back at it, PIG. ITS DONE!!!!!!!!!!!!!!!!!!!!!!! HA got it! now with pic

[armpower]

Happy Holidays all.    My first smoke went great, antelope jerky.   work got hectic before christmas so i havent done anything till today.   got home last night from relatives and found a pork shoulder roast at my local market, rubbed it  and sealed it in a food saver bag for 12hrs   put in the bds.  hoping it will make good pulled pork sandwiches for new years eve.     i got  a maverick for christmas and that is great no more opening the door to check temp.                               

is the temp fluctuations i see from an old puck to a new?

also any home made sauce recipies for the shreded pork?

hope all of you have had a good holiday season glad to have time to get back on the board

[Gizmo]

The temp variations you see are more from the oven temperature control then the burning of the pucks.  The oven heater is only controlled by an on/off type of circuit.  The set points are not very tight and couple that with the location of the temperature sensor and the load of the box acting as a giant heat sink, you end up with a variation in temperature. 

At first the temperature variations were a big disappointment for me as I was expecting a very tight control with the digital.  I have had mine for over a year without a problem and even though there is a variation in temperature, it has never caused a smoking failure.  The hardest part for me when I first started was not understanding that if I wanted a box temperature of 210 degrees, I needed to set the temperature controller higher then 210.  For hot smoking I preheat to 260 + with the box set at max 320 and the puck burner on, then load the box with the meat, add the pucks, set the timers, and fnally advance the pucks to put one on the burner.  As the box temp gets up to 210, I start lowering the set point.  Eventually the set point will get to the desired temperature.  One thing to note is the box temp I am referring to is being measured at the location of the meat (or next to the meat on the middle rack of a multi-rack load) with a remote thermometer.   

[KyNola]

Gizmo is dead on the money regarding the temp fluctuation.  Trust your Maverick, not the temp gauge on your Bradley.

Have a good time with the BDS.

KyNola

[armpower]

i am going to try a vinager sauce on this any thoughts.     i am also posting a new one so i might get response that dont see it in here

thanks for the input

[Gizmo]

Vaulted vinegar is great on pulled pork.  I actually think it is a more traditional style at least in the Carolinas.

[armpower]

i pulled my pig  out after about 8 hrs. internal temp of 191.   nice dark crust.  smells great and looks to be very tender. i decided to fto  for a while.   the O is oven (not on)  did not have  cooler in the house and its COLD out side.

[Consiglieri]

Is it vaulted or vaunted vinegar sauce?

[Gizmo]

Consig,
Good catch,
Vaunted.  Sorry, brain and fingers not coordinated today.

[armpower]

sauce is made the pork is pulled and boy is it good      i am hooked on this smoking thing now!


new years eve may never be the same.   might even stay up past 10 this year if there is any pig left  ;)

[Gizmo]

Uh Oh, don't do any searches on Smoked IPAs.  Then you won't get to bed on New Years Eve ever again.

[armpower]

ill bite whats an ipa?

[Arcs_n_Sparks]

Indescribable Pork Appetizers   :D

[Gizmo]

India Pale Ale, AKA beer.

[Mr Walleye]

Giz!!!

Alexander Keith's India Pale Ale.......

Mmmmmmmm.... One of my favorites!  ;)

Mike

[KyNola]

Nice going.  You are officially hooked now!

KyNola