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its 8:30am do you know what your temps are?

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colt45

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Welp... smoking day today... phil how does lunch tomorrow sound :)... I have a beef tip roast and a jimmy deans log on (the 2 pound crowd pleaser) later well, in an hour or so the ribs go on follow by the chicken parts a little later than that... damn I love BBQ...

josh
 
Sounds great Colt.

I'll be on the 11:20 to Islip.

See you round 3 ish.
 
i made 4 racks of lamb and a boneless center loin yesterday. Used all apple and pear this time and started a coal bed with white oak chunks fired up on the burner. No charcoal or lump at all. Damn tree guy has been leaving so much wood that i cant burn it fast enough so know i switchto 100% wood. Kept throwing in apple and pear to keep the temps up there. Got a surprising large smoke ring on the loin for so little time in the smoke. Whatever this center loin thingy was, looked like center cut porchops without the bone and is a great cut for BBQ. I never saw one like this. Was about 5#.

Did them at 300+ close to the hot spot in the horizontal. Cooked in little over an hour. Brought stuff to temps(140 or so) then wrapped them and moved them to a cooler spot for 15-20 muinutes. A real BBQ dinner in 90 minutes and ya still get to smell like smoke.
 
Boneless center pork loin is the same stuff as the 8#'er I did at bash2.
 
is this what you mean?

I get the 4#'ers all the time
 
And the hot spot is in the horizontal, not the vertical.

Mary Mod
 
its 9:50... temps at 240ish... 2lb breakfast log coming off in about 30 minutes I guess... beef roast at 116... ribs and chicken going on when I take off the breakfast log... gotta go SF cajun the chicken :)
 
OMFG smoked jimmy deans is AWESOME... temps climbing again after having the top off for 4 minutes or so... more later...
 
stupid question. what keeps the sausage log from oooooozing down
throug the cooking grate?
 
Farking heck... I was at the store this morning and picked up some brats to throw in but forgot the jdean and the spam. I was gonna try both. 9lb brisket went in at 8:30 with the brats. 3 racks of BBs go in at noon. Gotta have the wife-mod pick up some chickens to toss in this afternoon.

Cooking on oak and alder and mesquite coal today.
 
Retaining ring on "Your" log should help with ozzing, but be careful when removing it, might put your eye out. :wink:
 
its 1:05... temps at 236... roast at 160... chicken parts at 182... they coming off in 30 minutes... ribs have been in for 2.45 hours... will wrap them when I take the chicken off... yum...

colt
 
It wont fall through the grates.

Just lay it on there, but dont push it on there.

The log will have a slight grill indentation when done.
 
willkat98 said:
It wont fall through the grates.

Just lay it on there, but dont push it on there.

The log will have a slight grill indentation when done.
agreed...
 
colt45 said:
OMFG smoked jimmy deans is AWESOME... temps climbing again after having the top off for 4 minutes or so... more later...

I HAVE to agree!! It was not what I was expecting at all!!
Question on the falling through the grill? Here's a picture of mine, with a sammich cut off the end, to show the grill indentions Bill was talking about.
I've got to remember to do this everytime I smoke!

BTW, I just ate sammich #2.
 
ok... I will post my pics of this later tonight... looks damn near identical... cept the plate... and mine is bigger than yours :lol:
 
colt45 said:
ok... I will post my pics of this later tonight... looks damn near identical... cept the plate... and mine is bigger than yours :lol:

TMI :roll:
 
He meant the plate, cuz he sure done ate a pound and a half of tube steak
 
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