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  1. pigpen

    A few pics of what we did last weekend...

    I have since done it again.  My new charcoal basket made it much easier.  Almost 4hrs of cooktime without checking.    I will start a thread new thread about that cook.
  2. pigpen

    A few pics of what we did last weekend...

    I have finished them in the oven in the past with no issues.  If you foil them to finish in the oven your bark will be soft.  If you keep them too long in the oven then the meat gets mushy like it was boiled so keep the oven time precise till the internal is 195.
  3. pigpen

    A few pics of what we did last weekend...

    41 to 135 is considered the danger zone for temp controlled foods.
  4. pigpen

    A few pics of what we did last weekend...

    I am doing it again next weekend. Not nearly as many to cook this time, should be able to get these done in one day.
  5. pigpen

    A few pics of what we did last weekend...

    Unless you are running really hot most cookers will not bring any pork shoulder through the danger zone in the HD alloted 1 hour time thats why we take it past the safe zone for extended periods.
  6. pigpen

    A few pics of what we did last weekend...

    Me and Danny were there both days and had several people stop in during the nights to chat. Butts were presold at $25 each and I cooked plenty of extras. I smoked them in the parking lot of my wifes restaurant and she sold plates/sides inside. Each plate gets 6oz of pulled pork, 5.5oz of each...
  7. pigpen

    A few pics of what we did last weekend...

    Yes we did, we had to jockey the meat around every 3 hrs or so. I am adding some tuning plates to help with that next time.
  8. pigpen

    Big Pulled Pork Sandwhich

    sadly enough I could have eaten it all myself, but wouldnt.
  9. pigpen

    A few pics of what we did last weekend...

    Some of the buyers were older and didnt need the extra sugar and salt so we just didnt dress any of them. We cooked them all on this pit in 2 cookings. It ate a ton of fuel to cook that much meat.
  10. pigpen

    Roll Tide!

    Here is a little qview for you guys. http://www.smokingmeatforums.com/for...367#post494367
  11. pigpen

    A few pics of what we did last weekend...

    We had a fundraiser for my wifes church youth group and they sold 68 shoulders. We fired the pit at 8pm thursday and cooked till 8am saturday. These were cooked fat and naked(fat cap still on and no rub)
    • pigpen
    • Thread
    • Replies: 29
    • Forum: Pork
  12. pigpen

    What's with all this BAMA stuff

    You guys have to know that "Roll Tide" is a complete sentence. It means hello how have you been, hows the wife and kids, hows your mom and dad, all well at work, and hope you have a great day all rolled into one. Oh, and it means GO BAMA!
  13. pigpen

    Roll Tide!

    Thanks for making me feel welcome. I am a diehard bama fan but not an auburn hater cause I know their fans have just been steered wrong. :) I have been a member over at BBQ-Brethren for awhile now and just stumbled onto this site. I like what I saw so I joined. My dad was stationed at Ft...
  14. pigpen

    Roll Tide!

    Whats up guys? The name is Tracy and I am from Tuscaloosa, Al in case you didnt get the football reference. I dont think that be the case as football and bbq go together.
  15. pigpen

    New insulated build...

    Very nice smoker. Have you thought about a row of tuning plates to even the internal temps? Do you know what your approximate cost was? Is your Supra still 6sp or a glide? That 106 should suck in small animals. As you can see by my avatar I am a turbo fan myself.
  16. pigpen

    250 gallon propane tank

    OMG, my wife bought me the same "I Have Gas" shirt. LOL.
  17. pigpen

    Beam Smokers

    I know the guy was banned on ebay for shill bidding(bidding up his own items). He had like 10 screen names. There are threads about the guy on a couple other forums. His smokers are built from 1/8" thin except the propane tank models. I have no idea about his smokers performance or...
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