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Yes Sir......Looks good!!!!!

BillyBob

I hate to change things up......I'm going to do a butt and some rib's.

BillyBob

Congrat's......it get's better each time you use it!

BillyBob

It has been hit and miss. I cook at a high temp, put a good rub on, and put in frig for 2hrs. Let it set for 30mins and rub again, then, in she goes. Good luck!!!

BillyBob

What are you rubbing your chicken with....makes a big difference.

BillyBob

Nice job.....it looks like it will be great!!!!

BillyBob

For what it is worth........steaks for 1hour and brisket for 2hours!!!!

Billybob

Congrat's....sounds great!!!

BillyBob

You will need to use the right cord for your for your (12 guage) . DOT USE in the the rain.

BillyBob

GDon
Buy a good sealer....I have been able to keep for two years!!

BillyBob

Buba1.....Welcome to the family. Looking forword to answers any question you have for us!!!!!

BillyBob

Sorry I have not said hello yet......but I have been fighting some health issues. Welcome.....glad to have you with us!!!

BillyBob

Sounds like you headed in the right direction......let us know if we can help.

BillyBob

I am doing well...about 90%. Thanks for asking.

BillyBob

Doug....the best way to know when it is done, is to insert the probe between the brest and the leg.

BillyBob

Darren.....I read your thing about marriage.....and I must laugh each time...........I used to be perfect!!!!!

BillyBob

I agree....but....I have always used more pork and chicken than beef. Around here, the hamburger meat is about $3.69 a pound.......crazy!!!!!

BillyBob

I would be afraid the timer would malfunction and my meat would ruin. However, I'm old school, and that's just me. I agree with Darren (DReeves). Welcome and enjoy your smoker.

BillyBob

Smokey50....first of all....Welcome to the forum!!!! It does help that it is in the garage but all meat is different and you just never know. Good luck and have fun smoking!!!!

BillyBob

Sounds like a great cook!!!!!

BillyBob

I agree with all the above.....however, you might try this. Smoke it until you get the color you want....pull and double wrap with tin foil put your thermometer back in and monitor the temp. Pull it...

Try setting your temp to 235 and when it hits 175...double wrap with foil and cook too 200...unwrap and finish to 205-210. Give it a try.

BillyBob

Dano....first....welcome to the forum! In my opinion, being able to cook at higher temps is a plus!!!!! I would NEVER cook anything at 700. That would not give the meat
enough temp to cook...

A big Thank you to....Jim..Admin...Darren and Pete....for the kind words. I see we have a lot of new people....maybe should find out who they are what they do!

Thanks again guys

BillyBob

Joe Wood....This is what I do.... if you have a vacuum sealer......put the rub on and vacuum seal over night.
Cook at 235 for 2hrs...pull out and use double wrap for 1hr. Remove wrap.... sauce and...