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Recent content by vmastros

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  1. vmastros

    SoCal Smoker

    You can get plenty of help here. Post some pictures, it will help.
  2. vmastros

    Rec Tec Arrived! (But does not agree with Maverick?) Pic Heavy

    I place the tube at the back of the grill.
  3. vmastros

    Rec Tec Arrived! (But does not agree with Maverick?) Pic Heavy

    You can call RT and they will try to help you. My advice is, don't waste time chasing the temp. Just go by the Maverick and set the RT where it needs to be to get the desired temp. Otherwise, you'll go crazy. I have an amazing smoke tube that I use on the RT. You can smoke anywhere between 225...
  4. vmastros

    First time brisket smoker, observations

    You cannot go by time to know when the meat is "done". Temp is not a good indicator either. Use a probe. It works every time. When the probe passes through the meat "like butter" it is done. Temps can range from 195 to 215, it just depends on the particular piece of meat. Enjoy!!!!!!!!
  5. vmastros

    Temperature accuracy?

    You can spend a lot time and effort trying to make the RT reading match the Mav. My advice is to trust the Mav and adjust the RT accordingly. You will find the changes you need to make will vary with the ambient temperature. The point is, don't sweat it. To a large degree, cooking temperature...
  6. vmastros

    I'll be smoking brisket for the first time

    did you probe or just go by IT?
  7. vmastros

    I'll be smoking brisket for the first time

    You cannot go by internal temperature to determine when it is done. It is done when the thickest part of the flat is "probe tender'. That means when you can stick a toothpick or bamboo skewer through with little resistance. That could be anywhere from 195 to 210 depending on the particular piece...
  8. vmastros

    Looking to improve my smoking skills

    Just read a lot on this and other forums and you will learn a lot.
  9. vmastros

    How to prevent top grate in 18" WSM from falling down?

    add some washers to move the tabs closer to the center :drool
  10. vmastros

    Yoder YS640 Competition - Price drop $1850

    where would "local" be?
  11. vmastros

    Pulled pork IT and amount of smoke.

    I am not an expert but I learned from an expert. IT is not the goal. Probe tender is. Probe tender can happen anywhere from about 190 to 210. Start probing at 190. If it is probe tender at 195 and you cook it to 205, it will dry out. Every piece of meat is different; they will not all be probe...
  12. vmastros

    smoking a 16 pound brisket need a little advice

    Nice to hear you nailed it. Good job.
  13. vmastros

    smoking a 16 pound brisket need a little advice

    Well, how did that bad boy turn out?
  14. vmastros

    smoking a 16 pound brisket need a little advice

    I hope you know you can expect "the stall" about now. It could last an hour or two. Be patient. :grilling_smilie:
  15. vmastros

    smoking a 16 pound brisket need a little advice

    Time is just a guideline. DO NOT go by time alone. You are better served to monitor temperature. You are looking for something called probe tender.  Start probing when the temp hits about 190. When the probe goes thru the meat very easily, it is done. How long it takes depends on the temp at...
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