Recent content by Nastynotchback1

It's going to be choice packer but weight is unknown right now. Thanks for the information. I would have ruined and still might.

I'm using my trusty Masterbuilt chip smoker for this cook. 22 degrees. 1/4in trim of the fat cap. I will apply my rub and then let it rest for about 1hr. Plan to go 4-5hrs and then at that point wrap in butcher paper. Then let it go until 160-165. At that point I will pull it and rest it for...

Yeah I will definitely be twicking the cook and trying again.

I definitely did that. They had great flavor but were dry. Not completely but enough to tell. They were at 175

Yeah didn't see your post earlier. Found out the hard way LOL

LOL there on a glass plate but it's invisible I guess.

Mixed up hamburger with Famous Dave's beef rub and pattied out 3 nice size burgers. Cut a red onion and put on top for flavor. They came out nice but 2 hrs at 275 was a little much. Should have stopped at 1.5 hrs. Used a mix of hickory and pecan. First time so I was happy.

Not to still the post but I will be smoking some hamburger steak patties shortly. Plan on smoking at 275 until done. Well done 170-180? Thanks

Nice!!! I like it. Great build.

I can 99 percent bet you the digital control is your problem.

What kinda temps can you achieve?

I got alot of Auburn gear (War Eagle) but for cooking I got a nice cooking set with injector,tonges,corn holders,salt/pepper shakers, digital thermometer,ect

Okay. Didn't realize this. I got them to finally work on the other post. I was hitting the wrong button. LOL

Thanks everybody. Jcam222 got to get me a Blackstone.Love cooking on my buddies!