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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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05-19-2019, 08:13 PM | #1 |
On the road to being a farker
Join Date: 04-30-19
Location: Greenville, TX
Name/Nickname : Jeremy
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14 Pounder Done in 5.5 Hours
I cooked it as hot as I could get my smoker to settle at, which was 330°. I wrapped with foil after 4 hours and it was done after another hour and a half.
Bark, smoke ring, tenderness and moisture are right on the money. It took a lot of wood to keep the temp up and I had the side door on the firebox wide open, and the top door cracked about an inch. I was having to add a large split every 20-30 minutes. |
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Thanks from: ---> |
05-19-2019, 08:15 PM | #2 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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Sweet...
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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06-24-2019, 09:56 PM | #3 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Bet that was great.
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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06-24-2019, 10:03 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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A Split every 20-30 minutes for 5.5 hrs or a split every 4 5minutes- 1 hr for 8-10 hours........
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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06-25-2019, 08:16 AM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Very nice
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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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06-25-2019, 11:09 AM | #6 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks great from here too. Nice!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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06-25-2019, 11:13 AM | #7 |
is Blowin Smoke!
Join Date: 03-14-19
Location: Northwestern PA
Name/Nickname : Joe
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Looks fantastic! I need to try the BluDawg method. I just spent 14 hours on a 12 pounder this past weekend. Definitely would love to have it done in 5!!!
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Joe A1 Competition Smoker; Meadow Creek 96; Oklahoma Joe's Bronco (gone but not forgotten); Weber 26" & 22" Kettles; Camp Chef XXL Pellet Smoker; Blackstone 22" Portable; Weber 300 Series Gasser; Masterbuilt 30" Electric Cabinet |
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06-25-2019, 12:30 PM | #8 |
Full Fledged Farker
Join Date: 07-13-18
Location: KY
Name/Nickname : Rich
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06-25-2019, 12:46 PM | #9 |
is Blowin Smoke!
Join Date: 03-14-19
Location: Northwestern PA
Name/Nickname : Joe
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Actually, I was running about 275... I went nekkid the whole time, no wrap... Still took roughly 14 hours till probe tender. Turned out great!!!
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Joe A1 Competition Smoker; Meadow Creek 96; Oklahoma Joe's Bronco (gone but not forgotten); Weber 26" & 22" Kettles; Camp Chef XXL Pellet Smoker; Blackstone 22" Portable; Weber 300 Series Gasser; Masterbuilt 30" Electric Cabinet |
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Thanks from:---> |
06-25-2019, 03:54 PM | #10 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Fantabulous Jeremy.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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