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Recent content by 912smoker
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PID Well Above My Pay Grade
Please count me in on that fine offer. I use the MES mainly as a holding cabinet and that would be great to have. Keith- 912smoker
- Post #31
- Forum: General Discussion
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Pork Butt @245 or ???
Yep I'm in the 275-300 camp. Keith- 912smoker
- Post #5
- Forum: General Discussion
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Time for a tri-tip
^^^^^^^^this. First TT I did was the same then I got to reading on here about proper slicing and grain directions. THAT is the key to a great TT. But we also enjoy the cook like a brisket...AKA a Trisket. Keith- 912smoker
- Post #6
- Forum: Grilling Beef
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Beef prices
Next to impossible to find here to Cliff. Saw it once at a shop a couple of towns over but didn't have a cooler. Keith- 912smoker
- Post #194
- Forum: Blowing Smoke Around the Smoker.
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Weber One Touch Platinum
Wow great find 😍 Colin! Now get busy! Keith- 912smoker
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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So I uh...did a thing
Now that's a very nice CHOP! Keith- 912smoker
- Post #106
- Forum: Blowing Smoke Around the Smoker.
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RT1600 First Cook - Prime Brisket Point!!
Great maiden voyage and a perfect cook! Looked at the 1600 again today at Ace 😍 . I would really like to get the 2500 and start some catering gigs. Keith -
Hot Honey Pork Belly Burnt Ends
Oh boy Mike that HAD to be great! Keith- 912smoker
- Post #11
- Forum: Grilling Pork
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Last night's dinner!
Looks great Steve and could've set up a table! Keith -
Chicken cordon bleu
Looks and sounds great Adam. What was the pulled IT? Malcolm Reed says the breast is like a blank canvas. Make it anyway you like. Keith -
Labor day beer brats
I'll take a couple with xtra onions please! Keith -
A extremely rare Brisket attempt for me.
Looks mighty good and that fat is glistening! Smoke ring and all ! Looks and sounds like a 🏆 Keith -
where did I go wrong
Crank the heat up on the lit side to get the "cool" side to 250 ish. Or wrap and finish in the oven at 250-300. Keith -
where did I go wrong
Sounds like your grate level temps are way off to me. Do you have a separate thermo to check? I say bump it up to 350 on the hot side. Keith -
Smokin' Ribs
Turned out great Jim. I prefer spare too but those BB sure are meaty! Keith
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