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View Full Version : My First Time..........


SmittyJonz
08-17-2013, 12:32 PM
http://i1326.photobucket.com/albums/u645/bobjones79/null_zps62665496.jpg

Running the tattle- tell .........

deguerre
08-17-2013, 12:36 PM
I usually pull at an IT of 42...



























:becky:

grantw
08-17-2013, 12:44 PM
im lost.....

deguerre
08-17-2013, 12:46 PM
im lost.....

I'm guessing that Whatever it is, it went pretty close to straight from the fridge to the cooker, set for hot n fast. Should be interesting.

SmittyJonz
08-17-2013, 12:49 PM
Lol....
Yup straight from fridge to smoker - rub on last nite
Small Tri Tip roast, 8 lb Bottom Round Roast and Small Pork Shoulder Roast

UPS Man delivered my first ET-732 this morning........:mrgreen:

deguerre
08-17-2013, 01:40 PM
Lol....
Yup straight from fridge to smoker - rub on last nite
Small Tri Tip roast, 8 lb Bottom Round Roast and Small Pork Shoulder Roast

UPS Man delivered my first ET-732 this morning........:mrgreen:

I love my 732. Enjoy! Can't wait for the finished pics.:thumb:

SmittyJonz
08-17-2013, 02:59 PM
I'm really liking this ET732! Started beeping and I look down and see temp had spiked to 327* - went and checked and charcoal had burned down to a cpl large wood chunks I had burried in basket and my water pan/difusser had run dry.... Added some water and put one cap on one intake and it leveled back out at 297* within 15-20 minutes.

Toadly_Smoked
08-17-2013, 03:07 PM
OK, tri-tip. was watching to see if I was clueless or what. lol

SmittyJonz
08-17-2013, 03:48 PM
Ok its NOT a TriTip its a Sirloin Tip Roast- I (as a lot of PPl) thought they were the same but anyhoo I pulled Sirloin Tip Roast with IT ranging from 165-172* and wrapped it in foil and its resting( the small Beef Roast and Small Pork Roast are for a guy at work and he'll reheat in oven)......8 lb .Bottom Round is mine and I prepped like a brisket- we'll see how it turns out.



http://i1326.photobucket.com/albums/u645/bobjones79/null_zps472b0c6b.jpg

http://i1326.photobucket.com/albums/u645/bobjones79/null_zpsb6498a9c.jpg

SmittyJonz
08-17-2013, 07:09 PM
I pulled Bottom Round at 195* IT and wrapped and let it rest for 1 hr ......I was hoping for sliced but it Crumbled.....Made some pretty good chopped sammich tho. :tongue: 5 hrs at 300-320*

The other two are for a guy at work so I ain't cutting them....... so I Dunno.........:wacko: They looked pretty good when I pulled them - 3 hrs on Tip Roast and 4.5 hrs on Pork Roast at 300-320.

Titch
08-17-2013, 07:13 PM
Called that what you like. it sure looks tasty

SmittyJonz
08-17-2013, 07:16 PM
http://i1326.photobucket.com/albums/u645/bobjones79/null_zps2bfb194c.jpg