Recent content by csrt4wookienutz

I just moved into a house where I can finally use my smoker outdoors, I know what a crazy idea! Just set up my inkbird and basically just followed this video I used the factory cord and left the ground connected but put some spade connectors on the other 2 wires and she is in business! Right...

Late late reply but they said that is a non serviceable part and I would have to buy a entire new unit.

I was smoking a Brisket tonight and realized that the smoker had turned off. It hadn't been long because I had hit 140 IT and only started about 3.5hrs prior. I tossed the brisket in the oven and began dismantling the smoker. Finally pulled off a cover on the bottom and found what I believe...

Kudos on not letting nature dictate! I use my fire place. Not allowed to have a smoker where I am, so I time my smoke for how long I need it and don't open it until it had dissipated. I use some 3" ducting and then shove a 4' flex piece up the chimney and extend it. My apt smells like a BBQ...

Welcome fellow Austin resident! I rarely post but mostly lurk and look for recipes to inspire me. I do what I can with my MES and my fireplace living in a apt in Austin that in the lease now forbids cooking of any kind on our balcony. 

Once I did I couldn't stop.

I just posted in chicken as well. I smoked some wings and 1hr in I tossed 2 ribeyes on top in the smoker. Used Mesquite (oak based) pellets in the AMNPS 1hr @200-210F (set for 275 but mes is dying) then tossed in very hot stainless pan and 1 min per side. The picture does not do it justice...

First time smoking wings. My mes decided to start dying on me as I smoked these so I smoked for 2hrs @200-215F(set for 275). Used Mesquite (oak based) pellets from Academy Sports & outdoors. Tossed on broiler pan 15min a side @425F. 1/2 got Garlic Sriracha 1/4 creole seasoning Split the...

That's a Peanut Butter, Oatmeal Stout. About to move to secondary this week. Also have a Irish red in primary at the moment. My favorite beer is Troegs, Mad Elf. I found a clone recipe of it from austinhome brew and now I enjoy it year round. Original is 11% but what I make ends up being 13%...

Blow out aND blow in it till it flames up again, repeat till its glowing red. When you have achieved this put pellets on top of the lit end to make "full" again. This is the method I use, once I started putting pellets back on top of the lit area she burns the whole way. Before I had same issue...

Smoked inside last night and only had one major smoke burst. Don't worry C02 sensor works and it was nice out so my patio door was open for a few minutes. I hooked a shop vac up to the exhaust before I was going to open the smoker and put a 2nd hose on it stuck up in my chimney. I then once...

That's what I figured, I need to get a 12v computer fan and hook up a potentiometer to find the sweet spot between ventilation and over ventilation. The most important part, the meat was fine. It had a hot sauna and then a nice smoking.

Well I ended up dumping the carbon because it was so steamy inside my pellets kept going out. As soon as I made my previous post I had problems. Now I don't know if it was because of the blockage (carbon) or because my little MES 30" had 20+lbs of brisket, that's the most meat I've done.

So my smoker is full of 20lbs of brisket right now and I'm testing my first scrubber. 3" 90, filled with activated carbon 80% of the way, held in by some steel screen mesh over the end of the pipe. I have a Gen 2 so I had to unscrew the vent from the inside and just stuffed it in, I am...

Not allowed propane, $1,000 fine by fire dept for using/storing on balcony, Otherwise a viable option.