Recent content by Nshamy

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  1. Nshamy

    New 'round these parts... a little flustered.

    From that top view, the log seems pretty large for the size of the fire box. Because of that size log, it would take longer to caught fire. Like TNJKAE suggested, opening the vents and fire box door would accelerate the time it takes to catch fire. Again, because of the size, once it caught...
  2. Nshamy

    Ideas for buying a reliable Offset smoker

    Good info, thanks
  3. Nshamy

    Ideas for buying a reliable Offset smoker

    $600 - 700 Max
  4. Nshamy

    Ideas for buying a reliable Offset smoker

    Never owned an Offset. Thinking about buying one. Any recommendations? Reliability being king. Thanks!
  5. Nshamy

    Scratch Made Pizza on the Weber

    Looks awesome! What's the fuel source on your grill?
  6. Nshamy

    New to Smoking and already addicted!

    Welcome from Utah !
  7. Nshamy

    Question about temp and display

    I second trying this.
  8. Nshamy

    Philly Cheesesteaks. (About Time!)

    Havent thought about Cheesesteaks in awhile, thanks for the reminder. Those look great!
  9. Nshamy

    Babyback or st. Louis style?

    Overall Baby Backs, quicker cooking proces. What about you good sir?
  10. Nshamy

    PitBoss temp issues

    From what you are saying, it sounds like the dial setting and built in thermometer are reading similar, thats good. When it comes to the external temp you have to consider the location on the smoker it is taking the reading from in relation the built in internal thermometer. This different in...
  11. Nshamy

    6.5 lb brisket point - gameplan and advice

    As far as trimming goes, in would follow the 1/4 inch rule, give or take. Keeping that 1/4 inch of fat allows a layer that will have a chance to render during the cook. I wouldnt overthink the idea in hopes to obtain perfection. Dosent exist in this type of cooking. Another tip ive followed...
  12. Nshamy

    First Brisket

    Another thing to consider is probing for tenderness. Internal temperature aside, the thermometer should slide into the meat with little to no resistance when making the decision to pull the meat off.
  13. Nshamy

    What are you smoking today?

    Got some bb ribs on right now, hot and fast. Trying something different with the finishing sauce. Trying spicy this time around.
  14. Nshamy

    BENEDICT ALA GOLDENROD

    Now that looks like an eggs benedict I would enjoy. Looks tasty!
  15. Nshamy

    Account Ranks

    Thanks for the welcome Bear! It stands for my first initial and last name. I'm from Utah. Glad you mentioned my profile, I need to do some work there.
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