Post your Picture of the day

Blunt end, the screw driver was small enough to fit through the roll pin so I was trying to hammer out the drill bit.

Sent from my SGH-T999L using Tapatalk
 
#turndownforwhat?

20140608_195325_zpsfkamjlwe.jpg

And if you missed jeep night this past thursday, this guy drove from California and is running for President. I think he's got a good shot at winning with these campaign stickers he has.
20140605_210840_zpsc7pf8ljj.jpg
 
97TJGUZZY said:
looks good steve. One thing I have seen with my old smoker was with the vents on top like that you cannot smoke stuff in the rain. The lid fills up and pours water on the fire.
Click to expand...

I thought about that after I'd drilled 2 of the holes and it started thundering. I'd like to find a lid for it off a grill, or else using the doming dies on the pullmax or eckold to make something.


Do you run a heat diffuser or bowl of water in yours? Saw some plans on the internet concerning both but don't know to much about smoking.
 
Steve97tj said:
I thought about that after I'd drilled 2 of the holes and it started thundering. I'd like to find a lid for it off a grill, or else using the doming dies on the pullmax or eckold to make something.


Do you run a heat diffuser or bowl of water in yours? Saw some plans on the internet concerning both but don't know to much about smoking.
Click to expand...

I have used both, but I like the results without them better. If I do a boston but I do it fat side down contrary to what all you will read though. The fat helps block the heat.
 
That is true brooks but it doesn't allow the fat to melt through the meat. It will be a lot juicier if it's fat side up. You can use cheap bacon as a shield.
 
matth_85 said:
That is true brooks but it doesn't allow the fat to melt through the meat. It will be a lot juicier if it's fat side up. You can use cheap bacon as a shield.
Click to expand...

I know thats what you read, and thats what I have heard before, but there is plenty of fat in the meat to melt through the meat. I have done it both ways. It really doesn't work like they say it does.
 
Your probably right but I had better results fat side up. I haven't done that many though. It's honestly hard to mess up a butt if you cook it slow. Lol
 
I cooked my loin in a slim tray of tin foil and kept the marinade around it on Memorial day. It was probably the best pork I have ever had. The smoke ring was thin, but a loin isn't really something you want (or I want) with a heavy heavy smoke flavor.
 
matth_85 said:
I cooked my loin in a slim tray of tin foil and kept the marinade around it on Memorial day. It was probably the best pork I have ever had. The smoke ring was thin, but a loin isn't really something you want (or I want) with a heavy heavy smoke flavor.
Click to expand...

yeah, a loin has no fat, so its easy to dry it out in a smoker if you arent careful. I have used the trays under the pork butts in the past, I just like it to get the nice crust all around it.
 
You must log in or register to reply here.
Back
Top