The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Fridays trial run (http://www.bbq-brethren.com/forum/showthread.php?t=156692)

smokinrack 03-21-2013 09:18 AM

Fridays trial run
 
I recently bought an Acorn and have been using it pretty consitently for the last month.I have yet to try a really long cook on it so going to get up early in the morning and try these

http://i1281.photobucket.com/albums/...ps220178d2.jpg


Seasoned and ready to wrap up and go back in the fridge

http://i1281.photobucket.com/albums/...ps2ff41755.jpg

Theres a snowstorm coming in again Saturday so im hoping to get an early start cook em a little higher than I normally would and have em back off in time for a late meal tmrw night with friends and cold beer.

speers90 03-21-2013 09:20 AM

Looks like a good start!

Thermal Mass 03-21-2013 09:21 AM

I've got 4wd, what time will they be ready?:hungry:

hamiltont 03-21-2013 09:22 AM

Looks like you have everything under control. Have a great time with your friends & remember to share a few pics of the cook. Cheers!!!

HeSmellsLikeSmoke 03-21-2013 09:23 AM

I can't tell what the meat is for sure but I bet that Acorn will do a great job on it.

smokinrack 03-21-2013 09:28 AM

Quote:

I've got 4wd, what time will they be ready?
Thats actually a good question, if theyre done early ill save ya some:wink:

Quote:

I can't tell what the meat is for sure but I bet that Acorn will do a great job on it.
2 roughly 7# pork butts from sams, was only gonna cook one of em but didnt have a vac bag big enough to freeze the other one so figured WTH!

jacksedona 03-21-2013 09:32 AM

good luck make sure you soak the wood chunks before smoking for 4 hours


http://thebarbecuemaster.net

bigabyte 03-21-2013 10:43 AM

Looking forward to the finished product!

smokinrack 03-22-2013 05:25 AM

Well its 4 in the morning and a balmy 17 degrees out when I lit the smoker.First thing I noticed is the winds changed and the smokes not leaving the shed:mmph:

Its getting foggy in here
http://i1281.photobucket.com/albums/...ps46bf6db8.jpg

A half hour and a little smoke inhalation later the grills about 200 degrees.Its cold enough out the digital drops to about 153 in the couple seconds its out of the smoker before it goes back in the meat.
http://i1281.photobucket.com/albums/...psf77396fb.jpg

Cooking about 265 right now and seems to have quit going up as i shut the vents down, time to let it go and see what happens.Down side is its way to early to start drinking beer as i watch the smoker so its coffee for now:wink:

dwfisk 03-22-2013 06:22 AM

Mimosa!

Thermal Mass 03-22-2013 06:30 AM

Breakfast!
 
1 Attachment(s)
Breakfast in a glass.:mrgreen:

smokinrack 03-22-2013 09:22 AM

5 hours in should be in the stall now, took a quick peek and decided not to foil these as I prefer a little bark and theyre cooking pretty well as is, grills still holding steady about 155-160 and the IT is about 169, not a great pic as my lense fogged up out in the cold as soon as I opened the lid and I didnt notice:doh:

http://i1281.photobucket.com/albums/...ps47aa9718.jpg

Big George's BBQ 03-22-2013 09:45 AM

Leave your lid shut Monitor the temps with the probs in the meat and for the pit Did you really mean your temp is 155-160 if so you need to open the vents some Looking good so far

smokinrack 03-22-2013 10:36 AM

Quote:

Originally Posted by Big George's BBQ (Post 2417836)
Leave your lid shut Monitor the temps with the probs in the meat and for the pit Did you really mean your temp is 155-160 if so you need to open the vents some Looking good so far


HAHA, how bout 255-260 that sound better, got up to early I guesse.:doh:

Im using the probe, but like I said I never used this particular smoker before for butts and wasnt sure if I needed to foil them or not so I took a peek to make sure nothing was turning black that wasnt supposed to be :wink:

HeSmellsLikeSmoke 03-22-2013 10:39 AM

If it works like the BGE, you can take off the dome vent and shine a flashlight down onto the meat to visually check it. No need to open the lid.


All times are GMT -5. The time now is 03:06 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.