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About Tallsilver

  • Birthday 01/22/1947

Profile Information

  • Gender
  • Location:
    Conway, SC
  • Grill
    Pit Boss

Recent Profile Visitors

478 profile views
  1. pit boss Kamado 24"

    Call PB.....they can help.
  2. Need some help with pork shoulder cook!

    This worked for me. Light full basket of charcoal in one spot, let heat up about 10 minutes or so, when temp gets to 180 or so, close the bottom vent to about a quarter inch, then start closing the top vent until temp stabilizes at 225 or 250. On my PB24, bottom at 1/4", top at a little less than one, holds 225 pretty good. Will take from 10 to 12 hours to bring the meat to 205 or so. As for rubs, I use Dizzy dust pork rub. How much is personal choice, we don't like it heavy with rub but mix in a sauce once its pulled. Good luck.
  3. Review of 24 Inch Pit Boss Kamado

    If you have room to put it, go for it! I had same concerns when I bought mine but have really enjoyed it. You will learn just how much lump or charcoal to but in it for various cooks but I always put a little more to be sure and just shut it down and save it for next cook. At the sales price, it's less expensive than some of the smaller kamados. :-)
  4. First Smoke in a while - pork with BBQ

    That's gonna be good...
  5. New Pit Boss 22" Cracked during second burn

    Just needs to be snug....
  6. New Pit Boss 22" Cracked during second burn

    Sounds like the hinge band may have been over tightened by the factory?? When they heat up, they expand. Just a thought.
  7. Top vent leaking

    Have you checked the screw underneath the vent?
  8. Modification to my PB

  9. Got another Pitt Boss

    But not kamado....adding to the stable. PB820FB
  10. New smoke - Pork Shoulder

    Looks tasty!
  11. Pit Boss cover quality, largest deflector used

    I use two half deflectors from cgs and have had no problem with overheating on the sides. However, I'm thinking about getting a cheap pizza stone in one piece for convenience. You're gonna enjoy it!! Don't use the cover....keep it in garage.
  12. "Baby (backs), It's Cold Outside"

    Sounds good! Stay warm.
  13. My Thanksgiving Cook

    First, no pictures......got busy and forgot to take them. I purchased a cryovac package of pork shoulder from Costco along with a 18 pound fresh turkey for my cooks. The shoulder was about 18 lbs as well, actually was two boneless shoulders. Had to use string on the pork to keep them together. Cooked pork for 14 hours at 250, until it reached 205 degrees and it turned out great. The turkey was my first try at one but it turned out very good. The turkey had been brined by Butterball but not frozen. So I removed the innards, cut an orange in half and stuffed inside, and lightly coated with a fowl spice mix. Placed a drip pan underneath with about 1/2" of water. Did the cook at 350 degrees and it took about 2 1/2 hours to get the breast to 165 and the legs to about 180. Nice crisp skin and the meat was tasty and moist. My wife, who doesn't like turkey, said it was the best she had ever tasted, so it was a success. A lesson learned......I cooked the pork on Wednesday night, took it off around 9 am Thursday, and was worried that it would be cold before dinner at 6 pm.....cooked the turkey after taking the pork off. BUT, after wrapping the pork, putting it in cooler, and putting the turkey in cooler around 12 noon, both were just fine at 5:30 when we started preparing for the meal. Again sorry, no pictures this time.