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Recent content by Prairie_Smoke

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  1. P

    HELP

    Is your Thermometer set to Celsius instead of Fahrenheit?
  2. P

    smoker question on "type " of smoke

    Also, try piling your coals to one side of the firebox to leave yourself room to "preheat" your wood without burning it so it catches fire much easier when adding to the coals.
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    Beautiful Day for Brisket

    @SmokinAl @bangster Thanks guys! I've never done one over night, I have always just made them for dinner and started first thing in the morning.
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    Thức ăn cho mèo

    I love my Old Country BBQ Pit. It is fully welded, and they come in a variety of sizes and don't break the bank. I have the Wrangler II (discontinued), the Pecos and Wrangler are both larger than this one. Here it is with a 17 lb Brisket.
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    Beautiful Day for Brisket

    Took advantage of the 66 and sunny weather this weekend!
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    Amateur At Best Needs Help!

    Here is s good video on fire management of an offset.
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    Help please. Wanting to get started

    I would go with an Old Country BBQ Pits. I have the Wrangler and have never struggled for space. It can easily hold 3-4 butts depending on size or 4 racks of ribs. I have also had a 14 lb brisket and I had some extra space. I attached a photo for reference, that's a 12 lb butt sitting directly...
  8. P

    Seven Pepper Stix

    Do you store in the freezer or just let the cure do it's thing?
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    Help please. Wanting to get started

    I got started on an Old Country BBQ Pit offset smoker about 5 years ago. I can't imagine cooking any other way. It takes some settling in and learning your smoker but you can get it dialed into hold the temp nice and long.
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    New to SMF

    Hey All! I have poked around on here for a couple years and finally joined! I have been smoking on an Old Country BBQ Pits Wrangler for about 5 years. Here's this years thanksgiving turkey.
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    My name is S 854 and I’m a smokaholic...

    In past fully cooked hams that i have re-smoked, it's worked out well just putting them directly on the grate. You will lose probably the bottom two slices but it's not much!
  12. P

    First Smoke

    If you like more bark and some crunchier bit throughout, you should try wrapping in unwaxed peach butchers paper. It provides a barrier but keeps it from steaming.
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