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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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03-21-2013, 09:18 AM | #1 |
On the road to being a farker
Join Date: 03-15-13
Location: iowa
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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
Seasoned and ready to wrap up and go back in the fridge 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. |
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03-21-2013, 09:20 AM | #2 |
is One Chatty Farker
Join Date: 08-28-11
Location: Waconia, MN
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Looks like a good start!
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Ryan The Beast: 500 Gallon Homemade Reverse Flow [url]http://www.bbq-brethren.com/forum/showthread.php?t=187401[/url] Weber 22" Cajun Fryer FF2 |
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03-21-2013, 09:21 AM | #3 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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I've got 4wd, what time will they be ready?
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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03-21-2013, 09:22 AM | #4 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Looks like you have everything under control. Have a great time with your friends & remember to share a few pics of the cook. Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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03-21-2013, 09:23 AM | #5 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I can't tell what the meat is for sure but I bet that Acorn will do a great job on it.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-21-2013, 09:28 AM | #6 | ||
On the road to being a farker
Join Date: 03-15-13
Location: iowa
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Quote:
Quote:
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Thanks from:---> |
03-21-2013, 09:32 AM | #7 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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good luck make sure you soak the wood chunks before smoking for 4 hours
http://thebarbecuemaster.net
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alan weber smoker,one touch,go anywhere,masterbuilt |
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03-21-2013, 10:43 AM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looking forward to the finished product!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-22-2013, 05:25 AM | #9 |
On the road to being a farker
Join Date: 03-15-13
Location: iowa
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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
Its getting foggy in here 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. 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 |
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03-22-2013, 06:22 AM | #10 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Mimosa!
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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03-22-2013, 06:30 AM | #11 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Breakfast!
Breakfast in a glass.
__________________
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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Thanks from: ---> |
03-22-2013, 09:22 AM | #12 |
On the road to being a farker
Join Date: 03-15-13
Location: iowa
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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
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03-22-2013, 09:45 AM | #13 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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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
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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03-22-2013, 10:36 AM | #14 | |
On the road to being a farker
Join Date: 03-15-13
Location: iowa
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Quote:
HAHA, how bout 255-260 that sound better, got up to early I guesse. 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 |
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03-22-2013, 10:39 AM | #15 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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