anyone here into smokin?

[MitchM]

I'll do a pulled pork roast some weekends. A dry rub with a couple tinfoil bags of apple and mesquite wood chips.
It's pretty nice catching the odd whiff during the 6 hour cooking time.
Smoked meat is great.

Mitch

[StirCrazy]

Originally Posted by MitchM

I'll do a pulled pork roast some weekends. A dry rub with a couple tinfoil bags of apple and mesquite wood chips.
It's pretty nice catching the odd whiff during the 6 hour cooking time.
Smoked meat is great.

Mitch

how big is the pulled pork your doing? everyone that does it from what I have read is looking at 12 to 15 hour smoke times..

I actualy ordered online and got a box of wild cherry, sugar maple, and a box of hickory, but I am pruning some trees in the back yard soI will also try some pear, couple types of apple, some plum and some bing cherry.

Steve

[Glennrf38]

I have had my little cheif for like 20 years (the same one) and when I make jerky, by the time the last one comes out, the rest are gone. Also I do ribs, the cheap hams from stupid store, salmon, etc. I love it and use it quite often. I regulate the temp with the box it came in so I can still use it in the middle of winter.

[BCOrchidGuy]

You'll soon find out just how many cats are in your neigbourhood... meow all freaking day meow meow meow...alllllll day!!!!

Doug

[StirCrazy]

Originally Posted by BCOrchidGuy

You'll soon find out just how many cats are in your neigbourhood... meow all freaking day meow meow meow...alllllll day!!!!

Doug

??? why is this?

Steve

[Glennrf38]

You can also pick up bags of the wood chips from Canadian Tire, WalMart or any outdoor outfitter.

Originally Posted by StirCrazy

how big is the pulled pork your doing? everyone that does it from what I have read is looking at 12 to 15 hour smoke times..

I actualy ordered online and got a box of wild cherry, sugar maple, and a box of hickory, but I am pruning some trees in the back yard soI will also try some pear, couple types of apple, some plum and some bing cherry.

Steve

[StirCrazy]

Originally Posted by Glennrf38

You can also pick up bags of the wood chips from Canadian Tire, WalMart or any outdoor outfitter.

ya I didn't want chips.. I got chunks which are about 2"x2"x4" some bigger. I have chips from when I used to do the tinfoil smoke packs on the Grill.

Steve

[Binare]

I got a chargriller smoker pro with a sidebox, I use it atleast once a week even in the winter. I started using charcoal and smoking a couple years ago, never go back to gas was pretty excited when I got the ok to chop down our two apple trees, got enough applewood to last me atleast a year now.

[MitchM]

Originally Posted by StirCrazy

how big is the pulled pork your doing? everyone that does it from what I have read is looking at 12 to 15 hour smoke times..
Steve

I buy a small pork shoulder from a farmers market. The lowest I can get my barbecue down to is 250. If I could get it down to 200 I would cook it longer.
I'm a little wary of barbecuing too much (as in getting a full-on smoker) because I'm told that it can really attract bears around my area.

Mitch

[Snaz]

When's the BBQ? Me and my new bike will be sure to show up.