El Toro Joe Posted November 4, 2016 Report Share Posted November 4, 2016 48 minutes ago, max power said: So, this thread is not about the weed? Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 4, 2016 Report Share Posted November 4, 2016 (edited) 2 hours ago, max power said: So, this thread is not about the weed? No, this is about meat. Get that hippie lettuce vegetarian shit out of here Edited November 4, 2016 by Bad324 1 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 4, 2016 Author Report Share Posted November 4, 2016 So, this thread is not about the weed?Yeah you gotta have something to do while you're waiting on the smoker. But if you smoked weed all day, you would end up passed out before the brisket was ready. And wake up the next morning to a lump of charcoal. Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 4, 2016 Report Share Posted November 4, 2016 2 hours ago, M_Quick said: Yeah you gotta have something to do while you're waiting on the smoker. But if you smoked weed all day, you would end up passed out before the brisket was ready. And wake up the next morning to a lump of charcoal. Not totally true. Back when I worked at a place that I could skip the random drug tests and not get in trouble I partook often and would wake up early get the smoker going then take a wonderful weed nap and eat up good meats 2 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 4, 2016 Author Report Share Posted November 4, 2016 1 minute ago, Bad324 said: Not totally true. Back when I worked at a place that I could skip the random drug tests and not get in trouble I partook often and would wake up early get the smoker going then take a wonderful weed nap and eat up good meats lmao! Hey my smoker arrived early, wasn't supposed to be here till Monday. Book that came with it says to preseason smoker run on high for 3 hrs with no water or wood, and last 45 mins add 1/2 a cup of wood. I thought I read somewhere to rub inside walls down with some sort of oil? Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 4, 2016 Report Share Posted November 4, 2016 I used olive oil because I'm well I'm Italian and that shit works for everything 1 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 5, 2016 Author Report Share Posted November 5, 2016 15 minutes ago, Bad324 said: I used olive oil because I'm well I'm Italian and that shit works for everything Thx, that's what I'll have the wife pickup later tonight along with some meat and seasonings. On my way home I picked up a cheap meat probe thermometer, 3 different kinds of wood chips, meat shredder, marinade injector, and a chicken holder. Should be able to smoke something this weekend! From what I can tell I have a cheaper smoker, so I hope it works okay. The main reason I say its cheaper is, there is no door seal. Some I've seen have a seal similar to oven doors. I don't know what the wife paid for the unit yet, but I will once the credit card statement arrives. This was a b-day gift, I will post pictures tomorrow sometime. 1 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 5, 2016 Author Report Share Posted November 5, 2016 Pre seasoning the Virgin smoker! 2 Quote Link to comment Share on other sites More sharing options...
Bad324 Posted November 5, 2016 Report Share Posted November 5, 2016 I have a masterbuilt too but propane version. There are a million modifications out there for it so if you wanna upgrade it just google search and you'll be fine youre making backyard BBQ and just starting, thst unit is more than fine to get you on your feet Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 5, 2016 Author Report Share Posted November 5, 2016 The pre seasoning directions I followed called for a half a cup of wood chips for the last 45 minutes of the 3-hour burn time. The half a cup only seem to smoke for 20 minutes or so, it wasn't very much wood at all. Barely if covered the bottom of the burn bowl. Is that all you're really supposed to put in there at a time, like I've read never no more than a half a cup? Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 6, 2016 Author Report Share Posted November 6, 2016 I've been using a Masterbuilt electric smoker for a few years now, and love it. Here is the thermometer that I bought recently. Seems really decent quality, and can't beat the price. https://www.amazon.com/gp/product/B0188XZBMC/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1I'm wondering how accurate or inaccurate your door thermometer is? I plan on getting a dual probe remote one, but for now I just have a digital meat probe. Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 6, 2016 Report Share Posted November 6, 2016 (edited) I woulld not count on the door thermometer...stick the meat probe in there after about 10 hours, and see where you're at. The door thermometer is only gonna tell you the temp inside the smoker, not the internal temp of the meat. I threw a 7.5 lb pork shoulder on at 8:00 pm, and will let it go till 8:00 am tomorrow. Edited November 6, 2016 by El Toro Joe Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 6, 2016 Author Report Share Posted November 6, 2016 I woulld not count on the door thermometer...stick the meat probe in there after about 10 hours, and see where you're at. The door thermometer is only gonna tell you the temp inside the smoker, not the internal temp of the meat. I threw a 7.5 lb pork shoulder on at 8:00 pm, and will let it go till 8:00 am tomorrow. Yeah I know the door thermometer is just for internal temp. And I will use meat probe to tell when to wrap meat and when it's done. You say you put a pork shoulder in for 12 hrs and let it go? Does that mean you don't have to mess with adding chips or basting? I wanna do a pork but tomorrow. Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 6, 2016 Report Share Posted November 6, 2016 (edited) I'll check on the chips after two hours, and add if needed. After that I'll let it go till the morning...this ain't my first rodeo. I'll post a pic in the morning Edited November 6, 2016 by El Toro Joe Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 6, 2016 Author Report Share Posted November 6, 2016 I'll check on the chips after two hours, and add if needed. After that I'll let it go till the morning...this ain't my first rodeo.Lol, it is going to be mine. And I was afraid to let it go over night. Do you simple add chips when it stops smoking? Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 6, 2016 Report Share Posted November 6, 2016 2 to 3 hours of smoke, should be enough...after that, it's just finishing the cooking process. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 6, 2016 Author Report Share Posted November 6, 2016 Okay thanks for all the help. Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 6, 2016 Report Share Posted November 6, 2016 Turn the temp down and let it go. You should be good. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 6, 2016 Author Report Share Posted November 6, 2016 Like 225 for inside smoker, right? Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 6, 2016 Report Share Posted November 6, 2016 Or around 200 Quote Link to comment Share on other sites More sharing options...
El Toro Joe Posted November 6, 2016 Report Share Posted November 6, 2016 Let me know how it turns out, for ya. Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 6, 2016 Author Report Share Posted November 6, 2016 Ok I will, I plan to get up early and get it going. 2 Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 6, 2016 Author Report Share Posted November 6, 2016 it's wrapped in foil now in the tenderizing stage. About how long can i expect this to take to reach 195 degrees? I don't want to keep checking unnecessarily, and i don't want to over cook either. . Quote Link to comment Share on other sites More sharing options...
jdonn Posted November 6, 2016 Report Share Posted November 6, 2016 How did it turn out?! What kinda butt did you smoke? Here's a pic of a Boston butt I smoked a few weeks ago... freaking amazing!! Quote Link to comment Share on other sites More sharing options...
M_Quick Posted November 7, 2016 Author Report Share Posted November 7, 2016 Turned out awesome! Kids all ate seconds, and asked if we could have it for dinner tomorrow! Idk what kind it was, just that it was a big pork but. 3 Quote Link to comment Share on other sites More sharing options...
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