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Recent content by jeff hawthorn
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Ok thanks, this has been a very good day learned alot, maybe I'll try it without the pan of water and mist with the apple juice concentrate? Remove from foil then hit it with 300+ degrees to crisp the bark a little. Your thoughts then I'll let you be. Thanks for corrisponding to me.
I kept it at 225 to 235 forever is seemed like, I didn't think it would ever hit 160 so I could wrap it, I used the apple juice concentrate hit it every 40 to 50 min with a heavy mist. Has very flavorful bark and as my wife put it when I unwrapped it she said and I qote, OMG don't spill Any of...
That looks really good I did my first pork sholder today, it turned out very nicely also if I say so myself. Yours looks as if it has a better bark, mine was only 4 lbs so it didnt smoke as long, just wonder if that has anything to do with it.
This peice pulled beautifully, pulled at 205 wrapped and let set for 45, i now know what is meant by the poke test with the thermometer, I was all smiles when I moved the probe and felt the hot knife through warm butter feeling.
It was a fun day with a lot of learning. Thanks SMF for all the...
Maybe there wasnt enough fat in this lil guy to get it to pull but is it ever delicious. Its bigger brother is still smoking and the real big one is waiting in the deep freeza anticipating its turn. Ill be taking the one on the smoker mow to 205.
Lil fella feels like it is going to pull very nicely, no way the wife or daughter will want this lil fire cracker :sausage :sausage: It didnt pull but its going to be awesome for pork borritos :yahoo: no smoke ring smoked thru. Great pop with with a good smokey flavor.
I just pulled the lil peice after a very busy morning of building me a tarp enclosure and returning a bottle of propane that had a leak from the valve stem. Heres some Q-View
Its currently 30 degrees an blustery so my lil tarp house is awesome. 57 degrees inside. Here is the next round after I...