Recent content by shchevy6
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
S
Unmitigated disaster
Here are a couple pics. First is before rub, second is after right before the fridge. -
S
Unmitigated disaster
I used coarse sea salt. As for amount about 2 tablespoons of each. Also I neglected to mention earlier that I used yellow mustard as a binder. Not a ton, but just enough to lightly cover it so the rub would stick. -
S
Unmitigated disaster
Thanks for the wireless suggestion. Another friend outside of here suggested something similar given the amount of moisture and no bark. My assumption of the readings being right on my new smoker may be wrong. My rub was 1/3 salt, 1/3 crushed pepper, 1/3 onion powder that I put on the night... -
S
Unmitigated disaster
It could be. I have had this smoker for about 2 months. When it was shipped, there were some parts that were bent. The hopper cover was bent, the lid did not seat properly, and the temp probe had flanges at the bottom which were bent. I am not a fan of it right now. -
S
Unmitigated disaster
Thanks everyone for replying. Apologies for the delay. Rather than reply to this thread, I will relay my latest experience which turned out just as bad if not worse. I will try and post pics if I can but here is the synopsis: — using Camp Chef Windward Pro 24. Smoking the Flat only, simple salt... -
S
Unmitigated disaster
Hi all, new to smoking meat. Have to say I regret venturing into this. Got a Camp Chef and have been experimenting with various cuts for about a month and nothing has come out good. Worse was today trying to smoke a brisket. After 12 hours trying to smoke a 6lb brisket and not being able to get...
