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Re: Question for the BBQ experts
dakkon #413473 07/13/15 04:05 PM
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Originally Posted By dakkon
http://thermoworks.com/products/thermapen/backlit_thermapen.html

Get this one. Same thing as Rick linked... But, backlit.. get the backlit one...


I saw that one and ordered it.

Re: Question for the BBQ experts
michael_d #413482 07/14/15 11:35 PM
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fredk Offline OP
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First long smoke:


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #413483 07/14/15 11:40 PM
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This is on my daughter's deck in Ottawa. At 57 lb its portable, but a little awkward to move.

The pork shoulder is 7 lb. and 5 hours into the smoke. Looks good already.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #413484 07/14/15 11:50 PM
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Do they recommend the exhaust to be partially closed. I have always been told to keep the exhaust fully open.


Rick


"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud

Re: Question for the BBQ experts
Wid #413485 07/15/15 12:47 AM
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That's one of the things I've been wondering. I have not really seen anything on using the damper.

How does open vs close effect a smoke?

I wonder how much difference it makes with the fan causing positive flow through the smoker.

FWIW, 7.5 hours in and not done yet. I thought it would be about 1 hour per lb, but maybe that's at a higher temp. I ran it at 225 for the first 6 hours and then pushed it up to 235 because I wondered if it might take longer than expected.

Note to self. Pack temp probe next time. I'll have to figure out when its done the old fashioned way. smile


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #413486 07/15/15 12:53 AM
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A 7lber can take up to 10 to 12 hours at lower temps. I like to go around 250 for most things, poultry a bit higher.

It has been said you can trap the smoker with the damper closed causing a bitter taste to the meat.


Rick


"A fear of weapons is a sign of retarded sexual and emotional maturity." Sigmund Freud

Re: Question for the BBQ experts
Wid #413487 07/15/15 02:53 AM
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Well, we hit 10:00pm and couldn't wait any longer. I cut off a third of the meat cut it up and served it and left the rest of it to smoke a while longer.

It may not have been perfect, but still darn tasty for a first attempt. I did up a 'Grown up Mustard Sauce' I found at amazingribs.com. Yum!

I'll pull off the rest of the meat when I go to bed I guess.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
Re: Question for the BBQ experts
fredk #413488 07/15/15 04:00 AM
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Awesome and inspiring!


bibere usque ad hilaritatem
Re: Question for the BBQ experts
fredk #413495 07/15/15 09:54 PM
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Originally Posted By fredk
First long smoke:



Wow! Looks delicious. The neighbors were probably pacing the fenceline.... wink

Re: Question for the BBQ experts
AAAA #413497 07/15/15 10:02 PM
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Thanks guys. It was/is pretty tasty. The second part of the smoke was still not 'pull off the bone' done at 11:30 pm when I pulled it off the smoker.

There is obviously a lot to doing this really well, but I'm looking forward playing with this thing until I get it right.


Fred

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Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!
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