Skip to main content

I'm new here and this is my first post. I've been Q'ing on a Home Depot New Braunfels for a couple of years and, after my former wife sold the family home I'd been paying on these past 6 years I splurged and took delivery on my FE100 on Jan 2. It came without any documentation but CS sent that along this a.m. In the meantime the FE's been sitting in my garage, waiting for some younger helpers to move it down some stairs and onto its rightful deck.

I cannot wait for the first wisps of smoke to exit that strange little chimneyless side panel.

I'm very grateful that this FE forum exists. I've already gotten some useful info, and hope to give back as good as I get.

Kerry
Original Post

Replies sorted oldest to newest

Kerry,

Welcome to the forum. As a new pellethead myself, I've asked CS to create a forum for just us since we have differences between the other CS's and the FE version.

That being said, you'll find lots of good ideas and information in the other forum. We'll just have to figure out how to "translate" a non-pellet recipe into a pellet one Smiler

Welcome again

Smokin
quote:
Originally posted by Doug Padgitt - Toad Hollar BBQ:
[qb]I alike am very happy to see this FE network page! I have had my FE/CS 100 since November and love it. I cook on it weekly. Did a New Years party (14 Pork Shoulders)and they turned out fabulous! Can't wait until competition season gets here![/qb]


Doug, what time,temp, size, etc were the shoulders you cooked?
I need to do some soon and thought you might give me some insight.
Thanks in advance,
Charles
quote:
Originally posted by BS Pitmeister:
[qb]

Doug, what time,temp, size, etc were the shoulders you cooked?
I need to do some soon and thought you might give me some insight.
Thanks in advance,
Charles[/qb]


Charles,
All of the shoulders were in the 9-10 lb range. They were bone in, with the top skin layer attched. Vacuumed sealed from our local wal mart. I usually inject with a brine but skipped this step. I seasoned with a simple rub (sugar based) the night before and wrapped in plastic and put them in large coolers on ice the night before. New years eve day I started the FE at 6 am on the notch between 185 & 275 for 30 minutes. I put the shoulders on from top rack to bottom. 4 per rack & 2 on the bottom rack. After the shoulders were on, I turned the dial to 185. I left the them there misting with apple juice about every hour and a half. When they reached 170 internal (approx. 8 hrs) I wrapped them in foil and put the back in until the internal temp was 180 ( another 1 1/2 hrs). At this point, (9 1/2 hrs later)I took them out and put them in tubs to rest and cool. Left them there for about an hour before we started to pull them apart. The meat just fell off the bone. I had several beer drinking friends around to help with this finger burning fun.
We mixed the pork with a little Head Country sauce and put in electric roasters to keep warm on the serving tables.
Let me know how things turn out!
Doug - Toad Hollar BBQ
Thanks TH! I just bought 35 lbs of shoulder from Costco to smoke up for Super Bowl Sunday and this advice will come in handy. I've done pulled pork in my offset stick burner, but never in the FE. While I was reading your "recipe" I was thinking "Yeah, and he NEVER had to screw with the fire even once!" Like Ron Popeil says "set it and forget it!"

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×