• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Search results


 
  1. D

    winter stock-up?

    20 lbs. a weekend seems to be a lot. I'm smoken and grillen and I don't think I use 20 lbs. Thats one bag for two days. Remember whatever is left over you can reburn.
  2. D

    pork shoulder

    Dennis - Thats sounds pretty good or maybe reheat tomorrow for the Bears 49ners game.
  3. D

    pork shoulder

    I will tell you the truth I was planning on an 18 hour smoke and have pulled pork for dinner. I'm not sure why it went so fast, but maybe a pulled pork omelet might taste good.
  4. D

    pork shoulder

    Here is the finished picnic with internal temp of 195* using the Mavrick ET-73. Went on at 9:30 last night and pulled off smoker 10 hours later. Very fast smoke for 8lb. The mavrick did wake me at 2:30 with the smoker alarm going off at 300*. Adjusted the vents and went back to bed.
  5. D

    meat prices

    baby backs - 3.49 spares - 2.49 pork butt - 1.29 Chicago prices
  6. D

    pork shoulder

    Thanks for the help. The picnic went on about 9:30 Chicago time and will let everyone know how it turned out tomorrow. This is her right before she went on and the temp right after. The last one after about 30 min. on the smoker...
  7. D

    pork shoulder

    I want to smoke a pork shoulder this weekend, any advice. Smoke the same way as a pork butt? What enternal temp. do I need and time/pound would be helpful. Thanks in advance for any tips.
  8. D

    Beer Can Chicken and Ribs- OK cook together ?

    Here is what you have to look forward to after the cook.
  9. D

    walnut

    What do you guys know about walnut wood in a smoker? I have found nothing about using this wood anywhere.
  10. D

    back to the sun and temp control.

    That sounds too easy.
  11. D

    back to the sun and temp control.

    Has anyone thought of putting wheels on the legs of the smoker and possibly move it to another area to avoid the moving sun. The Big Green egg has wheels on the nest. It may seem a little dangerous to move a hot smoker, but with the right size wheels and a hard surface to move it on it could be...
  12. D

    sun and temp control

    Well I feel better that I'm not the only one that has to contend with an outside heating source. I will take the sun into account on this weekend smoke.
  13. D

    sun and temp control

    My first attempt at a pork butt and 7.5 hours into the cook I notice the temp through the dome was way over 300*. I started to get nervous and made some adjustments to the vents. After that I realised the sun had changed through out the day and was blasting the dome. What to do, any advise?

 

Back
Top