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  1. bbqwillie

    MES Custom SS - it's for more than just jerky & sticks!!!!!

    Slap those bad boys down on a plate with some black eyed peas, collard greens and cornbread and supper is served. Point for some great looking chops.
  2. bbqwillie

    Penetration of Smoke?

    Personally I sprinkle. I don't use a binder, like mustard, instead I let the meat "rest" and let the salt in the rub draw moisture out of the meat to make the rub get pasty. It's all personal preference though. I use to rub but it makes a mess, sprinkling is easier. As for smoke penetration I...
  3. bbqwillie

    Having temperature control issues on my Dyna-glo verticals smoker.

    Put the lever in the full down position and look down the stack. Is it wide open or fully closed?
  4. bbqwillie

    New smoker, not goimg above 170 degrees

    Don't know the smoker. Is it Dutch made? (just guessing). I also couldn't find any reference to it on Amazon.  If it won't heat past 170, I would suggest a bad element. Is it analog or digital? Take some pictures of it on the inside and of the controller.
  5. bbqwillie

    Thoughts and prayers for our Texas brothers

    Been following things closely, I have friends in Pasadena. Looks like you guys are taking a beating. Stay safe and God Bless.
  6. bbqwillie

    Why does my Electric Smoker 30" produces bitter smoke on the food?

    You want to avoid billowy white smoke, keep the top vent wide open. You want to see thin blueish smoke or just a heat signature with a touch of smoke in it coming out of the exhaust. Don't soak your chips and think about getting an A-Maze-N pellet tray somewhere down the road (beats the heck out...
  7. bbqwillie

    Chef Jimmy J benched

  8. bbqwillie

    what type of wood ?

    You can use pretty much anything you want for the pork and beef. I'd go light on the fish, don't want to overwhelm the fish with wood flavor.  Personally, apple or pecan for the pork. Oak or hickory for the beef. I always use something light, like lilac or cherry, for fish because I like the...
  9. bbqwillie

    Thoughts and prayers for our Texas brothers

    Praying for all the fine folks in Texas. Disaster crews in my area have already packed up and are ready to make the drive (2000 mi) to help out. They are bringing a ton of stuff.
  10. bbqwillie

    Fire at Franklin BBQ

    It was just the pit building. The restaurant is OK. They'll be back in no time flat. 
  11. bbqwillie

    It didn't really make any difference...

    Tough to find up here too.  I've only found one place. That's Blood Farm over in Groton but that's a 100 mile round trip from me, so I don't make it that often but when I do, I take the big coolers and pack them. 
  12. bbqwillie

    My step by step progress on SMOKING!

    As soon as I get things firmed up, I'll PM you and tell you where I'll be going.
  13. bbqwillie

    Probably one of the nicest rigs I've ever seen!

    That's just beautiful.
  14. bbqwillie

    OOPS! Section

    OH no! I ain't posting none of my screw ups. (I could fill this thread all by myself!!)
  15. bbqwillie

    Which smoker to buy

    Great Job on the write-up!
  16. bbqwillie

    Freight train tanker car build

    How many square feet of expanded metal will we need for the cook grate?  Bonus points: How many briskets can you cook at once?
  17. bbqwillie

    Help with my smoker!

    Center of the maelstrom. I can imagine what life is like right now in his country. I was there back in the 80's. Beautiful place!
  18. bbqwillie

    Help with my smoker!

    devilrafa, where are you? Opening up the exhaust should be your first priority. 3"  (76mm) diameter is a good starting point. About 20" (500mm) in height should get some flow in the Cooking Chamber (CC). And Go! And leave the chamber alone that looks fine for size.
  19. bbqwillie

    Replacing Thermal Cutoff Switch MES 40

    No you cannot. There is a shoulder on the switch that "holds" the switch in position. You will need to take the back off to get to the connectors.
  20. bbqwillie

    Problem with cleaning smoker

    If the metal is stainless don't bother with the oil, it's a waste of time. If it's raw metal do what whimp69 said and get back to cookin!
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