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Half pig smoke fail!
I'm so disappointed and confused. I started a half kunekune pig (160lb live weight, so the half is maybe 60 lb of pig) at 6 this morning and the temp was steady 225-250 for 9 hours flipping it every 3 hours. Smoke was solid and steady. At 9 hrs cook time I brought the temp up to 300. Friends...- Rockinova
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- fail half pig stall
- Replies: 1
- Forum: Blowing Smoke Around the Smoker.
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New to the forum, and just got a new smoker!
Warren, You bet! I really appreciate the amazingly warm welcome and kind words from you and the rest of the avid smokers above -
Hello from Va, PA boy looking to learn
Welcome! I'm new too, but this seems like a great group to help you find all the info you need and more. Good luck and can't wait to hear about that venison half smoke and the bologna! -
New to the forum, and just got a new smoker!
Thanks! Cant wait to see what it can do. I'm learning a lot here already, so now I just need a day off from work to get going -
Smoked Chuck Roast: Q-View
Boy that looks delicious! And thanks for the step by step with photos. New to the forum and already learned a number of things from you all. Now I will have to chuck one of those roast on the smoker very soon. Great work! -
New to the forum, and just got a new smoker!
Ahh, thanks. I smoked it to 160 deg F, then rested it (fridge overnight), then steamed it to 200 F. Then gave it the classic sandwich treatment. As you can see, the veggies were an afterthought -
New to the forum, and just got a new smoker!
Hey indaswamp, sorry dont know some of the lingo, what's INT*? -
New to the forum, and just got a new smoker!
Hey all, thanks for the warm welcome! I grew up under the wing of an original texas pitmaster, and just hope that some of it "rubbed" off. Thanks for the kind words on the pastrami, we were very happy with the results. Too bad I didn't write down my recipe, as usual... I didnt get to harvest... -
New to the forum, and just got a new smoker!
Hey folks, thanks for having me. I've been smoking meat for most of my life, but not until the last couple years have I started using my own rubs and sauces. Now that I've started down that rabbit hole, I want to keep learning and progressing. Last thing I smoked was an antelope pastrami that...
