170? I always go to at least 190. Usually 195.

I suppose the bottom line isn't how you cook it, but how it tastes. Still, it just seems simpler to me to fire up a chimney of charcoal, dump it on the unlit mixed with wood, and let her go.

I've been smoking a lot of shoulders lately. I think I need to do another brisket, basted with apple juice.

MACS wrote:

190 minimum.

I sometimes wished mine were electric so I could let it go all day with no worries. My converted Weber Kettle (thank you TG!) works great, but a 12+ hour smoke is too dependent on me being home all day.

And I hate having to finish it in the oven because the bark loses some of it's bite.

But I'm still a noob.

Next on my list will be a remote thermometer.

tailgater wrote:

Not if you smoke it right. Only use wood chunks for the first hour, and none of that overpowering hickory or mesquite, etc.

z6joker9 wrote:

what kind of wood chunks

wheelrite wrote:

I got yer friggin smiley face!

ZRX1200 wrote:

Tailgater and I have always been fine....we argue from time to time but we agree alot too. As long as he doesn't mind calling me an azzhole when I call him one we're fine.

I cant think of any guy or gal here I wouldn't herf with. Tailgater is in the hell yes id herf with him category.

ZRX1200 wrote:

Well, as long as I'm not stuck in an elevator with them...

](*,)

bloody spaniard wrote:

Know what you mean. You have a good attitude, Jaime.

I know a couple of guys like that who would make GREAT herfers. Yep, they sure would...(wink wink):^o

Well, as long as I'm not stuck in an elevator with them...

](*,)

bloody spaniard wrote: