We will be campin up white pass WA state. Last yr was cold and rained the whole time. We brought the ski boat and tent. Everyone else brought there RVs. Wife popped that invisible cork. You know what Im talkin about. What ya think our tax return did this yr? Anyone want to buy a nice boat.
Yamaha, I know what your saying about the smoke. Did chicken with my green egg right out of the gate. Sucked so bad couldnt even get the yappin next door neighbors dog to take a try at em. (bones removed and all).
I got 3 hrs on the seasoning right now and butt is in the frige. I'm gonna follow Toms direction and if I get it seasoned enough then maybe what is left of the butt smoke on campin day can just be left in when the legs go in. What do you think.
Derek I got the taylor in the oven now w/ the al ball around it and some pretty wild swings right now.
I have that cant hold back excitement. almost put my wifes cabbage rolls in her instead of the 300 for 4 hrs she has them goin in the kitchen oven. That could be interesting.
Only thing that bugs me is the cs came w/ a dent in the side from shipping. Cabelas or UPS taped up this gaping hole in the cardboard and fired it off to me. Office sec. signed for it. All the racks were everywhere and the wood and rubs had bent the smoke box to the side along w/ the element and the box support. pretty disapointing for a $500 purchase.
Call both UPS and Cabelas.. they don't send them out that way.. UPS has damaged many a CS and, to my knowledge.. they were replaced.
The boxes for both my 008 and AQ were heavily damaged.. I was really paranoid about the AQ being damaged.. however.. both were OK... well almost.. the AQ had one slight tweek that I could fix. Cookshack makes one heck of a good smoker.. but two things they don't do well, IMO.. is racks and packaging. There was very little packaging around either of my smokers.
Do yourself a favor.. If you want one that looks as good as it cooks, call UPS.. I hope you saved the box..
The boxes for both my 008 and AQ were heavily damaged.. I was really paranoid about the AQ being damaged.. however.. both were OK... well almost.. the AQ had one slight tweek that I could fix. Cookshack makes one heck of a good smoker.. but two things they don't do well, IMO.. is racks and packaging. There was very little packaging around either of my smokers.
Do yourself a favor.. If you want one that looks as good as it cooks, call UPS.. I hope you saved the box..
Former Member
Well I still have everything but w/ the time constaints, i am afraid that I would not have an undamaged unit until too late for campin. I bent the box support and ever so carefully the heat element back square and started seasoning it. I think internally it is ok. Wish I could use it and get some scratch and dent discount on the exterior dent or send it back after vacation to tell you the truth. Honestly, it seam I always have this luck. I actually ordered from the Cabelas in Sidney Ne cause mail order was back ordered. I didnt want the 4 caster unit as it would not travel as well as the two and this is the only place that had one. I may just suck it up..well after seasoning it tonight I probably already did. You think?
Former Member
BTW, squaregg, if the bread is too good or has too much good flavor, you won't taste all that BBQ goodness. Q is always best served on cheap white buns, hotdog or hamburger style, for that reason. Now ya know.
Former Member
going to hurt the wifes feelings so I wont mention it to her. But I see what you mean. I like whole wheat bread but only w/ some things. It sucks in a tuna sandwitch. thank GLH for the info.
4 hrs of seasoning....Good enough?
4 hrs of seasoning....Good enough?
Former Member
Yea...the more smoke covered on all surfaces the better, but you will use more smoke when you do the pork seasoning.
Does your wife cook the bread herself? You might pick out the plainest rolls or buns she has. The Q will taste that much better on them.
Does your wife cook the bread herself? You might pick out the plainest rolls or buns she has. The Q will taste that much better on them.
Former Member
yep, and she make the best bagels on the planet. just plain country rolls may do the job and still give the meal a little more home grown look.
Former Member
Yep, now you are on the right track!
If Momma ain't happy, nobody is happy!
If Momma ain't happy, nobody is happy!
Former Member
ITS 650PM. LEFT TO GO SHOPPING AT 330 AS WAS JUST SITTIN AT 166. GOT THE MOPPING STUFF AND A SUMMER SAUGAGE KIT FROM HIGH MOUNTAIN. BACK NOW AND I'M AT 172.. NO 173. OOOOOHHHH YHAAAA. I PAST THAT STALL OUT AND WE ARE ON THE WAY TO BUTT #1. ITS GOING DOWN TONIGHT. HOWEVER IF IT TAKE MUCH LONGER THE COOL ONES MAY END UP CLOWDING MY 1ST IMPRESSIONS.. WHICH IS OK. RIBS ARE IN THE FRIDGE AND READY FOR TOMORROW. LIFE IS GOOD.
Former Member
You must be out west.
Hopefully you got the butt done before you were done.
What time did you put it in?
Hopefully you got the butt done before you were done.
What time did you put it in?
Former Member
Ok what went wrong. There was no butt last night. 7pm shes at 173. 9pm 179. Had left over cabbage rolls at 930. set the alarm for for 1130 and was 185. set at 130am and its 190. See the wife off to work at 230am and its still 190. kinda tired of this so just pulled it out. Looked like a big black rock. mopped the mopp on er, wrapped and then in the "hot box". 6pm pull out and still hot. stuck it w/ a fork and besides the black cust its like jello inside. just fallen apart. real good. SO why couldnt i get it up to temp.
Oh, a quick note. the only thing I could find between costco, URM and the local stores was a boneless butt. and this thing was like under 5 lb. I mean that thing was in the oven for 19hr and still only reached 190
Oh, a quick note. the only thing I could find between costco, URM and the local stores was a boneless butt. and this thing was like under 5 lb. I mean that thing was in the oven for 19hr and still only reached 190
Former Member
Hmmm....sounds like the probe was in an odd place that gave incorrect readings. Could have been an air pocket or something since the bone had been removed. Just a guess.
What I do to avoid this(when I really need to "nail it") when cooking one butt is stick both my probes on my dual thermometer in. That way if I hit an pocket of air or fat or bone with one I can tell with the other.
What I do to avoid this(when I really need to "nail it") when cooking one butt is stick both my probes on my dual thermometer in. That way if I hit an pocket of air or fat or bone with one I can tell with the other.
Former Member
So I could go get another remote thermometer and put it in another spot on the same cut. Thats such a good idea I'll go get another today.
How close did you follow my method?
Which parts did you not follow?
That should give us a better idea how to answer your questions.
Which parts did you not follow?
That should give us a better idea how to answer your questions.
Former Member
Tom, couldnt find the big bone in butt. Did not try Wally as is a real big drive and kinda gave up after checking costco, Safeway, URM (that is a grocery store distributor) all I found was boneless. and it was netted up and 4 and some pounds. Besides giving up on when "when its done its done", and only letting it sit out for 45 min I went step by step. Oh, about an hr into it, I remembered i did not poke the hole in the bottom and so openned the do for that. I put it in at 7am. I checked the temp swings w/ the al ball as asked and was up and down 25 degrees or so. Thanks for any advice
Former Member
Well, this is my first time on the air @ this forum. Hello. everybody!
Purchased my 008 from Cabela's in Dundee, Mi on July 14th. They had some promotions going on and got out of the store for under $400.00 which included MI tax. Got home & seasoned my smokette at 200f for about 5 hours with a concotion of fatty meat. Looks good/smells great.
My first project was as standard pork butt from Sams. Did it overnight with a temp setting of 225f and in the morning I was stuck on a internal temperature of 178f. Turned up the thermostat on that little pup as far as it would go - to the 250 mark. I then put my Taylor digital down the top vent and began reading. I watched the readings continously through the swings and the highest reading that I could get out her was 151.5 I did manage to get the internal temp up to 190f and pulled it after about 18 hrs. of cookin. That's the longest timeI've ever spent on getting a butt to 190F.
Put in a call to CS customer service and they were very helpful, (What did I expect?) I'm not sure who they transferred me to, but the guy said it sounded like I had a thermostat that was not properly calibrated. He sent me out another thermostat and I replaced it myself. The hardest part was taking off the metal tape on the dashboard of the 008. (There are two screws holing the thermostat in place under this foil tape.)CS also sent out a new foil tape with the thermostat.
I gave her a test run after with the new thermostat in place and am very satisfied with the temp swings @ the 225f setting. Ready for some ribs any day now----
Purchased my 008 from Cabela's in Dundee, Mi on July 14th. They had some promotions going on and got out of the store for under $400.00 which included MI tax. Got home & seasoned my smokette at 200f for about 5 hours with a concotion of fatty meat. Looks good/smells great.
My first project was as standard pork butt from Sams. Did it overnight with a temp setting of 225f and in the morning I was stuck on a internal temperature of 178f. Turned up the thermostat on that little pup as far as it would go - to the 250 mark. I then put my Taylor digital down the top vent and began reading. I watched the readings continously through the swings and the highest reading that I could get out her was 151.5 I did manage to get the internal temp up to 190f and pulled it after about 18 hrs. of cookin. That's the longest timeI've ever spent on getting a butt to 190F.
Put in a call to CS customer service and they were very helpful, (What did I expect?) I'm not sure who they transferred me to, but the guy said it sounded like I had a thermostat that was not properly calibrated. He sent me out another thermostat and I replaced it myself. The hardest part was taking off the metal tape on the dashboard of the 008. (There are two screws holing the thermostat in place under this foil tape.)CS also sent out a new foil tape with the thermostat.
I gave her a test run after with the new thermostat in place and am very satisfied with the temp swings @ the 225f setting. Ready for some ribs any day now----
Welcome to the forum and the world of Cookshack. Sounds you did exactly the right thing to do when you have a problem like you had. Call Cookshack.
Look forward to seeing more posts from you here.
Look forward to seeing more posts from you here.
Former Member
Must be a problem with your Taylor if the max reading was 151* and the butt still reached 190*. That feat would be impossible, at best.
Squaregg, do the next butt on 250*, do not open the door, see how it goes. Also, try putting the butt on the lowest rack closest to the woodbox. Keep good notes. Experiment. Have fun.
What was the max temp recorded on the probe through the ball of foil?
Squaregg, do the next butt on 250*, do not open the door, see how it goes. Also, try putting the butt on the lowest rack closest to the woodbox. Keep good notes. Experiment. Have fun.
What was the max temp recorded on the probe through the ball of foil?
Former Member
GLH, the temp was set at 225 and taylor did go to 190. just took a long time and never went to 195 like Tom explained was the temp to pull from the oven. it still pulled well. kinda a different taste. Not used to the hickory. I use alder in my Green Egg but soak the chips. can't find anything but hickory and mesguite chunks around here. Where do you buy your wood?? On line??
Do you have a BBQ Galore anywhere near you? They have all kinds of wood. WalMart used to sell some different woods.. but no longer.. at least here in the West.
BTW, did you check the Taylor.. 32º in ice water and 212º in boiling water? Just don't get the union between the probe and the flex cable under water.
BTW, did you check the Taylor.. 32º in ice water and 212º in boiling water? Just don't get the union between the probe and the flex cable under water.
Add Reply
Sign In To Reply