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Recent content by elsos
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I wish I could see the smoker in the store, heard some scary stories about transport.
What are you going to get? How exciting.
I've been texting meat porn pictures to my wife and telling her that for Mother's day I could get this offset to her (if she'd let me).
Been using a Reqtec 700 now...
Whoa, I saw a post of yours on another bbq site the other day and you extended the stack on your Brazos! I didn't see any communication about that afterwards, and now it's rolled on to another family?! Such a short story from my reference 😊
But, I'm looking at trying my hand to stick burning...
Have you been still getting the tangy flavor?
I've used Willies and it might be a little high in salt. If you use a little less then add garlic, onion and pepper it helps.
I've always been using ECA so I do end up with the tangy flavor, but it doesn't look like your adding any.
Just curious if...
You know, I have and love the RecTec 700. But I'd really bet that whichever you choose, there are no wrong answers. You just learn to cook on what you have and in the end we become loyal after a few great cooks.
I've never tried to sear with it, and I don't plan on it really.
Actually I...
I bought a 700 this summer, and I've used it more than I thought I would have already.
Never had a pellet smoker, but I'm very impressed by this thing. It's super sturdy, heavy and it does look pretty cool.
I've been doing jerky lately and I was having a hard time keeping the temps below 210, so...
It can take a little practice for sure. My first smoke was at Christmas, a boneless turkey breast and it was going to be great.
I remember white smoke, and that bird absorbed a good amount of bitterness and funky chemical flavors. My in-laws didn't stick around too long though! ;)
I've had a couple of times, the same issue. I think it's because there needs to be more time in the beginning to allow the bricketts to stop smoldering. Once the white smoke tames down, that's when I put on my meat. It can be a little nasty with that white smoke on things.
Give it a shot, let us...
That looks great!
You say its a 60/40 split, is this wood chunks ratio or something else?
Do you experiment much with the charcoal, or do you use the Kingford bluebag? I've been using the Kingsford on long cooks, but for chicken I like a hot and fast cook with Royal Oak from Homedepot.
Raster,
Happy Easter!
I think your temp log verifies the consistent temp I have assumed. The PBC certainly runs hotter than a lot of people's idea of cooking, but it does a great job at cooking in those temps. I stopped keeping track of temps with a thermometer a while back because it was...
Fastback, with all your experience now, can you offer some additional pointers?
Must have been good on Christmas, santa got one for me!
I've done babybacks a couple times now and think they need a little longer than 4 hours, but pulled them because I've heard a few folks say that they've had...
Wow, I was hoping to do just about the same thing regarding the mailbox. Do you control the airflow to the ANMPS? I see a few holes in the door.
Nice setup, senior!
Perfect,Hi-tech! Any post smoking thoughts there?
I've finally thawed out a big loin and I'll get it in Pop's brine today, using exactly the same method you just did.
Looking forward to seeing more (then I'm anxious to make some Hawaiian pizza)