Green Moutain Daniel Boone pellet smoker
Weber Kettle Premium 22.5" green
Weber Kettle 18.5" black
Slow n Sear
Maverick ET-733
Thermoworks Thermopop
Meathead book
Applewood wood of choice
Fav drink to 'Que by:
Coke zero, bourbon, lime juice, and lots of ice
Well making my second attempt at pulled pork. Started at 9pm last night and loaded up SnS will full chimney of kings ford competition. Went to bed w Maverick 733 on the job. Woke up at 4 am when temp dropped to 216. Checked it out and was just about out of water. Filled up w hot water and buttoned up. Got alarm at 730 am at 185F IT when I wrapped the pork to finish the cook to 203. Faux cam after for pool party today. Pic from right before wrap Wish me luck. Mitchl
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Green Moutain Daniel Boone pellet smoker
Weber Kettle Premium 22.5" green
Weber Kettle 18.5" black
Slow n Sear
Maverick ET-733
Thermoworks Thermopop
Meathead book
Applewood wood of choice
Fav drink to 'Que by:
Coke zero, bourbon, lime juice, and lots of ice
thanks to Huskee, fuzzydaddy and LA Pork Butt for your help and suggestions. I drilled a 5/8" hole above the grate for temp probes that made it much easier to deal with. The faux cam and wrapping at 185 worked great and the meat temp was 172 IT when I got to party a few hours later. The meat was succulent and the bark while softened still had smokey chewiness. Folks at party enjoyed. Got some nice complements and some kudos from other aspiring BBQ and smoke masters.
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