Recent content by ScottieBones

Looks great. Where are we getting the wraps?

Last 8.5lb Boston I did took 22hr at 225F to hit 195F, no wrap. That's 2.6hr/lb 😅 Edit: just looked at my notes, the one I did before that was 8lb 22.5hr, or 2.8hr/lb. Lol

Lately partial to Bone Suckin for pork https://www.amazon.com/dp/B00488Z4QU/ref=cm_sw_r_cp_apa_glt_fabc_P07WGK2VEKR3A96XKPN1

I'm in!

My current method working well. About 3# wings, pat dry and place in gallon plastic bag, add 1 Tbsp dry rub,1 Tbsp baking powder. Shake up and place in fridge overnight. Smoke on LO for 1 hr. Increase to 400F and cook another 1hr (+/- 15min based on doneness preferences). The baking powder...

I've tried changing the units to 15 or 30min by default at the start of a cook and still get that frequency limit error. Almost to the point where I'm ready to buy a third party thermometer system

cold smoker attachment?

Just did first round of wings this past weekend, tossed in baking powder and rub, 225F for an hour, bumped to 425F, and pulled them about hour later. Came out great.

Would be nice if you could bookmark recipes