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  1. bigsteve

    Afterburner and propane in general

    It's been hectic around here and I haven't had a chance to play with it much. The instructions say to start high, and get the water pan to a full rolling boil, then back down until it's simmering. But they don't say anything about temperature. I've been running it around 235~245, with decent...
  2. bigsteve

    Fancy Temp Gauges? Are they better than an 8$ one?

    When I got my Brinkman, I put an $8.00 thermo on it from Home depot. It works wonderfully. I have a Maverick, but don't need it with the thermo in the lid. I later bought a Weber kettle, and bought another of those thermos at Home depot. It works poorly. It sticks and can be almost 100* off...
  3. bigsteve

    Cooking 6 five pound butts for Labor Day. When to start?

    Yeah, what Jerry said. Figure it at 1 1/2 hrs per pound, then start 2 hours ealier then you need too.
  4. bigsteve

    Seared - Cured Baby Backs W/Qview

    I've never cured. I thought one cured if they were going to cold smoke perishable meat. But you seared these, so I presume you're going to smoke them and eat them right away? I don't understand why you cured them then.
  5. bigsteve

    Charbroil h2o suggestions?

    My guess would be that you need to bend the tab that keeps the door closed. That should keep the smoke from exiting there. My Gourmet lid also fits snug, but it's not round, and there are large gaps on either side where the smoke exits.
  6. bigsteve

    Charbroil h2o suggestions?

    That looks so much like an ECB, I have to wonder if Brinkman or Chargrill is building them all, and the other is just putting their brand on it? Have you seen this link? http://www.randyq.addr.com/ecb/ecbmods.html Looking at it quickly, it seems like most of the mods should work on your cooker.
  7. bigsteve

    Check out this UNBELIEVABLE Meat Score

    Perhaps I have sliding ethics. If I find something marked wrong, I don't say anything. But if the cashier makes a mistake, I bring it up, because I was fired from my first job in a supermarket when a customer exploited a mistake I made. They were regulars and knew me. They got a few bucks worth...
  8. bigsteve

    Chuckie vs. Brisket enlighten me

    I've cooked a number of Chuckies, but never a Brisket, although I've eaten Brisket at Q-joints many times. I really like my Chuckies, but have to say the Briskets I've had I thought were better tasting. I think I could tell the differance side by side. Still, I like my Chuckies enough that I...
  9. bigsteve

    Charbroil h2o suggestions?

    Not familiar with your cooker. How does the smoke vent now? On my Brinkman, the lid is designed to fit loose so the smoke vents out the side of the lid. IMHO, sealing the lid and adding vents is counterproductive. If yours works that way, I would recommend you damper the intake (if it is...
  10. bigsteve

    Labor Day Menu????

    I was scheduled to be on the road, so it might be a burger at the airport. If not, I think I'll make some pulled pork Carolina style.
  11. bigsteve

    Check out this UNBELIEVABLE Meat Score

    Holy smokes. Enjoy your smoke. I bet they sold a butt load of meat today.
  12. bigsteve

    Hypothetically Speaking ????

    Don't know about sand in the water pan, but I have to disagree with the 212* Before I got used to my Brinkman Gourmet, I had problems getting it lower than 300 + degress with a full water pan. Must depend on the smoker.
  13. bigsteve

    No cream cheese/?

    http://www.smokingmeatforums.com/for...ad.php?t=75541
  14. bigsteve

    Smoked Petite Sirloin Steaks W/Qview

    I did Petite Sirloins once on the grill after I salted them for an hour. They were great except I left them on the grill a couple of min too long. http://www.smokingmeatforums.com/for...ad.php?t=75126
  15. bigsteve

    Hypothetically Speaking ????

    I know some folks don't recommend cutting a butt in half. But I've done it more than once, and have had no issues. Before you do that though, I would investigate the temperature at your grate. Do you know what it is? Is there any chance your cooks are taking longer because your grate area...
  16. bigsteve

    Pork center cut loin fillet

    Well, that was underwhelming
  17. bigsteve

    Can u add regular charcoal to a smoker?

    Some folks can taste the charcoal lighting up on their finished food. As the unlits start to burn, they give off a heavy, sort of acrid smell. I can't taste it myself. To me, that means the differance between adding lits or unlits is very subtle, therefore I think you can safely try it both...
  18. bigsteve

    Pork center cut loin fillet

    What's the best way to cook it? Direct grill? (high med or low heat?) Indirect grill? Smoked? Rotisserie?
  19. bigsteve

    aquired a gourmet ecb today

    The lid fits loose. Smoke and heat surrounds the meat and exits where the lid sets on the cylinder. Pretty much the same idea as lowering the exhaust on an offset. I've never had a problem with creosote, in case you're wondering.......
  20. bigsteve

    sirloin tip advice needed..

    Never prepared one. How high of an internal will you take it to? If you're pulling it rare or med rare, you're playing with fire if you inject it. Injecting can push microbes into the meat, and if you don't go high enough with internal temp, you won't kill them.
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