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Creosote...or lack thereof. ;)
Sure, fat content will have an impact too, but I think it's mostly creosote that's mucking up the window.
Creosote is greatly reduced if not nonexistent using the AMNPS.
Get the Brinkmann charcoal pan...almost the same capacity and allows much better access to the fire.
$10 shipped
https://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_91712_-1__
Like Brian, I never close the vent unless the unit is not in operation.
100% open while in use, although I do use a 45* bend cast iron stack on top of it.
Some people have done what is called the "notch mod". http://tvwbb.com/showthread.php?35008-22-5-WSM-Upgrade-Kit-from-Cajun-Bandit&p=350136&viewfull=1#post350136
I see the benefits this may have, as the probe(s) can be inserted / lifted with the food.
I'm totally tempted to try it, but I think...
Hi Craig.
With regards to your saucer.
Was it just the plain, old untreated terra cotta or was it glazed?
You've never had any problems with grease fires from the saucer?
That seasoning looks awesome (like cast iron).
I just got a new one from HD, and was considering using it exactly like...
Camarillo, CA. Any place that claims to be a "butcher" are all just resellers of Harris Ranch meats. Either that or the Mexican carnicerias.
There is (was) one called Laird's in Santa Paula, CA (about 20 mi away), but he too has just gone to selling Harris Ranch meats. He told me the regulatory...
Just won the ebay auction. $245 shipped. Can't wait!!! http://goo.gl/yyPfE
That's the stuff to get I hear. And yes, there is a Costco close and I'm a member. Must go check ASAP.
That's a decent price for the blue. If my local Costco fails me then Sam's has 2x20# of KB for $17.98 thru March...
Thanks all.
Ya, I'm gonna miss the old fella, but I'm really excited about getting my mini. :)
Just finished off the last of the chuck for lunch with the guys at work.
I think it tastes better when your nasal cavities haven't been inundated with the smoke for hours on end. ;)
Make sure you wrap the foiled brisket in towels, and also fill in the empty space in the cooler with towels. Then cover the cooler with a blanket. You'll be fine if you do that.
Yep. Got a friend that's been bugging me to buy it forever. At least I'll know where it's at so I can visit.
The last hurrah.
http://www.smokingmeatforums.com/t/138591/chucky-on-redneck-tie-ecb-the-final-voyage
I've had really good results using my IR gasser. Put em on the warming rack until an IT of around 110*. I always use oak chips or pellets and I never use any other wood varieties for my single steaks. Oak tastes best on steaks IMO. Then hit them hard with a reverse sear
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