Recent content by Smokey S
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First attempt at pork butt
This this the butt at 3 hours. Looks good imo. My smoker has stayed between 270-290 the whole time, usually around 280. At this point the IT is already 149 and this is a 7 lb bone in butt. Does that seem too high at the 3 hour mark or am I ok? I’m pretty sure the probe is inserted into the... -
First attempt at pork butt
Al- one of the first posts I read about cooking pork butt at a higher temp was your original “hot and fast” post. Clearly you know what you’re talking about, so it seemed like a good approach to take. We won’t get to make the homemade pretzel buns this time, but I can’t wait to try them soon! -
First attempt at pork butt
So this is only my second post as I am still very much new to smoking and this forum. My first post was about me doing ribs. They turned out terrible haha. Found out through this site the I simply didn’t cook them to a high enough IT. Second time doing ribs hey were ok. The 3rd batch were... -
Rookie smoker trying out ribs. I have a couple questions.
Tallbm, any recommendations on what to do with that extra loin meat? And also, if I don’t have my butcher cut off the loin meat is there a way that I can tell how much of that loin mean to trim off so I can get it perfect? B Anderson, yes I trimmed my ribs. But this was an inch thick piece of... -
Rookie smoker trying out ribs. I have a couple questions.
Terrible lol. But I think I know why. So these ribs were gigantic. By far the thickest I’ve ever seen. I went to a good butcher so didn’t think anything of it. Even when wrapping 45 extra minutes I couldn’t get the IT over 180. Got fed up and took them off. The top inch was the color of a pork... -
Rookie smoker trying out ribs. I have a couple questions.
Thanks tallbm. That certainly did help. I put the ribs on at 2:30 (eastern) and surprisingly my smoker is holding right at 225-228 degrees and the smoke looks like a perfect thin blue. Hopefully I didn’t just jinx myself! -
Rookie smoker trying out ribs. I have a couple questions.
Once again thanks everyone for the great advice. I think I have a good game plan in place. One last small question. One of these posts mentioned not to cook the ribs to an internal temp of 205 when they are still wrapped because they will be over cooked as I plan on cooking them for roughly... -
Rookie smoker trying out ribs. I have a couple questions.
Thanks to everyone for the great advice. Any help at all is appreciated. As gmc2003 pointed out there’s clearly no “correct” way to do them, so a basic understanding of the process and a little experimenting is the only way to figure out how I like it. Thanks for the advice on the internal temp... -
Rookie smoker trying out ribs. I have a couple questions.
From what I’ve read so far it seems like most other people also recommend a tight wrap. As far as the bend test, tell me if I have this right. You want to grab them about a quarter of the way in from one side, and you want it to bend anywhere from 45 to 90 degrees downward, but as close to 90... -
Rookie smoker trying out ribs. I have a couple questions.
Just got my smoke hollow 38” yesterday and can’t wait to cook some ribs tomorrow! I’ve done some research on here and I found some great advice. I’ll be cooking baby backs, and my wife and I both like FOTB ribs so I’ll be using the 2-2-1 method, shooting for a consistent 225 cooking temp. I have... -
Adding a needle valve to my Smoke Hollow 38’’
I am wanting to add a needle valve to my new Smoke Hollow 38” but the hoses aren’t connected like I expected. I thought I could just unscrew the hose that connects to the regulator, but instead of being attached by a screw in male/female piece, it is completely attached to it and can’t be...- Smokey S
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- Replies: 1
- Forum: Propane Smokers
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Brand new smoker.
Thanks to everyone for the welcome! I’ll be sure to ask questions as I’m well aware this is going to be a learning experience. Looking forward to every delicious minute of it. Bear- I’m from western PA, 1 mile from the Ohio border and about an hour north of Pittsburgh in a town called Hermitage... -
Brand new smoker.
Hello everyone. For the last 2 years I’ve had an a-maze-n pellet smoker in my grill and would occasionally smoke ribs and cheese. Obviously this wasn’t the best method but I love ribs and I enjoyed doing it. I liked it so much I just purchased a Smoke Hollow 38 inch. I’ve been reading tips and...
