Recent content by Brent860

What’s the shoot issue? Been doing a lot of research on this and seems like exactly what I’m looking for, so before I do pull the trigger on it, is the problem a simple fix that with parts readily available?

I’m thinking 1000 or less, I have a Weber kettle that I love to use with my quicker stuff but I used to do a lot of brokers and pork butts in my electric which I just cant do with the kettle without tending to it all the time, with the electric I would fill the chip pan with pellets and use an...

I guess I’m really not, but still looking for something that I can set and forget but still get a big bold smoke flavor

Hey guys so my electric smoker died and am looking to get a treager pretty set on that, but trying to figure out what size to get. I’m looking to be able to do big briskets like 10+lbs and be able to do at least 3 racks of ribs and also beer can chicken( I have a double can set) is the 575 big...

Hey guys, I recently bout a new Weber kettle and been loving it, forgot how different flavor was from my propane. I've smoked a few things on it and they came out great! But what I want to talk about is how many of you add wood chips/chunks to your regular grills like steak and salmon and...

Wasn't looking to spend for than 4-500

I'm really liking this idea, how much smoke flavor can you get from it?, Would it me comparable to a dedicated smoker if I where to do a long smoke like a brisket?

I did conciser this, just didn't know how well they worked to smoke? They are a great unit specially for the price

I was looking at the smokey mountain, it just like you had to do a lot of modifying to make it work as a grill, please correct me if I'm wrong

hey guys, hopeing you can start me looking in the right direction here. I had a masterbuilt electric smoker that recently died( had to throw out an 8 lb brisket!) but now I'm locking for a new smoker and I would like to go charchol. I really like the new Kamado Joe but its just super...

I'm having this same problem right now with a brisket in, have no smoke production one side hotter than hell to touch other side just slightly warm. It on mes says 240, prob says 250, but chips still look as fresh as when I put them in,. It I open the door to cool off the chamber I'll get...

So I bumped the temp up to 240 on the shoulder (need to be ready for dinner), now it's smoking like a volcano! Can't believe only 15 degrees would make that much of a difference!

Thanks for the responses I'll look into that!

I pick up a new masterbuilt electric 40" with the window door a few months ago, been smoking everything since.. thing have turned out good, I would like some stronger smoke flavor. Now that it's cold here in ct( about 10) I can't see the smoke being produced, I can see through to the meat and...