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Well I have a gasser and most of smokes on butts have been in the hour per pound range. I usually run between to 230 and 250. Let rest for 4 hours then pull.

Bruce great pics fish looks awesome. I had a freinds dad ask me to do some salmon for him. He requested I smoke it with corn cobs. Him being an American Indian I listen to his request. It actually gave the fish a light smokey taste. He was pleased at my first and only attempt at smoking...

Well actually we used Butta but having hushpuppies for the first time we didn't know. I actually thought of trying some Maple syrup. I did dip it in some mustard but think butta tasted better. Plus my sugar measurement was less cause I didn't reread the recipe which made them kinda bland. My...

Okay I need help here. I did the hushpuppies tonight. Should have reread the top part. So I struggled thru. My question is what is a good dipping sauce for these things? What do you prefer if your a dipper?

Magical Peanut Butter Cookies 1 cup peanut butter, creamy or crunchy 1 1/3 cups baking sugar replacement (recommended: Splenda) 1 egg 1 teaspoon vanilla extract Preheat the oven to 350 degrees F. Grease a large baking sheet. In a mixing bowl, combine the peanut butter, 1 cup sugar...

I watched the food network this weekend. Paula Dean did some peanut butter cookies for hubby who is diabetic and she used Splenda. I will see if I can find out anymore for you.

Did a quick looksy. In Rubs,sauces, thread recipes on Page 2 I found one by Steve Abrams, Diabetic BBQ sauce. Page 1 there is a Butt Rub for Splena also by Paul H. Hope these help.

I am what the classify as a Type 2 diabetic. So far I do not shy away from anything. I have 2 meds I take twice a day. The best thing is to check with the that person. For as useing splenda I do beleive they use it 1 to 1 ratio or for what the recipe calls for. In a earlier post there was...

Not cooking today the weather is just to cold for me today lol. Did finally get a decent price on some brisket and whole pork shoulders with bone in. $1.40 a lb on th ePork and $2.50 on the beef brisket. The closest to that was $5.oo at a local butcher. So planning for down the road. Going...

Well I am going to toss in some pork tenderloin to cook in it. My mother always put them in her scallop potatoes. They would always be so tender. Will let ya know how they turned out later.

HAPPY NEW YEAR may your butts be as tasty as your night was fun

I just slice it down the middle and lay open then fold back. Also I have done it in thirds one from one side then cut thru the other. I just have fun with it. I also have done this BRITU and cooked them side by side. Now how can you get 2 different flavors outta one smoke they said. Lots of...

I do something a little easy. Butterfly the Loin and add a some pork stove top stuffing dry. Retie up and then coat with Pork Chop shake and bake with some smoke.

Well for xmas I am doing some small butts for presents. I am looking at doing between 3 and 5 lbers. My concern would be on times. I have done 8 to 10 lbers. If i have like 3 small going should I go by total weight or by the biggest I am smoking? Thanks for all the answers and information...

Elk Twp is up in the thumb North of Port Huron and West of Lexington. Actually I am from a small village called Peck. It was formerly known as Elk Corners even though there was never Elk here. The Smoker I am useing is Great Outdoors Smokey Mountain Big Block. It is Propane fired, has 4 racks...

The order of the pictures by my puter are not in order. Was trying to get the cuts of the meat in order on how they came out. Starting to plan on this weekends smoke and will hopefully post them a little sooner. The Pork butts came in a 7 1/2 lbs each. $1.32 a lb. Total cook time was like...

Well finally got my pictures posted from the last smoke I did. The Rub I used was a store bought from Grill Mates. http://photobucket.com/albums/b321/hockypuc/Smoked%20Po...show=true&interval=5 So hopefully I did this right. Okay I have some mor ework to do to get them in order trying to...

Isn't city chickens Pigeons or Doves?

One thing to remember when doing jerky. Is that it will continue to dry after you remove it from the smoker. I used to remove mine when it was still a little moist. My first couple of trys it came out really dry. Also try to let it marinate for 24 hours. The thicker the meat longer you may...

Well it turns out the salesman said he wouldn't consider getting it in. So I will be looking at the other sight provided in this thread. With all your recommendations I will be trying and looking locally at other stores for pecan.