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  1. drewed

    New Smoker Needs His Hand Held Plz

    Lots of guys like the mavericks, I run with a Igrill2.
  2. drewed

    SmokeTheRobot's Thanksgiving Misadventures

    You just need a back up WSM.
  3. drewed

    New Smoker Needs His Hand Held Plz

    Fat on and trimmed to about 1/8".  Fat side up.  Cook at 225.  It is done when tender. 195-205, never go past 205 - there be dragons! Good luck, brisket is one of the hardest things to cook well. Chicken is chicken.  Cook to normal chicken temp (160-165?)  the skin will be rubbery crap, throw...
  4. drewed

    Christmas time means new first time Smoker!

    Yep, go with the butt, they are hard to kill.  You will be tempted to chase the temps all over the place with your WSM.  Go slow and make small adjustments, and let it sit for at least 15 min, half hour is better, for the fire to stabilise to the new setting.   Your WSM will get better at...
  5. drewed

    Buying a 18.5 WSM

    Chunks are better, but a foil packet of chips can work.  Do as many smokes in it as you can before Christmas dinner - so you understand how it works.
  6. drewed

    First house, smoking patio

    Sticking zoning laws....  lol I picked up a pop up canopy for the rain - easy up and down and because its temporary, no zoning issues.  Get more than one light otherwise you will have shadow issues.  If you build a perminate / semi perminate structure make some allowances for sides to block the...
  7. drewed

    Turkey positioning question

    You are cooking the bird in the smoker for flavor, not to try and brake down connective tissue, so the low and slow method doesn't really need to apply.  I find it better to try and mimic the temps and times of an oven.  That way you get the best skin, smoke flavor and time.   IF you can get...
  8. drewed

    Smoking in the rain help

    I went to Walmart and bought a $40 pop-up canopy that I placed over my smoker for tomorrow's cook.  We are looking at an all day rain up here too.
  9. drewed

    Turkey day turkey cook temp/time conundrum

    I run with a WSM, so getting to higher temps isn't a problem.  I try to cook at the same temp as if it were an oven, but with smoke.  Remember, light smoke on turkeys, they are very easy to over smoke and turn bitter.
  10. drewed

    Pressure is on; semi new to smoking, hosting Thanksgiving for the new GF's family, and my mom got me

    Don't tent the bird with foil, it will make the skin even worse.  Be careful with smoke.  Turkeys have almost no flavor of their own, and are really easy to over smoke.   If you want and have the room, you could smoke for 2 or 3 hours and then toss that big bird into the over at ~350ish to...
  11. drewed

    Turkey Defrosting and Smoking

    Your going to want to cook your bird at as high of a temp as you can ( 350ish ) otherwise you will get inedible skin.
  12. drewed

    Do you put anything in the turkey cavity?

    Cavity?  What Cavity?   I spatchcock.
  13. drewed

    A warning if you MIcrowave you AMNPS pellets to dry them

    If the door shuts tight enough to not support combustion, shouldn't it also be tight enough to not allow any moisture to escape?  In effect are you "steaming" your pellets in their own juices?
  14. drewed

    A-MAZE-N Products Thanksgiving Giveaway

    I am thankful for my wife and kids.
  15. drewed

    IDevice IGrill2 Thermometer

    Yes you can sync with an Ipad.   I don't know how you are syncing your phone and Ipad over the cloud.  Does it work like a live screen mirror, or more a remote drive?   If it screen mirrors, then you should be able to, but I'm just guessing.
  16. drewed

    Who's getting reday for Thanksgiving?

    I'm looking to do a bird in my WSM.  I think it will fit better whole rather than spatchcocked.  I'm thinking of doubling up on pans on the lower rack to catch juices with out boiling off and that is about all the farther I've looked into it.  I should get on that.
  17. drewed

    Pork Butt - Issues, then redemption

    Does your rub have any salt in it?  If so it will make the meat too salty.  Also remember to wash your butt before rubbing it to help remove excess salt.   I both wet brine and dry brine my butts (not both!) and it seems to help.  My rub is salt free.
  18. drewed

    4PoGo7 needs PID advice and help

    Before you go and plop down your cash, make a list and really think about what you want this to do.  Do you want it to keep your smoker at temp? Do you want it to auto off when the meat hits temp?  Do you want it to make you a slushy beverage with an little umbrella?  You don't want to over buy...
  19. drewed

    Smoke circulation with fresh air or not?

    Couldn't you just rig a small fan in a corner to sort of "stir" the air and smoke around?  I'm thinking like a P.C. type fan.  
  20. drewed

    Disappointed....

    Is it plain Angus or Certified Angus?   Plain Angus is just meat from a Angus breed of cattle.   USDA graders inspect black-hided cattle (typical of the Angus breed) and give it a grade. All beef considered for the brand must be the best Choice, or Prime, beef – truly the top of the scale...
Great deal on LEM Grinders!
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