That sounds excellent. One question, you mention the temp of your smoker. Do you use a regular dial temp gauge or did you upgrade to a digital one that you can set at the cooking grate? I ask this because if you use a digital thermo set at the cooking grate versus a dial gauge towards the top of the smoker you can notice anywher from a 10-50 degree temp difference. The digital thermo is a lot more accurate and also measures the heat where the food actually cooks at, the grate, not the top of the lid.
As a side note another nice thing about the digital thermo is most come with a remote control so that if you stray too far from your smoker for a bit you don't have to worry about temp spikes. I spent about 20.00 for mine. From: Kevin Lundy [mailto:[email protected]] Sent: Wednesday, March 14, 2012 9:32 AM To: NT System Admin Issues Subject: Re: Carolina "BBQ Sauce" (was Re: Proxy server and ISA) I don't do competitions (don't want to commit the required time), but being a good NC boy, I'll take that challenge. Of course, being a good NC boy, taking the challenge = another excuse to eat some Q Dry rub, sometimes inject with Apple cider, smoke 240 degrees until it's done. Put it in a cooler wrapped in a towel for half our or so, then pull it. Because I like it, I then mix in a middle NC vinegar/pepper sauce, but it is quite good without it. The reason for 240 vs the advertised best temp of 225 is simply because my smoker seems to have a natural tendency to settle at a steady 240. On Wed, Mar 14, 2012 at 9:49 AM, Charlie Kaiser <[email protected]<mailto:[email protected]>> wrote: Trade you pulled pork cooking methods, rubs, and sauce recipes... :-) I'll put my pulled pork up against anyone anywhere anytime... *********************** Charlie Kaiser [email protected]<mailto:[email protected]> Kingman, AZ *********************** > -----Original Message----- > From: Jim Majorowicz > [mailto:[email protected]<mailto:[email protected]>] > Sent: Tuesday, March 13, 2012 7:17 PM > To: NT System Admin Issues > Subject: Re: Carolina "BBQ Sauce" (was Re: Proxy server and ISA) > > As for BBQ "sauce"... > > I don't use it. Well, except on pulled pork. But I'm still building > the sauce from the drippings I managed to catch. > > And if you're done cooking in less than 6 hours, you're just grillin... > > Just sayin... > > ~ Finally, powerful endpoint security that ISN'T a resource hog! ~ > ~ <http://www.sunbeltsoftware.com/Business/VIPRE-Enterprise/> ~ > > --- > To manage subscriptions click here: http://lyris.sunbelt-software.com/read/my_forums/ > or send an email to > [email protected]<mailto:[email protected]> > with the body: unsubscribe ntsysadmin ~ Finally, powerful endpoint security that ISN'T a resource hog! ~ ~ <http://www.sunbeltsoftware.com/Business/VIPRE-Enterprise/> ~ --- To manage subscriptions click here: http://lyris.sunbelt-software.com/read/my_forums/ or send an email to [email protected]<mailto:[email protected]> with the body: unsubscribe ntsysadmin ~ Finally, powerful endpoint security that ISN'T a resource hog! ~ ~ <http://www.sunbeltsoftware.com/Business/VIPRE-Enterprise/> ~ --- To manage subscriptions click here: http://lyris.sunbelt-software.com/read/my_forums/ or send an email to [email protected]<mailto:[email protected]> with the body: unsubscribe ntsysadmin ~ Finally, powerful endpoint security that ISN'T a resource hog! ~ ~ <http://www.sunbeltsoftware.com/Business/VIPRE-Enterprise/> ~ --- To manage subscriptions click here: http://lyris.sunbelt-software.com/read/my_forums/ or send an email to [email protected] with the body: unsubscribe ntsysadmin
