Recent content by Chrisk57

Wow!! 14 hours on extreme, I was not sure I could do that. Well in the future maybe I go 4 or 5 hours on extrem for more smoke flavor and this time I’ll let it hit the 203+ make. Thanks everybody.

So I see none of you are cooking at 220 do you think that was the problem?should I be at 225? also if I put in one of those smoke tubes does that increase the smoke taste very much because I definitely would have liked that. You should know I used the RQ competition blend pellets. Thank you all...

And I will say it did taste great with or with out sauce

Does it always take this long ? It was getting nervous 8 1/2 pounder!?

So I need some advice, I did a Pork shoulder 3 hours 180 at 1:30 bumped up to 220 for 15 hours pulled at 191 degrees let it set for an hour, I thought it was pretty good ,a couple dry pieces but not bad. My question is ,any problem not letting it go to 200 ,mine was getting dry already. I’m open...

I’m having the same issue on my first long burn, glad I found this.