Spicewine Owners

armor · 11-08-2008, 12:10 PM

When smoking on the UDS I foiled the butts at 160 or so until `95-200. Just wondering what you guys do on the spicewines. I am on just my 4th cook on my SW. Had been cooking ribs and chicken until today. I have 2 boston butts about 3 hours in as I type. Seems like I could just leave unfoiled and perhaps cut back on smoke. I am not using a firebasket yet. I have the expanded metal cut and a friend is going to put it together for me Tuesday and I will give that a try. I love the way this thing cooks. Any help would be greatly appreciated.

MilitantSquatter · 11-08-2008, 12:15 PM

Congrats on the cooker..

I've cooked both ways on the Spicebox... It all depends what you like to do, what type of bark you are going for or how much time you have.

If you are going to foil, then I would suggest, cooking to approx 165-170 or so when the exterior reaches the color you may be looking for and then wrap until finished.

spicewine · 11-08-2008, 12:53 PM

I don't cook to any specific temp before I wrap. I run them about 4 hours w/smoke ( Cherry ) then wrap and take them to about 180, unwrap, sauce and let the bark set up for aprox 2 hours or untill internal temps reach 195.

Congrats on the new cooker!!

Spice

beam boys bbq · 11-08-2008, 01:10 PM

Quote:

Originally Posted by armor

When smoking on the UDS I foiled the butts at 160 or so until `95-200. Just wondering what you guys do on the spicewines. I am on just my 4th cook on my SW. Had been cooking ribs and chicken until today. I have 2 boston butts about 3 hours in as I type. Seems like I could just leave unfoiled and perhaps cut back on smoke. I am not using a firebasket yet. I have the expanded metal cut and a friend is going to put it together for me Tuesday and I will give that a try. I love the way this thing cooks. Any help would be greatly appreciated.

stick to what works for you

i do the same thing that you do and it works for me

you will love the fire baskes i sleep like you never have seen since i built it
about an 12-15 hr burn from end to end

Markbb · 11-08-2008, 01:44 PM

Never foiled....

barbefunkoramaque · 11-08-2008, 02:26 PM

when the season is done... and I am smoking only for myself, and I heat up 1200 lbs of steel too smoke a 12 pound turkey... I get very jealous of those that have these things.

Harbormaster · 11-08-2008, 02:41 PM

Quote:

Originally Posted by Markbb

Never foiled....

Me neither. Cook till 190 or so, then foil and cooler 'em.

Quote:

Originally Posted by barbefunkoramaque

when I heat up 1200 lbs of steel too smoke a 12 pound turkey... I get very jealous of those that have these things.

Sounds like someone is due for a WSM or a UDS!

TN_BBQ · 11-08-2008, 03:19 PM

Why not try foiling one of the butts and not foiling the other? Sorta like doing your own "tasters challenge."

armor · 11-08-2008, 06:58 PM

That is exactly what I ended up doing. They are still in the SW.

WannaBeBBQueen · 11-09-2008, 07:48 AM

Quote:

Originally Posted by armor

That is exactly what I ended up doing. They are still in the SW.

Congrats on you spicewine and excellent idea for the tasting challenge let us know how it turns out

armor · 11-09-2008, 08:15 AM

The only difference I could tell was in the bark. I'm preparing to cook for 80 this Saturday. I will document this with pron. The most I have cooked for to date is 25 so this will be interesting. I'm not worried but I realize I really need to have this together as this is for a wedding rehearsal luncheon. I am just supplying the pulled pork, sauce and Kerri's baked beans.

Solidkick · 11-09-2008, 09:10 AM

There is a couple of kids locally that use a SW and do comps, and they never wrap their butts.....they have a nice bark on them.......I, on the other hand, do wrap.......the difference is like you say, the bark. It doesn't bother me at home.....at comps, I will foil back and return to the SW to set up the bark before beginning the turn in process.
So I guess it's all in what you prefer.

11-08-2008, 12:10 PM	#1
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia	Spicewine Owners When smoking on the UDS I foiled the butts at 160 or so until `95-200. Just wondering what you guys do on the spicewines. I am on just my 4th cook on my SW. Had been cooking ribs and chicken until today. I have 2 boston butts about 3 hours in as I type. Seems like I could just leave unfoiled and perhaps cut back on smoke. I am not using a firebasket yet. I have the expanded metal cut and a friend is going to put it together for me Tuesday and I will give that a try. I love the way this thing cooks. Any help would be greatly appreciated.

11-08-2008, 12:15 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Congrats on the cooker.. I've cooked both ways on the Spicebox... It all depends what you like to do, what type of bark you are going for or how much time you have. If you are going to foil, then I would suggest, cooking to approx 165-170 or so when the exterior reaches the color you may be looking for and then wrap until finished. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

11-08-2008, 12:53 PM	#3
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	I don't cook to any specific temp before I wrap. I run them about 4 hours w/smoke ( Cherry ) then wrap and take them to about 180, unwrap, sauce and let the bark set up for aprox 2 hours or untill internal temps reach 195. Congrats on the new cooker!! Spice __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

11-08-2008, 02:26 PM	#6
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	when the season is done... and I am smoking only for myself, and I heat up 1200 lbs of steel too smoke a 12 pound turkey... I get very jealous of those that have these things. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

11-08-2008, 03:19 PM	#8
TN_BBQ is One Chatty Farker Join Date: 06-02-08 Location: Knoxville, TN	Why not try foiling one of the butts and not foiling the other? Sorta like doing your own "tasters challenge." __________________ Life's a party with a Backwoods Party!

11-08-2008, 01:44 PM	#5
Markbb is Blowin Smoke! Join Date: 10-17-06 Location: Oklahoma	Never foiled....

11-08-2008, 06:58 PM	#9
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia	That is exactly what I ended up doing. They are still in the SW.

11-09-2008, 08:15 AM	#11
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia	The only difference I could tell was in the bark. I'm preparing to cook for 80 this Saturday. I will document this with pron. The most I have cooked for to date is 25 so this will be interesting. I'm not worried but I realize I really need to have this together as this is for a wedding rehearsal luncheon. I am just supplying the pulled pork, sauce and Kerri's baked beans.

11-09-2008, 09:10 AM	#12
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	There is a couple of kids locally that use a SW and do comps, and they never wrap their butts.....they have a nice bark on them.......I, on the other hand, do wrap.......the difference is like you say, the bark. It doesn't bother me at home.....at comps, I will foil back and return to the SW to set up the bark before beginning the turn in process. So I guess it's all in what you prefer. __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

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