Recent content by cukoo bbq

I hope people will smell it before they see it. And when they smell it. They will know- thats the smell of a professional BBQ. And therefore will NOT report it. Even if I have to bribe a couple people with a snack or two... lol

You know I've seen that suggestion pretty often and I understand the basic concept of it but I'm curious about something- 1.Where do you get the sand? 2.How do you go about changing it out? (scooping the top layer only? Change out all of it? How often? 3.have you noticed any difference in the...

So here it is! The fruits (meat) of my labor... I know the basics of carving it...across the grain and aim for pencil thin ... First thing I did was try and scrape along the grain to see the fat cap would slide off and boy did it along with a thin layer of meat - (as pictured) And pencil...

At 16 hours in - my temps froze at 196 on the flat and 190 on the point. 4 hours of sitting in the smoker and the IT on the flat only rose 2 degrees. It rained outside and I'm sure there was a drastic climate drop outside my smoker but it didn't show any lower smoker temps . I decided to...

I'm about 12 hours into the cook - the wrapped flat has been at a decently steady pace it's at 194 Point is reading 177 -i can't leave her running as long as I like because I have some other weekend plans (unfortunately) so I decided to wrap the point too -in order to see if it will speed up...

Temp on the meat rose pretty fast so I wrapped up the flat- gonna see if the point will get to 202 on it's own.

Thank you sir! Currently the flat is at about 149 IT ...only been going for 2 hours, isn't that kinda quick? I'm afraid I'll have to wrap her up here soon. Point is at 145 currently. (Meat in about 430am Posting now 630 pm)

In the famous words of Glenn Frey "The meat is on" Oh he said "heat" not "meat"...yeah right we all know what he meant

After a kind prompting from my alarm, I got me out of bed and started the cook setup- Pulled the meat from the fridge put a couple of the smoker grates onto my propane grill and got em nice and charred - scraped em with a wire brush and rinsed em off after Since I'm doing both parts of the...

Seasoned up a full packer brisket 14 and a quarter lbs- cut the point off the flat (not my best knife work) wrapped it up and It's in the fridge- in a few hours I will start up the MES and go for my first ever attempt. I will add posts and pics as the cook progresses. Join me on my adventure!

When you say tray - i take it you are referring to an AMNPS? If so i would assume the bottom works just fine -as i always see it there in pics from other users all over the place

And a few hours later- wrapped the one on the left

Alright, well the ribs didnt come out bad but...ive done em better with wood chips. Now im working on some brisket -using foamhearts amnps position-pre seasoned these bad boys last night

I went and took that little screw out- amnps slides right in easy peasy now- doing a pellet run and a single rack of ribs to share with the wife when she gets home from work. Had to take a ........sick day....so i find the smoke to have healing properties :)

I went and took that little screw out- amnps slides right in easy peasy now- doing a pellet run and a single rack of ribs to share with the wife when she gets home from work. Had to take a ........sick day....so i find the smoke to have healing properties :)