Sunday morning starter

[DannyCox]

Originally Posted by rhetorical

But I do have a ten pound pork butt smoking out back at the moment....lol

I smoke a pork butt every 2 weeks for Pulled Pork. Smoke 2 chickens a week too, just for snacking. I also do a few racks of back ribs every couple of weeks, and about once a month, smoke up a nice beef brisket. Love my Smokers, Grills and BBQs!

What Smoker are you using? I have the Weber Smoky Mountain 22" with a CyberQ II Fan and Controller. For winter, I also have the Bradley 4 Rack Electric Smoker with the Auberin Dual Probe Controller. Of course, I'm also geeked out with wireless thermometers and other fun stuff

I'm thinking of picking up a large Green Egg this year. But those are expensive puppies!

[softball]

Originally Posted by DannyCox

I smoke a pork butt every 2 weeks for Pulled Pork. Smoke 2 chickens a week too, just for snacking. I also do a few racks of back ribs every couple of weeks, and about once a month, smoke up a nice beef brisket. Love my Smokers, Grills and BBQs!

What Smoker are you using? I have the Weber Smoky Mountain 22" with a CyberQ II Fan and Controller. For winter, I also have the Bradley 4 Rack Electric Smoker with the Auberin Dual Probe Controller. Of course, I'm also geeked out with wireless thermometers and other fun stuff

I'm thinking of picking up a large Green Egg this year. But those are expensive puppies!

Yeah, I got the thermometers and all that. I have a cheap electric smoker from Canadian Tire. But you can load up the wood without opening it up. It keeps bang on temperature and it has a water pan at the bottom. Pretty much does exactly what you need. That big green egg looks great, but a lot of guys swear by the Weber Smokey Mountain. But the secret is in the rub and love.

http://www.canadiantire.ca/AST/brows...252BSmoker.jsp

[RawAlex]

Originally Posted by DannyCox

I smoke a pork butt every 2 weeks for Pulled Pork. Smoke 2 chickens a week too, just for snacking. I also do a few racks of back ribs every couple of weeks, and about once a month, smoke up a nice beef brisket. Love my Smokers, Grills and BBQs!

What Smoker are you using? I have the Weber Smoky Mountain 22" with a CyberQ II Fan and Controller. For winter, I also have the Bradley 4 Rack Electric Smoker with the Auberin Dual Probe Controller. Of course, I'm also geeked out with wireless thermometers and other fun stuff

I'm thinking of picking up a large Green Egg this year. But those are expensive puppies!

Damn, I have no place for a smoker. Could you do a brisket for me?

[gonzo]

Originally Posted by DannyCox

I smoke a pork butt every 2 weeks for Pulled Pork. Smoke 2 chickens a week too, just for snacking. I also do a few racks of back ribs every couple of weeks, and about once a month, smoke up a nice beef brisket. Love my Smokers, Grills and BBQs!

What Smoker are you using? I have the Weber Smoky Mountain 22" with a CyberQ II Fan and Controller. For winter, I also have the Bradley 4 Rack Electric Smoker with the Auberin Dual Probe Controller. Of course, I'm also geeked out with wireless thermometers and other fun stuff

I'm thinking of picking up a large Green Egg this year. But those are expensive puppies!

Alton Brown would be proud of your geek factor but sad you spent big money.

[DannyCox]

Originally Posted by gonzo

Alton Brown would be proud of your geek factor but sad you spent big money.

That guy is a hack! I saw him do a burger on a grill on one show, and he used a spatula to squish it down! Sacrilege!! Of course he himself was agast at what he just did and mentioned how bad habits die hard. Have to give him credit for leaving that faux pax in the show

As for spending money, have you ever seen this guy's real home kitchen?! It's a Gourmand's wet dream. His kitchen alone is worth more than my house! He has EVERYTHING!

My Pit is actually quite inexpensive when compared to most, but it's enough for me to do competition quality BBQ. After 10 years of playing around, I will be doing some competitions this year.

[gonzo]

Originally Posted by DannyCox

That guy is a hack! I saw him do a burger on a grill on one show, and he used a spatula to squish it down! Sacrilege!! Of course he himself was agast at what he just did and mentioned how bad habits die hard. Have to give him credit for leaving that faux pax in the show

As for spending money, have you ever seen this guy's real home kitchen?! It's a Gourmand's wet dream. His kitchen alone is worth more than my house! He has EVERYTHING!

My Pit is actually quite inexpensive when compared to most, but it's enough for me to do competition quality BBQ. After 10 years of playing around, I will be doing some competitions this year.

Hes actually local here. Ive never met him but Ive been to some of the places hes been around the years. Hell I worked next door to a tea shoppe he did a piece on years ago.

The show is pretty cool and I bet you didnt know it had some porn connections.

[softball]

Originally Posted by DannyCox

I smoke a pork butt every 2 weeks for Pulled Pork. Smoke 2 chickens a week too, just for snacking. I also do a few racks of back ribs every couple of weeks, and about once a month, smoke up a nice beef brisket. Love my Smokers, Grills and BBQs!

What Smoker are you using? I have the Weber Smoky Mountain 22" with a CyberQ II Fan and Controller. For winter, I also have the Bradley 4 Rack Electric Smoker with the Auberin Dual Probe Controller. Of course, I'm also geeked out with wireless thermometers and other fun stuff

I'm thinking of picking up a large Green Egg this year. But those are expensive puppies!

This is a true believer....lol check out the snow

[DannyCox]

Originally Posted by rhetorical

This is a true believer....lol check out the snow

That is the same remote thermometer I use, the Maverick ET-73.

I just can't get good temperature control in my WSM below about -10C. That's why I got the Bradley electric. It's insulated and with the Auberin controller, it's easy to hold temperature in cold weather. I only use the electric in warmer weather for cold smoking, like for salmon, cheese or jerky.

If you're following the video steps, I would add the injection step he talks about. Also, when you are done smoking, spray apple juice all over the butts, wrap them tightly in foil and then in thick towels. Place them in a cooler for a couple of hours before you pull, an you will have the most perfect meat and bark. It really does make a big difference.