Recent content by abaran

Made 9 pounds of chicken wings this morning. Are usually smoke mine at 200° for two hours. Then let them cool and then freeze in smaller batches . And then I just warm them up on the grill

So lately my pulled pork has been taking 18+ hours . So today I started four of them for a party tomorrow . Five hours later they are at 190 . I checked all four of them there within 2 or 3° of each other . I've never done more than 2 at the same time . How can I slow  this down ?

Getting some ribs ready for tomorrow .

10 pound pork shoulder Took 16 hours to cook , but it was damn good. You know it's good when the kids tell you they don't need barbecue sauce. 

Smoked chicken and shrimp

Put a 16# brisket in last night. Woke up early this morning wrapped it in parchment paper. Took it off at 195, and I have to say it was wonderful.

I have a 12 pound packer in my SI3. Put it in at 10 o'clock last night's 10 o'clock this morning it is at 195. My PID is ramping down to 140. The party is not until 5 o'clock this evening, do I pull it or do I leave it in there? I did check the brisket with my thermal pen it's at  197 and tender...

My number three arrived on Monday. I am finally able to season it today not an easy task waiting so long. So far the only thing I've noticed it does fluctuate from 250- 280, not too bad. I did get the PID but I have not played with it, I think I'm a little intimidated by it. The plan for the...

New here looking at an SI 3. Just have to say this is a very informative forum I look forward to reading more. Andre