Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bbqwillie

    Help with my smoker!

    Yea, I would imagine you are having all kinds of problems with your smoker.  The stack (exhaust) is way to small, the position of the firebox with respect to the cooking chamber is way to high. The air intake is awfully high on the firebox. Those are just things that jumped out at me.. I didn't...
  2. bbqwillie

    My PID controller

    Good unity. Wise choice.
  3. bbqwillie

    Need advice.

    Please don't soak your chips.
  4. bbqwillie

    What's your favorite wood and why?

    I'm with the OP, Pecan is my favorite. But I do mix it up now-and-then. Don't want to get boring.
  5. bbqwillie

    My PID controller

    That's made for Auber by RKC Instruments, Japan. It's the SA-100. The C-100 I referenced is a cheap Chinese knock-off built to lower tolerances.  That's a very well designed and built unit (the Auber one, not the Chinese one). You should never have a problem with it.
  6. bbqwillie

    My PID controller

    Is that a REX C100 controller? I've got a couple of them and they do a pretty darn good job for being so cheap.
  7. bbqwillie

    Failed first cook - advice needed

    You'll be producing good Q in no time. This is a process. It takes time and patience. You're off and running now, don't look back. Really good food is in your future. The ladies are gonna love you. I also need to warn you that you are going to get a reputation in the neighborhood. Once the...
  8. bbqwillie

    My step by step progress on SMOKING!

    I'm going to be in the Philippines in a couple of months. I would love to come by your shop. Maybe we can spend a couple hours talking BBQ. If that's a possibility,  let me know. And Congratulations on everything you have done. Quite an inspirational story. 
  9. bbqwillie

    The results of beer and propane...

    I won't comment (I managed to burn a barn down. Just once though).
  10. bbqwillie

    Failed first cook - advice needed

    Couple of quick suggestions. (all measures are US - you mixed kg and F so I don't know where you are)  1) Boil test your thermometer. If it's not reading 212 or near when the probe is inserted into boiling water get rid of it and get a good thermometer. 2) seal up those leaks with lavalock...
  11. bbqwillie

    Out of Hickory

    Just took two 8" diameter hickorys, an old 6" apple and a butt load of oak down on the back 40. I have to go back with my wagon, section, split and stack for next  season. (I was suppose to be getting firewood for next Winter but got distracted )
  12. bbqwillie

    Propane snoker question

    Frankly I don't give a darn about ring. I'm looking for taste and texture of the meat. It doesn't matter what meat. It can be chicken, pork, beef, Emu. I don't care. I want the meat to taste good, bite through easy, and be pleasant on the pallet. If it has a ring, great, If it doesn't, who...
  13. bbqwillie

    Propane snoker question

    Do you use wood or charcoal in the process. If you do it isn't the propane that is giving you the "ring". It's the wood and charcoal you use and the conditions inside the cooker that give you a ring. There are many variables that produce the ring. Temp, Humidity, Ph of the meat, wetness of the...
  14. bbqwillie

    Vertical smokers: to reverse flow or not to reverse flow?

    Generally yes. But you have to also consider that the FB is on the bottom and the heat source will tend to level the lower temps found at the bottom of the cooker. Once stabilized the reverse flow verticals have pretty darn good heat distribution throughout the CC.
  15. bbqwillie

    Where to set up my smoker

    The MES units have over-temp sensors built into the back wall of the smoker. They are set to disconnect the element at roughly 305*F. The over- temp switch will self reset., so there is some safety factor built in should you have a flareup. The smoker body does get warm but it doesn't get...
  16. bbqwillie

    Can I Do Anything With This? Mirro Smokehouse

    What he said.
  17. bbqwillie

    To clean or not to clean

    Other than the sensors, racks and the bits that come out (grease pan and the like) I've never cleaned the walls or top (unless it's flaking). That's the GOOD stuff. People that try to clean their cookers back to the metal have OCD or something.
  18. bbqwillie

    new to smoking question on how much rub is too much rub

    I'm a minimalist. I don't want to just taste spice. I want the meat to speak for itself. I think it's a technique you develop over time. Where is the balance between the spice and the taste of the meat? It takes a while for you to develop that point. It's a personal thing where you get the spice...
  19. bbqwillie

    Freight train tanker car build

    I don't want to see the firebox........
  20. bbqwillie

    Meat thermometor

Top Bottom
Back
Clicky