Recent content by Dantij

CORRECTION. I was looking at Deep Creek Metal Works. Never looked at Meadowcreek.

Thanks. Any and all info is helpful when making such a large purchase. I have looked at Meadow Creek. Seems like he does some pretty nice work. Lots of options for the firebox. Very similar in builds and pricing. I like the smoke collector on Boathouse over Meadow Creek. I love the...

I saw that. It's definitely Boathouse I've been talking to on the phone. Appreciate it.

LOVE the Workhorse Pits. Also a pit that I was considering. Love everything about them, especially the cowboy firebox. It really came down to size for me. From what I was able to review, they're both upper echelon cookers.

I agree! There's so much to like about these pits. Spoke with the builder several times now. He's pretty amazing and very informative. Very customized. So far it's been a great experience. He's answered any and all questions . Very honest. I'll keep you posted.

I want to switch to a traditional offset and I'm looking for more space. I'll definitely miss the efficiency and faster cook times but looking forward to mastering a new pit.

I've been cooking on a Lang 48 for 6 years. Time for an upgrade. Going with a 150 gallon Texas offset.

Are there ant Boathouse Smoker owners out there? Specifically their Texas offsets. Just looking for any info available .

Looks like your brisket turned out great. I'm a little late responding but I've done a few hot and fast briskets and they do come out pretty good but not GREAT. There's a reason the best pitmasters in the country cook their briskets low and slow and it's not because they have nothing better...

Couple of things that have been pointed out . Yes, the 9 hours at 180° is part of the problem. The other possible culprit is fat side up on a pellet smoker. Fat side should be down on pellet smokers because the heat source is directly below the brisket. Cooking at 180° for 1 hour and then...

Thanks Al. This is my 1st attempt with a brisket on my Recteq 1250. You definitely put my mind at ease.

Good morning. I started a brisket last night on my pellet cooker and I'm worried about the meat being in the safety zone too long . I set my smoker at180° and fell asleep for 4 hours!! The internal temp was 115°. I bumped the temp up to 225° and that carried it to an internal temp of 140° ...

Hello Kevin. Sorry to hear about your struggles with the reverse flow. As I mentioned a few months ago, I have the same issues with chicken, turkey, and even bbq beans. I have not put forth the effort in finding the solution to this issue like you have. I thank you for that. I'll probably...

I saw a post recently that said using galvanized pipe in the cook chamber is a no no. Why would that pose a problem?