Recent content by grimm5577

Awesome Sop Sam! I've been wanting to make Soperssata ever since I went to Rome and had some. I would love some info on a chamber set up as well, if you don't mind.

Standard 55 gallon drums have an interior width of 22.5" and an exterior width of 23"-24". Most UDS have a lip on the inside where the lid can rest. As far as a WSM mini, a lot of people have liked the Vasconia Steamer 32 QT but thats for a smokey joe. For a 22.5" OTG canjun bandit makes a few...

Picked up some Apple concentrate Barrels to make a UDS with. Tried burning out the liner But the liner didn't completely burn off. So I then went to sanding and wire wheel. Got it down to just about bare metal Started Drilling Built: I installed the thermometer on the wrong...

you won't get a nice crispy brown skin from an electric smoker. a good tip if you want crispy nice skin, is to remove it from the smoker around the 150 - 155 degree mark and toss it on a hot grill to crisp up the skin and cook it the last 15-10 degrees.

I wouldn't use a harsh chemical cleaner to clean the smoker, what that build up is called in smoking terms is "seasoning". Just leave it be, some people line the bottom with foil as thats where most of the grease will collect, that way they can just remove the foil and most of the cleaning is...

Thats a fine looking few meals Bear! might have to try something like that on my weber rotisserie.

I find mine to be accurate enough to cook with. I've generally stopped checking temps for the most part and just judge the cook by how the meat feels and use an instant read thermo near the end of the cook. All in all a 12 degree difference isn't going to make or break BBQ. None the less since...

I've made little bite sized balls of pulled pork in a pastry dough before, great for snacking on.

For jerky, I marinate for 24 hours, smoke using the amnps in my smokin-it #2, for 2 hours, then dehydrate.

This is what I do as well.

I made chili this past sunday with a bunch of leftover bbq I had frozen. I didn't use any pork but used brisket, beef rib meat, and a chuck steak. I started out cooking 1 onion, and about 6 cloves of garlic with a little butter. Once the onions were nearly done I dumped in a bottle of beer, 1...

mMMM... I'm craving some chicken now.

Thanks bear thats good to know, I'll have to give it another try as I have a lot of it. The first time i made jerky I used it, haven't really noticed a difference not using it except for less salt. But I might not had rinsed the first batch well enough.

Could be that you started a fire that is requiring more air, and having only 1 vent open 10% is suffocating the fire. It's taken me a lot of time and patience but eventually you will learn how much coals to light depending on what general temp you are aiming for. I'm still relatively new to the...

I wasn't trying to knock the stand it is a $200 purpose built stand just for this smoker, and i'm sure the build quality is top notch, personally I knew I would get more use out of a $100 table that I could use all year round,  as well as to also use it to elevate my smokin-it when needed. I...