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. P6080109.JPG

    P6080109.JPG

    • steve knight
    • Media item
    • Comments: 0
    • Album: Not one, not two,..but three Boston butts..
  2. steve knight

    Regulating the Temperature

    I have a Masterbuilt "dual fuel" smoker,..and to be honest, I have an easier time regulating the temp with charcoal,..using propane, the lowest setting will creep up to around 260, while anything higher will push 350-400..
  3. steve knight

    Masterbuilt propane smokers

    OK, got mine put together and did a "seasoning" burn today using charcoal only,,,a couple of notes; I got AT LEAST a 30 degree difference in readings from the door thermometer, and my Maverick digital.. If you use charcoal, you won't have to use as much as you think...I had the bowl full of...
  4. steve knight

    Masterbuilt propane smokers

    What a co-inky-dink! me too, I'm going to give it a go with charcoal first, after I season it of course..
  5. steve knight

    Masterbuilt propane smokers

    You re correct sir....it has a clip you can use to keep it about an inch or so above the surface... As far as using meat probes go, I've seen people use them by sticking them through a lemon or a potato..I've never done it myself, but I assume it works OK
  6. steve knight

    Masterbuilt propane smokers

    I have the Maverick OT3BBQ that I use for cooker temp, it's inexpensive & pretty accurate, and with a vertical smoker  very handy since temps can vary from rack to rack..
  7. steve knight

    Masterbuilt propane smokers

    It's been a mixed bag Dagwood,..I've heard "its useless" to "accurate enough"..I have a Maverick digital that I bought recently, and I'll be relying on that..  
  8. steve knight

    Masterbuilt propane smokers

    Well, by all means let me know how it goes with charcoal, I would think you wouldn't have to mod the fire pan using charcoal, since most of the flare-up issues seem to have been with wood chips..just fill the pane & use the burner to get your coals going..
  9. steve knight

    Masterbuilt propane smokers

    I know it's a duel fuel smoker,..has anyone used it with charcoal?  
  10. steve knight

    Chuck roast, or Sirloin tip..

    190 it is...Haven't tried injecting yet, but I'll definitely be marinating in worsty sauce &  a bit of red wine as far as the rub, I'm keeping it simple...SPOG, & maybe a touch of Parika...the prevailing wisdom I've seen is to foil for the last hour or so, anyone else have any thoughts?  
  11. steve knight

    Chuck roast, or Sirloin tip..

    Sorry I meant to say Sirloin roast...I've gotten mixed signals for the IT on a Chuckie ones says 135, another say 200  
  12. steve knight

    Chuck roast, or Sirloin tip..

    It's the first beef cook of 2013,..since my family perceives brisket as dry & tough, It looks like it'll either be Chuck roast or Sirloin tip..the Chuck roast always seem too fatty to me, and the Sirloin tip although much leaner, seems like it would dry out...your thoughts?
  13. steve knight

    Beating your meat (Tenderizing beef..)

    My 81 year old Father recently bought me one of those spiked "meat hammers" claiming it will make my steaks more tender..I usually grill Porterhouses or NY strip, and frankly don't see the need to pound the living bejesus out of an expensive cut of meat..I also doubt whether or not it works..is...
  14. steve knight

    New Maverick OT3BBQ Grill/Smoker/Oven only thermometer

    Thanks for the update Kurt! I think hanging the probe at meat level was a good move,....up until now I've been using a small inexpensive meat thermometer, which I stuck through a small hole in the cover, which resulted in my getting the temp about 8-10 inches from the grill..I'm guessing I was...
  15. steve knight

    New Maverick OT3BBQ Grill/Smoker/Oven only thermometer

    Just ordered one myself...I'm using a brick & block pit that I built, and it's been nearly impossible to get a decent grill temp using a regular meat thermometer once I've put the cover on..I'm hoping this will solve that problem
  16. steve knight

    Rubber skin..

    the only problem I see with the "final crisping" is that it might burn the sauce that's been brushed on...I'm wondering if grilling skin side down for about 45 minutes before saucing might help..
  17. steve knight

    Rubber skin..

    ..it seems to be the final hurdle in bbq-ing chicken...yesterday I did some breasts (about 3hrs @ 250), the meat came out moist & tender, the skin, still a tad rubbery..  My guess is I was too "low & slow", does anyone have a trick for "bite-through" skin?
  18. steve knight

    Newbie block smoker build..

    Baby backs & a chicken breast on the grill..took longer than I thought to get around 250f
  19. 022413142057.jpg

    022413142057.jpg

    • steve knight
    • Media item
    • Comments: 0
    • Album: Newbie block smoker build..
  20. steve knight

    Newbie block smoker build..

    Here's phase 2..obviously some things to work out..
Top Bottom
Back
Clicky