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  1. cripplecreek

    Botched Brisket...HELP!!

    Thanks for the reply.  I was hoping the fact that it took 8hrs to get to 203 IT might save it. I had all air intake shut down but couldn't keep temp down. I guess i need to try reducing charcoal amounts to a minimum.   
  2. cripplecreek

    Botched Brisket...HELP!!

    Smoked my first brisket this past weekend and the results were disappointing.  I have no qview but here is what i did step by step.  Would appreciate any feedback I can get.  Bought a 4lb brisket from Wal-Mart (it didn't say flat or point but i assume it was a flat).  It had about 1/4" fat cap...
  3. cripplecreek

    et-7 and et-73 probes interchangeable?

    I purchased 2 Maverick et-7s a couple of weeks ago thinking I was buying et-73s. Just ordered an et-73.  Does anyone know if the probes from these two thermometers are interchangeable?  
  4. cripplecreek

    Klose charcoal basket demo w/qview

    Thanks Fourthwind, I'll try that.  1)  If that basket were to be placed in a firebox made from a barrell, how would the fact that it sets a little higher in the box due to the circular bottom affect cooking/smoking.  2)  If firebox size dictates a smaller basket with same design as yours would...
  5. cripplecreek

    Klose charcoal basket demo w/qview

    Thanks Fourthwind,  crystal clear on the baskt now.  I see from your pic that you're a hunter.  Been videoing deer, turkey, and waterfowl hunts for 15+ years.  About to try smoking some venison this weekend.  Give me your thoughts on how to cook the following:  slice of jalepeno, slice of onion...
  6. cripplecreek

    Pork shoulders, Brisket, Burnt ends, and a fattie oh my

    thanks fourthwind..does it matter which end of the basket you dump your hot coals (closest to the air intake or closest to the smoking chamber)? 
  7. cripplecreek

    Pork shoulders, Brisket, Burnt ends, and a fattie oh my

    Hey fourthwind,  you mentioned that you cook w/charcoal and how important your basket design is.  Would you mind elaborating on the basket and your process of smoking with charcoal in general (how much to start with...how much to add, etc.  By the way, your pics look great..can't wait to start...
  8. cripplecreek

    How do you get a smoker air tight?

    Thanks for the link alblancher.  Very helpfull.  I'm from the Minden/Homer area.  Went to La. Tech with Tim Walcott from Slidell 30 yrs ago and haven't seen him since.  Would love to talk to him if you know him. Great guy.
  9. cripplecreek

    How do you get a smoker air tight?

    My offset has a small gap between the lid and the bottom allowing heat/smoke to escape.  Any thoughts on how to reduce the loss?
  10. cripplecreek

    Using wood as only heat source

    Thanks JDT.  Do you use seasoned wood or green wood.  Does it matter?  Do you let the wood burn down to a certain pt or just until it gets to the desired temp to begin smoking? Yeah, yer dealin with a rookie. 
  11. cripplecreek

    Using wood as only heat source

    Thanks guys.  Don't know the wall thickness. It's not 1/4" but its not cheap either.  So you're saying that charcoal in a thin walled smoker will create a longer constant heat than wood?
  12. cripplecreek

    Using wood as only heat source

    I'm new to smoking. (seasoned the new offset smoker but have not yet put a peice of meat on it)  Is it common to use only wood (no charcoal)?  If so, how much wood at a  time and how seasoned should it be?  Any other additional info is welcome.
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