South Carolina BS thread under new MANAGEMENT and lives in SC

The Good Ole Days. Mine was Wildcat based, ran on a Compaq 386.

 

what kind of smoker are you using?

 

I fat thumbed it on my phone...the Tandy was a 386. Wildcat was the cats meow for sure! Mine was single line and only open from when I went to bed until I got home from school in the afternoon.

I remember building my first PC then getting on the www and IRC for the first time...I was hot shit for sure.

 

Mine started out single-line, part-time. After I discovered DESQView and QEMM, and figured out how to run multiple DOS "windows", it turned into a dual-line system. Man, that really brings back some fond memories of the pre www days. We were the first BBS in the area to use ANSI based color menus that you could arrow through instead of command keying everything.

 

Masterbuilt electric

 

Low and slow.
Estimate about 1.5 hours per pound.

For the pork, wait until the center is about 200-205 (for shredded)
For the brisket, I'd pull it about 195.

After you pull, find an ice chest and wrap them for at least 1 hour. 2 is preferred. You can use foil, but I'd recommend butcher's paper for future smokes.

Follow this guide for smoking meat temps you want to hit:
http://www.deejayssmokepit.net/Downloads_files/Time-Temperature.pdf

 

Here is a strange thought

Why not just get hired at the Hendricks Toyota Dealer on Rivers?

 

Yes sir...memories for sure! My first foray online was pre www and onto a well known anime BBS. I actually just now found the website that houses all the old BBS files! It's still run by the same sysop and he's still heavy into the anime scene. The flood of memories...

 

I need one of those.

 

Should have bought a long bed Tacoma.

 

Gently used, works great, bought it from my neighbor for half of new cost.

 

You the man. So wrap em and stick em in the empty cooler for an hour or two?

 

Thats the same one i have! Sweet set up too. The wireless probe is awesome. Get it preheated, then just drop your shoulders in and feed the smoke for about half your smoke (less if you dont want it as smokey) and sit back and enjoy! The glass front is awesome till you have to clean it later on! DO NOT USE WINDEX. Your next smoke will be acrid as fuck. I used a vinegar and water mix. Either way, its a super easy smoke with that thing. I did 2, 20lb butts on it last time and it took about 15 hours with it set at 225. I only fed it chips for about 5 hours. They came out pretty tasty

 

My probe is wired. Good advise on the windex!
All I've smoked so far was a couple bone chicken breasts and a 4lb pork roast. Cooked for about 4 hours and added chips every hour except the last. I was just kinda winging it with some help from Google haha. I have a lot to learn still. I still know nothing about rubs for instance.

 

It really is stupid hot. They hold the event right in the middle of Main Street with no shade, but at least for the past couple of years they have set up a long rows of fans and water misters on the sidewalk.

 

Googles also your friend on that! The probe is wired, but did it come with a wireless remote for it? I tried chicken wings and failed miserably. Ribs turn out pretty well though!

 

This one has an app i downloaded for my phone and Bluetooth but I haven't used it yet.

 

Fair enough.

I start with this recipe and add and take away as i feel.
http://bbq.about.com/od/rubrecipes/r/bln0224a.htm