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I purchased a Polder Dual Thermo Timer and wish to send a warning to all who may be considering one or should someday see it and want one. Well I was doing a 11lb Pork Butt last night and 8 hours into the cook I decided to insert my probe for the last remaining hours keeping an eye on the...

I am would be very wtachful if your going to put apple juice in your water pan. I did it once and before I knew it it turned to syrup and started smoking really bad. I find you need to keep a watcxhful eye on it when useing high temps.

Naw he was a passer by looking for some good BBQ.

http://photobucket.com/albums/b321/hockypuc/Smoked%20Pork%20and%20Guest/ Here is the pics I hope I did it right. No kids here to assist me lol.

Mord I have tried it and I really like it. I just ordered a 1 1/2 lbs figured it was the best buy yhat way. I use on everything. Refer back to my thread on First Pork Smoke and youi can see the pictures I posted it thats what i used. I did find out if you don't like to hot use it...

Okay folks here is my pics finally. Its 2:30 am and I finally got it done. Plz note I had surprised visitor dinner. How many of you can say he has been to your house for BBQ LoL http://photobucket.com/albums/b321/hockypuc/Smoked%20Pork%20and%20Guest/

Yes James you are exactly right. Much to my disappointment but my dinner guests still enjoyed there meal. I was the only disappointed one. I pulled 1 and sliced the other. Corn and potatoes came excellent. Corn took about an hour and was extra sweet compared to what my wifed boiled on the...

Put sweet corn and potatoes on 5p.m. meat was at 167 so I foiled. Its 5:45 now and meat at 194 and getting ready so rest. Getting worried neighbors are out at there picnic tables with table settings but no food and keep waving to me. MUST RESIST THERE looks.

Elk Twp is just west of Lexington and North of Port Huron in the thumb. Actually I live in a small village called Peck. Its been 2 hours now and the smoker has been holding a good temp and internal temp of meat is at 137. Just spritzed the meat with some apple juice and getting ready to...

Its 10 am and I have started my first smoke of pork. I purchased a Pork Sirloin Roast yesturday for $1.29 a LB. Figure that would be a good practice run. I am useing a Great Outdoors Big Block Smoker. Currently temp is running at 240 up and down a few degrees with the wind. The roast turned...

As my wife will say stupid is as stupid does. When I got my Smokey Mountain Big Block smoker I got it all set and ready to light. Refilled propane tank. Decidied to make sure igniter worked got my finger down there a wham it has a good kick to it lol. Now hook up the tank to smoker, crack...

Joe go to your local sporting goods store for outdoor hunting and fishing. Look for a High Mountain Brand of brine. I have used this and it was excellent. for 4 bucks I figure why not so I tried it. I usae a lot of there products now. Going to be doing venison bratwurst this week.

So Vernon when you backed into the smoker butt first, my first question would be did you use a dry rub or wet? If a dry what is your favorite Butt Rub for flesh would you recommend? LoL If you would have mopped first think it would have been less painful?

Bruce if you want some beef ribs. Theres a butcher shop in Richmond that might be able to help you out. Or try the smokehouse just outside of Imlay City a couple miles north of there. Last you could also try Eastern Market on the weekends. Get yourself a cooler with wheels and handle and...

Chris tried the White Sauce was excellent. BBQ'd some boneless/skinless chicken breast and used the Sauce for after. Took some to work we ordered out for Chicken strips once again excellent. Next will be Stuffed Pork Loin this weekend. Then I will pour White Sauce over it and serve.

Wow what a great time to come to Michigan. First taste of summer we have had this year I beleive. Last time we hit 80 we had 6 inches of the snow the next lol. Wish I didn't have to work this weekend or I would have made the ride. I am over here in Thumb and only 13 miles from the lake...

Try smoking your eggs before putting them in the brine. I do a smoked devil egg and there the first to go at parties.

Why not get into making your own. Kits are available almost anywhere. You can get started rather cheaply and then you can control the maount fat that goes in. If any are interested I will post web site later.

Well my first smoker was a charbroil H2o electric smoker. That ring what I thought was a smoke ring must have been an illusion. Now I layed a aluminum pie pan on my electrode and golly gee it I thought it looked like some of the same things I pulled out of my other smokers. So I am going to...

I did apple juice once when making beef sticks. Thought the steam from my water pan would give the beef sticks and added flavor. Watched it real carefully figured i had an hour left. Went to the local watering hile for a soda. Came back smoke is just rolling out of the smoker. Thought hmmm...