Discussion in 'The Bar' started by mikehal121, Jul 26, 2013.
2 7lb pork butts going in the smoker. 225 degrees for about 14 hrs. Ribs going on in the morning.
Nice looking meat. What kind of smoker? What kind of wood are you using?
looks like a tasty weekend.
Hickory. Masterbuilt smoker.
I need to bust out of my apple wood rut.
That's all I ever use on pork.
Where you is, I be coming over tomorrow
Used apple wood last time. Trying hickory.
Nice setup. I have that same thermometer.
Can't smoke without thermometer. Shooting for 200-203 degrees. Then wrap it up and place in cooler for an hour or so.
I usually foil at 190... hmmm
Is this a knock at EC?
nope, that's usually when I pull and foil my pork.
Shut the fuck up, Gator.
I have that same Maverick ET-73 wireless remote, I also have the newer ET-732.. the range on the 732 is so much better
Electric smoker seems to take the need to have remote temps away. Hold temp within 3 or so degrees in mild temps. Been smokin about a year now and the maverick 73 does the job. Want a charcoal smoker but I'm pretty lazy. Happy so far with electric.
I still use an analog thermometer.
I lit the grill, forgot that I was on until I went outside to take a leak and then realized it was Like 500Â°. Threw some chunks of pork loin that I had sitting in soy sauce red pepper garlic, on there for a little while in the dark. With some corn and then went out five minutes later flipped it all over and then came back after a while later took it off it was delicious.
No one cares what you think. Nascar? BTW Every site gives Vcash for free
Ha, I didn't see Mack's post about being old-school until I had posted mine.