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Welcome to the forum. A couple of quick tips. Don't forget the drain pan, foil the bottom of the smoker and poke a hole where you foil over the drain hole, and foil the top of the fire box. If you don't have a remote thermometer yet go pick one up. It will be your friend. Good luck and get ready for some great Q.
It's here...Of course I was the last delivery on the UPS guys route. But, the unit is on my deck with 5oz of hickory for it's seasoning run. I got a Oregon Scientific Remote temp probe in to monitor it, currently at 175 after about 30 minutes. Tomorrow...pork butts. I have been reading the forums endlessley the last week while wating for it's arrival. This is a great forum. Thanks so much to everyone here.
Did 2 pork butts, started at 10:30pm last night, finished at 4:00pm this afternoon. Pulled the pork, added some finishing sauce and brought them to a pot luck party with about 40 people. The pork was all gone within the first 15 minutes. Rave reviews from everyone. One fella who grew up in South Carolina said he hadn't had pork that good since he moved up here to New England. Love my CookShack!!!

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