Recent content by northerner78

Oh I have a small grill grate mounted about a half inch above the element.

Mozzarella, mushrooms, pepperoni, more mozzarella wrapped in Italian sausage. I would have added black olives and pepperchinis but my wife isn't a fan. But the possibilities are endless. Wonder what a Philly steak and cheese fatty would be like?

I'm working with a 30 gal trash can. The 5x8 would fit fine in the bottom,the tube costs less but if I'd have better results with the 5x8 I can justify the extra money.

Kinda late getting this in. Another beautiful fatty.

Looks like the way to go, thanks. Do the tubes work as well as the box?

Hey folks, hope someone can clear something up for me. I want to smoke fish, sausage, maybe cheese. I have an electric smoker diy type and I don't start producing smoke until it hits around 250°. What would be the best method for this? Thanks Northerner

Another successful run. Q view?

It should be done soon. Up to 135° so far. Breakfast for dinner!!

Potatoes, onion, green pepper, mushroom, Gouda cheese. Sitting at 250 nice and happy.

Did a brisket tonight. Rinsed it dryed it. Cut cross hatches on the top. Rubbed on the season packet. Set the temp for 240°, used apple wood. I used a wireless probe and took it to 180°. All I can say is it's perfect. Juicy as all get out and it just melted in your mouth. Smoker is...

Yup, I wrote that. Practicing your copy and paste skills?

Thanks Gary. Information overload!! Definitely enjoying interaction with the other members. Love the recipes and topics covered on each meat categories.

Trash cans in general. Pregnant women will eat anything... Haha

That's one holy can. Make a prayer before using it hey. Lol

I agree unclebubba, I was provided great info specifically from Marc and ringy. The way I see is that thoughts on this are scattered with negative and positive notions. Perhaps I do need to grow a thicker skin but all of that kinda took the wind out my sails.