Recent content by moloch16

You can always call them they have great customer service.

I'd smoke it on Friday, pull it, and then reheat on Saturday. It will still be excellent with that method. I would put it in ziploc bags, remove all the air, and store it in the fridge. Then to reheat it you could put it in the oven, stirring the meat often so it reheats evenly. Another way...

Going to do my first whole hog cook in a few weeks on a gas cooker. I've been doing some research but wanted to ask to see if anyone has any first-hand experience that can answer some questions: I've read and heard that it takes 7-8 hours to cook a 100lb dressed pig assuming the cooker is at...

Akorn is a superb value, Wal-Mart usually has them at a good price this time of year ($250 or so). I bought mine last year, no leaks, no additional sealing required. If you get one, google the Tip Top Temp and buy one. It's a temperature regulator that works great. I use it for overnight...

Ok I got Byron confused with Myron (Myron Mixon).  Myron's book has a lot of great rubs that I tend to goto regularly.  Here's his "Basic Barbeque Rub" which works great on ribs and butts.  If you like it less salty, just add 1 tablespoon of salt maybe.  Note that I think this has the right...

Whoops, mad  a mistake post removed....

Smoke is the way to go IMHO.  Fighting bluetooth, app updates, bad probes that last maybe a year, yada yada will drive you nuts.  Smoke is the best solution on the market IMHO.

Yes this is definitely not a smoker you can light and walk away for 8 hours like you can a weber.

You can go two hours easy, I've gone three but it's more challenging because you have to load the basket up which reduces airflow through the coals so the beginning of the cook temps might be on the cool side but it will go for three hours plus. What I usually do is light a full chimney worth...

Thanks for sharing and great job on the mods!  How did you make the damper?  This on my to-do list.

Yes, will happen.  On mine it's the sides that are burned, top is still ok.  It happens where your chunk of wood for smoke catches on fire and the flames reach the top or butts right up against the side.  I'm not too worried about it if it gets bad I'll sand it and put some more paint on it.  I...

Nifty device, I didn't know it existed.  I don't see the need for that though, I'm able to dump in a cylinder of lit coals, tweak my temperature using the vents, and then it just cruises for 2.5 to 3 hours.  It seems the smoker was design to run about 250 degrees so there isn't really much...

I've been having a good time making some homemade powders using a dehydrator.  Ginger powder, chipotle, now garlic and onion.  I have a bunch of tomatos and thought tomato powder might make an interesting addition to a rib rub.  Has anyone tried this?  What do you think, would this be good or not?

bakeray, I think you'll be happy.  I see a lot of complaints with other smokers of not being able to control the temperature, but with my dyna-glo once I get it adjusted to 225-250 it hums along without intervention for 3+ hours.  I use a full chimney of charcoal briquettes, dump them when they...