Recent content by grootsquad

Ive had a whole chicken in the smoker now for about 5 hours. 6.2 lb bird. Smoker at 225°. Chicken hasnt budged from 143° in over an hour. I did brine it over night last night. Is the extra moisture causing a "stall" of some kind? I know chicken isn't supposed to do that as it doesnt have much...

Any idea how much this ran you?

My torch crapped out on me and I'm looking for a solid replacement. What do you guys tend to use? I had a butane one that worked pretty well but I wasn't very happy with it's life span.(About 2 months)

https://masterbuilt.com/product/thermotemp-xl-propane-smoker/ Does anyone have this smoker? It sounds amazing. Set and forget with the real flame flavor profile of propane? Never tried a propane smoker, as my first and current smoker is an MES 30, but I'm seriously considering it with this one...

I'm not the OP on this one but thanks for the advice lol. I had just never heard of foiling it and then sticking it in a cooler. I guess I've never really had a problem with my butts coming out tender and delicious but I'll give it a go some time :) You just put it in an empty cooler to help...

Im a bit of a noob when it comes to smoking butts. What is the purpose of foiling, toweling, and then throwing them in a cooler? I've done a few of em but I always just pull em off the pit when they hit 190, let em sit for 30 minutes and then pull them.

Hey Guys, Ryan here, I've been smoking on an MES 30 for roughly a year. Just discovered this forum the other day and figured I'd join in some of the fun as well as learn some new things along the way. I've developed my own rub recipe over the last year as well as my own version of a carolina...