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Hello from an Addicted Noob
Supraspinatus, Infraspinatus, Subscapularis, and Serratus Anterior. Mmmmmmmmm -
Hello from an Addicted Noob
Ok, just took it out of the smoker and into the convection oven: Got a little antsy, couldn't quite wait for 165 ;-} My smoking setup... Instead of the water pan being on the rails intended for it, just below the grilling grid, I have put it ON the grilling grid and moved it to the... -
Hello from an Addicted Noob
Thanks again for the welcome! After 5.5hrs, my shoulder seems to be passing the plateau. It spent nearly an hour and a half just getting from 148 to 158. Now at 160 and climbing again, so I'll be foiling and baking to finish it off soon. I plan on doing that in a pyrex baking dish with foil... -
Hello from an Addicted Noob
Ok here goes, first attempt at bringing y'all some qview: Today's Cherry Bonanza My probe ready to alarm at 100 so I can start basting ;-} Today's pulled pork experiment, 1/2hr into the smoke! -
Hello from an Addicted Noob
Thank you all for your welcome! I thought I'd come back and fill in some more info. Here is what I do my smoking in: http://www.charbroil.com/consumer/pr...18&Name=Series Before that, strictly generic 20" kettle grills and underground. This morning while heating up the coals, I tossed a... -
Smoken Frozen meat???
Does anyone thaw their meat in brine? Would that prevent microorganisms from taking hold or is it just asking for trouble? -
Hello from an Addicted Noob
Hi there! I am fairly new to smoking; a few years ago my father taught me how to smoke a turkey on a charcoal kettle grill, and I've been hooked ever since. I am still using that same basic technique, and have had pretty good luck smoking legs of lamb, turkeys, chickens, and even a couple of...
