The Culinary Arts Thread

#73,351
#73,351
c0c701a1-77eb-4ab7-b73c-6cc7da992b65.jpg
Since this turned into a dog show, here's our mole hunter. She's also a very energretic, highly intelligent, and insecure stray that requires 24 hour lap service. Maybe predominately Kelpie, but we ain't sure exactly.
 
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#73,352
#73,352
Behr said:
Smoker is sweet! Controller has a glitch but works. Dude at customer service said that Controller sucks and is sending me an $187 upgrade no charge. Only problem is they're on backorder and will be 2 weeks. Smoking a butt now. Order wireless thermometers.

View attachment 831934

Tiki's parents decided to keep her after I agreed to joint custody. Lol. For reference those are 12inch tiles. 11 times longer than souces peen according to TFG.

View attachment 831935
Click to expand...
If you smoking a butt, you only need about 225-250 degrees and 6.5 hours for about a 5-6 pound butt and it'll fall right off the bone. No controls needed. We got a 14" barrell smoker with adjustable holes on hte bottom. My temp guage is busted, but i know how hot each of the four notches get. I just set the air intake to the second notch for low and slow 225-250 at my altitude and set the timer. A full basket of coals will get me roughly 8-10 hours on that notch. I put two wood chunks on top to start and that's it.

That company got in legal trouble with Pit Barrell somehow and ended up getting absorbed by Pit Barrell who kindly removed Barrell House from the market. And really sucks because Pit Barrell was completely inferior to the minor details of this other brand.

Regardless of the spice rub, I highly recommend the final dusting be nutmeg on a pork butt. Smoking a pork roast with a layer of nutmeg is a game changer. There's just someting about those two that works.
 
Last edited:
#73,353
#73,353
GVF said:
If you smoking a butt, you only need about 225-250 degrees and 6.5 hours for about a 5-6 pound butt and it'll fall right off the bone. No controls needed. We got a 14" barrell smoker with adjustable holes on hte bottom. My temp guage is busted, but i know how hot each of the four notches get. I just set the air intake to the second notch for low and slow 225-250 at my altitude and set the timer. A full basket of coals will get me roughly 8-10 hours on that notch. I put two wood chunks on top to start and that's it.

That company got in legal trouble with Pit Barrell somehow and ended up getting absorbed by Pit Barrell who kindly removed Barrell House from the market. And really sucks because Pit Barrell was completely inferior to the minor details of this other brand.

Regardless of the spice rub, I highly recommend the final dusting be nutmeg on a pork butt. Smoking a pork roast with a layer of nutmeg is a game changer. There's just someting about those two that works.
Click to expand...
he's a huge "butt-smoker" that's for sure
 
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