Recent content by windquest2

Almost everyone agrees that the "Texas Crutch" softens the bark, but almost everyone agrees that you need to rest the meat , wrapped in a cooler, and that softens the bark as well.  It isn't hard to add coals to the PBC, especially if you are hanging the meat extending you cooking time by 5...

Nice, I didn't know anyone made  a really heavy quality smoker like that but I know it will serve you well. Henry

Thanks Gary and Al, good to be here.....smoked meatloaf looked great so that is going on the smoker today! I'll let you know! Henry

I installed a temp probe just under where the rack goes with good results...for those (like me) who like to see the temp in the cooker.....although I have to admit, It cooks just fine without peaking or taking it's temp. The biggest thing to learn is how to build the fire.  If you fill the pan...

For $300 delivered I don't think there is anything on the market that can beat my PBC (Pit Barrel Cooker)  Everything it touches is better than any smoker I have ever used. Henry

What a great idea.  It looks like it would be just like the Smoke and Sear thing at a lot less money. You could add the water feature with a pan near by.  I wish I had seen this about three months ago! LOL....Yep, that's when I got the SnS, but still very happy with it. Henry

Hello all, In my quest to become a better cook and to learn more, I am all in.....bought the recipes, bought the book, signed up for the news letter and am doing a lot of reading.  Now to be honest, I belong to several forums, but so far Smoking Meat has a slightly different approach, sometimes...