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DWinMadison

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  1. Like
    DWinMadison got a reaction from bobpat46 in 1st Smoker Stall   
    Smoked a huge pork butt over the holiday weekend. Had my first experience with "stall." Set a 9lb butt at 250° around 10:30 p.m. with iGrill inserted for overnight low and slow. I also placed a pie pan of Mtn. Dew on the deflector stone to add some moisture, which was a first for me. The Vision S held stable at 250° all night, but somewhere around 1 a.m. the meat hit 165° and stayed there...all night. When I woke up at 6 and looked at my iPhone for the temp history I FREAKED assuming the smoker temp had fallen, but upon inspection, there she was at 250°. I then assumed the thermometer was faulty. Changed batteries..still 165°...Switched probes..still 165°. Finally Googled "stalled smoker temp" and learned it's a thing. Did nothing but practice patience, then Around 8 a.m. the temp started climbing again up to my goal of 195°. The butt was AWESOME and the hit of the 4th barbecue, but was sweating bullets there for awhile, since I promised the big "tada" for the cookout. Anybody know why this happens? Is the caused by adding the moisture?
     
    BTW, LOVE my S Series Vision from Home Depot. Will hold stable 250° for smoking seemingly endlessly (14 hours is my max so far) on a single charcoal load.
     
     
    Sent from my iPad using Tapatalk
  2. Like
    DWinMadison got a reaction from Dub in Pulled pork soup recipe?   
    Got some delicious pulled pork shoulder left over from the 4th and ISO a good recipe for a soup or stew to use it up. Any suggestions for that or anything else to do with the left overs?
  3. Like
    DWinMadison reacted to K'man in 1st Smoker Stall   
    275˚F is golden for me and I pretty much avoid any stall with brisket or butt/shoulder.
  4. Like
    DWinMadison reacted to Dub in 1st Smoker Stall   
    Stalls can drive you nuts.
     
    I remember the first few briskets I cooked....good grief it was aggravating hitting that 160 point and staying there for hours.
     
    It used to be aggravating on butts when I wanted to also cook ribs.  I'd start off with the butt....wait until it hit the stall and then toss the ribs on.  Long cook, but at least I was dealing with a very stable grill by the time the ribs went on.
     
    I like to do my ribs at 225, but have much better results with butts at 270-300.  The stall is minimized and the cook times can be more predictable.  The bark on the butt is improved and fat rendering is great.
     
    My solution on these cooks it to run the butt on another grill at 275-300......and then wait a bit and start the ribs at 225 on the other grill. It works out well.  Everything comes together along the same timeframe.
     
    Of all the things I smoke/grill/etc......pork shoulders & butts are about the easiest due to the wide temp range they can be cooked at.  I no longer do them overnight...just get up and going on them at daylight or so.....some coffee brewed and the coals lit.  Great mornings.
     
    I've tried upping my temps on brisket very slightly.  I'll run them from 250-275 and foil at 160-ish then bump it up to 290-300.  Helps cut down on time, and I can't tell the difference on the finished product when compared to the way I used to do them at 225.
     
     
     
  5. Like
    DWinMadison reacted to In2Fish in Pulled pork soup recipe?   
    @DWinMadison
     
    My wife makes a left over pulled pork soup, its easy and quick, take about 12-16 oz pulled pork, add 4 cups black bean soup (or more depending on how thick you like it), add a jar (or two) of your favorite salsa, heat and serve, Top with your choice of sour cream, cilantro, and/or cheese.  its great,and becoming a staple eat...
  6. Like
    DWinMadison reacted to O C in Pulled pork soup recipe?   
    My brother-in-law made a great Chili Verde with some left-over pork. I haven't made it myself, but his sure was good!
  7. Like
    DWinMadison reacted to shuley in Pulled pork soup recipe?   
    I made a thread once about all the different dinners I make out of left over pulled pork or brisket. For pulled pork I almost always do some of the following: hash, chili, pulled pork pizza,  and pasta sauce. The pasta sauce is the most surprising and probably the best. It's nice because all the things taste so different so you don't feel like you are eating the same thing for several days
  8. Like
    DWinMadison reacted to inkncraig in Burn Rate   
    This was a 12 hour cook @250*. I was amazed how much was left over.
  9. Like
    DWinMadison reacted to andyscalzo in Burn Rate   
    I did a 16 hour Brisket cook on the BigJOE at 250*F on Sunday, and didn't burn the lump down more than
    1/3rd..... They are efficient!
  10. Like
    DWinMadison reacted to dsarcher in Burn Rate   
    My first low and slow on my vision classic b went 16 hours, when I looked the next day there was enough charcoal left to go another 8 hours in my opinion. Crazy efficient.
  11. Like
    DWinMadison reacted to POOLGUYINCT in VISION table build ...... Formerly known as "Suck at wood work, table scheme"   
    Yes, the alagash white ale has me posting pics upside down.
    Ray
  12. Like
    DWinMadison got a reaction from Jesse in Sooo, whatcha all up to this upcoming 3-day weekend?   
    They say you never forget your first time. Well, here goes nothin'

    Sent from my iPad using Tapatalk
  13. Like
    DWinMadison got a reaction from TKOBBQ in Sooo, whatcha all up to this upcoming 3-day weekend?   
    They say you never forget your first time. Well, here goes nothin'

    Sent from my iPad using Tapatalk
  14. Like
    DWinMadison got a reaction from rwalters in Sooo, whatcha all up to this upcoming 3-day weekend?   
    So, two hours in. The grill is "textbook" from a temp control standpoint. VERY PLEASED especially for a maiden voyage.
  15. Like
    DWinMadison got a reaction from danielc in Ordered for Home Depot...parts missing. grrrrrr   
    It's all good. Parts arrived and its assembled. Interestingly, the VERY nice associate at Vision told me this really IS a Home Depot issue as they store the parts boxes separately and are supposed to insert them in the larger box, before shipping. The customer service folks at HD were very nice too, btw. It was just frustrating to pay that much for a product and have it arrive I complete. Sorry for my rant.
    Sent from my iPad using Tapatalk
  16. Like
    DWinMadison reacted to rwalters in Sooo, whatcha all up to this upcoming 3-day weekend?   
    Dang, you ain't playing around, eh? Look forward to seeing lots of pics!
  17. Like
    DWinMadison got a reaction from Ben S in Ordered for Home Depot...parts missing. grrrrrr   
    It's all good. Parts arrived and its assembled. Interestingly, the VERY nice associate at Vision told me this really IS a Home Depot issue as they store the parts boxes separately and are supposed to insert them in the larger box, before shipping. The customer service folks at HD were very nice too, btw. It was just frustrating to pay that much for a product and have it arrive I complete. Sorry for my rant.
    Sent from my iPad using Tapatalk
  18. Like
    DWinMadison reacted to tiller121 in Kamado table project   
    In2fish; the stain color is called "early american" from minwax.
    Dwinmadison; the tabletop is 37 inches from the floor
    Sent from my SM-G930W8 using Tapatalk
  19. Like
    DWinMadison reacted to Mellman in Post Depth for Kamado Table   
    I'm in SE Iowa and a Home Builder. Code here is 36" in the ground. We go 48" to be safe. If it's not structural to a residence you shouldn't have to worry about inspections. Dig an 18" hole, get the crumbs out, tamp the bottom, set a concrete block or "cookie" in the hole, set your posts, add concrete, backfill, and start building. Good luck. Show photos. Thanks Chad
  20. Like
    DWinMadison reacted to Charcoal Addict in Post Depth for Kamado Table   
    If you're in a region with high winds and frost, your post depth is supposed to be 6 feet for fences and decks. I've never thought about a BBQ table. If your concerned about leveling you could keep your table free floating and levels using trailer jacks instead of casters on your legs.If you want to plant posts in the cement, you should contact your city permits office to see what the code requiements are. Most posts that require holes in the ground have to meet a city code.
  21. Like
    DWinMadison reacted to Jack 101 in Post Depth for Kamado Table   
    DWinMadison.
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