Recent content by quinngarcia

That was my concern as well. I used a 50 50 salt pepper rub. I may just have to cook it tomorrow. I don't want to freeze it and thaw it to a lesser quality brisket.

Had to cancel party but brisket was already prepped. Can I just freeze it until I'm ready? Should I just wash off the rub? Please help me, fellas. Thanks.

No. It's getting there that's the issue. I'm thinking I may not be using enough wood. I start with a few chunks but maybe I should use splits. I'm thinking also maybe I'm being too impatient and thinking the thing should get to temp in minutes like some other people state with their cookers...

You'll find threads here on that..just scroll down. In a nutshell...gasket around door and rtv food grade around leakage areas like where Chambers meet. The other threads are more informative and detailed. Take a look at them

Looking for advice on how to build a fire that gets to 250 and maintaining. I have the smoker mods in place from baffle plate to RTV and gaskets. I build lump charcoal in serpentine formation in metal basket. Basket is suspended about 4 inches above bottom. I place fully lit charcoal in basket...

Nm

Temp management has been something I've had to deal with. I smoked with and without the charcoal basket. Both situations I had a hard time staying consistent with temp. Like 250 for brisket. I'm guessing I wasn't using enough wood. Looks like I was being too conservative. Guys on YouTube were...

Looks cool. Let us know how it works out

It's been a few weeks since I upgraded from the DynaGlo Vertical to the Highland. These are my thoughts of this little journey. Modifications: To even out heat distribution Convection Plate and Stack elbow. I bought the plate from Horizon (not cheap). There are ways to cheaply...

Did you experience high temp variation from grill height vs top thermometer. I put a convection plate and I see 50 plus variation from top to bottom with top getting high as 50 plus over grate level temp. Also where do u put your water pan if you use one: above or below grill

So. Got the highland and did the mods. RTV Gaskets along doors Baffle/Convection plate from bbqmods Did a test run and found that while temperature is stable across the cooking chamber, it is vastly different from top to bottom. The dome temp is super high while grate level is significantly...

Sprayed inside my smoker in a monumental lapse of judgement.  What's best way to remove it short of sandblasting?  Would seasoning it be sufficient?  Can I buy a chemical or something?  Any ideas would be welcome.  

First off I would like to thank every one here on this thread.  I am a certifiable Newbie in the realm of smoking meats.  I can grill properly with a propane grill or regular charcoal but this is something else completely.  I will share my thoughts and impressions, like everyone else, on this...