Recent content by qsbbq88

Because if it's just for meat then that must mean from looks of it there's no way to have an idea of temp of smoker without buying additional gear which I'm gonna do anyway but still just kind of curious is all. Again any other info and feedback is much appreciated

About to buy a KAT Vault smoker. Please look up on Google to get a idea of what I'm talking about and looking at. The stock thermometer is a DOT and it's got the probe. It's mounted on front of smoker. My question is, is it just a thermometer for internal meat temps only or does it do both at...

Anyone heard of the company texas bbq rubs? If so any reviews and feedback would be awesome I just bought 4 varieties in 2 pound bags each.

cause I've never used it yet either lol

So with the rack placement as I said and what I'd like to do on each rack as far as meat placement and the waterpan/heat defuser rack above the coal basket and the upcoming event what do u recommend

Reason I ask is I have a comp next Friday. Not really a comp comp but a backyard event that's for learning purposes and experimenting. And I got my drum set up to where I can put a grate directly above basket with a water pan and a heat defuser of some sort and then I can have 2 racks of food...

Do u have an ash pan down there? My plan was to pull basket out after so many hours and pull the ash pan out quick and dump it set back in and set the basket back in etc. Would that get me by for now? And how long do I estimate I could cook for with that set up before it began to choke?

Sweet. Also my basket is set up about half inch above the holes that should be fine shouldn't it? Sorry for the rookie sounding questions it's my first drum.

Just built a UDS and would like some advice and have a few questions also. I submitted a photo and used 3 ball valves rather than 1 and 2 nipples like most do and was just curious on if that would hurt my smokers ability to operate compared to the 1 valve and 2 nipple design. Thanks

Slightly new to the forum got a few questions about my UDS I just made and could use some advice.

and also I gotta have food ready by 5pm California time tomorrow, so that's why I can't do the mods ppl talk about or get a more accurate thermometer cuz I'm under he gun lol any advice would help and any advice on any difference there may be between smoking a butt and a picnic

they are both the newer version smoken n grill charcoal smokers, that's the problem I'm at, I just want an good experienced guess on the thermometer on the Brinkmanns, where would a safe bet be to smoke at, even though the gague and the grate level would read different

2 Brinkmann smoke N Grills, 1 smoke hollow propane, soon to buy WSM and a Langs Reverse flow. Struggle with smoke rings. Smoke my briskets on the Brinkmanns, a 9 pounder for 7-10 hrs, struggle with keeping heat and getting good smoke ring, color is great and its juicy and tender but would like...

Smoking a brisket and a picnic on 2 separate Brinkmann Smoke N grills non moded, did drill holes in charcoal pan, need advice on keeping temps at 225 on a stock Brinkmann, not enough time for doing mods, and need a translation of what 225 would be on the Brinkmanns gague, and best way to keep it...