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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-08-2014, 06:04 PM | #16 |
is one Smokin' Farker
Join Date: 07-20-12
Location: Springfield, MO
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The charcoal ring will hold an entire bag of Royal Oak Lump without any problem, more if you pile it up.
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Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo. |
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01-08-2014, 06:06 PM | #17 |
Full Fledged Farker
Join Date: 08-18-13
Location: Eastern shore,maryland
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Well I hope i bought the right thing for pulled pork. It says pork shoulder ham picnic it's 11.90 lbs
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01-08-2014, 06:09 PM | #18 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Is it connected, Like the whole shoulder together?
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-08-2014, 06:13 PM | #19 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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I think what you bought has been cured like a ham.
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Rick |
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01-08-2014, 06:17 PM | #20 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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He might have purchased the whole shoulder, but the ham is the back legs. Kind of confusing lol
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-08-2014, 06:19 PM | #21 |
Full Fledged Farker
Join Date: 08-18-13
Location: Eastern shore,maryland
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01-08-2014, 06:20 PM | #22 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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If it has skin on it it is probably the lower part of the arm. It's the part below the Boston butt. Nice sweet meat. Makes fine Q. I like to leave the skin on and crisp it. Most probably pull the skin and season.
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Let's all just calm down and smoke a fatty |
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01-08-2014, 06:20 PM | #23 |
Full Fledged Farker
Join Date: 08-18-13
Location: Eastern shore,maryland
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01-08-2014, 06:21 PM | #24 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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They cure shoulders like they do hams. That's what my parents bought to feed all of us with 'cause it tastes like ham but was a lot cheaper than ham and we had a large family to feed.
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Rick |
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01-08-2014, 06:22 PM | #25 |
Knows what a fatty is.
Join Date: 12-01-13
Location: MI
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Saw an interesting idea for homemade fire starters on a website.....they took the round, quilted cotton pads used for face cleaning, and soaked them in unscented candle wax. When they dry....you just light them. Might try it.....probably wouldn't take as long to burn through as the fire starter cubes.
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01-08-2014, 06:22 PM | #26 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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If it looks like a christmas ham it may be from the back leg possibly cured. If it looks like an arm its from the front shoulder. Pics would be nice
Smoke leaking is very normal, most bend the metal to seal it or replace the door. after a bunch of good cooks the grease will seal it a little better.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-08-2014, 06:28 PM | #27 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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A "picnic ham" is from the front of the swine and is not cured.
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Let's all just calm down and smoke a fatty |
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01-08-2014, 06:28 PM | #28 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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I have yet to see that lol. In CA its difficult to get large cuts like brisket. Pork is getting easier to find. Its sold in whole shoulder, butt, or cured ham is most common.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-08-2014, 06:28 PM | #29 |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
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Best way to fire up a WSM is a weed burner. Harbor Freight ~$35 You don't need a chimney. Concentrate the flame in 4 spots, and add the wood chunks on top. Should take you 8-12 mins to lighter up. I would also send back your Maverick thermometer and get yourself a thermopen. It is much more useful in probing meat for tenderness and temperature. I know its expensive, but it next to the smoker itself is the one piece of bbq equipment you will really need.
http://youtu.be/eKKDWbfCm-w |
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01-08-2014, 06:33 PM | #30 |
Full Fledged Farker
Join Date: 08-18-13
Location: Eastern shore,maryland
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Here it is
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