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  1. dirtworldmike

    nother Wal Mart Score !!

    Picked up this Oklahoma Joe's Highland last night at my local Wal Mart for $100 !!   I've been kicking the tires on this thing all summer and last night I finally pulled the trigger when the associate scanned it and told me it was on clearance for $100. I couldn't get it out to my truck fast...
  2. PA150763.JPG

    PA150763.JPG

    • dirtworldmike
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    • Album: nother Wal Mart Score !!
  3. dirtworldmike

    Why is Franklin BBQ in austin so good?

    Here ya go.  Shop till ya drop! http://store.creekstonefarms.com/master-chef-prime-whole-brisket/
  4. dirtworldmike

    Why is Franklin BBQ in austin so good?

    I'm no expert but the only good Q here in Ohio is those of us doing it in our own back yards. Maybe some interesting info I picked up from watching a  couple costumer  interviews of Arron Franklin on You Tube and also one of his pitmasters  The pitmaster said they put their briskets on at 10 am...
  5. dirtworldmike

    GOSM

    According to the manual that came with mine in 2010  it's  3605BGD
  6. Brisket Score at Wally World.

    Brisket Score at Wally World.

  7. dirtworldmike

    Brisket Score at Wally World.

    My local Wal Mart always have packer briskets, lately for around $2.96/lb. Sometimes they are "select" sometimes "Choice".. So when they have choice at that price I grab one. Had this one 16.80 lb. reduced to $2.07/lb. !! 
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    P9200761.JPG

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    • Album: Brisket Score at Wally World.
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    P9200760.JPG

    • dirtworldmike
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    • Album: Brisket Score at Wally World.
  10. dirtworldmike

    MES smoke box mod

    Nice!   Do you think that would work with pellets?
  11. dirtworldmike

    Cold Weather Smoking - Need ideas?

    Hi and welcome to the site.  IMHO.... as I had one of the Big Chief (top loader) smokers many years ago. They just are not a very good smoker for using in cold weather as they are not very well insulated and the (small) heating element is pre set to only achieve around 165 degrees in good...
  12. dirtworldmike

    Master built smoker not holding set temp

    link doesn't  work.
  13. dirtworldmike

    Yet another MES 30 temp issue thread...

    Are you using an extension cord to power the unit? How cold is it outside where you live.
  14. dirtworldmike

    SLICER

     Well before I bought my cheapy $99 Chef's Choice slicer. I had bought a $350 Cabela's slicer on sale for $225. It came with a smooth blade and wouldn't slice frozen meat worth a crap and I believe the serrated replacement blade for it  was close to $100 . The Cabela's slicer was real PITA to...
  15. dirtworldmike

    SLICER

    For the money this is a very good slicer. I have the Chef's Choice 610 which may be the same or a little smaller.  The nice thing about it is that the pusher can be taken completely off to allow slicing  long or larger pieces of meat. (like long slabs of bacon)  I slice 5 lb froze solid roasts...
  16. dirtworldmike

    Help with a meat grinder.

    I have that same grinder but I got mine at Gander Mountain on sale.  I hope your works better than mine.  It grinds, but I have to push/force every single piece of meat through it regardless of the size of the chunks or strips or per-ground.  My next one will be a LEM with a "Big  Bite" auger...
  17. dirtworldmike

    Foiling--The Texas Crutch

    I cook them in the smoker. But when I'm reheating them from frozen, once thawed , I'll put them on the propane grill away from the burners(indirect) till their up to temp.Then I'll put them over the burners just long enough to glaze and tack up. 
  18. dirtworldmike

    Foiling--The Texas Crutch

    I tend to agree  as far as ribs go.  I find myself foiling ribs less and less each year and just doing 3hrs on smoke then 2 or 3 hrs indirect. If I'm doing ribs to freeze for use at a latter date. I'll foil 3-2 let cool then  vac  seal and freeze. They seem to tighten back up when frozen if they...
  19. dirtworldmike

    Help. 1st Brisket stalled at 135

    Hi and welcome to the site. Edit. sorry I missed that you calibrated you Mav. Normally, they will be well past 140 in 4 hrs at your smoker temp and stall around 160 ish.  You aint opening the smoker often to look are you??  Old saying "If your lookin you aint cookin'". Yeah be patient it will...
  20. dirtworldmike

    Freezing pork ribs after smoke

    I do 3-2 on ribs all the time then vac seal and freeze.  Then thaw when needed and finish and glaze one hour on the grill.
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