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Recent content by mowin

  1. mowin

    I cooked a whole hog

    Looks great. I do 3-4 a yr. Lot of fun. Never wrapped one, but I cook mine at 225-250°.
  2. mowin

    Anyone have a standby generator at the house?

    We want a standby generator. Hard to find now, and the prices have gone up a bit. We're hoping next year they will be readily available. Buddy of mine is a HVAC guy so the install won't cost us much.
  3. mowin

    SOS brisket cook not going well.

    We need a update....
  4. mowin

    SOS brisket cook not going well.

    Wrapping helped even things out. Good luck with the rest of the cook. Sounds like you got things under control.
  5. mowin

    SOS brisket cook not going well.

    I guess I'd ride it out. If pit temp is stable side to side. Probe the point and separate when probe tender, and continue to cook the flat.
  6. mowin

    SOS brisket cook not going well.

    Also, just throwing this out, do you have the point and flat confused? Usually the point will be at a higher temp sooner than the flat
  7. mowin

    SOS brisket cook not going well.

    What is your pit temp? Going by built in therm or a aftermarket for pit temp? Is one side of your pit a higher temp?
  8. mowin

    GMG Prime Ledge Temperature Issues

    Beef ribs are cooked similar to brisket. Not done until probe tender, and can take just as long. At 190° they were under cooked. I don't use my GMG temp probe. I use digital instant read thermometer along with my aftermarket external probes.
  9. mowin

    Not happy with my GMG Danial Boone

    Love my GMG DB. It's the wifi model but I never use the feature. I've had a few issues when I first got it, but learned quickly to let it stabilize. Going on 7 yrs and threaten to replace it, but it still works great.
  10. mowin

    GMG Prime Ledge Temperature Issues

    Are you going by the therm in the door of the pit? If so, it might be way off. Get a external therm with a pit probe to check temps in different areas at grate level. You mentioned ribs. What type? Saint Louis cut should only take 6 hrs at 225°. If the pulled pork was tuff after 12 hrs, I'm...
  11. mowin

    FLEA INFESTATION!

    Didn't read the entire thread, but I use permethrin concentrate and mix my own. I've sprayed my dogs, chickens, and home with it it works fantastic. However, highly toxic to cats. I also use cattle tags(purple ones) on my dogs for yrs. Lot a guys running hunting dogs swear by them. I wire tie...
  12. mowin

    First cheese smoke of 2021

    Looks like there's a specialty cheese shop only 30min from me that sells there products. I'll have to call and see if they carry the 10yr aged.
  13. mowin

    First cheese smoke of 2021

    Looks fantastic. Wish I could find 10yr aged cheese.
  14. mowin

    Baffle Plate - to drain or not to drain

    It definitely makes sense. The only issue I see is my grates extend beyond the FR plate by a few inches. Doing a whole hog, I sometimes need that extra room, but its only been once. If I had a boat load of pork buts I could see some grease getting to the CC. But for most cooks, this would...
  15. mowin

    Baffle Plate - to drain or not to drain

    Assuming the drain is continuous from the RF plate through the bottom of the CC? The only part of my CC that gets any grease is the last 12" or so. I use a pressure washer to clean that area.
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