Recent content by smokeboat

We are doing 2 butts and 3 ribs today. Mostly cooking for leftovers for the weekend on the lake.

Thanks everyone. I was a bit worried they would not be quite as tender with the shorter time. Last set we did was 6 1/2 hrs at 225 - 250, no foil. These came out great. One or two could have had a little more time to get as tender as the rest.

Wife planned a Sunday dinner with a few friends. Had a shorter window of time than I normally do to cook. Went with 4 hr 15 mins for the cook at 250 - 285 for 4 racks. Prepped: Serving time:

My wife and I are just starting to plan out a new screened porch. We currently have a covered patio (12' x 14'). We are planning to extend the area to 13' x 30' screened porch. The plan is to keep the keep grill and smoker (vertical gasser) together and make a prep station next to it. I wanted...

Went with the chunks in the original chip tray and it worked well. I was getting a good thin smoke from them. I experimented with putting a layer or two of HD Foil in the tray under the chunks and I did get a longer smoke time. I would getting about 1 hr for a small chunk. 

They came out great. All were tender (one slab fell apart when moving it) and had good moisture. The rub worked well (Memphis Dust). I was just my wife and young daughter for this one. If I had a group over, I would eithe sauce and foil them since most like them fotb. The edges on the ones on...

We iust finished up our ribs today. Went ahead and wanted to test jut doing the run only. 6 hr 30 mins at 225 - 240. No foil or sauce.

I am just putting the ribs on as well. Thinking of foiling two and no foil on the others.

Thanks Hollowpoint for the additional info. I have been pretty lucky with getting lower 200 temps with the setup currently and haven't had to do the needle valve yet. I haven't used chunks in my cast iron skillet (just chips and pellets) but last week I had trouble getting the pellets/chips...

Thanks. Chunks was one of my next steps. I have a local grill shop that has a good selection of chunks. Did you use any tin foil to layer the bottom of the chip box or just put them right in the box? I am looking to do a smoke on Saturday for a several friends. I may do a test run on Friday with...

I have a Master Forge vertical propane smoker (30" model with a single door). Its been a great inexpensive unit to learn on. The unit has the chip tray (cheap thin metal) sitting right on the heating element. This usually causes a quick flare up and burn of the wood. Last weekend I did some...

This thread inspired my first go at beer can burgers. We decided last minute to make them on Friday. Stuffed with gorgonzola and goat cheese. 1 hr 40 minutes on the smoker. The wife is a now a fan of these and we may be skipping the grilled burgers for awhile. We are looking forward to trying...

I have been reading and learning from the forums for awhile. Decided to join. Just a little starter info. Been using a Master Forge vertical (single door) propane smoker for a few months now. Have about 7 or 8 smokes on it so far. Live in Tampa, FL.