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  1. moloch16

    ThermoWorks Smoke Malfunction ....

    You can always call them they have great customer service.
  2. moloch16

    Pork Butt Timing

    I'd smoke it on Friday, pull it, and then reheat on Saturday. It will still be excellent with that method. I would put it in ziploc bags, remove all the air, and store it in the fridge. Then to reheat it you could put it in the oven, stirring the meat often so it reheats evenly. Another way...
  3. moloch16

    Whole Hog Questions

    Going to do my first whole hog cook in a few weeks on a gas cooker. I've been doing some research but wanted to ask to see if anyone has any first-hand experience that can answer some questions: I've read and heard that it takes 7-8 hours to cook a 100lb dressed pig assuming the cooker is at...
  4. moloch16

    Charbroil Akron

    Akorn is a superb value, Wal-Mart usually has them at a good price this time of year ($250 or so). I bought mine last year, no leaks, no additional sealing required. If you get one, google the Tip Top Temp and buy one. It's a temperature regulator that works great. I use it for overnight...
  5. moloch16

    Bad Byron's Butt Rub

    Ok I got Byron confused with Myron (Myron Mixon).  Myron's book has a lot of great rubs that I tend to goto regularly.  Here's his "Basic Barbeque Rub" which works great on ribs and butts.  If you like it less salty, just add 1 tablespoon of salt maybe.  Note that I think this has the right...
  6. moloch16

    Bad Byron's Butt Rub

    Whoops, mad  a mistake post removed....
  7. moloch16

    App-Enabled Digital Thermometers

    Smoke is the way to go IMHO.  Fighting bluetooth, app updates, bad probes that last maybe a year, yada yada will drive you nuts.  Smoke is the best solution on the market IMHO.
  8. moloch16

    New Dyna-Glo vertical offset smoker

    Yes this is definitely not a smoker you can light and walk away for 8 hours like you can a weber.
  9. moloch16

    New Dyna-Glo vertical offset smoker

    You can go two hours easy, I've gone three but it's more challenging because you have to load the basket up which reduces airflow through the coals so the beginning of the cook temps might be on the cool side but it will go for three hours plus. What I usually do is light a full chimney worth...
  10. moloch16

    New Dyna-Glo vertical offset smoker

  11. moloch16

    New Dyna-Glo vertical offset smoker

    Thanks for sharing and great job on the mods!  How did you make the damper?  This on my to-do list.
  12. moloch16

    New Dyna-Glo vertical offset smoker

    Yes, will happen.  On mine it's the sides that are burned, top is still ok.  It happens where your chunk of wood for smoke catches on fire and the flames reach the top or butts right up against the side.  I'm not too worried about it if it gets bad I'll sand it and put some more paint on it.  I...
  13. moloch16

    New Dyna-Glo vertical offset smoker

    Nifty device, I didn't know it existed.  I don't see the need for that though, I'm able to dump in a cylinder of lit coals, tweak my temperature using the vents, and then it just cruises for 2.5 to 3 hours.  It seems the smoker was design to run about 250 degrees so there isn't really much...
  14. moloch16

    Tomato Powder?

    I've been having a good time making some homemade powders using a dehydrator.  Ginger powder, chipotle, now garlic and onion.  I have a bunch of tomatos and thought tomato powder might make an interesting addition to a rib rub.  Has anyone tried this?  What do you think, would this be good or not?
  15. moloch16

    New Dyna-Glo vertical offset smoker

    bakeray, I think you'll be happy.  I see a lot of complaints with other smokers of not being able to control the temperature, but with my dyna-glo once I get it adjusted to 225-250 it hums along without intervention for 3+ hours.  I use a full chimney of charcoal briquettes, dump them when they...
  16. moloch16

    New Dyna-Glo vertical offset smoker

    Tried something like the minion but it wouldn't get hot enough I think due to lack of airflow, and I had that nasty smoke that comes from lighting charcoal. Maybe I did it wrong but that experience led me to just dump a full cylinder 3/4 lit and go with that.
  17. moloch16

    New Dyna-Glo vertical offset smoker

    With mine I know it can go about 3 hours before more charcoal is needed.  I wait until I see the smoker can't hold my desired temperature anymore and then light my chimney.  By the time the new coals are ready it might have dropped 15 degrees below target, but that's not a big deal.
  18. moloch16

    Keeping food warm

    I'm far from an expert, but you might put the tri-tip in a cooler, maybe wrapped in a towel, and stuff the cooler with newspaper.  For the ribs, maybe put them in a warm oven and then reheat & sauce on a gas grill right before serving.  That will crisp them up too.
  19. moloch16

    Why do we have to mod new smokers?

    The reason is simple - they want to sell to your average Joe Blow homeowner who doesn't know anything about smoking and is mainly looking at $$$ of the smoker.  Any additions to make the smoker worthy adds costs in material and labor.  Joe Blow walks into wal-mart and sees a $100 and $200...
  20. moloch16

    1st Time Pig Roast, A Few Questions and TONS of QView!!!!!

    I'm in the same boat, thinking about trying my first pig.  Look forward to responses 
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