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Author Topic: First smoke on the SSP  (Read 1642 times)

thebigdawg77

  • WKC Brave
  • Posts: 118
First smoke on the SSP
« on: June 04, 2016, 06:20:09 AM »
Well, the SSP I rescued Thursday evening is smoking a butt this morning.


630am goals in the grill, Apple wood chunks on top, lit and going.


Reached 235 in about 25 minutes.


9lb butt on at 700am.
Temp holding real steady. Found the built in therm to be fairly accurate.


2 hour mark, looksie and spritz.
Temp holding real steady.

Just past the 3 hour mark, IT is 143 and climbing.

Looking forward to pulling this one.

Sent from my SPH-L710 using Tapatalk

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thebigdawg77

  • WKC Brave
  • Posts: 118
Re: First smoke on the SSP
« Reply #1 on: June 04, 2016, 09:10:03 AM »
6 hours,  172 IT. Grill is holding amazingly well between 235 and 245.

Happy with this smoker. Hope to be happy with this pork.




Cheers, TheBigDawg

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TheDude

  • WKC Performer
  • Posts: 2375
Re: First smoke on the SSP
« Reply #2 on: June 04, 2016, 09:33:08 AM »
Looking good so far. Personally, I like to wrap at this point. 165°-205° is slow going naked.
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Still need a 22” yellow

Travis

  • WKC Ambassador
  • Posts: 6537
First smoke on the SSP
« Reply #3 on: June 04, 2016, 03:25:29 PM »
Well, how'd it turn out. Wrap, no wrap, times.
Looks guud..

Sent from my iPhone using Tapatalk
« Last Edit: June 04, 2016, 06:57:45 PM by Travis »
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Davescprktl

  • WKC Ranger
  • Posts: 1999
Re: First smoke on the SSP
« Reply #4 on: June 04, 2016, 06:34:30 PM »
Looks like it turned out great to me.  Nice bark!
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OKP Crimson, 22" H Code Brownie, SJS Lime, 22" CB Stacker, Red Q2200, Performer Deluxe CB slate blue

"If God didn't want us to eat animals, why did he make them out of meat?"  H. Simpson

TheDude

  • WKC Performer
  • Posts: 2375
Re: First smoke on the SSP
« Reply #5 on: June 04, 2016, 08:08:13 PM »
Antici.... Pation....
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Still need a 22” yellow

thebigdawg77

  • WKC Brave
  • Posts: 118
Re: First smoke on the SSP
« Reply #6 on: June 05, 2016, 06:04:13 PM »
Sorry guys, forgot to update. Turned out amazing. Wifey said never had 'que with flavor like that.

Ended up pulling and wrapping at 178IT, patience was running thin. Couple more hours brought it to 201.

Forgot to take pictures before pulling, but here is the final...


The SSP was rock solid on temp throughout the cook. Still plan on upgrading my temp probes, although the built in on the handle proved to be accurate (+/- 3°). I want to be able to better monitor temp at the grate level.

Was a great day, and left me with enough pork for the next few days.

Sent from my SPH-L710 using Tapatalk

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