8 lb pork shoulder for the weekend

[Alex]

I smoked an 8 lb+ pork shoulder overnight.  Started it at 9pm in the Big
Green Egg and it was done 14 hours later.  I only had to get up twice to
"tune" the Egg.  Remote smoking thermometers are worth their weight in
gold!  We prefer a sauce made from Sweet Baby Ray's Original with a dash
of A-1 and lemon juice for added flavor.

Since the smoker was running I defrosted some kingfish I caught last
year and smoked that, too, for three hours.  It's resting in the
refrigerator so we can make some cream cheese-based smoked fish dip
tomorrow.

It rained all day but life is still good!

[Bruce]

Congratulations on a post that's not about John.

[Alex]

Congratulations on your 10 minute reply.

[Ben Oliver]

Alex <Xel...@gmail.com> wrote:
> I smoked an 8 lb+ pork shoulder overnight.  Started it at 9pm in the Big
> Green Egg and it was done 14 hours later.  I only had to get up twice to
> "tune" the Egg.  Remote smoking thermometers are worth their weight in
> gold!  We prefer a sauce made from Sweet Baby Ray's Original with a dash
> of A-1 and lemon juice for added flavor.
>

I don't have a smoker but still use one of those remote thermometers just for
the oven. Changes the whole game for cooking stuff low and slow.

[Hank Rogers]

!0 min? more like 10 sec.

Relax, druce just wants to sniff you.

[GM]

Alex wrote:

> I smoked an 8 lb+ pork shoulder overnight.  Started it at 9pm in the Big
> Green Egg and it was done 14 hours later.  I only had to get up twice to
> "tune" the Egg.  Remote smoking thermometers are worth their weight in
> gold!  We prefer a sauce made from Sweet Baby Ray's Original with a dash
> of A-1 and lemon juice for added flavor.

Super...

> Since the smoker was running I defrosted some kingfish I caught last
> year and smoked that, too, for three hours.  It's resting in the
> refrigerator so we can make some cream cheese-based smoked fish dip
> tomorrow.
>
> It rained all day but life is still good!

Fuckin' "A"...yes it is...!!!

I like the smoked fish thang...I grew up by the Mississippi River and we had lotsa smoked fish - sturgeon was the best, the fishermen caught it and at the fish market it would be put into big tanks refreshed with cold fresh water for awhiles and fed cornmeal to rid of impurities...those fish, especially catfish, were filthy bottom feeders...

--
Best
Greg

[U.S. Janet B.]

I grew up on Lake Michigan and we had lot of smoked fish, white fish,
chub. Good stuff.
Janet US

[Sheldon Martin]

On Mon, 25 May 2020 11:03:50 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>14 hours is too long. You can turn out just as good better at 7-10
>hours.
>
>-sw

No way a dwarf size hog.

[cshenk]

Sounds excellent Alex!

My minor quibble would be to leave out the lemon juice but that's just
me. I might have added just a dash or so of sweet cane vinegar to that
one.

[Bruce]

A very subtle touch, I dare say.

[cshenk]

Sqwertz wrote:

> On Sun, 24 May 2020 22:46:27 -0400, Alex wrote:
>

> 14 hours is too long. You can turn out just as good better at 7-10
> hours.
>
> -sw

I think it depends on the cooking device and temperature used.

[Taxed and Spent]

Yes, but since sw is always right, 14 hours is correct. May need to
throw out the cooking device and get something to fit the correct 14
hours though.

[Ophelia]

"Taxed and Spent" wrote in message news:rahbj6$ddn$1...@dont-email.me...

==

<g>



--
This email has been checked for viruses by AVG.
https://www.avg.com

[Cindy Hamilton]

On Monday, May 25, 2020 at 4:37:55 PM UTC-4, cshenk wrote:
> Alex wrote:
>
> > I smoked an 8 lb+ pork shoulder overnight.  Started it at 9pm in the
> > Big Green Egg and it was done 14 hours later.  I only had to get up
> > twice to "tune" the Egg.  Remote smoking thermometers are worth their
> > weight in gold!  We prefer a sauce made from Sweet Baby Ray's
> > Original with a dash of A-1 and lemon juice for added flavor.
>

> My minor quibble would be to leave out the lemon juice but that's just
> me. I might have added just a dash or so of sweet cane vinegar to that
> one.

Tastes vary. My barbecue sauce uses, for each cup of catsup, 1/8 cup
lemon juice and 1/8 cup cider vinegar (plus other flavorings, of course).
Some of that acid is driven off as the sauce cooks down, but it still
ends up plenty tangy.

Cindy Hamilton

[Bruce]

On Tue, 26 May 2020 15:27:56 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>Oh, look, I made a new kook! You just couldn't stay away, eh?
>
>I know Alex and I'm sure she took it the right way.

Alex is a she? John Kuthe's stalker is a she?

[jmcquown]

Big Green Egg was the device. No idea of the temperature.

Jill

[Alex]

They are a must-have for overnight cooks.

[Alex]

Sqwertz wrote:
> On Sun, 24 May 2020 22:46:27 -0400, Alex wrote:
>

> 14 hours is too long. You can turn out just as good better at 7-10
> hours.
>
> -sw

You're from Texas.  What do you know about BBQ?

Do you do the four hour in the pit and finish in the oven thing?  I had
to do that once when I ran out of charcoal (real charcoal - not
briquettes).  It was fine.

[Alex]

You can buy smoked carp in Lacrosse.  No thanks!

[Alex]

It's a personal preference.  I add very little.

[Alex]

225º to 250º

[Alex]

What are you wearing?

[Bruce]

Are you a she? Just curious.

[Bob]

First hour or so is critical for the smoke. Once the meat gets to about
120 it won't absorb any more so an oven can work

[itsjoan...@webtv.net]

I don't have a true smoker but I do have a Weber kettle grill. I do smoke
a seasoned Boston butt for about 2 hours or so. When I see no more smoke
coming out of the barely opened top vent then the meat goes into the oven
for about 3 hours, maybe a smidge longer at 300°. Meat is tightly wrapped
while finishing. The smoking portion is done with hickory wood chips.

[Bruce]

On Tue, 26 May 2020 21:54:55 -0500, Sqwertz <sqwe...@gmail.invalid>
wrote:

>Bruce is in love now.

lol

[Leo]

On 2020 May 26, , itsjoan...@webtv.net wrote
(in article<4ccc808c-e6f3-4727...@googlegroups.com>):

> I don't have a true smoker but I do have a Weber kettle grill. I do smoke
> a seasoned Boston butt for about 2 hours or so. When I see no more smoke
> coming out of the barely opened top vent then the meat goes into the oven
> for about 3 hours, maybe a smidge longer at 300°. Meat is tightly wrapped
> while finishing. The smoking portion is done with hickory wood chips.

I have, or had, a “Little Chief” smoker in the rafters in the garage. I
used to smoke trout and bass with it. You’d think I could see if I still
had it, but it’s on a plywood base and blocked from view. I’d have to
climb an extension ladder to see. Maybe tomorrow. Maybe never.

leo

[itsjoan...@webtv.net]

> Leo
>
Give some kid $5 to climb that ladder and bring your smoker down if you
want to use it again.

[Leo]

On 2020 May 26, , itsjoan...@webtv.net wrote

(in article<eb9b8715-0e9a-4f6b...@googlegroups.com>):

> Give some kid $5 to climb that ladder and bring your smoker down if you
> want to use it again.

Hmmm. Pay some random kid (I don’t have any hanging around) to climb a
ladder and tell me, “Nope, there’s nothing there” and waste five
bucks. This may be a "Schrödinger's cat” question, but I’m curious,
and curiosity killed the cat. Well...the cat or me ;)

leo

[Bruce]

On Wed, 27 May 2020 00:00:09 -0700, Leo <leobla...@sbcglobal.net>
wrote:

Or the kid falls off the ladder, becomes a paraplegic and says: Don
Leo told me to do it.

[Leo]

On 2020 May 27, , Bruce wrote
(in article<824scfp00gkgo0nuj...@4ax.com>):

> Or the kid falls off the ladder, becomes a paraplegic and says: Don
> Leo told me to do it.

And there’s that!

leo

[Ophelia]

"Leo" wrote in message
news:0001HW.247E48B401...@News.Individual.Net...

===

Might be safer just to buy a new one? Depends how much you like the one
you have (had) :)

[Leo]

On 2020 May 27, , Ophelia wrote
(in article <hj6mu0...@mid.individual.net>):

> Might be safer just to buy a new one? Depends how much you like the one
> you have (had) :)

Not even enough to look on the rafter floor. I hadn’t given it a thought
in thirty years until this thread. I wonder what else is up there? I know
the majority of my Christmas decorations are. They’re just out of reach
without the ladder that’s five feet away.

leo

[Bruce]

On Wed, 27 May 2020 02:01:52 -0700, Leo <leobla...@sbcglobal.net>
wrote:

Don't you have a live-in sister-in-law?

[Ophelia]

"Leo" wrote in message
news:0001HW.247E640001...@News.Individual.Net...

===

LOL yours sounds like the loft we left last year:)))) This cottage has no
loft, so we had onehelluva lot to sort out:)))

[Leo]

On 2020 May 27, , Bruce wrote
(in article<hcbscf96mftdecmbe...@4ax.com>):

> Don't you have a live-in sister-in-law?

She’s nearly seventy and would be more of a liability-on-a-ladder than
some random kid. I’ve got it! I’ll buy a lemur and a Go-Pro, chase the
lemur up the ladder and see what it sees. Easy peasy!
As I can’t see owning a lemur as a pet more than using one as a tool,
does anyone have any lemur recipes?

leo

[jmcquown]

Intentional thread drift: I have the HVAC unit serviced twice a year
(service contract, they come out and clean the unit, check everything,
replace the filters). Last Fall when the guy was here I asked the him
to hand down the boxes of Christmas crap from the attic. In one of the
boxes I found glass ornaments that are older than I am. I remember them
from my childhood. Sadly, many of them were broken. But I also found
two beautiful faux poinsettia plants in foil wrapped pots. I set them
outside on each side of the front door last holiday season. Someone was
delivering a package and commented how pretty they were. I said,
"They're fake." He was surprised. They really do look like live
plants. Thanks Mom! :)

Jill

[itsjoan...@webtv.net]

> Leo
>
I'm just now reading your post and it truly produced an outburst of laughter!

[dsi1]

Well, either that or the kid finds your smoker and hands it to you. The kid and you then spend endless days smoking trout and bass. Twenty years down the line, you think about all the happy days and you say to yourself "That was the best five bucks I ever spent!" You write a book called "The Kid and I and the Trout." It becomes an international best seller.

As far as the cat in the box goes, the thought experiment was suppose to illustrate how dumb the idea of superposition of states was. These days, physicists have shown that it is possible for particles to be in different places at the same time. The joke's on you Schrödinger!

[itsjoan...@webtv.net]

On Wednesday, May 27, 2020 at 2:26:24 PM UTC-5, dsi1 wrote:
>
> Well, either that or the kid finds your smoker and hands it to you. The kid and you then spend endless days smoking trout and bass. Twenty years down the line, you think about all the happy days and you say to yourself "That was the best five bucks I ever spent!" You write a book called "The Kid and I and the Trout." It becomes an international best seller.
>

Or he could head to Home Depot or Lowe's and buy another smoker.

[dsi1]

I'd spend the 5 bucks for a chance to get an international best seller.

My dad has a smoker somewhere in the house. He also had a red kamado and a green kamado. I never saw him use those. What I did see him use was a red 55 gallon drum. He'd smoke chicken and beef chuck steaks for my mom's annual Christmas party. It was totally awesome. He'd bring it into the house and cut it up. The chicken looked raw because the smoke colored the meat red. The chuck steaks were the opposite of how they were supposed to be - red on the outside and cooked on the inside. I asked my dad about where he learned to do this. He said it was just something he came up with.

[Alex]

You'll have to ask my wife.

[Alex]

I've been smoking for a long time and have read a lot about it.  For the
reason you mention, soaking smoking wood is not the right move. You want
to smoke the hell out of it until it "seals" up.  When I had my Weber
smoker I filled the water pan with sand for the same reason.  It helped
hold the temp better and steaming BBQ does nothing for it.

[Alex]

I've never tried finishing it that high.  Low and slow has worked well
for me.

[Alex]

Sqwertz wrote:

> On Tue, 26 May 2020 19:39:39 -0400, Alex wrote:
>
>> Sqwertz wrote:
>>> On Sun, 24 May 2020 22:46:27 -0400, Alex wrote:
>>>
>>>> I smoked an 8 lb+ pork shoulder overnight.  Started it at 9pm in the Big
>>>> Green Egg and it was done 14 hours later.  I only had to get up twice to
>>>> "tune" the Egg.  Remote smoking thermometers are worth their weight in
>>>> gold!  We prefer a sauce made from Sweet Baby Ray's Original with a dash
>>>> of A-1 and lemon juice for added flavor.
>>>>
>>>> Since the smoker was running I defrosted some kingfish I caught last
>>>> year and smoked that, too, for three hours.  It's resting in the
>>>> refrigerator so we can make some cream cheese-based smoked fish dip
>>>> tomorrow.
>>>>
>>>> It rained all day but life is still good!
>>> 14 hours is too long. You can turn out just as good better at 7-10
>>> hours.
>>>
>>> -sw
>> You're from Texas.  What do you know about BBQ?
>>

>> Do you do the four hour in the pit and finish in the oven thing?  I had
>> to do that once when I ran out of charcoal (real charcoal - not
>> briquettes).  It was fine.

> I've done that before, especially now that I have a shity smoker
> that eats up fuel and doesn't get hotter than 225F.
>
> But the even the commercial places here do pork butts and briskets
> at ~350. You can start them low to suck up more smoke for teh first
> 3 hours, but then crank that shit up! They ain't gonna absorb any
> more smoke after 3-4 hours.
>
> -sw

Ever notice how the internal temperature of the meat plateaus at about
150, or so, for a very long time before climbing back up? That's the
point where the fat in the meat is rendering (I think that's the correct
word) and, supposedly, that's where the magic happens to result in
tender, moist meat - with primo bark, of course!

[Alex]

I hope you have very good filters.  3 months is typical.

[Bruce]

Gay marriage is legal in the US, isn't it?

[itsjoan...@webtv.net]

On Wednesday, May 27, 2020 at 6:29:36 PM UTC-5, Alex wrote:

>
> itsjoan...@webtv.net wrote:
>
> > meat goes into the oven
> > for about 3 hours, maybe a smidge longer at 300°. Meat is tightly wrapped
> > while finishing. The smoking portion is done with hickory wood chips.
>
> I've never tried finishing it that high.  Low and slow has worked well
> for me.
>

300° is not that high of a temperature in a kitchen oven. But I don't want
to find out by climbing inside, either.

:o)

[Bob]

Its the collagen breaking down. The more collagen the tougher the meat.
Heat breaks it down on a molecular level.

[jazee...@gmail.com]

I saw the thread title, "8 pound pork shoulder for the weekend" and envisioned it as some kind of prison or reform school punishment, having to stand the entire weekend with a raw hunk of pork on your shoulders. I also got a caveman vibe from the title, as if you were going to sit down alone with only that pork shoulder to munch through the weekend, which is not a bad way to eat sometimes - just one item, usually meat, with nothing else for a few days. i confess I did not read your post because the thread is old. I only jumped in because of the thread title. I sometimes find them more interesting than the stories, like newspaper headlines that are great but the stories don't measure up. Which is not to say yours don't. Anyway, when I read the title that's what I envisioned without thinking, a prison or reform school punishment of some kind with raw and rotting bone-in pork shoulder the delivery method.

[Sheldon Martin]

We use April Air filtration with our A/C, those elements cost $50 but
are good for two years. The A/C is serviced every year but the
filters get changed every two years, same as the two UV lamps. With
this virus thing it's smart to add UV to Central Air systems. The
blower circulates all the air in the house but unless it calls for
cool the blower motor automatically switches to half speed.

[Gary]

Sheldon Martin wrote:
>
> We use April Air filtration with our A/C, those elements cost $50 but
> are good for two years. The A/C is serviced every year but the
> filters get changed every two years, same as the two UV lamps. With
> this virus thing it's smart to add UV to Central Air systems. The
> blower circulates all the air in the house but unless it calls for
> cool the blower motor automatically switches to half speed.

With this virus or not, would be good to actually open your
windows occasionally and get some fresh air. You live out
in the country. What's the problem?

[itsjoan...@webtv.net]

On Thursday, May 28, 2020 at 10:37:11 AM UTC-5, Gary wrote:
>
> With this virus or not, would be good to actually open your
> windows occasionally and get some fresh air. You live out
> in the country. What's the problem?
>

Maybe one of them has allergies? But if I'm not mistaken, correct me if
I'm wrong, but Sheldon does a lot of mowing so he's getting plenty of
'fresh air.' His wife golfs and rides her bike, so she's getting plenty
of 'fresh air' as well. They tend a garden, too, there's plenty of 'fresh
air' doing that outdoor activity.

[GM]

I grew up in the country, and keeping the farmhouse clean was a real chore - in rural areas you have dust from the gravel roads, pollen, crop and other spraying, sometimes wood smoke, etc....OH, and you have smells from the adjacent livestock pastures/lots, can be pretty disgusting...at harvest lotsa shmutz in the air...Mom and the rest of us would have *really* enjoyed an air filtration system.

--
Best
Greg

[Cindy Hamilton]

Give us a break. Fresh country air isn't as fresh as you might
think. I don't live way out in the country, but between heat,
humidity, the cement plant 20 miles south of me, the occasional
farmer manuring his fields, diesel from the freeway about half
a mile west, and the neighbor burning brush and leaves, I'd rather
use air conditioning. (Luckily, the cement plant and manure are
only problems when the wind is from the south, which is unusual
here.) Plus, windows closed means less noise from the road.
There's this one motorcyclist who thinks "45 mph" is just a
suggestion and generally does about 70.

We're just about wrapping up the spring "windows open" season.
Come October it'll be worth opening them again, for about a
month.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:

>
> Gary wrote:
> > With this virus or not, would be good to actually open your
> > windows occasionally and get some fresh air. You live out
> > in the country. What's the problem?
>
> Give us a break. Fresh country air isn't as fresh as you might
> think. I don't live way out in the country, but between heat,
> humidity, the cement plant 20 miles south of me, the occasional
> farmer manuring his fields, diesel from the freeway about half
> a mile west, and the neighbor burning brush and leaves, I'd rather
> use air conditioning. (Luckily, the cement plant and manure are
> only problems when the wind is from the south, which is unusual
> here.) Plus, windows closed means less noise from the road.
> There's this one motorcyclist who thinks "45 mph" is just a
> suggestion and generally does about 70.

LOL. I also have a neighbor with a motorcycle who thinks
our street is for drag racing. Very little muffler and he
does love the loud sound at full throttle in neutral.

It's often frustrating to say a simple comment like
"open your windows for some fresh air" without including
a long story listing all the exceptions and disclaimers.

Naturally, open windows when conditions are right, not all
the time. I often keep mine closed during times of high pollen
or just the guy blowing leaves off the street and wind might
blow all that dust inside.

I can open my windows for only 10 minutes with a good wind and
preferably from the ocean. I have east and west openings and
get a nice crossbreeze. Open all for 5 minutes, then turn on
the central fan only to replace air in ducts then close up
the place again. All new fresh air.

Even on a very cold and windy day. Turn off heat, open all
windows and flush out the air briefly. Close windows, and
turn the heat back on. You lost all the warm air but all your
walls and furniture etc stayed warm. Only a few minutes to
reheat the new air.

> We're just about wrapping up the spring "windows open" season.
> Come October it'll be worth opening them again, for about a
> month.

So you also do what I do occasionally. We have no argument here.

[Sheldon Martin]

You haven't a clue... farm country air is loaded with pollen,
insecticides, fertilizer dust, and diesel exhaust. Many people here
don't believe in A/C (cheapo bastards), they leave windows open, their
houses are filthy... in one day every sq. in. is thickly coated with
yellow pollen and who knows what. The last people who lived here only
had one small window unit in their bedroom but rarely used it...
everything was coated with schmutz. They offered to leave it for us,
NOPE! Soon as we closed and before we moved in we had Central Air
installed and their ancient window unit removed, its filter hadn't
been replaced for many years... that type was no longer made. Without
properly filtered air you may as well be a two pack a day chain
smoker. And there are plenty of virus cases here, big city people
come to stay full time in their summer homes and bring their illnesses
with them... probably worse where you live with all those beaches and
boating.
https://www.aprilaire.com/
https://www.aprilaire.com/healthy-air-system
We maintain our air and water quality at state of the art purification
levels... costs a whole lot less than doctor bills and suffering from
diseases. I can assure all of yoose that our well water coming from
our tap is lot purer than yoose schtinken municipal water... all your
water is well water too but not purified... and even if purified, it's
minimally, the mains to your house are long distance and filthy.. how
many of yoose have regular lab tests performed, we have our water
tested once a year, only costs a measily $35... always passes with
flying colors. Walter has been in the water purification business some
fifty years, he knows his H2O. People think if their water is
municipal it has to be the best, in fact it's the worst. Bottled
water is filthy too, comes from someone elses tap... why do yoose
think bottled water is marked with an expiration date.

[jmcquown]

Yeah. They just don't want that fresh air in their house. Go figure.

Jill

[Hank Rogers]

April air is the finest shit in the universe Popeye. All the gals
that work there have gigantic jugs and rub them all over the
customer's faces. And squirt milk too!

[Alex]

Some states.  Not all.

[Alex]

300º is 300º if it's the oven, grill, or smoker!

[Alex]

I'm aware of those thick filters.  I used the word typical on purpose. 
The crappy filters are good for 30 days at best.

[Bruce]

Oh, I thought Australia was slow with that.

[itsjoan...@webtv.net]

On Thursday, May 28, 2020 at 6:15:33 PM UTC-5, Alex wrote:
>
> itsjoan...@webtv.net wrote:
> >
> > 300° is not that high of a temperature in a kitchen oven. But I don't want
> > to find out by climbing inside, either.
> >
> > :o)
>
> 300º is 300º if it's the oven, grill, or smoker!
>

That's true, but for meat that has been smoked but not cooked through it's
a somewhat low temperature to finish the meat. Being wrapped tightly it
will stay juicy and not dry out.

[Bob]

But the source of the heat affects the outcome of what is being cooked.
Broiling is direct radiation and affects the surface just like sunburn,
Ovens have a baffle system to even out heat. Grills can burn the bottom
from radiation.

[cshenk]

jmcquown wrote:

> On 5/25/2020 4:40 PM, cshenk wrote:
> > Sqwertz wrote:
> >
> > > On Sun, 24 May 2020 22:46:27 -0400, Alex wrote:
> > >
> > > > I smoked an 8 lb+ pork shoulder overnight.  Started it at 9pm in
> > > > the Big Green Egg and it was done 14 hours later.  I only had to
> > > > get up twice to "tune" the Egg.  Remote smoking thermometers are
> > > > worth their weight in gold!  We prefer a sauce made from Sweet
> > > > Baby Ray's Original with a dash of A-1 and lemon juice for
> > > > added flavor.
> > > >
> > > > Since the smoker was running I defrosted some kingfish I caught
> > > > last year and smoked that, too, for three hours.  It's resting
> > > > in the refrigerator so we can make some cream cheese-based
> > > > smoked fish dip tomorrow.
> > > >
> > > > It rained all day but life is still good!
> > >
> > > 14 hours is too long. You can turn out just as good better at
> > > 7-10 hours.
> > >
> > > -sw
> >

> > I think it depends on the cooking device and temperature used.
> >

> Big Green Egg was the device. No idea of the temperature.
>
> Jill

Yes, but what size?

[jmcquown]

No size was of the smoker specified. Doesn't really matter. It was an
8 lb. shoulder roast cooked in a big green egg.

Jill

[Does it really matter?]

On 5/24/2020 20:27, Alex wrote:
> Bruce wrote:

>> On Sun, 24 May 2020 22:46:27 -0400, Alex <Xel...@gmail.com> wrote:
>>
>>> I smoked an 8 lb+ pork shoulder overnight.  Started it at 9pm in the Big
>>> Green Egg and it was done 14 hours later.  I only had to get up twice to
>>> "tune" the Egg.  Remote smoking thermometers are worth their weight in
>>> gold!  We prefer a sauce made from Sweet Baby Ray's Original with a dash
>>> of A-1 and lemon juice for added flavor.
>>>
>>> Since the smoker was running I defrosted some kingfish I caught last
>>> year and smoked that, too, for three hours.  It's resting in the
>>> refrigerator so we can make some cream cheese-based smoked fish dip
>>> tomorrow.
>>>
>>> It rained all day but life is still good!

>> Congratulations on a post that's not about John.
>
> Congratulations on your 10 minute reply.
>
>

Oh Snap!
Now playing Grateful Dead 5-8-1977 Barton Hall,
Scarlet Begonias -> Fire on the Mountain. Turn it up to 11!
Wipes out my impression of Bruce every time. That's a good thing..

[Does it really matter?]

On 5/26/2020 16:39, Alex wrote:
> Sqwertz wrote:

>> On Sun, 24 May 2020 22:46:27 -0400, Alex wrote:
>>
>>> I smoked an 8 lb+ pork shoulder overnight.  Started it at 9pm in the Big
>>> Green Egg and it was done 14 hours later.  I only had to get up twice to
>>> "tune" the Egg.  Remote smoking thermometers are worth their weight in
>>> gold!  We prefer a sauce made from Sweet Baby Ray's Original with a dash
>>> of A-1 and lemon juice for added flavor.
>>>
>>> Since the smoker was running I defrosted some kingfish I caught last
>>> year and smoked that, too, for three hours.  It's resting in the
>>> refrigerator so we can make some cream cheese-based smoked fish dip
>>> tomorrow.
>>>
>>> It rained all day but life is still good!

>> 14 hours is too long.  You can turn out just as good better at 7-10
>> hours.
>>
>> -sw
>

> You're from Texas.  What do you know about BBQ?
>
> Do you do the four hour in the pit and finish in the oven thing?  I had
> to do that once when I ran out of charcoal (real charcoal - not
> briquettes).  It was fine.
>
>

That's worked for me, I cheat and use a Cookshack model 50 electric
smoker, 4 oz. wood of your choice. Like Brylcreem: "A little dab will do
you.."

[Cindy Hamilton]

No, it's been legal in all 50 states since 2015:

<https://en.wikipedia.org/wiki/Same-sex_marriage_in_the_United_States>

Cindy Hamilton

[Alex]

I agree, except we are talking about smoking meats with a high fat
content.  Based on my experience, and what I have read, low and slow
yields the best results for this type of meat to use that fat to your
advantage.  Pork shoulders and brisket are also on the thick side so I
would think that the higher temps would have a more difficult time
cooking it evenly.  While you may be right, I think of it like a turkey
in an oven.  Raising the cooking temp to 400º will dry out the outer
portion while the interior is getting to its final temperature.  I guess
I just don't want to "mess with success"!

[Alex]

Smokers are indirect heat.

[Alex]

XL.  24" diameter grate.

[Alex]

I guess I don't keep up on that.

[cshenk]

Thanks. That would take longer to come to true heat, and unless
maintained with more fuel (charcol for those), drop lower so a slower
cook ratio. Pit roasted (Hawaii style) takes the time you used, plus a
little.

[itsjoan...@webtv.net]

On Friday, May 29, 2020 at 6:38:41 PM UTC-5, Alex wrote:
>
> I agree, except we are talking about smoking meats with a high fat
> content.  Based on my experience, and what I have read, low and slow
> yields the best results for this type of meat to use that fat to your
> advantage.  Pork shoulders and brisket are also on the thick side so I
> would think that the higher temps would have a more difficult time
> cooking it evenly.  While you may be right, I think of it like a turkey
> in an oven.  Raising the cooking temp to 400º will dry out the outer
> portion while the interior is getting to its final temperature.  I guess
> I just don't want to "mess with success"!
>

I use my Weber for about two hours or until I no longer see smoke. Sometimes
that means about 2½ hours of smoke. I could continue smoking on the Weber
but that would involve a lot of coals being on one side. Then they die, then
banking fresh coals and wood chips on the other side and going from side to
side with new coals and chips. I'd be losing a lot of time getting new coals ready.

What I'd love to have is one of those Bradley smokers! I just can't justify
the price.

[Bruce]

Just don't tell anybody.

[itsjoan...@webtv.net]

Too late. I've already blurted it to the world right here just minutes ago.
Would you like to buy me one?!?!

[Bruce]

On Fri, 29 May 2020 19:06:17 -0700 (PDT), "itsjoan...@webtv.net"

<itsjoan...@webtv.net> wrote:

>On Friday, May 29, 2020 at 8:53:10 PM UTC-5, Bruce wrote:
>>
>> On Fri, 29 May 2020 18:52:03 -0700 (PDT), "itsjoan...@webtv.net"
>> <itsjoan...@webtv.net> wrote:
>>
>> >What I'd love to have is one of those Bradley smokers! I just can't justify
>> >the price.
>>
>> Just don't tell anybody.
>>
>Too late. I've already blurted it to the world right here just minutes ago.
>Would you like to buy me one?!?!

No, everybody would know.

[Alex]

It is a lot of ceramic to heat.  My cook time was after I put it in.  I
didn't include the warm up time.  About 60% hickory and 40% apple chunks
were added right before the pork went on.

[Leo]

On 2020 May 27, , dsi1 wrote
(in article<cd61d07c-2783-4ca3...@googlegroups.com>):

> These days,
> physicists have shown that it is possible for particles to be in different
> places at the same time. The joke's on you Schrödinger!

They haven’t shown squat. Their math just doesn’t add up to their
observations. It’s kind of like the Universe is 95 percent dark energy
and matter, but we can’t experience it. Is it real, or are they wrong?

leo

[itsjoan...@webtv.net]

Not unless you announced to the world you bought me a Bradley smoker. I
wouldn't tell if you didn't.

[dsi1]

My guess is that mankind will have to come to grips with quantum superposition in it's quest for quantum computers. In the future, we'll be able to utilize multiple states of atoms and quantum entanglement just as we're able to control electronic states in pieces of silicon. At that time, we shall be as Gods.

[Leo]

On 2020 May 29, , dsi1 wrote
(in article<50142a40-6338-4dc6...@googlegroups.com>):

> My guess is that mankind will have to come to grips with quantum
> superposition in it's quest for quantum computers. In the future, we'll be
> able to utilize multiple states of atoms and quantum entanglement just as
> we're able to control electronic states in pieces of silicon. At that time,
> we shall be as Gods.

We’ll all be dead or risen soon after Armageddon, which starts on July,
22nd, according to Lori Vallow. There’s not enough time to engineer
quantum entanglement. Make peace while you can. If the End of Times starts
then, I will believe in Her.

leo

[dsi1]

When we heard that Uncle Un had launched a missile at us, my wife and I waited it out in bed. I'll be sure to sleep-in on July 22. I just know that it's gonna be a whole lot of fun.

[cshenk]

Probably just about right then. Thats 3 hours longer than the other
person said but you spent the first hour (or a little more) just
getting near to temp then used a slower heat.

[cshenk]

Here's the one we just got.

https://www.amazon.com/gp/product/B07CZCKTJ4

It's not as nice as the Bradley, but we will use it only once a month
at best I think. I wanted something we can use on the cement-slab
enclosed porch.

Because it's about to rain (supposed to be clear tomorrow), we've not
used it yet but we got it in place a few minutes ago.

I have a hunk of pork shoulder, a hunk of uncooked ham, a 3lb briscut,
and some yellowfin tuna fillets to play with. All told about 6lbs of
meat. We plan to put a disposable tray on the bottom rack and use the
middle and upper racks (fish on topmost) for the rest.

I have apple and hickory chips. I think the hickory is best match since
I have several things going on.

Next time at the store, I want to look over the pork belly as it sounds
fun to make my own smoked bacon!

[Sheldon Martin]

Looks good, I'm sure it will work well. If you lived closer I could
give you all the fruit wood you could use... I supply my neighbors
with crabapple wood, they claim it works well for smoking meats.
Crabapple grows fast so I'm always pruning large branches. I grow
crabapple for their gorgeous spring blossoms.

[itsjoan...@webtv.net]

On Saturday, May 30, 2020 at 4:31:05 PM UTC-5, cshenk wrote:
>
> Here's the one we just got.
>
> https://www.amazon.com/gp/product/B07CZCKTJ4
>
> It's not as nice as the Bradley, but we will use it only once a month
> at best I think. I wanted something we can use on the cement-slab
> enclosed porch.
>

I'm wanting a smoker badly and yes, I want a Bradley because I'm lazy and
don't want to have to feed it with chips every few hours. Be sure and
report back on your results!

[Hank Rogers]

Them crab apple trees have big ole titties too Popeye.
Look under each branch, and there's a pair of 44 DDD.

[Hank Rogers]

Before you spend the money, you'd best check with Popeye.
You know damn well there is only one which is good enough.

Double important if you need to cook for 400 people.

[dsi1]

Do you have to move it out of the elements or can it be just left outside? My dad used a 55 gal drum which he left outside. How heavy is that smoker? Thanks.

[cshenk]

Grin, I have my own apple trees even though not a big place like you
have. I just don't get that much wood from them as they are semi-dwarf
and dwarf types (for the rest, that's a tree size designation).

The trimmings do smell nice when we burn them in the fall in the
fireplace! None left now so got a simple bag of them (kinda came with
the unit).

The other thing I have is LOTS of pecan. Comes from my backyard
neighbor's tree. It's a more delicate flavor but works. I suspect
superior for fish?

While we have had smokers before, they were an adjunct to a charcol
grill and didn't really use that feature much.

My ears are open if you have any experience here!

[Bruce]

On Sat, 30 May 2020 17:55:25 -0500, "cshenk" <csh...@cox.net> wrote:

>Grin, I have my own apple trees even though not a big place like you
>have. I just don't get that much wood from them as they are semi-dwarf
>and dwarf types (for the rest, that's a tree size designation).

Thanks on behalf of the rest.

[Bruce]

Considering the size of American gals, that must have been enormous!

[dsi1]

Indeed, my dad welded 110 handles on the side so the gals could lift that monster up. The great thing about that smoker was that the gals were all topless.

[Bruce]

On Sat, 30 May 2020 17:43:02 -0700 (PDT), dsi1

Ooh, the plot thickens!

[Alex]

Wood chips go in at the beginning.  The lump charcoal is loaded in and
lasts the whole 16+ hours because the temperature is controlled by the
air vents on the top and bottom.  Some adjustments have to be made but
nothing is added after you start.

[itsjoan...@webtv.net]

Which smoker are you talking about? The green egg? Carol's takes wood
chips and the Bradley I want takes automatically fed pucks.

[Hank Rogers]

Popeye will give you plenty of wood if yoose drop your drawers.