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Posted: 7/9/2013 6:44:45 PM EDT
How I never owned one of these before in 52 years is a shame. This one arrived Sat while I was still away camping. Tomorrow morning for the first time in my life a 9lb butt is going on. Damn this site has hooked me into another time consuming hobby
 These were some of if not the best ribs I have ever eaten!!!!
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Posted: 7/9/2013 6:47:36 PM EDT
[#1]
You are an asshole. I just added one to my amazon wishlist.
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Posted: 7/9/2013 6:48:21 PM EDT
[#2]
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Posted: 7/9/2013 6:50:22 PM EDT
[#3]
I have a Brinkmann electric smoker, it's the only thing I look forward to on weekends. For 79 bucks you can't beat it
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Posted: 7/9/2013 6:52:39 PM EDT
[#4]
Added to amazon wishlist
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Posted: 7/9/2013 6:59:19 PM EDT
[#5]
ever see this thing:
http://www.amazon.com/IQ110-Kit-Standard-Pit-Adapter/dp/B00A7F1B60 
As seen on Good Eats "Right on Que". Alton Brown said: "It's so cool!!" Foods cook in a smoky environment that is naturally moist resulting in foods that are juicy, fall-off-the-bone tender, and simply delicious. Keeps a 22.5" Weber Kettle cooking at 225 degrees on one load of charcoal for up to 8 hours! Fits Weber Kettles and Smokey Mountains, Char-Broil Horizontals and Offsets, Brinkmann Vertical, Vikings, or any cooker with a flat or spherical surface with a fire vent damper less than 5" in diameter. Everything included in kit for operation from AC power; operates from 12VDC cigarette lighter socket using optional adapter available separately. https://www.youtube.com/watch?feature=player_detailpage&v=bTXXnqt0I1M#t=2238s |
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Posted: 7/9/2013 7:52:55 PM EDT
[#6]
Smoking can be time consuming but well worth it. I gave in and bought a traeger pellet smoker myself. Have a weber gas grill for the quicker stuff. The traeger uses wood pellets and pretty much you put the pellets in, plug in the smoker, and turn it on. It feeds them via an electric auger and lights them via an electric ignition. That along with the digital controls makes it simple.
A few racks of ribs after being on the smoker a little while(smoked for 3, cooked in foil for 3 at 225, smoked for another 30 to 40 minutes after adding sauce). I want to say the pic was like 2 hours in maybe. 
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Posted: 7/9/2013 10:22:17 PM EDT
[#7]
on the wish list
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Posted: 7/10/2013 8:41:06 AM EDT
[#8]
This 8lb pork butt went on at 7:30 this morning. Not being a patient man this will be a huge test of endurance for me
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Posted: 7/10/2013 8:50:41 AM EDT
[#9]
After being in for a little over 4 hours. Hurry up and wait
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Posted: 7/10/2013 9:46:06 AM EDT
[#10]
That should take 12+ hours. I'd actually go about 13.5 with an 8lb.
Are you mopping it at all or just going in dry? I like yellow mustard, cider vinegar, red pepper flakes, little oil, good nice crust once it's done. |
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Posted: 7/10/2013 9:53:57 AM EDT
[#11]
It has yellow mustard and McCormick pork rub along with it has been injected with a mix of apple juice, water, salt, and sugar. I will start mopping with vinegar about hour 8. This is the first butt I have ever done and am kinda following the way a guy on Youtube did his. This is a learning process for the most part.
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Posted: 7/10/2013 9:58:12 AM EDT
[#12]
Smokenator!!!!!!!
I got one recently after deciding I needed to ditch the Weber bullet after all these years. That thing works as advertised, I'm making better smoked goodies than ever before. YUM |
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Posted: 7/10/2013 9:59:31 AM EDT
[#13]
Nice meat!
No homo. |
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Posted: 7/10/2013 9:59:32 AM EDT
[#14]
Quoted:
ever see this thing: http://www.amazon.com/IQ110-Kit-Standard-Pit-Adapter/dp/B00A7F1B60 http://ecx.images-amazon.com/images/I/61XkUuUzIUL._SL1358_.jpg As seen on Good Eats "Right on Que". Alton Brown said: "It's so cool!!" Foods cook in a smoky environment that is naturally moist resulting in foods that are juicy, fall-off-the-bone tender, and simply delicious. Keeps a 22.5" Weber Kettle cooking at 225 degrees on one load of charcoal for up to 8 hours! Fits Weber Kettles and Smokey Mountains, Char-Broil Horizontals and Offsets, Brinkmann Vertical, Vikings, or any cooker with a flat or spherical surface with a fire vent damper less than 5" in diameter. Everything included in kit for operation from AC power; operates from 12VDC cigarette lighter socket using optional adapter available separately. https://www.youtube.com/watch?feature=player_detailpage&v=bTXXnqt0I1M#t=2238s I have... 
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Posted: 7/10/2013 10:00:25 AM EDT
[#15]
I have been thoroughly impressed with how well it holds a constant temp. Once you get it set you can pretty much forget it. Add coal and smoke on occassion and let it do it's thing!
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Posted: 7/10/2013 10:02:46 AM EDT
[#16]
Is that an aftermarket grill grate?
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Posted: 7/10/2013 10:03:56 AM EDT
[#17]
Very nice! Love the process of smoking meat...I think it's the beer drinking that goes along with it! I work at the local technical college and my request finally came up on the project list for the welding classes. Having an upright smoker being made from a propane tank...said it may be ready by end of next week! Here's a pic...if anyone is interested in more pics, let me know.
http://photos.imageevent.com/scdigger/smokerbuild/large/photo%20151.jpeg |
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Posted: 7/10/2013 10:08:57 AM EDT
[#18]
I know opinions are like assholes especially on ARFCOM
 , but what is everyones preferred temp to pull their butts? The guy on the vid does at 195 but I see others go 200 and 205. I would like for this to still be moist.
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Posted: 7/10/2013 10:10:29 AM EDT
[#19]
Quoted: ever see this thing: http://www.amazon.com/IQ110-Kit-Standard-Pit-Adapter/dp/B00A7F1B60 http://ecx.images-amazon.com/images/I/61XkUuUzIUL._SL1358_.jpg As seen on Good Eats "Right on Que". Alton Brown said: "It's so cool!!" Foods cook in a smoky environment that is naturally moist resulting in foods that are juicy, fall-off-the-bone tender, and simply delicious. Keeps a 22.5" Weber Kettle cooking at 225 degrees on one load of charcoal for up to 8 hours! Fits Weber Kettles and Smokey Mountains, Char-Broil Horizontals and Offsets, Brinkmann Vertical, Vikings, or any cooker with a flat or spherical surface with a fire vent damper less than 5" in diameter. Everything included in kit for operation from AC power; operates from 12VDC cigarette lighter socket using optional adapter available separately. https://www.youtube.com/watch?feature=player_detailpage&v=bTXXnqt0I1M#t=2238s i have used both the auber and the pitmaster. the pitmaster is easier to use, but the auber is more versatile in temps. they are both good units as long as the grill is sealed well. |
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Posted: 7/10/2013 10:10:58 AM EDT
[#20]
Quoted:
Very nice! Love the process of smoking meat...I think it's the beer drinking that goes along with it! I work at the local technical college and my request finally came up on the project list for the welding classes. Having an upright smoker being made from a propane tank...said it may be ready by end of next week! Here's a pic...if anyone is interested in more pics, let me know. http://photos.imageevent.com/scdigger/smokerbuild/large/photo%20151.jpeg That should do the trick!!!! I like that you have it on wheels also. |
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Posted: 7/10/2013 10:13:14 AM EDT
[#21]
190ish and rest for an hour.
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Posted: 7/10/2013 10:16:49 AM EDT
[#22]
Quoted: I know opinions are like assholes especially on ARFCOM , but what is everyones preferred temp to pull their butts? The guy on the vid does at 195 but I see others go 200 and 205. I would like for this to still be moist.I've tried 195, 200, & 205 and found no appreciable difference in moisture content or difficulty in pulling. |
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Posted: 7/10/2013 3:42:20 PM EDT
[#23]
Bought one of those webbers for father during christmas due to suggestions from the hive. Enjoying it so far, i notice that it has the biggest impact on fish.
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Posted: 7/10/2013 4:14:51 PM EDT
[#24]
Quoted:
ever see this thing: http://www.amazon.com/IQ110-Kit-Standard-Pit-Adapter/dp/B00A7F1B60 http://ecx.images-amazon.com/images/I/61XkUuUzIUL._SL1358_.jpg As seen on Good Eats "Right on Que". Alton Brown said: "It's so cool!!" Foods cook in a smoky environment that is naturally moist resulting in foods that are juicy, fall-off-the-bone tender, and simply delicious. Keeps a 22.5" Weber Kettle cooking at 225 degrees on one load of charcoal for up to 8 hours! Fits Weber Kettles and Smokey Mountains, Char-Broil Horizontals and Offsets, Brinkmann Vertical, Vikings, or any cooker with a flat or spherical surface with a fire vent damper less than 5" in diameter. Everything included in kit for operation from AC power; operates from 12VDC cigarette lighter socket using optional adapter available separately. https://www.youtube.com/watch?feature=player_detailpage&v=bTXXnqt0I1M#t=2238s A friend of mine had / built something like that 7 or 8 years ago. I guess he got the basic package and then had to add thermocouplers and what not. The cool thing is it linked to his wireless router and gave the controller an ip address. Basically he could put his meat on the smoker, leave, go to the pub, and log in to the smoker. He could check the temp, adjust the temp, etc online. An added bonus is he could smoke something overnite, wake up wondering about the temp etc and just grab his phone and check it. Basically nerd meets bbq. Oh and it had temp sensors for the meat and for the internal smoker air temp. |
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Posted: 7/10/2013 4:16:04 PM EDT
[#25]
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Posted: 7/10/2013 4:35:12 PM EDT
[#26]
Waiting on the temps to rise in the meat is about like watching paint dry. 11 hours and at 165. I flipped the meat with my hands though a little while ago and licked my fingers and all I can say is it tasted INCREDIBLE!!!! I am not a patient man
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Posted: 7/10/2013 6:55:25 PM EDT
[#27]
Quoted: Waiting on the temps to rise in the meat is about like watching paint dry. 11 hours and at 165. I flipped the meat with my hands though a little while ago and licked my fingers and all I can say is it tasted INCREDIBLE!!!! I am not a patient man If you're impatient, the Texas Crutch is your friend. |
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Posted: 7/10/2013 7:02:57 PM EDT
[#28]
Think I may resort to this crutch. 14 hours and only 175 even after I bumped the temps up to 275 a couple of hours ago. I need to go to bed before midnite if possible.
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Posted: 7/10/2013 8:19:26 PM EDT
[#29]
The stall is a real pain.
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