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. okiefisher

    New Smoker?

    I'll do it. Might smoke a Boston butt this weekend since the new grocery store here in town just ran a special on them last week for .98/lb + 10% and I bought several. The special this week was cryo-vaccumed whole ribeye steak (ribs removed) for 3.98/lb + 10%. Yes, I bought a couple of them...
  2. okiefisher

    New Smoker?

    Told him I want it and will come pick it up.
  3. okiefisher

    New Smoker?

    The opening between the FB and CC is 6" x 19". This smoker is all 1/4" plate except the RF baffle and it is 3/8"
  4. okiefisher

    New Smoker?

    No! I used to.
  5. okiefisher

    New Smoker?

    I have the opportunity to buy this RF smoker for 300.00. The guy that owns it actually built it for himself then decided it was too big so he built a smaller one for himself. I have a question about it tho.. The CC is 21" x 48" and the FB is 19" x 17". Is the FB big enough for the area of the CC?
  6. Orca-image-1507514263559.jpg_1507514263608

    Orca-image-1507514263559.jpg_1507514263608

    • okiefisher
    • Media item
    • Comments: 0
    • Category: Miscellaneous
  7. Received_2058455787716646

    Received_2058455787716646

    • okiefisher
    • Media item
    • Comments: 0
    • Category: Miscellaneous
  8. okiefisher

    Cooking a packer brisket this weekend

    Looks delicious and also has a good smoke ring. I just ate dinner 1 1/2 hours ago and seeing that is making me hungry again.
  9. okiefisher

    2 Thermo Pro TP 08's

    I also have the TP 08 and don't know for sure, but is it possible to set one transmitter in Celsius with receiver set to Celsius and the other set to Fahrenheit?
  10. okiefisher

    Hello from way up yonder.

    Hello Buckshot! Glad to have you here in the SMF. It sounds to me like you do a little of everything, but looking at all you cook I think you'd be a man I could sit and have a drink with often while the food was cooking. Again glad you're here and if you have any questions just ask because I'm...
  11. okiefisher

    More fun, offset or pellet smoker?

    I've had the wood burner's and a traeger, still have an MES and an Englander PG100. From what I understand you are afraid you won't have time to spend with an offset but want something with a lot of cooking area. Didn't like the Traeger due to not enough smoke flavor but love the PG100. I heard...
  12. okiefisher

    Hello!

    I was afraid of that! For no more smoke than the Traeger produces the best way to get more smoke flavor is to keep the smoke inside the unit longer or add another smoke producing device, possibly a smoke daddy.
  13. okiefisher

    Hello!

    You may have a point there but you must also have plenty of air for proper combustion to alleviate the production of creosote. From what I understand they have a new mod that goes inside the grill over the exhaust and lowers the point at which the smoke exits thus keeping more smoke in the grill...
  14. okiefisher

    Hello!

    The main reason I didn't like it is because I didn't get as much smoke flavor from the food and my wife and I do a lot of grilling so with the direct on the PG100 I can sear or grill and also smoke on the indirect. It's the best of both worlds!
  15. okiefisher

    Need a little help.

    In my experience anything I've received from the butcher that has been cured and smoked is ready to eat. I would give the double smoke method a shot just to put some more smoke into your ham. If you're not sure ask your butcher and he can tell you.
  16. okiefisher

    Hello!

    Good morning Melissa! I too, am from OK. Sounds like you're a little disappointed in the Traeger. I had one for a while then run onto an Englander PG100, same as a Cookshack PG500 minus the stainless for a good price and bought it. Glad I did! The Traeger is now gone and I enjoy wonderful smoked...
  17. okiefisher

    Losing my mind trying to get the temps right on my GMG Jim Bowie WiFi

    On the traeger I had you had to start with the door open then close the door and let it warm up. Normally within 15-20 minutes it would settle back down to be fairly close to what it was set at. You might try it. All the pellet grills kinda have a mind of their own.
  18. okiefisher

    PID advice

    Using a thermopro is how I know the difference. My door thermometer is showing about 45 degrees high. I cleaned my temp probe for the smoker and gonna give it another run tomorrow.
  19. okiefisher

    Smoke eater going to buy his first smoker and need advice

    I have had a wood reverse flow, MES, and a PG100. After smoking on all three I would recommend the pellet grill. The Green Mountain or the REC TEC would be my recommendation. The other addition you should probably make would be a good thermometer for measuring the IT of your meat and can also...
  20. okiefisher

    PID advice

    I have an Englander PG100 which is basically a Cookshack PG500 minus the stainless. Lately my smoker temps have been running about 40 degrees hotter than the controller set temp. This started all of a sudden and I'm wondering if I might be better off trying to invest in a PID controller like the...
Top Bottom
Back
Clicky