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  1. carlo olivares

    Thinking about a WSM 18.5in...would love feedback

    enjoy
  2. carlo olivares

    Over Thinkers Question

    I had to google Tappeque. Interesting, so the thing connects to the net. I can see the appeal but, in my case, im never too far away from my smoker. Im pretty happy with the igrill, but my go to is my maverick. I have a brisket on now (its 10.25PM in my part of the world), and i have my...
  3. carlo olivares

    BBQ with Franklin on PBS

    How big was your brisket? Im gotta try smoking brisket at 275F next time.. my brisket keep going for 18 to 20+ hours.. crazy long and tiring smokes
  4. carlo olivares

    Over Thinkers Question

    Check out the igrill 2 which can support up to 4 probes at a time. When I cook on 2 levels and have multiple cuts of meat on, I usually use the 2 probe Maverick to monitor the temps on both food grates. Then I use the igrill to monitor the temp of the meat. I know its probably overkill but i...
  5. carlo olivares

    Manila Smoker

    Great to see a fellow Pinoy on the site!! Can't wait to see pics of your smokes!
  6. carlo olivares

    My UDS Build in Manila.

    Looks good man. Howd the build go? If youre looking for hi temp BBQ paint in Manila, try true value. They sell there. Albeit, it is usually only black. Otherwise, they carry high temp engine paint - in many colors
  7. carlo olivares

    First Spares and babybacks on my WSM 22.5

    Nice looking ribs man! Smoke ring and bark is gorgeous. you didn't wrap? What kind of wood did you use? I smoke on an 18.5 WSM and i wish i had bought a 22.5
  8. carlo olivares

    question on wrapping brisket while it rests

    sounds good will see how it goes :)
  9. carlo olivares

    question on wrapping brisket while it rests

    Thanks millerbuilds. Maaaan that description of chopped up point with sop and juice made me hungry. might just try it this weekend. ive tried not wrapping a couple briskets during the cook but the stall just seems to go on and on. Most times i end up wrapping it to get past the stall. The...
  10. carlo olivares

    Did I scratch the Porcelain off my WSM Water Pan?

    Thanks Drewed. I figured 50F didnt make too much of a diff but I find that food takes longer to get "done" on the bottom grate but to your point, i havent tried rotating the meats
  11. carlo olivares

    question on wrapping brisket while it rests

    Thanks bmaddox, that makes sense.:grilling_smilie:
  12. carlo olivares

    question on wrapping brisket while it rests

    Hi Guys I'm planning to smoke a Brisket on Saturday and I have a question: Once you pull your brisket off the smoker (at around 195-200F), do you quickly wrap (or re-wrap) the brisket in foil tightly then stick it in a cooler ? Or do you let the steam vent out, and then wrap it and let it...
  13. carlo olivares

    Did I scratch the Porcelain off my WSM Water Pan?

    i assumed as much :( I will try smoking some ribs on the WSM tomorrow -but without water as you described. Im curious to see if I can get the top and bottom grate temps to roughly be the same. with water, the temp gap between the top and bottom grate gets as high as 50F for me.
  14. carlo olivares

    Did I scratch the Porcelain off my WSM Water Pan?

  15. 20150613_161228.jpg

    20150613_161228.jpg

    • carlo olivares
    • Media item
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    • Album: Did I scratch the Porcelain off my WSM Water Pan?
  16. Did I scratch the Porcelain off my WSM Water Pan?

    Did I scratch the Porcelain off my WSM Water Pan?

  17. 20150613_161216.jpg

    20150613_161216.jpg

    • carlo olivares
    • Media item
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    • Album: Did I scratch the Porcelain off my WSM Water Pan?
  18. carlo olivares

    Did I scratch the Porcelain off my WSM Water Pan?

    Hi Guys, While smoking on my 18.5 WSM a few weeks I go, I had accidentally let the water pan go dry and I had not foiled it. The result was all the drippings and fat cooked on/ was baked on the water pan. I took let the water pan loosen up by soaking it in water, reheating it, and scrubbing...
  19. carlo olivares

    Simple PBC fix to stop fear of falling

    I was just watching a video on smoking ribs on a PBC - wow can they fit a lot of racks in when theyre hanging. To your point, i see why you cant use the grate. Something about cooking in a barrel just looks so cool. another thought - you might end up "using up" your cooking grate a bit...
  20. carlo olivares

    Questions

    Hi Eric - you'll taste it. iyll be yucky and bitter. the way i avoid it is to keep a clean burning fire (no thick dark smoke) and keep the airflow clear by ensuring that the smoke has a way to escape the smoker. (in my case i keep my top vent fully open)
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