NoviceBBQmovinUp
Knows what a fatty is.
- Joined
- Feb 9, 2010
- Location
- Phoenix...
Yes i am a Hawks fan if you dont like em thats cool.... born and raised in seattle, now living in AZ....This is my first ever smoke and my first ever picture post so please excuse me if i fark things up hahaha....oh and FYI i did hand draw that hawks logo, it is not a sticker nor did i trace it :bow:....so at least i get credit for something turning out so far..
i lurked here for about a year, gathering up as much info as i could and reading till my eyes hurt. i have a grasp on what i am doing but this is my first attempt and i am pretty dang excited. i have a few test subjects comming over tonight...if it fails pizza is on speed dial
2 boneless pork shoulders, about 7 lbs each (i think)
i have had them on for about a hour and a half, thin blue smoke is commin out the top..... temp of UDS is 240 which is where i wanted it, i would do 225 but i like 240 today ahhahahaha no clue why. meat started at about 60 and is at 108 right now.
i lurked here for about a year, gathering up as much info as i could and reading till my eyes hurt. i have a grasp on what i am doing but this is my first attempt and i am pretty dang excited. i have a few test subjects comming over tonight...if it fails pizza is on speed dial
2 boneless pork shoulders, about 7 lbs each (i think)
i have had them on for about a hour and a half, thin blue smoke is commin out the top..... temp of UDS is 240 which is where i wanted it, i would do 225 but i like 240 today ahhahahaha no clue why. meat started at about 60 and is at 108 right now.