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Charlie tuna

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  • Re: smoke

    Charlie tunaCharlie tuna
    I believe lower temperatures allow longer exposure to unsealed meat surfaces, and longer exposure produces more smoke flavor. Just my $.02 though!
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  • Re: Turbo butt advice

    Charlie tunaCharlie tuna
    Not much difference whether you are cooking one of two butts. Can't cook to time, cooking to temperature is a must - get a cheap method of monitoring the internal meat temperature. My guess, thr…
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  • Re: Advice for stuffed burgers

    Charlie tunaCharlie tuna
    Kind of like stuffing pork tenderloin -- burgers cook fast, so anything requiring "being cooked" better be cooked "before" it goes inside. Cheese is not problem, but veggies are g…
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  • Re: Pulled Beef Time Question?

    Charlie tunaCharlie tuna
    Beef has to cook longer than pork and it cooks a lot slower -- i kind of get up around 210 to 215 and test it before pulling it off the grill ofr it's rest period. Probably hard to tell without …
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  • Re: Help me time these butts

    Charlie tunaCharlie tuna
    I would get up at 7:00AM, put them on the egg in a REAL turbo style, meaning they will smoke for three hours, and finish (wrapped in foil) around 3:00 PM, then rested for a couple of hours, transport…
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