Pedro7
Full Fledged Farker
So we bought a TS250 today for my brother and I to get our catering side hustle off the ground. Of course in true spirit my family is requesting we do a whole hog during our family vacation at the shore in a couple weeks. I've been doing some research, but was hoping to create some do's and dont's in one place that I could easily access. Also, I didn't find that much consistent info. More like one person doesn't this, another does that, etc.
So, probably going to get the Meadow humming along at 250 with a basket of Kingsford Blue and some applewood and see how she goes. Inject the hams/butts with an apple juice mixture and probably rub it down with Plowboys as I have a ton of it. Also will place it skin side up. I'll ballpark to run it for 1.5 hours or so per ten pounds until the hams hit 195-198.
So I ask my stick burner brethren, anyone have other thoughts? How's my aim?
So, probably going to get the Meadow humming along at 250 with a basket of Kingsford Blue and some applewood and see how she goes. Inject the hams/butts with an apple juice mixture and probably rub it down with Plowboys as I have a ton of it. Also will place it skin side up. I'll ballpark to run it for 1.5 hours or so per ten pounds until the hams hit 195-198.
So I ask my stick burner brethren, anyone have other thoughts? How's my aim?