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Recent content by socalq

  1. socalq

    Camp Chef PG24LS Pellet Grill Smoker

    For those of you who have added gasket material around the door...I've heard that the unit produces LESS  smoke with a gasket. What has your experience been? Thanks!
  2. socalq

    Safely Defrosting Brisket

    Thanks, all!
  3. socalq

    Safely Defrosting Brisket

    I have a frozen 12 lb vacuum-packed brisket packer that I'd like to smoke Friday night. In a perfect world, I would want to have the meat defrosted by Friday morning so I can rub and inject it. I don't think it will be defrosted in 24 hours if I let it sit in the refrigerator. What's the...
  4. socalq

    WSM Sticky Lid

    Overground -- Are you able to clean up the Nomex after a cook? Thanks!
  5. socalq

    WSM Sticky Lid

    That's the frustrating part...when I start a cook, the lips on the lid and center section are clean as can be (partially due to steam cleaning and partially due to cleaning after a cook when the smoker is still warm).  Yet, almost inevitably the lid still sticks!  Grrrr....
  6. socalq

    WSM Sticky Lid

    Do you have a picture of how you did this? Thanks!
  7. socalq

    WSM Sticky Lid

    I'll check to see....
  8. socalq

    WSM Sticky Lid

    I get the lid and center section groove REALLY clean with a steam cleaner, and it still sticks the next time I cook. Maybe I'll try wiping it with vinegar next time I clean it...
  9. socalq

    WSM Sticky Lid

    I agree...to a point. But too much of a "good thing" can be a bad thing. Since I'm monitoring the temps remotely, I don't have to open the lid a lot, but I do like to open it to wrap the meat and also to probe it as it starts getting near 195-200*.
  10. socalq

    WSM Sticky Lid

    Yes. I only started cleaning when the lid became SO sticky that I literally had to use every ounce of strength to get it open. I generally smoke brisket, which is pretty fatty, so it makes sense that there would be a lot of grease build-up that would cause the lid to stick.
  11. socalq

    WSM Sticky Lid

    Friends: I have a Weber Smokey Mountain, and in just about every cook the lid gets so sticky that it's almost impossible to open. I regularly clean the lip of the smoker body and the lip of the lid with a steam cleaner, and when I'm done they are as clean as new. What I suspect is happening is...
  12. socalq

    First brisket, looking for any pointers - Now adding Q-View

    Go easy on the Montreal Steak rub. I overdid it once, and the brisket was inedible, with no bark. Good luck!
  13. socalq

    Pastrami From Corned Beef on the Smokin-It # 3

    With hindsight, what would you have done differently to make it less salty? The last time I tried to smoke a corned beef, it came out REALLY salty, and I rinsed it several times before smoking. Looks great!!  Nice job.
  14. socalq

    Smoked Cod?

    I did not use any liquid, and the result was that the fish was a bit dry. Next time I'll try it with some sort of liquid in the water bowl. I don't remember which wood I used, but it was of the more mild variety (cherry or apple, I think). I didn't want the smoke to overpower the fish. Even...
  15. socalq

    Best method to light lump?

    That's exactly how I start briquettes, but was wondering if there was another (or better) method for lump. Thanks for your comments!
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