primeats Posted February 18, 2009 Report Posted February 18, 2009 Running out of pulled pork, never a good thing... Started around 5:00, I should have them ready by 8 or 9 on Wednesday.
jdbower Posted February 18, 2009 Report Posted February 18, 2009 Looks like they'll be tasty! Out of curiosity, what do you use that rubber tubing out of your Polder port for?
Firemonkey Posted February 18, 2009 Report Posted February 18, 2009 Thats an analog draft controller. You blow in the tube when the temp drops
jdbower Posted February 18, 2009 Report Posted February 18, 2009 Thats an analog draft controller. You blow in the tube when the temp drops And I was thinking he had issues in the past with too many BUIs - BBQing Under the Influence.
Firemonkey Posted February 18, 2009 Report Posted February 18, 2009 Probably blow the top off the grill if that were the case
johnnyboy Posted February 18, 2009 Report Posted February 18, 2009 Ah ha.... a close up reveals it's real idenity........
primeats Posted February 18, 2009 Author Report Posted February 18, 2009 The tube is a high temp sheath that protects up to 1400 degrees. I've burned up many probes, even in the oven and smokehouse from casually brushing the cable on the heating element. Actually its not pulled out far enough this time.
jdbower Posted February 18, 2009 Report Posted February 18, 2009 I was hoping you'd say something like that You wouldn't happen to have a source for that, would you? 1400 degree protection would come in handy for a lot of things.
Firemonkey Posted February 18, 2009 Report Posted February 18, 2009 Yeah, where did you get the tubing? Might be easier to use a tube as conduit inside the grill than the fiberglass sheathing DJ posted?
primeats Posted February 18, 2009 Author Report Posted February 18, 2009 I think it's the same thing from Mcmaster-Carr. www.mcmaster.com
primeats Posted February 18, 2009 Author Report Posted February 18, 2009 While posting this morning I realized I was late for work! Fortunately I live 5 blocks from the store and the boss didn't fire me. The butts went on around 5 last nite, windy rainy, and a crowded grill had me guessing at the pit temp...sans draft inducer. Notice the no smoking sign to the right of the KK ! The temps at 9:10 were at 147 degrees, I figure the fire went out about 6:00, nice dwell time! If you look closely you'll see the fiber mesh sheath that covers the end of the probe. Yep, it's done! Look at that bark!!!
johnnyboy Posted February 18, 2009 Report Posted February 18, 2009 Nice looking butts there Dave!! You did awesome from the looks of things.
jdbower Posted February 18, 2009 Report Posted February 18, 2009 Re: While posting this morning I realized I was late for wor Notice the no smoking sign to the right of the KK ! I love it! They look great!
primeats Posted February 18, 2009 Author Report Posted February 18, 2009 Good 'ole Iowa know how! And a healthy appetite! Drove past your place last weekend( relatively speaking...drove through Clinton), finally picked up my charcoal in C.R. from the shippment that Fetzer brought in. My family was intrigued and I left a couple boxes behind. I know their are 17 more boxes in Cedar Rapids-high and dry- I couldn't take any more. Thanks Fetz and Dennis!
Sanny Posted February 18, 2009 Report Posted February 18, 2009 PM, do you leave your cooker at work, cooking? Or do you have it at home? I mean, you put it on at night and took it off in the morning. If at work, no one messes with it in front of the store? Huh...
primeats Posted February 19, 2009 Author Report Posted February 19, 2009 It's in a secret hidden area at work. If your in the area and find it all I ask is you put a few bucks in the mail slot! Or a credit card!
primeats Posted February 19, 2009 Author Report Posted February 19, 2009 Hey the fire didn't really go out! "The temps at 9:10 were at 147 degrees, I figure the fire went out about 6:00, nice dwell time! " After I cleaned the grates today I found that the fire really didn't go out, but the remaining fuel failed to fall into the pit like I thought it should. It was still around 180. This was about 3:00, prolly could have gone for a few hours more, and it wasn't even loaded to the gills! Oh and the meat was perfect, the largest butt was not quite fall off the bone, but was well done and chopped up for sammiches.
Sanny Posted February 19, 2009 Report Posted February 19, 2009 Mmmm! My Chicago (Tri-Taylor neighborhood) cousins keep asking me to visit. I think I'll have to, and work out a DZ visit while I'm there. I have great fun reading about how you use your cooker for work stuff, not just wonders for your family. And I like it when (as you did in the recent tri-tip thread) you say what to expect from a particular cut of meat. So often I feel like "guess your best" when I'm at the meat case. You give excellent lessons!
primeats Posted February 19, 2009 Author Report Posted February 19, 2009 Mmmm! My Chicago (Tri-Taylor neighborhood) cousins keep asking me to visit. I think I'll have to, and work out a DZ visit while I'm there. I have great fun reading about how you use your cooker for work stuff, not just wonders for your family. And I like it when (as you did in the recent tri-tip thread) you say what to expect from a particular cut of meat. So often I feel like "guess your best" when I'm at the meat case. You give excellent lessons! Awww Shucks! Seriously any time you are planning to come in we can all meet and see the sites! Call ahead and we'll make sure the house is cleaned up! Nothing like a party to get the house straightened up!
