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  1. gomez93

    Looked at the Green Mountain Grills today.

    I would think you're doing more drying than cooking at 180° I do ribs at 275° and they're done in 4 hours or less
  2. gomez93

    Grinder questions

    The foot pedal works on anything electric, it plugs into the outlet and the appliance plugs into that. I'm not sure about the mixer
  3. gomez93

    Messing around with the new Blackstone Griddle.

    A griddle is next on my list to acquire (as soon as the CFO lets me have the funds) I'm torn between the Blackstone and just getting a griddle top for my 2 burner propane camp stove.
  4. gomez93

    Looked at the Green Mountain Grills today.

    30 minutes at 350° to burn off manufacturing oils and you'll be ready to cook.
  5. gomez93

    Looked at the Green Mountain Grills today.

    I have a GMG DB and like it very much. I also bought a front shelf and mounted it on the inside which almost doubles the capacity.
  6. gomez93

    Grinder questions

    I have a Cabela's 1/2 horse #8 and am very happy with it. LEM is probably the highest rated grinder and Weston is also very good but all those probably start around $300 and go up. The Kitchener line gets pretty good reviews and Cabela's has lower priced models as well which what I was going to...
  7. gomez93

    Red & Blue Hunsaker Smokers

    I do, I just haven't found a way to show them :(
  8. gomez93

    Red & Blue Hunsaker Smokers

    I had ordered the red one and before it arrived found the blue one on Craigslist. So far I've smoked briskets, ribs, chicken, and pork loins and grilled hamburgers & hot dogs. Oh, and baked an apple pie. They are very easy to control.
  9. gomez93

    Hawthorn or thornberry wood for smoking

    I found a herbal page that claims it cures everything from headaches to hemorrhoids, but nothing about smoking. I think if it were me I'd leave it for the bonfire.
  10. gomez93

    First Competition Pictures - NJ State Championship

    Oh, you're hooked now! BBQ people are some of the best people in the world
  11. gomez93

    Which trailer?

    What does your smoker weigh? Then add canopies, coolers, and whatever else you may be hauling to make sure you will be under the payload and that everything will fit on the trailer. I'm guessing there isn't a lot of difference and the reviews on that one look favorable.
  12. gomez93

    WSM 18-22?

    If you look at the instructions from Hunsaker Smokers, he says to set the bottom vent at 1/2 and use the top vent to control temps. I have one and it works without producing any more creosote than my WSM with the vent wide open. In fact I think it creates a little more humid environment but...
  13. gomez93

    Rookie question #1

    My go to method is to smell the smoke coming out. If it smells bitter it will make the food taste bad. If the smoke smells good cook at will.
  14. gomez93

    WSM 18-22?

    Closing the top vent will restrict air flow; less air flow equals lower temps. That said, there's nothing wrong with smoking at 275° or higher. There is normally a little smoke that escapes around the lid, but if you are having a lot it makes me wonder if the body (barrel) is out of round?
  15. gomez93

    Need some advice

    A 22" kettle would do what you have described. You don't say what your budget is but a kettle AND WSM would have you set for life. Both of those can usually be found on places like Craigslist or garage sales and Weber's hold up so well that buying used is not much of a risk. The biggest concern...
  16. gomez93

    So torn over direction to go on a smoker......

    The Kamados are great grills. I have 2 of the Big Steel Kegs that I'd be happy to sell because while they are great grills and pretty good smokers if you can control the heat, if it gets too hot for smoking it's going to be a looong wait for it to cool down again. The Weber is easier to control...
  17. gomez93

    WSM 18-22?

    Heat resistant foil tape would also work and isn't all that expensive. I use that to close off the open holes in the damper with the Party Q adapter in it.
  18. gomez93

    WSM 18-22?

    Maybe I'm interpreting the picture wrong thinking the dampers/vents have the holes. Either way, it has to be sealed to choke off the oxygen.
  19. gomez93

    So torn over direction to go on a smoker......

    I'll second the Weber kettle, go with the 22" or 26". Probably the most versatile cooker there is and lots of attachments available. They can be set up for direct grilling, indirect smoking, or both at the same time. My profile pic is sausage, eggs, and hash browns all cooked on a 22" kettle...
  20. gomez93

    WSM 18-22?

    You are correct, the vents need to close tight enough to starve the fire of oxygen for it to go out. The bad news is it looks like the previous owner left it full of ashes which drew moisture, which is bad. The good news is that it looks like it is the aluminum dampers that are rotted out and...
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