Hello and Help!

Discussion in 'Roll Call' started by steveo90290, Apr 7, 2010.

  1. Hi There,

    My Name is Steve from Topanga, CA. I've been a member here for about a year but I lost my password and such. I Have a new braunfels stick burner at home, and a Masterbuilt 30" in Hawaii.

    My problem.... I'm in hawaii with my extended family and the MES keeps tripping the ground fault. I tore off the ground prong and the smoker is now running, but I think I'm running late on my smoke. I have 2 5# boneless butts on at 225* how long will it take? I was planning on 10 hrs but that aint gonna happen now, I only have 8.5 hours.

    Thanks

    SteveO
     
  2. mama's smoke

    mama's smoke Smoking Fanatic SMF Premier Member

    Is the 225* on the control panel, or are you using a separate thermometer for inside the smoker?
     
  3. on control panel. I brought a remote probe from home but it got damaged in flight:(
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I would say to crank that smoker up and learn the quick fire or high heat smoking real quickly. I should be fine if you crank it up and smoke hotter then normal. Oh yea welcome back you have been gone awhile so you have some catchin up to do now.
     
  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    uummm...... Hawaii.... volcano.... [​IMG]
     
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    [​IMG]


    You can finish off in the oven at 275*. Only need to get to 160* to be safe, but for pulled pork you'll need to get up to 190*-200* internal.

    You could pull it at 180* or so and chop it.


    Todd
     
  7. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08bd09][b][color=#08BD09][b]SMF[/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color][/b][/color] forum, You came to the right place. Good people and good info.
     
  8. Thanks y'all for the replies!

    Well as it seems a dial thermometer in the vent has me smoking at about 275* and meat is now at 175* internal temp with one hour, maybe an hour and a half if I get my family to have cocktails:) It looks like I'm gonna make it! The butts are kurobuta pork so I think they can handle the higher heat.

    As for the volcano method I'll have to check with the locals, but if I recall my history I don't think it was whole hogs they were smoking....hmmmm
     
  9. treegje

    treegje Master of the Pit

    Welcome to the SMF Steve, We are glad to have you onboard
     
  10. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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