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Duckfoot 09-14-2008 02:20 PM

Brew day pics...



Beer stuff to follow after I get some stuff moved...


EdWort 09-14-2008 02:25 PM

Hmmm. Pork Butt! More pics please! :D

BierMuncher 09-14-2008 02:30 PM


Originally Posted by EdWort (Post 850223)
Hmmm. Pork Butt! More pics please! :D

The man loves butt...:p

Did the brew hut get blown around?

EdWort 09-14-2008 05:14 PM


Originally Posted by BierMuncher (Post 850232)
The man loves butt...:p

Did the brew hut get blown around?


Nope. Not a drop of rain either. Just a lightly windy day. Got some work done on the brewhaus. Got temporary lights up and running. Working on it today, cleaning up & making room for framing out the cold room.

Now back to the Butt. More pics please. :D

98EXL 09-14-2008 10:47 PM

I had pork butt 2 weeks ago....damn tastey, and scottish eggs

Duckfoot 09-15-2008 01:41 AM

Finally got to try out the new keggle...



All is good... Feels good to have a full 5 gallon boil with no boilover for once...

The butt didn't last long after it was out of the smoker, so no pics... :( But it was damned tasty...

Glad to hear you weathered the storm Ed...

Ryan_PA 09-15-2008 06:22 PM

That looks like a very nice wheel, I don't know that I would use it as a burner stand.

Duckfoot 09-15-2008 07:05 PM

It is the worst curbed wheel out of the bunch... There is another new one in the box in the garage... Gotta dig out an old spare to set the stand on next time...

Papinquack 09-23-2008 11:47 PM


Originally Posted by Duckfoot (Post 850215)

I have the same smoker;I like it but unfortunately its a guessing game to know when you meat is done. I'm assuming that was pork shoulder? (commonly known to everyone else as pulled pork) How long did you smoke it? I've been wanting to smoke one of them for a while. Did the coals last or did you run into trouble? I usually use three big chunks of hickory and soak them over night How did your smoke hold out?

Duckfoot 09-24-2008 12:11 AM

It was a Boston Butt I picked up at the K-Roger a while back on sale...

Meat thermometers are you best friend when it comes to whether it is done or not.... If memory serves me, pork is done it temp is over 165*F.... If not, well, I dodged the trichinosis bullet this time... :rockin:

It was on the smoker for about 7 hours... Started the coals around 10am and was in around 11am... Pulled it off around 6p, let it sit for 30 minutes in foil and shredded it up, added a little sauce and served it up...

I use hardwood lump charcoal and hickory chunks if I have them (soaked in water overnight)... Usually have to add some coals every hour or so... The easiest part of that particular smoker is the 'gauge'.... Just keep it in the "Ideal" range and you are good to go... Hell, SWMBO kept an eye on it while I was gone for a few hours... And while I love her to death, she ain't no Martha Stewart in the kitchen.... :D

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