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You can always leave it foiled and put it in the oven at 140-160º. You can leave it like this for a couple hours. I believe health dept. says you can leave it like this for 4 hours.

I sure wouldn't use one of those on my porcelin finish!

The rub won't really go bad. Over a period of time the spices will lose flavor. With that said, if you cross contaminate that rub then it will go bad asap if left at room temp. If the rub is kept clean, then it will be good to use. Tip: If you have more rub then you know your going to need...

160 is 160 is 160. Doesn't matter how long it sits there. If its going between 159 and 160 its becuse your probably at 159.5. Mainting at a temp doesn't really do anything. Once you hit your mark temp then your done. Depending on what your cooking, temp isn't everything. For a pulled...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon B.: Thanks Rita, I'm heading to Publix after work today so I'll check it out. Jon, I've tried Goo Be Gone on other thing like removing paint...

Not to hijack the thread but has anyone tried the stuff at HD I believe its made by the "goo be gone" people?

Can't see the photo's. Goes to sign in page.

In the garage? I'm not sure how great of an idea that is, I'm not talking about the smoke here either.

Is city chicken pork?

You can use wood with these. Really depends on your taste. Do you really like a smokey flavor? Then add wood. You don't kneed to add wood to anything to get a smokey flavor. Remember that coal is going to add a smokey flavor. By adding a specific wood you can add a distinct flavor and/or...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Rickert: I resolved my problem today. My wife had a Dr appt in Springfield and I stopped at HD and purchased the foil backed water jacket. I also...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John T: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Rickert: The heat rating is R6.9. </div></BLOCKQUOTE> Thats the insulation factor, not what he means. He wants to know how much heat the vinyl...

If you want a little pork fat on the bris why not throw a couple strips of bacon on it? Maybe it's like you said, a good briskett is hard tp find our there?

If you want a little pork fat on the bris why not throw a couple strips of bacon on it? Maybe it's like you said, a good briskett is hard t1o find

If you want one, better get it now. Theres the couple places still selling for 199 shipped. Don't think its going to get any better by the looks of it.

As an experiance Q'er you should know that wind is your biggest enemy. You need to block the wind somehow. Wind will hurt you far more then outside temps. Usually, vents open feeds the fire. Thats why when your temp gets close to where you want it, you close down your vents most of the way...

Yes, but I'm not in Canada, so its Canadian Bacon, eh? You also use celcius too! LOL You consider our Bacon "back bacon" don't you? Seriously though, I thoght I've heard some cold smoking the loin, like at 170f.

What temp do you smoke Canadian Bacon at?

I think your problem lies in the injection. 1/4 cup of salt put into a pork shoulder, or anything, is going to make it salty. As far as dry, are you sure your thermo's are calibrated? Both, the one on the smoker, and the one in the shoulder. Where are you checking the temp in the smoker? I...