One of you guys, Tahyo or Bragg, posted a pic with a thermometer in the pic. I can't find it but it allowed you to read both the internal temp. of the meat and the surface temp. of the meat. What brand was it and where did you buy it?
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One of you guys, Tahyo or Bragg, posted a pic with a thermometer in the pic. I can't find it but it allowed you to read both the internal temp. of the meat and the surface temp. of the meat. What brand was it and where did you buy it?
Let me find it Rick, give me a few minutes. Not sure if it was me or Bragg, but I do use one.Quote:
Originally Posted by Rick
This is the one I use. I can't remember where I got it. I've had it for about 5 or 6 years now.
http://www.poldertest.com/894-90.html
That will work!! I didn't realize they made two sensors in the same probe. That's great. I need one for my smoker. Otherwise is like using a crystal ball. Thanks!!!!!!!
First picture is knocking the chill off the meat and letting the outside moisture dry off. I have a little fan (not seen).
Second pic is "MEAT'S ON". 16 hours to go
http://i106.photobucket.com/albums/m...ds/pork_03.jpg
http://i106.photobucket.com/albums/m...ds/pork_04.jpg
What temp you doing those on man?Quote:
Originally Posted by Tahyo
For about the first 6 hours the I keep the inside of the smoker about 180 degrees while the smoke is going, then after that I try to keep the temp about 210-225.
I thought you didn't use water in your smoker? Am I wrong? It looks like the pan has water in it.
No water in that pan. It's just a drip pan.
Bragg has a good set up with that BGE. Correct me if I'm wrong Bragg, but the drippings off the meat fall in the fire? If so, man, you can't beat that flavor.
Must be the angle of the camera.
If I remove the water pan from mine, drippings will drop directly onto the smoking wood.
Just be careful Rick. Some flare ups are o.k., but if it makes your fire hotter over time and you're trying to keep that temperature stable it may not be good. That smoking cabinet I'm using is propane with a big iron wood box that sits over the flame. If I took that drip pan away, I'd probably have a fire, and at minimal a pretty big mess.
Yes, your correct. I use a ceramic plate setter for the first 4 hours to catch the majority of the dripping. The dripping basically burn up without hitting the coals. After four hours, I let it drip away.Quote:
Originally Posted by Tahyo
I'll post some "smoking porno pics" once the color is just right. ;)
Smoking like crazy now.
http://i106.photobucket.com/albums/m...ds/Pork-05.jpg
Lookin good Tahyo!
Interesting you put fat caps up. Ive always put the caps down so the grease doesn't drip my rub off. I feel it also doesn't allow fat to get into the meat and allowing lard to form when cooled. Looks nice and shiny. What internal are you trying to achieve? Do you pull when finished or allow to cool and then pull?
I'm trying the two with bones at 135 degrees and the two solids I'm trying for 140 internal.
About two hours to go!
http://img.photobucket.com/albums/v2...r/Bructer1.jpg
I've always put the fat caps up so that it "self bastes". I never really worried too much about the seasoning getting taken off. Most of it comes off anyway regardless of the fat cap as there is a lot of fat to render in those bad boys to begin with.Quote:
Originally Posted by BraggSurvivor
I shoot for an internal temp of 185 - 190 and then I take off, wrap in tin foil and usually toss in a cooler for a few hours. It's going to continue to cook a bit after you take it off.
When it comes time to pull it, I'll pull it in big chunks, season it with salt and pepper only and leave in big chunks till time to make sandwiches. That's when I'll chop it up in smaller pieces and pour either my cider vinegar, brown sugar, butter and red pepper flake sauce on or I'll put on a sandwich and use the other sauce that I think is great on pork sandwiches and baby back ribs. Sometimes I don't even put sauce on it, I'll just sit down with a plate of pork, some beans and cole slaw and get full as a tick.
I'll post finished pics tomorrow. I'm calling it a day on the computer. I can't wait to see yours.
I posted my last post before I saw your pics. Man.. that's good looking!!!
All I can say is a treadmill will be in order on Monday. http://img.photobucket.com/albums/v2...atdrink061.gif
I turn the dampers off at 135-140 degrees because it will continue to cook. I don't actually pull it off the Egg for hours as the ceramics retain the heat and cool very very slowly. Before the Egg I would wrap in tinfoil and towels and chuck into the cooler as well.
Ive tried the caps both ways and I don't think there is a wrong or right way.
I will post a pic after I pull one of these bad boyz.