Recent content by sawinredneck

I've seen the sparking, but not the "Fourth of July" many claim! I was with you on the larger chunks with the RO, but after fighting so much to keep temps even, I gave up, it was either too hot or too cold, had to adjust my air all the time, I didn't have that problem with the Western as long as...

I have the Brinkmann TMLE horizontal. The Western is a lot more uniform in size, none of the football sized chunks you find in the Royal Oak. I tried lighting it in the chimney once, I don't recommend it unless you have very small holes in your chimney. I had embers dropping out everywhere on my...

A buddy showed up Tues before Thanksgiving wanting to smoke a turkey, he showed up with a bag of Western lump charcoal he'd picked up at Attwoods. I was pretty impressed with the stuff, so I bought two bags for my sons Birthday smoke, it was around 20deg, I smoked a 10lb and 8lb brisket and six...

This!^^^^^^^ Sea salt really isn't that bad for you, don't fear it too much. Check your diet, pop, chips, cookies, fast food, cut red meat down to just a couple times a week. Watch all the processed foods as well. Went through all this myself, found Coke Zero, lowest sodium I could find, ate...

Take a clothes pin, piece of wood, etc, and drill a hole in it about 2" above where the grate level is and it should work fine. I've got a Maverick that I do this with to monitor both sides of my pit and it works fine.

After last weekend, smoking for my boys Birthday party, while having the flu, I'm thinking more and more I'd sure like a pellet grill! Yes, I'm very jealous!

The Brinkmann TMLE is about .100" thick, not the .125" they claim. It's a decent COS, but Brinkmann is in bankruptcy right now so they are drying up fast I've never seen one with the exhaust on the same side as the firebox and mine isn't even a year old, so it's fairly new.  Also, there's no...

You better be getting some of those "honey-do's" done now! That's a good wife!

I did a 10lber yesterday, took 9hrs holding temps around 250. I actually had to up it to 325 the last hour to push it through the stall as I needed to have it done. I also don't even look at a brisket until it's hit 205, and most times run them up to 208. I've done a 17lber and it was a 17hr...

Yup, there's that as well! Yeah, I've seen these, actually using a metal trash can might be a better way to go. More heat retention and not much more cost, https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=trash%20can%20smoker

For cold smoking, sure! Maybe making cured Jerky? But even smoking ribs, it's three hours at best, I'm not thinking foil would last that long with a fire on it? Do you have some links so I can see what they are doing with them?

Check out the mini WSM, http://www.smokingmeatforums.com/newsearch?search=mini+wsm about as cheap and portable as it's going to get, depending on how hard it is to find the tamale smoker. If you have a good sized troop, you may need to go with a full on...

A buddy brought a bag over for a turkey smoke before Thanksgiving and it went alright for that, but I wanted to try it again before I bragged it up too much. So I picked up two more bags at Atwood's for my smoke yesterday, two 20lb bags for $28. I smoked a 10lb an 8lb brisket and six racks of...

Looks like Pin Oak near as I can tell. Not that high on the heat index and takes a long while to season as it holds a lot of water. It'll be good for heat, but won't add much flavor, if any.It burns nice and clean, and as I said, will make decent heat, just plan on adding something else to it...

I've always cooked by IT, guess I get lucky as I just use a probe for my iGrill in the meatiest part of the ribs I can find and leave it in for the smoke. Normally I pull them around 170deg. Yesterday I was going to do the 3-2-1 so we could have the fall off the bone that my son likes, as it was...