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  1. mike243

    Great Cleaning Pit Boss 850CS

    I use a small electric pressure washer, take them off hand on the fence and wash, back on the smoker and fire it up to dry off, while they are off clean the plate and ashes out.
  2. mike243

    Decent Skirt Steak on Gas Grill?

    Get a Weber cast iron griddle plate, throw it on there and let it heat up, best of both worlds imo, burgers are better also
  3. mike243

    What are you watching ?

    OPL is rerun tonight, supposed to be back next Friday night, if you like cops it pretty good.
  4. mike243

    What are you watching ?

    Tracker
  5. mike243

    Baby Back ribs on the Pit Boss Austin LX

    Pictures on the new phone are trying my patience 🤣
  6. mike243

    Baby Back ribs on the Pit Boss Austin LX

    Thanks for looking if these posted lol
  7. mike243

    Baby Back ribs on the Pit Boss Austin LX

    Pu a rack of BB at Kroger extra meaty, rubbed with Mccormick Smokehouse Maple rub, smoked at 200 for 1 hour then up to 250, about 2.5 hours later they were done, smoker is about 7 years old and has always held the temp great, dial on the front and the digital matched at what I set it at.
  8. mike243

    Pico De Gallo

    Thanks for sharing, wife loves this and anytime we eat out mex she has a xtra serving, not sure why I don't make it at home more than once a year but will correct that mistake.
  9. mike243

    Galvanized Metal Studs in Smoke House Build

    Id leave the top open to some degree as you will have stuff dripping pretty good, I would test during winter and summer and mark the 2 best settings, then fine tune with the bottom vent
  10. mike243

    Galvanized Metal Studs in Smoke House Build

    Also make the top vents easy to take off to clean or replace, they will stop up over a period of time
  11. mike243

    Galvanized Metal Studs in Smoke House Build

    Also I would put a tapered roof on it so condensation can run down the walls instead of dropping off the ceiling
  12. mike243

    Galvanized Metal Studs in Smoke House Build

    I wouldn’t put fans in it and just small adjustable vents, the more air movement the more heat it will take, i dont see a little heat transfer will hurt as you lose some regardless of what it is up against, if never over 200 I would use cedar, after a few smokes it will be sealed up and probably...
  13. mike243

    Fridge used for Umai dry aging

    They probably still make a upright freezer that can also be used as a fridge, Frigidaire had 1 that you turned the dial 1 way for fridge and back the other way for freezer, works well if you are limited on space. had that thermostat number saved somewhere at 1 time...
  14. mike243

    Mold/fungus

    I would probably hit it with a wire brush when I got ready to use it, fire/heat will kill about anything.
  15. mike243

    What are you watching ?

    OPL
  16. mike243

    Smoke time for Summer sausage

    I would rather not have anything but water on my SV, smoke is hard to get off of somethings and my plastic tank wasn't cheap.
  17. mike243

    NY strips can't do, is it just me?

    I have had some good strips cooked at home and some tiugh ones, have used everything under the sun but still not as good as a ribeye most of the time, I have a 3 riw Jacard and use it along with pineapple or Adolfs, I really miss the steak flavor they use to have
  18. mike243

    Smoke time for Summer sausage

    I have never dried while using my mes, meats take smoke better when they are we/moist, never had any to smokey and I go the whole time on it and put a probe in to tell when done
  19. mike243

    Is Heart-Healthy Bacon an impossible oxymoron?

    I think a brine is more accurate than a dry rub, the salt and cure is added in and no washing the unused salt rub off after set time,
  20. mike243

    Send Prayers: Cancer Returned

    Prayers sent
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