BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

I use oak lump for base heat, and a mix of hickory and apple and /or maple

Apple goes good with a pork butt, and maple is awesome on bacon or pork belly

Dry rub, of course I am biased...

 

When we do that cook at HF you can throw on some stuff for your family if ya want to take home.

 

Chris, do you know about this.
https://www.tacomaworld.com/threads/35s-are-the-new-265s-hidden-falls-birthday-bash-9-20-22.620007/

 

Nice.

I like using brown sugar and cider vinegar for marinades

 

We will be there fridy evening and can let whatever cook all night long so we go plenety of time to do big stuff if ya want. Ask your wife.

 

Will do....



She's down lol

 

I’m in!

 

Yes, offer goes to you also if ya want to put someting on the pit to take home.

 

I’ve calibrated a thermometer in the past, take it out and put the sensor in ice water. There should be a nut on the back of the gauge to set it to a zero. Then you’re as accurate as the gauge is going to get.

 

The one on the door doesn't have that. It's one of those calibrated coil spring thermometers held in the door by a wing nut.

 

I have a case of good therm's in the shop that will fit in that door if needed.

 

Do you have a picture of it on the back side on the outside of the door?

 

It's been relatively accurate. I've become accustomed to its measurements. If it,says 250, I smoke for (example beef shoulder) for about 8 hours and it's near right at 175-185 meat temp. I still might take you up on that. Can't beat accuracy on good thermometers.

 

https://youtu.be/YH80Nn0rz4c

 

Nice. Thanks, Chris.

 

Umm! That's awesome!

 

What kind do you use?