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  1. Shady

    Wood Pellet storage

    Try contacting your local grocery store. Typically most bakeries get some of their ingredients in food grade resealable buckets that they just throw away. Our local chain gives them out first come first serve you just have to clean them.
  2. Shady

    SmokeFire Ex6

    All the firmware updates are done, I have a Brisket in the fridge thawing from the Cow we bought so that’s on the menu sometime soon.
  3. Shady

    SmokeFire Ex6

    After further testing with my ThermoWorks Dot and Signal I’m finding the same probe gives a 2-3 degrees difference from switching between them and the built in SmokeFire controller. I don’t find this to be a problem and seems to be something they can easily fix with a calibration option added to...
  4. Shady

    SmokeFire Ex6

    Like most I saw most of the bad reviews when the SmokeFire hit the market but given recent sale decided to give the grill a try after seeing some if not all the issues are being fixed. Upon setting up it does look like I have the newest Auger that they’ve been sending people. After powering on I...
  5. Shady

    Vevor 10” Slicer

    Unfortunately I’ve been checking weekly since July when we moved and nothing but your typical businesses and auction houses with their generic posts about restaurant equipment. Which is funny as down in FL (I was on east coast) I saw them often but just didn't have room. I don’t even have a...
  6. Shady

    Vevor 10” Slicer

    Vevor 10” Slicer Looking to start putting together my “production” kitchen, which is going to be in my garage. This will be where I do all of my large scale prep, Sous Vide cooking, and likely smoking if I can get venting installed. I need a slicer that will do meats/cheeses for sandwiches and...
  7. Shady

    UDS Built around ThermoWorks Billows

    Would placing the inlet in the back and also having exhaust in back cause any issues? Want to try and limit any accidental kicking of the billows
  8. Shady

    UDS Built around ThermoWorks Billows

    46 CFM
  9. Shady

    UDS Built around ThermoWorks Billows

    Starting to plan out my first UDS Build and figured why not plan it around the ThermoWorks Billows I already have. I’ve found this and was thinking I could get away with one intake port on the back of the UDS that would always have the billows hooked up to it. Could I get away with this? Should...
    • Shady
    • Thread
    • billows thermoworks uds build
    • Replies: 7
    • Forum: UDS Builds
  10. Shady

    New Brinkmann Trailmaster Vertical Smoker

    I would say 12lb's would be the largest brisket i would want to do. If i needed more meat i would just do more briskets at that point. Generally speaking i would say 8-10lb's. I know a 10lb brisket will fit very nicely on an 18.5 WSM, just not sure what size the grates are for this smoker.
  11. Shady

    New Brinkmann Trailmaster Vertical Smoker

    Questions for those who have these units. How does it work with smoking a whole Packer Brisket? Would a good size brisket fit on a rack or no? Are the metal hooks strong enough to make hang a full packer?
  12. Shady

    Rookie Mistake :(

    Thanks for the comments. It made for a very good Mothers day dinner and so far no sickness, lol.
  13. Shady

    Rookie Mistake :(

    Just probed and was sitting at 200-205 depending on the spot so it got pulled wrapped and in a cooler. Got squirted when i pulled out probe so a good sign that meat didn't dry out that much. Plus finishing sauce will help put some moisture back in.
  14. Shady

    Rookie Mistake :(

    It's been awhile since I've done my last smoke and decided to do one of the wife's favorites, pulled pork. I pulled out the 10lber i had in the freezer already all rubbed up and got it nice and defrosted. Got the Smoke Hollow dialed in and got some Jack Daniels chips in the tray and the pork...
    • Shady
    • Thread
    • Replies: 4
    • Forum: Pork
  15. Shady

    Where did i go wrong?

    Thanks everyone for the comments. The normal brine i use 50/50 split of Apple Cider and Water, equal amount salt and whole all spice with about a dozen or so whole bay leaves. I've used this on both smoked and oven cooked Turkeys and there is a distinct flavor left in all of the meat. Sounds...
  16. Shady

    Where did i go wrong?

    Earlier in the week i pulled out a Turkey (One of the five i picked up day after Thanksgiving for pennies on the pound) and instead of doing up my normal brine i decied to try out the Slaughterhouse brine that so many of you rave about. So i mixed up 3 gallons of the brine and brined the Turkey...
  17. Shady

    First Pork Butt

    Total cook was 15hrs and then 1hr sit. I only have a small digital scale (what i use to measure out spices and such), so i don't have an exact weight but it was a big one.
  18. Shady

    First Pork Butt

    I made them smaller to not take up too much page space, if you click on them doesn't it make them larger? It does on my end at least. Let me know if not I will resize them.
  19. Shady

    First Pork Butt

    Overall the experience was great, I do however need to look into why i was getting such short burn times on the AMNPS.
  20. IMG_1780.jpg

    IMG_1780.jpg

    • Shady
    • Media item
    • Comments: 0
    • Album: Default
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