D.TONA Party HOUR #9 of SMOKE!~~~~foil?

Discussion in 'Roll Call' started by tell you what bbq, Feb 17, 2008.

  1. 40lbs...of BUTT....on at 2:45am
    8 rack o' rib...10am

    BUTT -- mopped and moist...--temp 140 (5 BUTTS)
    --seems a bit low after 9 HRS. (GOSM coal burner)

    -RIBS -- dry rub/mustard slather(St. Louis)
    4 rack BBACK -- dry rub
    --SMOKING on CPRO --APPLE/Hickora'

    DO YOU THINK I SHOULD FOIL THE BUTTS?

    WANT TO PULL at 5pm.

    TELL YOU WHAT!!!
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Not yet. I let 'em go to 160-ish. Develop more bark that way. Use a thicker mop now tho... add some mustard if ya like it...it'll REALLY crisp up to a good bark!
    And on edit: You may be into a bit of plateau..but hell that's ALOT of meat too...
     
  3. capt dan

    capt dan Master of the Pit OTBS Member

    That does seem low after 9 hrs. Is it windy there? Might need a wind break, after 9 hrs. you should be closer to 170 and post plateau, and ready for foil. If it was me, I wouldn't foil at 140, but there are alot of better Q'ers here that can direct you!
     
  4. NEW YORK IN FEBRUARY -- 18deg when I started smoke...prob. up to 35deg. now outside

    SMOKER ANXIETY!!!!~~~~
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Well..what's your pit temp?
     
  6. capt dan

    capt dan Master of the Pit OTBS Member

    That is a ton of meat for that smoker, It wouldn't hurt to run it a bit warmer like 245-260 near the butts, they are very forgiving. All that meat is suckin out the heat. you need to know what the temp is at the grate or around the meat, not on the door of the smoker. Do ya got a probe?
     
  7. Hard to get it up to temp...FULL O MEAT
    door probe 200 -- usually if I can keep it around 210- on door I am AIGHT.

    Need to KEEP FUELIN''....WITHOUT BURNIN' ...I try to keep my water pan in.. ALTHOUGH...definitely keeps heat down...

    I
     
  8. richtee

    richtee Smoking Guru OTBS Member

    Pull the freakin' pan.
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    after this smoke..........THROW THE DOOR TEMP GAUGE AWAY............

    you need gauges at pit level........and tested...........if its a temp gauge that came with the smoker......they are notoriuosly off.......you needed to calibrate it before this smoke.......but too late now........do you have a digi temp probe you can stick in the smoker at grate level......that will give you a better idea of what your temps are...........200 degrees is bare minimum.........you may have to finish up in the oven........i have had too once or twice.........
     
  10. PHew...FOILED...at close to 160 ....everything groovin' in foil... I FINALLY am relaxed enough to HIT THE KEG...although. ... I HAD to tap it yesterday... couldn't contain my anxiety.

    I have never had a 'smoke' problem with my GOSM...LEGITIMATE Q.. still 'keepin' em crossed' however,.

    Alternate guage at midsmoker level...reads...215...
     
  11. richtee

    richtee Smoking Guru OTBS Member

    Here \_/ Have a bourbon with me...YOU need it LOL!
     
  12. desertlites

    desertlites Master of the Pit OTBS Member

    yup rich with the keg,make it a couple boiler makers-glad it turned out for him.
     
  13. Can we get some Q-view of your masterpiece?[​IMG]
     
  14. DONE...40people...keg kicked...beer bottles aclutter...35lbs. Butt...(I AM typing VERY slowly...)...ribs...DUTCHS....jalapeno c.bread...bedtime...

    TMRW...Q..vue..hopefully...RECAP
     
  15. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Or it never happened!!! [​IMG]
     
  16. kookie

    kookie Master of the Pit OTBS Member

    Guess it never happened????????????.........No q-view yet........
     
  17. Qview....posted on another thread..sorry

    Daytona party...Q vue? thread.

    Kookie....you CHECKED IT OUT...thanks for keepin' me on the strait and narrow..
     

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