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Recent content by sparkypyro

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  1. sparkypyro

    Christmas cheese

    Bummed out, did about 30 pounds of mixed cheeses last year, came out awesome but I waited until too close to Christmas before I smoked them( ok since more for us). Stuff disappeared quickly at parties. Was going to do some a few months back to give plenty of time for aging but forgot, oh well...
  2. sparkypyro

    Anybody like pecan wood?

    Pecan/apple combo for my turkeys and chicken. Nothing better than the smell of the 2 together, the entire hood knows what I'm cooking based on the smells filling their homes. The taste is great. Sent from my iPhone using Tapatalk
  3. sparkypyro

    thanksgiving turkeys

    Smoking a 23 pound bird. Brined for 24 hours, injected with butter and spices, rubbed down with butter, Himalayan sea salt, pepper and garlic. Using Apple and Pecan wood chips in the 2 door Master Forge. Chamber temp at 302 degrees, started at 6 am, after 4 1/2 hours legs are at 149 degrees...
  4. sparkypyro

    Master Forge Smoker temp not high enough

    I just bought regular red bricks and wrapped them in foil to keep them clean. Was gong to get fire bricks but they were out of them and these actually work perfect. I have one on each side of the burner and 3 arranged on a rack above the the chip tray. If I use water or want a catch pan I just...
  5. sparkypyro

    Master Forge Smoker temp not high enough

    Just drill more holes for the grate holders to get that additional shelf back. I actually drilled new holes in between every set of existing holes so now I have actually doubled the number of racks I can run.
  6. sparkypyro

    Master Forge Smoker temp not high enough

    I have the MF vertical smoker also. Here is a list of things I have done to make it work WAY better. 1.) drill new holes 1 1/2" higher to raise the chip pan up a bit, can run at higher temps without scorching the chips and chips smoke longer equalling less times door is opened leading to heat...
  7. sparkypyro

    Block party brisket.

    12:30 am, all 4 @ 145-148 I.t.
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    • sparkypyro
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    • Album: Another brisket time question for 2.
  9. Another brisket time question for 2.

    Another brisket time question for 2.

  10. sparkypyro

    Block party brisket.

    8pm they went in.
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    image.jpg

    • sparkypyro
    • Media item
    • Comments: 0
    • Album: Another brisket time question for 2.
  12. sparkypyro

    Block party brisket.

    Gonna start them at 6pm tonight at 225F then kick the temp down to 180F after they hit the 140F mark. I like the results with slow and since that is the official speed limit of our favorite island, Caye Caulker in Belize for both vehicles and people it works out great. Allows more time for...
  13. sparkypyro

    Block party brisket.

    Thanks, that's what I thought but I read somewhere else that it was by total mass in the chamber.
  14. sparkypyro

    Block party brisket.

    Have a block party tomorrow and everyone is bringing a dish. I decided to do 2 briskets. I have done a total of 2 before, 1 each time. Both were in the 16lb range, both cooked low at varying temps for close to 24 hours. Came out awesome and everyone loved them(still asking me to cook them one)...
  15. sparkypyro

    Friday Brisket

    Leftover, day later, chopped up and mixed with sloppy joe mix is insane.
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