Who here owns a smoker?

SU Nittany Tide said:
There is nothing that is "so much better."
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The Office Hug GIF
 
Cowboyinexile said:
Do you prefer baby back or St Louis?

Also when I was in 4H and FFA I raised show pigs. It was mostly Durocs. It's cool to see 25-35 years later that the little red guys are turning into a premium breed.
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St Louis is my preference

But I won't turn down baby backs
 
Cobrabit said:
A decent meat thermometer that you can put in the biggest muscle and plug into the digital readout is what I go by. Many come with an "alarm" that you can set to a desired temp. Place it prior to cooking and go by temps for doneness, not expected time or "look/feel", unless you're an expert.
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Got one not too long ago, differently a game changer.

Now to trust or not to trust the thermometer that comes with your grill, does it even matter to you guys? Or do y’all rig up a 3rd party thermo to monitor the inside of your grill/smoker?
 
Fags and their Easy Bake Ovens..........

Just because it looks like smoked meat doesn't mean it tastes like smoked meat!
 
Bayou Tiger said:
Keegan-Michael Key Lol GIF by HULU
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Can't help a guy who thinks a brisket or pork shoulder cooking at a low temp for 12 or 16 hours with smoke rolling over it the whole time won't taste like smoked meat because somebody told him so.
 
SU Nittany Tide said:
Can't help a guy who thinks a brisket or pork shoulder cooking at a low temp for 12 or 16 hours with smoke rolling over it the whole time won't taste like smoked meat because somebody told him so.
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Calm your tits dude. Perhaps you are the sensitive one....ever thought of that?

(You see what cooking meat on a easy bake oven does? Must add estrogen to the meat....)
 
Bayou Tiger said:
Calm your tits dude. Perhaps you are the sensitive one....ever thought of that?

(You see what cooking meat on a easy bake oven does? Must add estrogen to the meat....)
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What exactly was all amped up about the post you quoted?
 
TaikoTiger said:
Now to trust or not to trust the thermometer that comes with your grill, does it even matter to you guys?
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I think it just gives you a general rule of thumb.
I leave my stuff in, until it's falling off the bone, or falling apart.

You can even have huge swings in temperature and be just fine.
350-400 degrees, then let it settle down to under 200, then rinse and repeat.

That's just me though.
 
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