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This is ridiculous. Think this through logically. We dont know the long term effects of vaping PG OR VG. Who is to say vaping a 50/50 blend is any safer than an 80/20 blend? The fact is we dont know anything. It sounds like your local vape shop employees are completely bullshitting you or aren't very smart lol.

HUH?? PG is the primary component of asthma inhalers, and has been for decades. Granted, an asthma inhaler is atomizing the PG, not vaporizing it, but there is no difference in the "breathing machines" used in hospitals than your basic APV... both vaporize the PG. A lot of fear-mongering goes on about vaping PG or VG... I even read a report recently talking about the harmful effects of vaporizing the water in e-liquids... Yeah, right... it's called STEAM, and is perfectly safe... unless you inhale gallons of it and DROWN! Many companies offer 50/50 juices because that is what the customers prefer... it is the best mix of flavor, TH, and vapor... it has nothing to do with "safety"!!

I got my ipv mini D2 in today. I ordered from 101 Vape on preorder. I am initially disappointed because some people got silicone sleeves and some didn't. I didn't. It was still wrapped in plastic, but no cover inside. I am also not pleased with using a menu to change the temps. The iStick has me spoiled with the simplicity. It vapes great, and having the option of using higher power, and removable 18650s is a bit plus. It is a great size and weight, although a bit heavy for it's size. Here it is next to my iStick:

I know theres a few of you here. Heres my new Smoker doing a Pork Butt (pulled pork) and some Beef ribs today

Got in the 125 ml of Feels Like a Nut from EC Blends in 3 mg nic, 40 PG/60 VG today.

Oh my gosh. I haven't had pheasant in far too long. *drools* No eating thumper, B. Okay, boys. When is dinner? I think a competition is in order after all the posts I just read. I volunteer to be a judge!

That's one reason some people don't want to start a business now, too many people are suing because they did something stupid and are looking to blame someone else. Product liability insurance is very high.

Lately I have been mixing my juices 70VG 20PG 10H2O its been working out pretty well for me. Plus the added H2O helps keep the coil clean.

Wow this is a blast from the past lol. Amazing now I loathe PG and use "no PG added" liquids. Want no throat hit now.

Being done = temp Being tender= The fat and connective tissues being rendered (melted) and absorbed into the muscle

Haha... The key is to reach temp as slowly as possible, but still high enough to get a good "crust" on the meat quickly so it will hold the juices internally... this is what makes the meat good and tender. There is nothing wrong with smoking for 4-6 hours, and then popping into the oven for another 4-6 hours with low heat to keep it cooking internally. It is edible once the internal temp reaches 160 (will be tough), but what really softens the meat and collagen/connective-tissue is when it breaks 185. Some people push it to 205... but I like to pull mine out at around 195-200, and start pulling them apart after a 15-20 minute cool-down. Another good indicator is that you can slide the bone out (with very little effort) without pulling any meat with it... if you can do that, it is done!

Jason I would argue that the best meat is walking around the woods waiting for my 50 cal sabot or 180 grain 30-06 to put it on the grill lol. A couple more months till that time though. Took me a while to sort through over 3000 pics on Facebook to find those pics haha.

Don't sweat it. Unless you turn it into charcoal, you can't screw up a butt, too bad. It has a lot of fat, and is a big chuck of meat. The fat keeps it pretty moist, and being so big, it takes a while to get it to break (become tender). Just keep an eye on it. You can feel how tender it is just by poking a probe, icepick, long fork, etc into it. It should slide easily, with little resistance. Pork is done at around 150-160 degrees, but it takes longer to break down the collagen in the meat to make it tender. I think it has been mentioned, when you pull it off of the smoker, let it rest. I wrap mine, but that will make your bark soggy, but resting it lets the juices go back to where they need to be in the meat. All of this food porn is making me want to cook something. I am out of propane and don't want to make the trip to the grocery store (best meat is a 2 hour round trip)

Notice how the bone is recessed in my first pic? Thats a great indication too of it being done. You can grab the bone and pull it out with 0 effort. And yea there is a million different ways to cook and no right or wrong BUT there are tried and true methods that have made my outdoor cooking much more enjoyable both for me and those eating it. Its like Ribs. In competition you should have a firm texture to your rib BUT I like my ribs literally falling off the bone which is a major points deduction in competition.

Smoking meats like vaping is dependent on what you want, different people have different ways to do things.

One way it can be done is to smoke it for 4 - 6 hours, then put it in a crock pot with coke or root beer for another 4 hours, it doesn't sound right but it makes for great pulled pork or beef sandwiches. And the meat is tender and done.

If you are cooking at the proper temp (230-250) it will still be raw at 6 hours in the middle and about as tender as strap leather. This is my test. I stick a fork in one side then the other side. If the forks pick up the meat instead of tearing through its not done imo. If my temp gets above 240 then I spray my firebox to cool it back down, cooking at too high of a temp is about the worst thing you can do for a butt in my experience. In a perfect world my temp will fluctuate between 225 and 230 for 20-22 hours. Its a pain to get up every two hours throughout the night to check the temp but necessary if you are as OCD as me about stuff being perfect lol. Another thing I like to smoke is King Mackerel when I can get it fresh. Smoked fish dip on a cracker with a dab of Crystal Hot Sauce is hard to beat for an app!

DAMMMMMMMMMM Im a noob at Smokeing too here lol Pork Butt

I use "Stubbs" rib rub on my butts I spice up with more garlic, cayenne and salt and pepper. See the above post about my drip pan method I use it has won my old team several trophies lol. The main thing is constant temperature and giving it time to get the nice rings and bark on the outside. I do not injection baste at all and use only the rub and apple slices on the butt for additional flavor. I like to use Shiner Bock, apples, oranges and just about any fruit juice you like in my infusion drip pan. In reality its all about the time and temperature. Even a completely unrubbed unseasoned butt will be awesome with the proper amount of smoke. Some people like to wrap theirs about 8 hours into cooking to not get it too smoky. I think that takes away from the bark (crust) that develops on the outside of the butt. I only use hickory or apple wood for smoke the first 7-8 hours of cooking then straight charcoal. Dont let the temp get above 250 or it will get tough and the bark will be too hard. I also cook the first 7-8 hours "skin side up" to allow the infusion from the drip pan to get into the meat I plan to eat PLUS it lets the rendered fat to drip down the meat sealing in your rub so when you flip it over to skin side down all you have to worry about is temp.

The Muffin Man? Yes! I know The Muffin Man. He lives on Drury Lane.

~ *sings* ~ Oh, do you know the muffin man, the muffin man, the muffin man...?

Good Evening Everyone...................... Chillin with the Subox Mini full of Hydra bones And a tall glass of Vodka Cran with a Lime