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Recent content by psycho-smoker
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Guys, thanks a million for how to properly measure the thermometers. Apologies for the late reply but was on business travel the last couple of weeks.
I will do this test (the video was very helpful) and see which one is more accurate.
BTW, my pork shoulder came out AWESOME, had great food...
Wondering if anyone can tell me how to measure the accuracy of a given thermometer. I was smoking a pork shoulder today and was using the Redi Check dual-temp thermometer to measure the temp of the smoker and pork. When it read 200 degrees, I took it out to let it cool for a couple of hours...
For what it's worth, I tried the 3-2-1 method during my first attempt at ribs (babybacks) and they came out very tender BUT next time I will modify that by reducing the cooking time in foil to 1 or 1.5 hours, which has been suggested by others on this forum. I like tender but I prefer the more...
Terrific looking pulled pork. I'm doing a Boston Butt tomorrow while watching football all day. I'll start it early in the morning as I have a charcoal smoker so have to attend it while I'm smoking. I hope it turns out as good as what yours looks.
Nicely done.
Get yourself invited to someone's house that has a charcoal smoker and see if you can taste any difference. Then you can decide for yourself if you want to go through the trouble of cleaning off the Brinkman.
Love mine by the way (Smoke-n-Pit model).
Thanks a million for the explanation. I'll definitely get the expanded metal and build a new coal basket. Is expanded metal sold as a sheet roll (that's how I bought the wire for my current basket) or do I need to ask them specifically for it?
I added smoke chips throughout the first three...
I also have the same pad from Lowes. It's got a rough texture to it and is fire resistant and works great in helping to protect my wood deck. I had to buy two of them since I have the Brinkman SnP horizontal smoker, which is pretty long. But two of them give me plenty of space on the Firebox...
Is the texture of the meat the same? Reducing it to such a short cooking time is pretty attractive if the end result is just as good. I just started using a smoker and have really liked the results so far.
Hey KC, for what it's worth, I have found in my limited time on my smoker that natural wood charcoal seems to burn quickly and not that hot. Regular charcoal briskets (e.g. Kingsford) run hotter and longer and lump charcoal burns the hottest and the longest for me. I have a Brinkman SnP so it's...
Hey Todd, can you help me out with your comment? What is the issue with galvanized and what should I do to improve it? Always looking to make things better.
Dutch, I completely agree with you that the next time I do this, I will reduce the amount of time in the foil. The ribs came out great but...
Made my first babyback ribs in the Brinkman SnP. They came out terrific. I definitely benefited from the collective wisdom on this website so a huge thank you to everyone.
First a bit of background. I made a couple of mods to the SnP based on suggestions received here.
I raised the coal grate...