Other Unknown Cooker (Using Other Unknown Fuel and Hickory wood(s))

Using Other Unknown Fuel and Hickory wood(s).

Not Rated Yet

  • Rub: None
  • Sauce: None
  • Marinade: None
  • Brine: None

Rest None

Other Unknown Cooker (Using Other Unknown Fuel and Hickory wood(s))

Using Other Unknown Fuel and Hickory wood(s).

No food.

Cook Log

Feb. 13, 2013 6:20 a.m. 1 x Boston Butt (Pork) Added to the Other Unknown Cooker
Feb. 13, 2013 6:22 a.m.

Added 4 oz of hickory at start of cooking.

Feb. 13, 2013 6:30 a.m.

Temperature has stabilized at 205 - 207 F in preparation of sun rising and outside temperature prediction of 86 F. Current temperature 72 F

Very Good
Feb. 13, 2013 7 a.m.

Smoker temperature rising with outside ambient temperature, it was a good idea to start out lower it seems. 210 F inside 77 F outside.

Very Good
Feb. 13, 2013 7:26 a.m.

Added second 4 oz of Hickory chunks. First lot were completely used. Will check in 45 minutes to make sure smoke is continuous.

Feb. 13, 2013 8:10 a.m.

Still a decent amount of smoke, will add last lot of hickory shortly.

Feb. 13, 2013 8:26 a.m.

Added last hickory chunks. Smoking nicely. Hopefully running at 220 F at the moment will get the shoulder cooked by 4- 5 pm.
Everything has gone so smoothly that this is my biggest fear at the moment. No use worrying too much.

Time to hit the gym and pick up some beer on the way home to enjoy as the afternoon winds on.

Very Good
Feb. 13, 2013 10:22 a.m.

Back from the gym, Temp is good should be getting close to the stall.

Forgot my fucking beer. How am I supposed to enjoy all this hard work cooking without my beer :(

Very Poor
Feb. 13, 2013 11:14 a.m.

After more reading I could possibly have screwed myself over by not allowing 2 hours per pound of meat. So thinking this could have taken 10 hours and I would have had plenty of time to rest the meat has now turned into MASSIVE PANIC STATIONS!!! We could be eating at 9pm which would have been ok except Leanne is coming down for dinner.

Raised my temperature to 230 F which is still in the sweet zone but will hopefully shorten the cooking time without impacting the meat.

HI LEANNE, I hope you don't mind maybe eating late.

Also, still no beer. :(

Very Poor
Feb. 13, 2013 12:40 p.m.

The panic I was feeling an hour ago seems to have completely melted away.

mmmmmmm Beer!

Very Good
Feb. 13, 2013 1:59 p.m.

Jono, if you are watching. This is a fantastic website. Thanks.

Very Good
Feb. 13, 2013 2:10 p.m.

Afternoon sun is now hitting the smoker in full and has bumped the temperature up to 243 F. Very happy with the temperature right now as I believe I have underestimated my cooking time and the temperature is still in the sweet zone of 225 - 250 F. The meat temperature has slowed to a crawl and is now at 160 F.

I believe that I am moments away from the stall and also freaking the fuck out.

Lucky my friend beer is helping me through this stressful period.

Starting Potato bake at 2.30pm. Should I put it in the smoker to slowly cook and then throw it in the oven for an hour at 400 F while the pork is resting ?

Let me consult beer, she will have the answer.

Feb. 13, 2013 3:27 p.m.

Potato bake in the oven. Rushing out to visit girls teacher. bbs!! :)

Feb. 13, 2013 4:11 p.m.

Temperature down to 230 F. Going to raise it to 240 F keeping it in the sweet zone but hopefully reducing the time a little to finish!!

Feb. 13, 2013 4:46 p.m.

Still 169 F, Finally have reached the stall, lets hope it does not take 3 - 4 hours to pass it.

On a brighter note this 6th beer is tasting awesome.

As usual I have filled the potato bake too full and cheese and cream has become one with the lid. This is not a bad thing as everyone loves my potato bake :P

Very Good
Feb. 13, 2013 5:15 p.m.

temperature 255 F and the meat has pushed past 169 stall.( or it has yet to stall, which is even more scary)

I did not mean for the smoker to get that high and will be turning it back down to 235 - 240 F

I do not think 10 minutes at that temperature will do anything to the meat quality.

Feb. 13, 2013 5:35 p.m.

Potato bake has finished 2 hours covered at 375 F and is now now on the counter ready to be reheated without the lid for an hour to make the cheese on top nice and brown and heat it through.

Fighting the temperature every step of the way as the sun goes down. 1mm to the left and too hot / 1mm to the right to cool. Currently at 259 F with vent open full. I will leave it here as the temperature will settle as the sun goes down.

I think I am going great guns and just have my timing a little off. definitely eating late tonight but I am sure it will be worth every hunger pain.

Very Good
Feb. 13, 2013 5:38 p.m.

Beer empty. Refill number 1 priority!!

Very Poor
Feb. 13, 2013 5:45 p.m.

Beer Wars, A New Hope.

Beer refilled and temperature down.

Stall still in progress. This could be a long night.

Feb. 13, 2013 5:59 p.m.

Day 47:
I have lost 20 kg's due to lack of food. The constant smell of food from the next island is almost unbearable.

I am thinking of actually risking shark attack to satiate my appetite. Sharks beware, I am coming to eat you.

Beer supply holding strong, 23 cans left. Thinking I should cut myself to get a shark close enough so I can eat.

Very Good
Feb. 13, 2013 6:29 p.m.

I did not think that 2 F could be exciting. How wrong I was. I am cheering my thermometer on as we speak.

Very Good
Feb. 13, 2013 6:54 p.m.

Hopelessness has settled in, I have come to realize I know nothing about cooking even though I have done so for 20 years.

Tell my family I love them.


Very Poor
Feb. 13, 2013 7:27 p.m.

My thermometer has definitely broken or has frozen. Turning it on and off does not seem to help. Looks like we will be eating tommorrow!

Very Good
Feb. 13, 2013 8:09 p.m.

So close, not really concerned with the temp being 257 F as I still need to rest for 45 m - 1 hr

Feb. 13, 2013 8:23 p.m.

187 F Pretty sure I have broken through the stall. 8 F to go then an hours rest while the potato bake heats up and the cheese on top browns.

Exhausted and more than a little boozed. 3-4 hours late for dinner but I am sure it will be worth it. Just hit 189 while typing. not long now WOOHOO!

Very Good
Feb. 13, 2013 8:56 p.m.

WTB 5 F.

Note to self: 2 hours 15 minutes per pound. Actually make it 2 hours 30 minutes per pound.

Can a pork shoulder stall again at 190 F or am I just completely insane right now ?

Feb. 13, 2013 9:28 p.m.

I let the temp go up to 280 F for the last 15 minutes. It seems like it has stalled again or I am just being impatient. Once it clicks over to atleast 194 it is coming off.

I honestly think the thermometer is broken now. hehe. OMFG it just hit 194 THATS IT, ITS COMING OFF!!

Very Good
Feb. 13, 2013 9:47 p.m.

Finally, made temperature at 9.30pm. Resting for an hour wrapped in foil and towels and in my esky. Potato bake is back in the oven with the lid off to reheat and for the cheese to brown.

Pasta salad and coleslaw ready to go.

Family pissed off because dinner has taken so long.

Lesson: Do mostly the same except start smoker at 12am. I would rather the meat rest longer and dinner be earlier than working so long and dinner being ready at 10.30pm.

5am - 9.30pm.
9.30pm - 10.30pm resting.
7lb pork shoulder.
17 and a half hours.

Feb. 13, 2013 9:49 p.m. 1 x Boston Butt (Pork) Removed from the Other Unknown Cooker
March 31, 2013 1:05 a.m.

Actually, that suggests a qetouisn. Are spirits able to see what colour of spectral energy a normal human will have and only possess those who will be the same colour as them, or is it entirely determined by the colour of the spirit that possesses them?Also, even though I think this is something that I'll have to wait to learn, I wonder how the colour of a Spectral's energy is determined when their conversion is due to be exposed to a lot of spirits/ghosts/tools (presuming that each one will have its own specific colour)?

Very Good
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