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  1. jdifeb74

    Ugh... ash... advice please.

    It was all good... no issues at all.
  2. jdifeb74

    Ugh... ash... advice please.

    :emoji_laughing:
  3. jdifeb74

    Ugh... ash... advice please.

    Yeah, don’t think there is an issue with that. The temp in the smoker never went below 200 and for the most part has been in the 235-240 range. I was more worried about the pork tasting like ash.
  4. jdifeb74

    Ugh... ash... advice please.

    In the midst of an overnight smoke of two pork shoulders. Got an unexpected major rainstorm last night. I woke up to the sound of pounding rain... and saw the temp in my smoker nosedive quickly. I ran outside and in somewhat of a panic, slid the smoker underneath my patio umbrella. Thought all...
  5. jdifeb74

    Ribs done in 2.5 hours???

    Well, the chuck turned out nicely too.
  6. IMG_5039.JPG

    IMG_5039.JPG

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  7. jdifeb74

    Ribs done in 2.5 hours???

    I'm holding out for a roach clip... like you got in the 80s at the local carnival after hitting three balloons with darts.  I'll remove the feather and pray the Quiet Riot logo doesn't melt.
  8. jdifeb74

    Ribs done in 2.5 hours???

    So after I took them off the smoker, I wrapped them in foil with some butter and additional rub and put them in the oven for about 20 minutes at 200 degrees.  Just took them out and had a rib... and it's pretty damn good I'm happy to say.  Haven't sauced them up yet or anything, but it was nice...
  9. jdifeb74

    Ribs done in 2.5 hours???

    Good idea. I usually craft something out of aluminum foil and stab myself poking s hole through it. Got lazy today and perhaps paid the price.
  10. jdifeb74

    Ribs done in 2.5 hours???

    But I did do something a little different this time... and hung it down through the top because I lost the clip thing to attach it to the grate.  I bet that resulted in a mis-read of the true temp.  :( Hope the ribs turn out ok.  I also had to chucks in there too...  which I've since...
  11. jdifeb74

    Ribs done in 2.5 hours???

    I use a maverick digital thermometer, and yes, I use a water pan in the Weber Smokey Mountain
  12. jdifeb74

    Ribs done in 2.5 hours???

  13. Ribs done in 2.5 hours???

    Ribs done in 2.5 hours???

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    IMG_5038.JPG

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  15. jdifeb74

    Ribs done in 2.5 hours???

    Hmmm... put these ribs on 2.5 hours ago and maintained a temp between 225 and 245, and they have an IT of 197??? Is it possible that they're done???
  16. jdifeb74

    Should I smoke it?

    Here's a different angle.
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    IMG_5026.JPG

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  18. jdifeb74

    Should I smoke it?

    This was a turkey vulture. I went out afterwards and measured the wingspan based on the picture. I think it was between 5.5' and 6'.
  19. jdifeb74

    Should I smoke it?

    I thought he was injured. Had an animal rescue person on his way... but after about 45 minutes, he got up, stumbled around and eventually flew away. Maybe he was taking a nap???
  20. Should I smoke it?

    Should I smoke it?

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