Currently seasoning the smoker right now.
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Has it belched yet ? LOL
If so, were you standing close ?
If so, were you standing close ?
Haven't heard it do that yet. LOL.
Set at 250 it swings to 269 and down to 217 and then repeats that cycle in about 20 minute increments.
I dropped it to 225 to see what it does now. I started at 4:45pm and it is getting close to 8:45pm so that will be about 4 hours. I'm going to let the seasoning go for another 2 hours I guess. Should I do 8 hours total or is 6 hours enough?
Set at 250 it swings to 269 and down to 217 and then repeats that cycle in about 20 minute increments.
I dropped it to 225 to see what it does now. I started at 4:45pm and it is getting close to 8:45pm so that will be about 4 hours. I'm going to let the seasoning go for another 2 hours I guess. Should I do 8 hours total or is 6 hours enough?
6 is enough as long as you got good smoke for a few hours. Sounds like you might average 235*F or so. Fairly normal.
Took it to 6 hours. The inside looks very nice and seasoned. Very satisfied with temperature profile so far.
Chacahoula Tiger:
Congrats!! Way to go. Sounds like you are on your way. I have a large cast iron pot for the jambayla, love it!! Also lots of large pots for the shrimp and crawfish and crabs. Geaux Tigers.
Congrats!! Way to go. Sounds like you are on your way. I have a large cast iron pot for the jambayla, love it!! Also lots of large pots for the shrimp and crawfish and crabs. Geaux Tigers.
Hey Tigerfan..........I am really pumped about this new smokette!
At 5pm today I am going to throw a Boston Butt on it so that it can be ready for lunch tomorrow. It's my wife's birthday so I hope it comes out good.
I went to the Ole Miss game and it was brutal. I hope we can redeem ourselves against the Razorbacks on Friday. No offense GLH. LOL.
At 5pm today I am going to throw a Boston Butt on it so that it can be ready for lunch tomorrow. It's my wife's birthday so I hope it comes out good.
I went to the Ole Miss game and it was brutal. I hope we can redeem ourselves against the Razorbacks on Friday. No offense GLH. LOL.
The butt will turn out great. Very forgiving hunk of pig.
Heck no, no offense taken. I just enjoy watching 2 great schools play football, Mississippi included.
Have fun !
Heck no, no offense taken. I just enjoy watching 2 great schools play football, Mississippi included.
Have fun !
I'll let you know how the pulled pork comes out. It should be ready in the morning and we'll eat it for lunch with some cole slaw, baked beans and potato salad.
You know what's funny......when I told my wife that I had been researching smokers a couple of weeks ago and that I wanted to buy a Cookshack smoker, she said order one.
Now that it is here and I have broken it in and she is smelling that smoke outside (and on my clothes) she said a little while ago that she wished we had stumbled upon this years ago.
She will have a happy birthday tomorrow.
You know what's funny......when I told my wife that I had been researching smokers a couple of weeks ago and that I wanted to buy a Cookshack smoker, she said order one.
Now that it is here and I have broken it in and she is smelling that smoke outside (and on my clothes) she said a little while ago that she wished we had stumbled upon this years ago.
She will have a happy birthday tomorrow.
Sorry Chacahoula, but Congrats GLH.
The Tigers were horrible!
The Tigers were horrible!
Yep........must congratulate the Razorbacks and GLH. Tigers really had a disappointing year.
Now on to more important things......the butt was just ok. The guests told me how good it was, but it just was a little dry.
My thermometer conked out on me and I was flying blind. When I checked it at 12 hours it was 210 degrees internal temp. I let it rest and pulled it but it was a little stringy and a little dry.
I should have checked it earlier.
Now on to more important things......the butt was just ok. The guests told me how good it was, but it just was a little dry.
My thermometer conked out on me and I was flying blind. When I checked it at 12 hours it was 210 degrees internal temp. I let it rest and pulled it but it was a little stringy and a little dry.
I should have checked it earlier.
quote:Originally posted by Chacahoula Tiger:
... When I checked it at 12 hours it was 210 degrees internal temp...
Well, about 10 degrees, maybe a little more than you needed.
You're still new with the smoker, you'll get it down.
Yep, I agree.........I'm going to get a Maverick dual probe thermo and try it again next weekend.
I really appreciate this forum. Thanks for the encouragement.
I really appreciate this forum. Thanks for the encouragement.
Just my opinion don't buy the dual probe wireless Maverick. I threw mine out that I bought after using it twice..constantly lost wireless connections. I bought a NU Temp dual wirelss probe and havn't had any problems with it MUCH BETTER!(Google it on the internet) They use these things for alarming hot tubs so they don't freeze your $5k investment.
Thanks Wild Willie.......I appreciate the info.
I will look into getting the NU Temp dual instead.
I will look into getting the NU Temp dual instead.
Keep experimenting, and always test your probes before a cook.
Just back from Mexico.
Yep, those Hogs surprise us sometimes. Good game. Oh, and thanks.
Just back from Mexico.
Yep, those Hogs surprise us sometimes. Good game. Oh, and thanks.
Mexico........I hope it was for fun and relaxation.
I'm excited about the new smokette and plan to do something every weekend that I am home.
I did some spares this weekend and they were just ok. I left them in the 009 for 4 hours. I made the mistake of placing them in foil and into the oven at 200 degree F while waiting for the family to get back from shopping. Lost track of time and when I un-foiled them they were falling off the bone. I didn't like the consistency of the meat.
The family thought they were good though. But they are nice like that........wouldn't tell me if they were bad anyway. Thank goodness they haven't been reading this forum and know what good ribs are supposed to look like and taste like.
I will say this.......that Cookshack mild sauce is good. I really like the taste and the family does too.
I'm excited about the new smokette and plan to do something every weekend that I am home.
I did some spares this weekend and they were just ok. I left them in the 009 for 4 hours. I made the mistake of placing them in foil and into the oven at 200 degree F while waiting for the family to get back from shopping. Lost track of time and when I un-foiled them they were falling off the bone. I didn't like the consistency of the meat.
The family thought they were good though. But they are nice like that........wouldn't tell me if they were bad anyway. Thank goodness they haven't been reading this forum and know what good ribs are supposed to look like and taste like.
I will say this.......that Cookshack mild sauce is good. I really like the taste and the family does too.