
Eagles1181
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Eagles1181 last won the day on January 2 2017
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Would like to get a wok for my XL primo. Does anybody know if anybody makes a ring to hold a wok? Seen them frequently on the round variety, but not so much for the oval. Thanks Eagle
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For those of you that have a cold smoking setup, what diameter dryer hose do you recommend? I am planning on using a Brinkman bullet as the smoke source. Thanks in advance. Eagle
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Meat turned out really well. Had good smoke penetration, and remained moist and fairly tender. Thanks for all the help.
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Success
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Finished with the grill. Now peacefully resting in the igloo for an hour or two. Will post a final shot when I shred it.
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One lesson I learned this morning is to let is settle in a bit longer. I only let is sit about 10 minutes, and it was moving around a bit when the meat first was on.
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7 hours in. IT is 165. Will be wrapping it shortly.
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Dual probe non-wireless thermometer
Eagles1181 replied to Eagles1181's topic in Accessories & Product Reviews
More the reason I was looking for wired was I am looking for cheap until I can save up a bit for a smoke or a meager (if they ever do start production). Thinking I will just get another wired kitchen thermometer and set it on the grates. -
That is what I was thinking. It is a sugarless rub, (salt, pepper, granulated garlic) so that would account for some of the lack of blackness.
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Are you supposed to put the wood on top of the charcoal, or mix it in. I mixed it in, and wonder if there is a piece or two away from the heat.
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Mesquite. About 3 fist sized chunks and then a handful of smaller stuff.
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Four hours in. Concerned there is not more of a smoke effect. Is th is normal for pork butt. Dome temp 240, IT 142.
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Still trying to figure out temp settings. Shut thing down to far and thought I killed my fire. Opened things back up and now back where I want them.
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First time to smoke anything on my new Primo. First time to smoke a pork butt (have done a few brisket on my brinkmanship bullet). Will update through the day.