Recent content by checkmarc

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  1. checkmarc

    I'm looking for a cool way to store my Maverick ST732.

    The original box works OK but not great.  What are you using?
  2. checkmarc

    Is it worth the time and trouble to add insulation to the outside of a ECB?

    I have an ECB that I've modified with many of the suggestion I've found here.  Gasket around the lid, new thermostat, damper over the opening where the old thermostat was and using a Smokey Joe for my fire box.  I need to add an expanded metal charcoal basket and I'm getting that done tomorrow...
  3. checkmarc

    Once the meat reaches 140 degrees do you need to keep adding wood for smoke?

    I've seen several places that after 140 the meat doesn't absorb any more smoke is that true?
  4. checkmarc

    I bought some beef ribs at Food Depot of 2 bucks a pound.

    Thanks. It will be last time I do that.  It takes longer and much harder to pull of the membrane and the ribs dry out fast.
  5. checkmarc

    I bought some beef ribs at Food Depot of 2 bucks a pound.

    I was kind of disappointed because they were cut length wise to fit on the Styrofoam tray but after I opened the package they were also cut into individual ribs.  A rack should take about 6 hours does anyone have a guess how long these will take?
  6. checkmarc

    How do I get cripsy chicken legs?

    I've started using legs instead of wings because I can get them cheaper.  I marinade either regardless.  I can't get them to crisp up.  I also sauce them afterwards.
  7. checkmarc

    Everyone thanks for all the recommndations and help.

    I have a Chargriller Smokin' Pro 1224 that I've modified; sealed the opening, added baffles (albeit cheap aluminum baking sheet) and now a charcoal box. The charcoal box was gratus it's 1 channel with 3/4 expanded metal it's 6"Hx12"Dx13.5"L. It held heat for over 4 1/2 hours and the...
  8. checkmarc

    What size/diameter of wood is best for smoking?

    Thanks
  9. checkmarc

    What size/diameter of wood is best for smoking?

    My son's father is law gave me a bunch of green apple wood. The diameter range from finger width to 4". The finger and up to 1" maybe 1 1/2" are, I assume, OK as is. The larger ones are my concern especially the 3"-4". While it will take more time should I cut those into 1" thick rounds? I...
  10. checkmarc

    Has anyone used the premade Foodsaver bags?

    Thanks and they're less expensive than the Amazon prices.
  11. checkmarc

    Has anyone used the premade Foodsaver bags?

    I can't see them being that great of a deal.
  12. checkmarc

    I have a Chargriller Pro and had this ECB just sitting around and I thought it would work great for

    I raised the lower grate so it's 4" below the top one.  I have to modify the brackets to the top grate and shorten the screws that I put in for the location of the new lower grate to make it easier to get the water pan and the lower grate out easier.  With the mods and no gasket around the top...
  13. checkmarc

    I like the bark and smoke on a pork roast but it's such a big piece of meat you don't get a lot of e

    Thanks, the best part of smoking is the bark so why not maximize it!
  14. checkmarc

    I like the bark and smoke on a pork roast but it's such a big piece of meat you don't get a lot of e

    Should I just cut it in half that will increase the surface area by more than 30%.  Pros, cons, indifferent?
  15. checkmarc

    I need help dialing in my Chargiller Smokin Pro Model #1224

    I've sealed both boxes.  I have to re-do the main front lid with a thicker rope gasket and the lid for the firebox with flat Nomex gasket.  The red RTV just doesn't take the heat.  I'm waiting for a basket.  I've been using the Maverick ET-732 for controls but I'll probably add to analog...
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