Recent content by skipper

I'm going to have to try the potato thing next time. Thanks for the reply, I do have it very close to the meat. The wind is killing my temps a little bit, it's tough to get it up to 230

Guys, I'm doing 3 racks of ribs today. Quick question though; I have a Maverick ET-73. I am hangng the smoker probe between the grates and close to the opening to the firebox. Is there anything wrong with this? I think this gives me a more accurate reading. Any thoughts?

So it's okay to smoke it at lower temps then huh? I don't think I could get my smoker that high this time of year.

Thanks so much guys!! Here's what I'm looking to do and maybe I'm on the wrong path. Maybe I could do just a pre-cooked ham. I'm looking for something kinda simple, like a 4 hour smoke. As you guys have seen, I need like a remedial smoking class! Any suggestions?

Hey everyone, I hope you all had a great weekend! I am looking to smoke a small picnic ham. I want something easy that is already cured. I need to get a little more practice; I have to get my temps right and get the hang of my new Maverick ET-73. Can someone point me in the right direction...

Thanks everyone for the encouragement! If it was too easy, it probably wouldn't taste good. I had a similar problem that I had last weekend but less so. The pork is really good but the outsides get a little charred. I'm guessing because I screwed with the temps so much (and not having the...

Well, an hour later and my temps are now perfect and much easier to control. Hawg, thank you very much! What a learning process this is

Thanks alot! Man, what would I do without you guys? *Skipper runs outside*

No, should it be?

I probably should of thought about a windbreak when I first started. I'm going through a LOT of charcoal and wood right now. It's an offset and it gets going again when I open the firebox. I guess it's not getting much oxygen.

I haven't given up yet. I'm trying to stick this out, it might take a little longer but I think I can still make it happen. I took out the meat probe and got the temps more stabilized.

Well folks, this looks like this isn't going to work. I can't get my temps up above 195F. I guess it's too cold and windy out. Damn, I just used Jeff's Rub too...

Yeah, I am doing the 321 method so I guess I just wait until I get the pullback before foiling them. I am smoking baby backs

Thanks for the advice! I'm now at 165 on the ribs and 220 in the smoker.

I'm going to try and bring the temp down in the smoker. I double checked the ribs with another thermo and it read the same thing. I'm starting to think I should just shut this down and throw em in the oven.