Recent content by onytay

I didn't get any pics from the smoke, or before I pulled it bud got a shot after pulling and adding the finishing sauce. I didn't use water in the pan, no mustard, and didn't foil. The bark was 10 times better! KISS method was a complete suscess! This will be the new way I smoke butts from here...

No mustard it is, here they are all rubbed up and waiting to go into the smokehouse around 12am.

Thanks for the replys, looks like no mustard is the way to go. I'm all for a KISS method anytime its an option!

I have smoked several butts now, and have always used mustard as a base for the rub. I am doing a 6 butts smoke for Friday and was thinking about trying the rub without a mustard base. For those of you that have done both, which did you prefer? Does anyone use mustard as a base anymore? I've...

I really like the chimney, where can I get it?

The information available from here, http://www.smokingmeatforums.com/t/88853/found-a-burner-for-smokehouse  beggs to differ on using ply for a smokehouse, It al depends on the type of ply you use. As far as the burner in question, My smokehouse is 4ftx4ftx6ft, and in the winter that burner...

I bet this is one of the reasons the gears started turning for a better product. It is nice to know that Todd wasn't born a master smoke maker, and had to figure it out like the rest of us! On the plus side we all get to enjoy NO CREOSOTE thanks to Todd"s miss fortunes. Thanks Todd for messing...

Not only is the AMNPS a better product but Todd's service is top notch!!! Guaranteed best service you will ever see!

He is some Qview, sorry it isn't very good, I missed the money shot because once I pulled them I couldn't keep everyone away! They turned out great and everyone loved them. It didn't take any longer than 1 butt would have finish. The only problems I encountered were with the AMNPS and I just...

This is what i am planning on doing, was just trying to come up with an easier way that wouldn't break the bank.

I love the Et 732 I have now, but was thinking the other day about how I was going to monitor the temps on the 4 butts I'm smoking tonight with only 3 thermos. I wonder if a second et 732 can be set up with 2 meat probes instead of 1 BBQ temp and one meat temp? Does anyone know if i got a...

Thanks for the responses, I'll try to get some Qview up after its all said and done. Cant wait to try my new AMNPS with " Pitmasters Choice " pellets!

I have a 4x4x6 smokehouse, capable of temps beyond what is used for smoking. I wouldn't call it a time constraint but I only have about 3 extra hours to spare.

Hi, I understand that every piece of meat is different and the time it takes to hit the IT will very from hunk to hunk. In my smokehouse smoking pork butts have averaged about 1.5hr/Lb but I have only done one at a time, I am smoking up some PP for the guys at work and Friday and will be...

OK Todd thanks, ill get one on order. Burning from both ends ill let you know how well it fills up the smokehouse in case the question comes up in the future