heres my set up
both days i've cooked have been 50-70 degrees
using hickory pellets for both smokes
pellets are held in an Amazin pellet tube
cooked at 275 for 11 hours for both smokes
I've made 2 attempts which are included in the picture. The bottom salt is smoked 11 hours...
i remember reading that there was one specific wood chip holder that everyone used on here but I've started looking back through threads and can't find it. Can someone please refresh my memory as to which it is?
so I was going to pick up an electric smoker for winter time to use in place of my charcoal. everything in this forum says Masterbuilt 40". my wife just sent me this link and and says it one of the best deals she's seen. is this a "buy it now" deal or should I wait until closer to the spring...
i have that charcoal ring they provide about 1/2 full (maybe 1.5 chimneys)
water bowl is 1/2 full
i'm using 2 thermos - the 1 that came with the smoker (on the lid) reads 170 but the one i have in the smoker reads 200
hi everyone -
can anyone lend some insight on this problem? i just got a weber smokey mountin 18", put it together yesterday and decided to break it in today with a burger smoke. i cannot get this smoker above 200 degrees! i have a pile of charcoal and all of the vents are 3/4 of the way...
i am looking to do a brisket tomorrow and its projected to be 25 degrees with a 9mh wind - should i attempt or skip? i've done it while its sleeting in 35 degrees but never tried this low of a temp before.
so i did my first smoke over the weekend consisting of ~4lb of brisket. i started at 1pm and went until ~615pm. i gave up after 615 and threw them on the grill for the last 15 min. after reviewing my performance, i came to the conclusion that the smoker was too cold. i was maintaining ~200...