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  1. spence34

    bagging butts

    Thanks everyone. Looks like I'll be pulling them Friday. I always assumed they were best right after the pull.
  2. spence34

    bagging butts

    I want to smoke a couple of butts on Friday. but I'm not eating them until Saturday evening. my plan is to bag them, wrap them in towels, and throw them in a cooler. my question is, how long can you leave them in the oven bags and will they still be hot the next day? I don't want them drying out
  3. spence34

    new smoker, needs help

    Thanks guys. I am really happy with the results. Couldn't ask more for my first run
  4. Newbie Smoker from Southwest Missouri

    Newbie Smoker from Southwest Missouri

    • spence34
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  5. spence34

    Newbie Smoker from Southwest Missouri

    Welcome. Just finished my first smoke today. This forum has helped so much. Did ribs and chicken and they were great. Good luck.
  6. image.jpg

    image.jpg

    • spence34
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    • Album: Newbie Smoker from Southwest Missouri
  7. spence34

    new smoker, needs help

    Turned out amazing. Thanks so much to everyone that has contributed to this forum.
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    image.jpg

    • spence34
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    • Album: new smoker, needs help
  9. spence34

    new smoker, needs help

    the smoke is going great. temp is holding at 225 with little to no effort. Plenty of TBS!
  10. new smoker, needs help

    new smoker, needs help

    • spence34
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  11. IMG_104411719008602.jpeg

    IMG_104411719008602.jpeg

    • spence34
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    • Album: new smoker, needs help
  12. spence34

    new smoker, needs help

    thanks a lot piney. good advice. I'll do both!
  13. spence34

    new smoker, needs help

    no I did not. I guess that would have been a good start. how much will water and meat drop the temp? like I said, I'm seasoning it now. but want to monitor my Temps before the real run tomorrow.
  14. spence34

    new smoker, needs help

    thanks. forgot to include. I have the maverick et-732
  15. spence34

    new smoker, needs help

    Just got a Master built XL for father's day. I'm seasoning it today. so far so good. Read tons of threads before hand. loved them. Did a few recommended mods. 12" CI skillet on top of factory chip pan, ditched the factory water bowl. But I'm having a couple issues. 1. I'm using hickory...
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