Recent content by craigstoeckle

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  1. craigstoeckle

    Hey Noboundaries - your feedback on how to maintain temps and also how you use your charcoal for...

    Hey Noboundaries - your feedback on how to maintain temps and also how you use your charcoal for multiple smokes was priceless feedback. Great to have received the info. Thanks,
  2. craigstoeckle

    How did you come up with your screen name?

    Not clever, but it's who I is......
  3. craigstoeckle

    maintaining temperature

    Hey Noboundaries, EXCELLENT feedback.  Many, many thanks.  I agree with your comments and will certainly work at maintaining the temp as suggested.  Quick question - how much charcoal do you put into the ring to start?  For a five hour smoke, do you dump 1/4 or a 1/2 of a bag?  I usually put in...
  4. craigstoeckle

    maintaining temperature

    Ok, need some help team.  For some reason my WSM 22.5" dome shows 230 degrees, but my Maverick temperature probe only shows 208 degrees.  I am constantly having challenges and can't figure out what is going wrong. I followed Jeff's directions to the 'T' in using lump charcoal in the ring, used...
  5. craigstoeckle

    smf merchandise

    BEAUTIFUL!  I didn't know there was merchandise.  I just ordered a t-shirt so when we have our Southern Cookout in August with family and friends when my daughter (going to University of Kentucky) is home.  I'll be wearing it proud while smoking meatloaf and ribs for the event.  Can't wait.....
  6. craigstoeckle

    To pan or not to pan

    My three cents' worth....  the pan is great for adding moisture to the meat and collecting dripping, but I am not a fan of putting the meat in a pan at all.  I agree with Brooksy and Dirtsailor2003 - don't foil or pan, especially in the beginning of the smoke.  Get that smoke all over the meat...
  7. craigstoeckle

    Temp issues

    Hey all, parachuting in here from CT.  I have switched back-N-forth on using briquettes and lump charcoal.  I finally settled on lump charcoal as it keeps the burn longer and hotter.  It definitely took a few tries to get a feel for it and I use less lump charcoal than briquettes due to the more...
  8. craigstoeckle

    Smokin' it all.....

    Thanks Gary. Look forward to learning a bunch from the forums. Best,
  9. craigstoeckle

    New to the Group - Mods from this Weekend

    I also am new to the group.  Awesome SMW! Here's my result from shredding the pork butt this weekend.  Gotta say, ya get the bear claws for lifting and shredding.
  10. New to the Group - Mods from this Weekend

    New to the Group - Mods from this Weekend

  11. summer smokin.jpg

    summer smokin.jpg

    • craigstoeckle
    • Media item
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    • Album: New to the Group - Mods from this Weekend
  12. smokin pulled pork.jpg

    smokin pulled pork.jpg

    • craigstoeckle
    • Media item
    • Comments: 0
    • Album: New to the Group - Mods from this Weekend
  13. craigstoeckle

    KY

    KY member group, I wanted to join the group as my daughter goes to UK, I'm usually sipping Kentucky Bourbon Barrel Ale in the summer, and Kentucky Bourbon Barrel Stout in the fall while smokin' and went to college and played a small bit of summer workout ball with John Calipari.  Even though...
  14. craigstoeckle

    so what Ale's you?

    Ah, now that will certainly set a few things straight with that Mason jar of Palmetto.  In the morning though, things won't look as straight as you thought.....  gotta have some nice ribs with that juice!  Good choices.
  15. craigstoeckle

    so what Ale's you?

    Smoked 3 pork butts over the 4th.  Spicy and awesome.  Best accoutrements (had to do Thesaurus for that one) while smokin' is Kentucky Bourbon Barrel Ale!  In the fall, Kentucky Bourbon Barrel Stout.  Love to know what others prefer while smokin' for a few hours......
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