Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 12-11-2010, 03:36 PM   #1
On the road to being a farker

Join Date: 11-15-10
Location: Smithtown, NY
Default Smokin' My Shoulder Pics soon.

So today I finally got the chance to smoke the shoulder I had. It sat in the fridge rubbed for 2 days so hopefully that ended up being a good thing.

No pics just yet, sorry. Camera is MIA and I had to get going on doing the Christmas lights.

So far I'm approaching hour 5 and the internal temp is 156. Having temp issues with the WSM again. Had the temp between 230-245 for the first three hours now I cant get it below 270. I have all the vents closed and its slowly going down, about a degree every 10 min or so. I guess I really need to inspect the unit and see whats up.

Any recommendations on how to correct it?

Also I probably wont be home when its finished. So my better half will be the one taking it off the smoker. Whats the easiest way to explain to her when to take it off? Wait for the food temp to read 190 then see if the bone pulls out? Also should I have her let it sit at room temp for an hour or so when its done? Then is it ok to refrig it before pulling?

Last question, what's the meaning of life?
Mat is offline   Reply With Quote

Old 12-11-2010, 03:48 PM   #2
On the road to being a farker

Join Date: 11-15-10
Location: Smithtown, NY

Smoker temp is now 260.........
Mat is offline   Reply With Quote

Old 12-11-2010, 04:10 PM   #3
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

Check the door first, see if there are any gaps for air to get in. Try your door in both a right-side-up and upside-down configuration to see which gives you the best seal. Use some foil if needed to fill any gaps in the door.

The second thing to check is an out of round condition, and can be determined by looking around the seams where the lid and mid section meet, and where the bottom and mid section meet. Look for a gap in the seam. Also, if it is badly out of round it is hard to put these pieces together easily. If it is out of round, some squeezing of the mid section to get it back round again is how to fix that.
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

bigabyte is offline   Reply With Quote

Old 12-11-2010, 04:18 PM   #4
On the road to being a farker

Join Date: 11-15-10
Location: Smithtown, NY

thanks. i will see what i can do now. the smoker def cam close to going out bc the temp went all the way down to 220, so i had to crack a vent and that sucker shot to 300. going to go out now and see what I can salvage. Going to be interesting.......
Mat is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Beef Shoulder Clod w/pics jgh1204 Q-talk 42 09-25-2011 05:26 PM
Pork Shoulder pics noe.a.gonzalez Q-talk 14 12-06-2010 05:17 PM
Smokin a Pork Shoulder smokedinvt Q-talk 4 11-13-2010 12:51 PM
Overnight smokin' shoulder hogwild284 Q-talk 19 11-15-2009 12:12 AM
Militant's Pork Shoulder Pics/Review MilitantSquatter Q-talk 18 01-15-2007 03:40 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 10:52 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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.
no new posts