Who here owns a smoker?

Mofo said:
Cool, I've got 12 lbs of bacon that's just come off 10+2 days of curing that I'm smoking right now.
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I've never done that. I do have a local locker that I get my bacon from and will use it in my baked beans.

Supposed to be 45° here tomorrow. Could be a battle keeping smoker temp the morning, but I should be fine in the afternoon putting the smoker out in the direct sun. Needs to be done 5 (ish) for a monthly VFW meeting. 🤞
 
25° here at 5:00 am. No wind. Not even a breeze.

Got the smoker to 250° in about 40 minutes. (y)

It cooled down to 208° when I opened the door to put the butt in at an internal temperature of 46°. I'd taken it out of the fridge and had it sitting on the counter for an hour.

I'm calling the beginning of this hickory smoke at 6:00 am.

:coffee:
 
Red_Alert said:
25° here at 5:00 am. No wind. Not even a breeze.

Got the smoker to 250° in about 40 minutes. (y)

It cooled down to 208° when I opened the door to put the butt in at an internal temperature of 46°. I'd taken it out of the fridge and had it sitting on the counter for an hour.

I'm calling the beginning of this hickory smoke at 6:00 am.

:coffee:
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Back to 250° at 6:35 am.
Butt temp up to 56°.

Good smoke rolling out the vent.
 
Peter Gozintite said:
If you're lookin, you ain't cookin!!!
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LOL

I don't have to open the door to check the digital thermometer. It's a probe and the readout is on the outside.

I did open it for the first time since 6 am (4.5 hrs) about 20 minutes ago to flip the butt so I lost a bit of heat.
I re-stuck the thermometer probe in the other side.
That bish looked tasty.

I'll check it here in about 15 mins to make sure I'm back on track with smoker temp. I expect the butt will be in stall mode though.
That's fine. It's what I want it to do.
 
Red_Alert said:
I've never done that. I do have a local locker that I get my bacon from and will use it in my baked beans.

Supposed to be 45° here tomorrow. Could be a battle keeping smoker temp the morning, but I should be fine in the afternoon putting the smoker out in the direct sun. Needs to be done 5 (ish) for a monthly VFW meeting. 🤞
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I prefer that kinda temperature, really. BGEs can be a pain to get lit, but then temperature is constant. Runaways just don't happen if the temps are lower than 60° if I'm using the controller.
 
Red_Alert said:
Smoker's back to 250° @ 10:55 am.

Butt internal at 162°

Should be in stall for a while. 🤞
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You’ll probably stall in that range for a couple of hours. What’s your target temp? I generally take mine off at 190 ish and let rest for at least an hour before pulling.
 
williewilliejuan said:
You’ll probably stall in that range for a couple of hours. What’s your target temp? I generally take mine off at 190 ish and let rest for at least an hour before pulling.
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190 tends to still be a too tough for my liking. I aim for 200 and resting it will go up to 202'ish. That gets everything all broken down.

or my thermometer is off and I've learned to adapt to it :suds:
 
williewilliejuan said:
You’ll probably stall in that range for a couple of hours. What’s your target temp? I generally take mine off at 190 ish and let rest for at least an hour before pulling.
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Yep it stalled in the 160's for a couple hours.

Back to gaining about a half hour ago to 176°. 'Bout to go check it again in a few minutes.

At 7.5 hours now.

Shooting for 195 - 200° then wrap in foil for an hour or so before pulling.
 
From that last post of 179° at 1:25 pm

182° at 1:49 pm
186° at 2:27 pm
1:89° at 3:00 pm

Gonna have to pull it in the next 45 mins so it can rest in foil for an hour.
I hope 193° by then. I can live with that.

I figured it'd be close. That's why I went with smoker temp 250° instead of my typical 225°.
 
Red_Alert said:
From that last post of 179° at 1:25 pm

182° at 1:49 pm
186° at 2:27 pm
1:89° at 3:00 pm

Gonna have to pull it in the next 45 mins so it can rest in foil for an hour.
I hope 193° by then. I can live with that.

I figured it'd be close. That's why I went with smoker temp 250° instead of my typical 225°.
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Post some pictures of the finished product, please.
 
Potato Salad, Cole Slaw, Baked Beans, and Apple Crisp are done. (y)

Meeting starts at 6:00 pm. We have a few drinks and eat first, then conduct business.
 
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