Recent content by xentrik1

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  1. xentrik1

    Another danger zone question. Sorry

    Ok thanks
  2. xentrik1

    Another danger zone question. Sorry

    Well I was hoping it would never happen to me but it did and ar the most inopportune time. Cooking for the 4th for family, I put 2 8 lb butts on my new green mountain grill Daniel Boone at about 11pm. Put the probe in 1 at probably 1230, but can't remember what it read. Set the alarm for 5am...
  3. xentrik1

    Kettle Pizza with WSM

    Is there any negative effects on my WSM by using the high temperatures needed with the pizza kettle. I was wondering if it will mess up my seasoning
  4. xentrik1

    masterbuilt smoker problem

    Dave that is so true.  Even if they were perfect I'm sure we'd find a way to customize them though :)  I will search for that.  It sounds like that might work thanks!
  5. xentrik1

    masterbuilt smoker problem

    drops under 200 if I put it on low, I will try taking out the water pan and trying to find something to raise up the wood tray  Thanks
  6. xentrik1

    masterbuilt smoker problem

    I forgot, the way the pan is designed there is holes in the wood tray where the flames can come up and catch even a sinigle peice of wood on fire. 
  7. xentrik1

    masterbuilt smoker problem

    Thanks for the reply.  I tried using a cast iron pan as a heat diffuser and can't really raise the wood box higher because the water pan is right there.  I tried to turn it down but it seems like the regulator that came with this units has 2 settings high and low even though its a knob.  When i...
  8. xentrik1

    masterbuilt smoker problem

    I have a masterbuilt dual 2 door smoker and the chunks I'm using keep catching fire.  I've searched the forum and have tried wrapping the wood tray in tin foil and it caught the tin foil on fire.  I've also tried putting a cast iron pan over the chip tray and still catches fire.  I'm at a loss. ...
  9. xentrik1

    Danger zone for chuck roast

    Its at 145 now and its been 3 hrs So I guess I should be good.  Thanks so much for thee info!  I'n kinda playing it by ear as far as sliced or pulled goes.  I'm going to see how far along it is closer to dinner time.  It's looking like it will probably be sliced at thie rate its cooking
  10. xentrik1

    Danger zone for chuck roast

    I have done searches and have had trouble finding the danzer zone for beef.  Does anyone know how fast I have to have it up to what temp to keep safe?
  11. xentrik1

    best wood for smoking a standing rib roast

    LOL, my wife is the same way.  She actually hates the smell of all of them but at least likes the taste of everything but mesquite
  12. xentrik1

    best wood for smoking a standing rib roast

    I've look at alot of the standing rib roast recipes and cooks on here and it seems there's no consensus. I've see a couple pecans, hickory, peach and cherry.  I wanted to start a thread to see which one might be the most popular.  Thanks for any opinions
  13. xentrik1

    Masterbuilt Pro 20050412 Smoker tray/ box

    Cool I'll try foiling the stock tray next time. Thanks for the reply
  14. xentrik1

    Masterbuilt Pro 20050412 Smoker tray/ box

    Sorry to dredge up this old topic, but I was wondering how the cheesecake pan worked.  I have experiencing this same issue.  I also wanted to note it says not to use chunks in the manual for this smoker.  Any body use them anyway with success?  Anyone know why they would say not to use them?
  15. xentrik1

    wsm stinks after burnoff

    Ya I'll probably try it out a few more times and see if it gets better  Thanks
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