one does finish first, If I foil it and keep it in a cooler, how long should it hold its temp?
  19. bobbydrake

    Total n00b Question

    I am smoking 15 lbs of pork for a family picnic.  It is divided into two 7.5 lb pork shoulder butts.  Is smoking time of about 1.5 hrs per pound for the total amount or per butt.  In other words, should I expect it to be cooking for 11 and half hours or twenty two hours?  Thanks in advance for...
  20. bobbydrake

    How many does it feed?

    I am only in charge of the meat.  The sides will be to bring a dish to pass.
Clicky