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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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Old 01-08-2014, 06:04 PM   #16
Cayman1
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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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Old 01-08-2014, 06:06 PM   #17
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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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Old 01-08-2014, 06:09 PM   #18
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Quote:
Originally Posted by Ruger410 View Post
Well I hope i bought the right thing for pulled pork. It says pork shoulder ham picnic it's 11.90 lbs
Is it connected, Like the whole shoulder together?
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Old 01-08-2014, 06:13 PM   #19
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Quote:
Originally Posted by Ruger410 View Post
Well I hope i bought the right thing for pulled pork. It says pork shoulder ham picnic it's 11.90 lbs
I think what you bought has been cured like a ham.
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Old 01-08-2014, 06:17 PM   #20
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Quote:
Originally Posted by J'ville Grill View Post
I think what you bought has been cured like a ham.
He might have purchased the whole shoulder, but the ham is the back legs. Kind of confusing lol
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Old 01-08-2014, 06:19 PM   #21
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Quote:
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Is it connected, Like the whole shoulder together?
Yeah I believe so . Also I noticed a good amount of smoke leaking from around a section if the lid. Normal?
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Old 01-08-2014, 06:20 PM   #22
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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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Old 01-08-2014, 06:20 PM   #23
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Quote:
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I think what you bought has been cured like a ham.
Damn. It's in a bag if that means anything
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Old 01-08-2014, 06:21 PM   #24
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Quote:
Originally Posted by Offthehook View Post
He might have purchased the whole shoulder, but the ham is the back legs. Kind of confusing lol
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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Old 01-08-2014, 06:22 PM   #25
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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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Old 01-08-2014, 06:22 PM   #26
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Quote:
Originally Posted by Ruger410 View Post
Damn. It's in a bag if that means anything
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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Old 01-08-2014, 06:28 PM   #27
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A "picnic ham" is from the front of the swine and is not cured.
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Old 01-08-2014, 06:28 PM   #28
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Quote:
Originally Posted by J'ville Grill View Post
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.
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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Old 01-08-2014, 06:28 PM   #29
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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.
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Old 01-08-2014, 06:33 PM   #30
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Here it is
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