oldsmobubble
Is lookin for wood to cook with.
With the last time I made pulled pork and the first time it actually pulled for me, I had to wrap it because I had people coming for dinner and they arrived a little early and were getting antsy, so I wrapped in foil to bring up to temp quicker. I got rave reviews, but, I have never wrapped anything else before (and edepending on who you ask that's cheating). I am not that worried about over smoking because its a charcoal water smoker and the only smoke I get is what I provide. I just had a non fruit bearing cherry tree curt down about a month ago and was considering trying that wood for the smoke but it hasn't been seasoned and would still be considered fresh or green, any thoughts on that? One more questions with the pork butt would you take the skin off or leave it on (in the past I have removed it unless doing it in the oven)?
I did a chicken and some wings a couople of weeks ago for my son's 1st bday and cooked them at about 275 - 300 and they turned out great. That was my first time cooking for about 50 people (I also grilled, the smoked meat was more of a tease or appetiser).
I have about 10 whole wings left (still frozen) I am going to try and smoke them along with the pork as an appetizer.
Some BBQ Pron:
The first pic is of the chicken hot and fast from the party, the second pic is the first chicken I ever did low and slow at 225, the next is the 2nd time I made pulled pork where it actually pulled again low and slow, and the 4th is the 2nd time I made ribs they looked good but I didn't apply the rub correctly and they came out gloppy with the sauce (I won't make that mistake a gain).
Thanks again for all of the advise, it's nice to be able to share my obsession with people who like to see and hear about it, my wife just toons me out at this point. After the smoke I will post some Pron and let you guys know how it went.
Attached Images
I did a chicken and some wings a couople of weeks ago for my son's 1st bday and cooked them at about 275 - 300 and they turned out great. That was my first time cooking for about 50 people (I also grilled, the smoked meat was more of a tease or appetiser).
I have about 10 whole wings left (still frozen) I am going to try and smoke them along with the pork as an appetizer.
Some BBQ Pron:
The first pic is of the chicken hot and fast from the party, the second pic is the first chicken I ever did low and slow at 225, the next is the 2nd time I made pulled pork where it actually pulled again low and slow, and the 4th is the 2nd time I made ribs they looked good but I didn't apply the rub correctly and they came out gloppy with the sauce (I won't make that mistake a gain).
Thanks again for all of the advise, it's nice to be able to share my obsession with people who like to see and hear about it, my wife just toons me out at this point. After the smoke I will post some Pron and let you guys know how it went.
Attached Images