Recent content by cryptkicker

Short beef ribs

I WAS JUST CURIOUS IF ANYONE WENT AND BOUGHT OR KNOW ANYONE THAT BOUGHT THE LOUISIANA GRILL VERTICAL PELLET SMOKER YET?

The 5 series are still $446 at my local store

Two other**

On one website the 5 is $446 and on Twitter other sites the 7 is $699

IIs there a difference between the copperhead sold at one store and this "pro series" in the picture sold at another for almost half the price?

would drilling holes in the chip tray help at all in an analog smoker?if so what size bit and what locations on chip tray?only air it has is the exhaust whole on the back in the top back corner...when i change chips there black ,not ash

Thanx for the replies and info guys...ill have to try it

HEY.......I WAS JUST WONDERING ABOUT SMOKING MEATS IN COLD WEATHER BECAUSE I HAVENT TRIED YET...I GOT A MASTERBUILT ELECTRIC ANALOG SMOKER WITH A 1500 WATT HEATING ELEMENT THEROSTAT...HOW COLD OF WEATHER WILL I BE ABLE TO SMOKE IN WITH OUT ANY ISSUES?...AND WHY AM I NOT GETTING A SMOKE...

im going to do back ribs and was wondering before i fully wrap them in foil how much water,juice,ect do i need to put in before i enclose it?

im running it between 225-230...i knew the thermos they come with werent so good due to posts,so i got a reg oven thermometer...are the ones you mentioned both good?like i said the thinner ends are coming out excellent...its the thicker ends that are still not done/tough.

hi ive had issues on the outcome of smoking my ribs...ive basically only have done spare and hotel-cut(which i have no clue what the difference is in cut) other than the flap being cut off...i have to cut the slabs in half in order to fit in my masterbuilt electric smoker...the narrower ends(not...

some companies say wash inside with a mild soap but i agree with everyone else,you clean it to much youll have to re-season it......like a couple said,i put a foil lining on the bottom and foil line the water pan as well.....then when the meats done i wipe the inside down with a regular dry...