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Recent content by saitotiktmdog

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  1. saitotiktmdog

    Brisket Qview

    Some briskets I did a while back.
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  6. saitotiktmdog

    First smoker and new to forum.

    Yeah it was really good. Nice and tender. Took seven hours. Tended the smoker while I was working on my car.
  7. saitotiktmdog

    First smoker and new to forum.

    Here are a few more pictures and a trial run with a pork loin. I cut the end off so I could send a piece with my buddy who had to take off early.
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  12. saitotiktmdog

    Got a question for yall that keep you smoker outside?

    With mine I just keep up on the paint maintenance and make sure that water stays out of the stack or inside it, but other than that I leave it uncovered. That way no moisture gets trapped under a tarp or something.
  13. saitotiktmdog

    First smoker and new to forum.

    The knob is actually a pipe plug. The firebox was a water bladder pressure tank in its former life. The main chamber was also one. There were three outlets for pipes. Two were plugged and one had the supply pipe. The way I have it is one of the ports points straight down and is always open, and...
  14. saitotiktmdog

    First smoker and new to forum.

    Got a few more pictures of my smoker and some pictures of a pork loin that I did yesterday. Pulled it off at an internal temp of 195. Tendor but not fall apart. Perfect for thin slicing and making a sandwich. MMMMMMMMMM. Used a basic bbq rub. Paprika, Cayenne pepper, chilli powder, onion powder...
  15. saitotiktmdog

    Prime rib on the WSM, boo coo Q-view

    Looks great but too rare for me. I like my meat medium well to well done. At restaurants i usually get medium well because to them well done means you get a piece of natural oak charcoal.
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