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  1. cuddyk

    Pit Barrel Fail and fail and fail and fail

    Yep. Plain ole kingsford blue. Didn’t taste any of my hickory chunks at all…though I did smell them and see TBS during the cook. As the cook progressed, the “charcoal smoke” which is thicker and smelled different, seemed to overtake the TBS. I guess the next experiment will be hardwood lump…
  2. cuddyk

    Pit Barrel Fail and fail and fail and fail

    SUCCESS! Well, cook-wise. Following the advice in this thread (especially from @noboundaries), I put some hickory chunks on the bottom of the basket, then filled with briquettes. I put 12 in the chimney and let em get good and hot, then spread them opposite the lower vent, which I closed to half...
  3. cuddyk

    Pit Barrel Fail and fail and fail and fail

    Yep. right on the money. And works great on my SI3 and MB30.
  4. cuddyk

    Pit Barrel Fail and fail and fail and fail

    Hi. I'm using a Vauno digital thermometer with probe...great unit
  5. cuddyk

    Pit Barrel Fail and fail and fail and fail

    Thanks @noboundaries! Will definitely give this a shot!
  6. cuddyk

    Pit Barrel Fail and fail and fail and fail

    food is directly over the coals. The manufacturer says that convection keeps the ones closest to the fire from overcooking, but that hasn't been my experience. Using the IQ 110 is interesting. So...do you seal off all other air sources and let the 100 hold at 275?
  7. cuddyk

    Pit Barrel Fail and fail and fail and fail

    Thanks. Yep. when I close the vent I can't get the temp above 200. Especially here at 6000 feet. But temp is only part of the issue. On that one cook where the temp was ok, the ribs closest to the coals were petrified and the rub was carbonized. I even tried a trick I saw on youtube where...
  8. cuddyk

    Pit Barrel Fail and fail and fail and fail

    Thanks, guys. I started by following PBC's instructions on their website and videos precisely. Number of coals in the starter, using their chimney, duration of starting before spreading, setting the vent for altitude, making sure there were no leaks around the lid, etc. On the first few cooks...
  9. cuddyk

    Hey guys - great to be here

    Hi...my name is Ian and I've been smoking for about 10 years....mostly a reader on this site but would love to contribute more. I have a SI-3 electric, MB30 propane and a PBC, which i can't seem get anything good out of.
  10. cuddyk

    Pit Barrel Fail and fail and fail and fail

    Hi Smokers! I've been smoking for years and get great results from my smokin-it 3 electric and MB gas...but for the life of me I can't get anything edible out of the Pit Barrel. I've followed all directions to a T, monitored temps and experimented with vent settings and how many briquettes to...
  11. cuddyk

    Been lurking for a while

    ...and now finally out into the light! Been smoking three years now on an MB30 propane. Just got a smokin-it 3 this summer. I cook about 3x a month. Mostly BBs and occasionally STL. Looking forward to sharing tips and tricks with y'all! Ian
  12. cuddyk

    my verdict on the smokin-it 3 vs master built 30 propane

    Hi Al, Yes, first post. Been lurking for a while. I'm sure that more experience will get better results from my SI3. And I'm also sure this thread will see some action ;). Though my intent was just to offer my impressions...not start a firestorm. Or an electric storm! Like I said, I'm totally...
  13. cuddyk

    my verdict on the smokin-it 3 vs master built 30 propane

    Hi Guys, I know the debate over electric vs. propane vs. charcoal vs. wood will never end, but I thought I'd give you my the results of this weekend's highly unscientific taste test.  Bottom line...using meat from the same place, the same rub, and feeding the same family...ribs from my propane...
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