Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: svickstc on January 27, 2018, 10:28:28 AM
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Hey everyone,
I am glad to finally be apart of the Forum after lurking for a little. I got in to bbq about 1.5 years ago with a basic charcoal kettle, upgraded to a cheap offset smoker to get me going for a little, with the want of always having a pellet grill, but was always out of my reach.
As much as I enjoy the process of using an offset smoker it sure does have its pros and cons as a new bbq explorer. It was tough for me to get consistent results (a lot may have to do with the various cuts of meats I tried aka from one rack of ribs to another brand)
Well the time has finally come I purchased a camp chef smoke pro dlx to add to the Arsenal and put a Savannah stoker v4.5 PID controller on it after a week of using the stock controller to check function for warranty cases. Also waiting on a insulation blanket to help with low ambient temps here in the Keystone State. I was looking at traegers smaller models but for the price and research and plan to upgrade to a PID controller right away I couldn’t keep help coming back to the camp chef in my search. Also plan to add the searing station to the side another feature i liked.
The pellet smoker has almost been learning all over again with temps/timing etc than what I am accustomed too with my offset smoker or charcoal but again i have truly found a passion in learning and trying all new things on the grills.
Actually attempting my first boneless pork shoulder today, set it for 240 degrees and going to let it hit 165 and wrap til 205. With a long rest period. I did a simple injection of just Apple juice and cider vinager. And used meat church honey hog on top.
I’m using to spraying ribs down on the hour but with pork shoulder I hear you want to not peek so often so I don’t plan at taking my first look almost 2.5-3 hours in, does that sound right?
Only doing a small one to start it’s 3lbs but thick so planning for longer than expected as it seems to be the case when I read others stories online. I’m using a competition blend pellets
Can’t wait to learn more about the Savannah stoker v4.5 and how to fine tune this
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Welcome to the forum from Alabama
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If you are looking you are not cooking.
Spritzing I think is a waste of time. You are cooling down the surface of your meat everytime you spritz. You are also going to extend your cooking time due to opening up the pit door. You will also use more pellets during the cook.
Pellet grills produce plenty of moisture. forgot to mention that spritzing can impede that wonderful crusty bark that will form.
I don't spritz but some do.
Welcome from Central Texas.
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Welcome from northern Cali.
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Welcome from SE Georgia!
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Welcome from Northern Illinois.
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Thanks everyone for the warm welcome!!!
I decided against spiritizing down the pork shoulder today to not slow down the cook as much as possible. I am about 4 hours in and going to set the probe up to monitor to 165 before wrapping.
Plan on placing the pork into a aluminum drip tray and wrap the tray up, I hear some people add Apple juice to the pan before wrapping while others do nothing, does this technique sound about right? Or wrap the shoulder in foil and just place in the drip tray?
Look forward to exploring the forum more!
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Double wrap the butt in foil, if going back into the smoker you probably will not need a foil tray......if going into the kitchen oven, use the tray.......just in case...
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Just put the 2 probes in and I’m right around 160 degrees so soon to wrap here
Appreciate all the feedback
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Welcome from Minnesota
Sent from my iPad using Tapatalk
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Hi from CT
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Greetings from North Texas (by way of Pennsylvania about 7 years ago).
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Welcome from North Carolina. What part of PA, I'm from So. Philly.
BD
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Welcome from Wisconsin! :)
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Welcome from North Carolina. What part of PA, I'm from So. Philly.
BD
Another NC welcome. I was born in Pottsville, PA.
Art
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Welcome from Deep South Alabama.
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If you are looking you are not cooking.
Spritzing I think is a waste of time. You are cooling down the surface of your meat everytime you spritz. You are also going to extend your cooking time due to opening up the pit door. You will also use more pellets during the cook.
Pellet grills produce plenty of moisture. forgot to mention that spritzing can impede that wonderful crusty bark that will form.
I agree with that assessment! I think spritzing ends up just stalling the cook.
The one difference (because of where I live compared to where Smokeasaurus lives) is in Winter time, when the air is super dry, I will add a pan or couple cans of water to up the humidity level in our pellet smokers.
Welcome, from NE Ohio!
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Again thank you all for the warm welcome!!!!
I’m located about an hour north of philly in the burbs, just up the NE extension!
Wrapped the pork shoulder at 165 internal, double layer as suggested and let it finish out to 2015 before wrapping in a towel and placed in a Yeti for 45 mins to rest....
Beautiful smoke ring and pulled apart with ease, parents and company really enjoyed it!!
Thanks for all the help hopefully my next one is just as good as the first and not beginners luck
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Greetings from Indiana.
Glad it came out good for you.
I'm sure they will just keep getting better. :)
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Welcome from Manitoba, Canada ;D
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Welcome from N. Ontario Canada.
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Welcome from Southeast Texas!
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Here is a quick shot of my pellet smoker setup from Saturday mornings first pork shoulder cook
(http://i67.tinypic.com/35d54s9.jpg)
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Welcome! Happy cooking! Great info can be found here!!