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First fatty being smoked now!
2 hours in and 6 beers deep and she's at 85*, I need a new meat thermo. or more beer? -
Little help on temp.
What's the best temp to take the fatty off 170ish? -
First fatty being smoked now!
One hour in and holding at 225*! Last week, I couldn't get the darn thing over 175*. Did some mods. (thanks to this forum) and she's going! -
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First fatty being smoked now!
Fella's, until last week, Smoking a Fatty meant something totally different! However after being on SMF for a week and reading up on all the threads, I had to try one. So, I'm going for the apple, pancake fatty, wrapped in a bacon weave. I think my sausage sat out to long (man, that sounds... -
Stove gasket around door won't stick?
I finally got my stove gasket on last night. In my opinion, the black cement gasket caulk that is pictured below is crap. That stuff wouldn't adhere at all. I agree, I think the shelf live of it is very quick. I went to Ace and purchased the 3/8 stove gasket ($.79ft). I went to Advanced... -
Smoke Seepage Issue w/ pictures!
Great ideas guys, thanks for all of the info.. So far since I posted that. I've removed the tuning plates (cookie sheets), charcoal tray, sealed up holes inside each corner of my SFB, wrapped the entire inside with aluminum foil and currently in the process of trying to install the 3/8 stove... -
Stove gasket around door won't stick?
Not sure? Just went to Advanced Auto and got the High Temp. Gasket Sealer. Hopefully, that will keep the gasket in place. -
Stove gasket around door won't stick?
Thanks! Do you think a fire caulk would work too? I have access to it here at work? -
Stove gasket around door won't stick?
I went and purchased 5/8" stove gasket with this black cement. I tried fastening it to the side of my chamber and couldn't get it to hold. I added pressure and let it sit for over an hour and then heated it up. Still comes off. Any suggestions on how to secure this better? -
Calibrating new thermometer?
Should I calibrate my new thermometer? If so, what's the best way to do it? Also, what about location, is it beter to do it in the center or left side of the lid...above grate level? -
Smoke Seepage Issue w/ pictures!
FYI - This is my first time attempting to add photo's. I posted earlier about my CG 830 offest smoker. I just bought it last week. I tried to smoke a chicken (3lbs.)yesterday and it took me about 6 hours (not 8). My problem is that I couldn't get my smoker hotter that 200* in the that 6... -
Need Advice on Smoke Seepage or something else?
I guess that's my problem. I wasn't so worried about the time, b/c I had plenty of it when I started. It was that my temp. would not get over 200*, and I had my basket full of good hot charcoal? I had the temp. gauge in the breast.- scriprp
- Post #6
- Forum: General Discussion
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Thanks for having me!
Thanks for the welcome! Heck of a game last year...too bad we lost...and then to Utah! Any advice on sealing up smoke seepage. Just got a new CG 830, and couldn't hold temp.? It went up to 200* for like 10 mins. then, back down to 150* - 175*. Stove or fireplace gasket? -
Need Advice on Smoke Seepage or something else?
When I took it off the meat thermomater was around 160*. I then, put it in the oven at 300* for 30 mins, to crispen the skin. After it came out, it was around 200*. I had a few pieces last night and tasted great...feeling fine. For some reason, it would get to 200* for about 10 mins. and...- scriprp
- Post #4
- Forum: General Discussion
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Need Advice on Smoke Seepage or something else?
I'm pretty sure I know what the problem is but, wanted to get some second opinons. I attempted to smoke a 3lbs. chicken yesterday. It took me nearly 8 hours! I know slow and smoke is the key, but not for one chicken! I couldn't get my temp. above 150. The highest it got was 200, and that was...- scriprp
- Thread
- Replies: 5
- Forum: General Discussion
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Thanks for having me!
This is my first day on this forum. Can't wait to meet some new people and learn from you "masters of the pits" out there! I would call myself a novice when it comes to smoking. I grew up smoking hams with my father. He had this old orange bullet smoker for about 15 years. Every Thanksgiving...
