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  1. damnthatsgood

    How much smoke is too much?

    That sounds good.  But my snake is for charcoal.  I'll just use a basket or the stock grate for wood.
  2. damnthatsgood

    Smokin two potluck pork butts.....oh mama..lol

    Or a workout video? Sounds like we work at the same place...
  3. damnthatsgood

    How much smoke is too much?

    Oh, my snake is a piece of crap.  It only took about fifteen minutes to fab up.  I need to build a better one with heavier gauge expanded steel.  And double wall dividers separated by about 1/2" or so is a MUST.  Otherwise it doesn't follow the path.  It just heats the steel until it ignites the...
  4. damnthatsgood

    How much smoke is too much?

    Well, not really.  I'm going to make another firebox for just wood, or maybe use the stock grate that came with the smoker.
  5. damnthatsgood

    To inject or not to inject (Brisket)

    Amen!
  6. damnthatsgood

    To inject or not to inject (Brisket)

    While this guy's advice is mostly true, remember that smokers are illegal where he lives....
  7. damnthatsgood

    How much smoke is too much?

    I have read that.  Thanks, it is a good place to start. Well, you've proven that the wood doesn't have to be anything special.  Big, small, dry wet.  So I should be fine in that department.  Mine is smaller, dry, and about two or three years old. Nice looking grill !! You two have pretty...
  8. damnthatsgood

    Making bacon that is not salty, is that possible?

    Thanks Bear.
  9. damnthatsgood

    Making bacon that is not salty, is that possible?

    Thank you.
  10. damnthatsgood

    How much smoke is too much?

    Thank you for the time you took to post that sir.  But we aren't debating briquettes vs lump vs wood.  I use all three.  I'm trying to achieve low temps and no smoke with wood.
  11. damnthatsgood

    Making bacon that is not salty, is that possible?

    I don't mean to hijack, or ask stupid questions that I'm the only one that doesn't know the answer to, but Bear, in your "Bacon (Extra Smoky)" thread-- After you finished smoking it, you fried it before you ate it.  Do you have to fry it?  Or was that just for taste?  After you smoked it, is it...
  12. damnthatsgood

    How much smoke is too much?

  13. damnthatsgood

    How much smoke is too much?

    Yes, absolutely. About how big are your spits?  Mine are about as big around as a water bottle and twice as long.  The post oak I have is too knotty to get any smaller with an axe.  I don't have a maul.  And my saw is way too big to mess with this little wood without putting it in a vise or...
  14. damnthatsgood

    How much smoke is too much?

    That is what I think, and that has been my experience.  Just a few times of adjusting fuel and not dialing in my smoke fast enough is enough to ruin a brisket that I spent 12 hours babysitting.  It SUUUCKS!!!  I don't actually try and "smoke" my meat.  The way I see it, is just "cooking" it in...
  15. damnthatsgood

    How much smoke is too much?

    Okay, that extra smoke is what was worrying me.  Just how much is too much?  I managed to ruin the first brisket I cooked because of creosote.  I am better at smoking now, but a few smokes ago I wrapped a loin in bacon, and let the smoke go a little thick sometimes, and I could taste the...
  16. damnthatsgood

    How much smoke is too much?

    Okay guys, let me clarify... I would like to only use wood if I can.  I'm not putting the wood in for "smoke".   I'm putting it in to save on charcoal.  So if I try to only use wood, can I expect TBS, or no smoke at all, with low smoker temps?  Or is it just impossible? By the way, burying the...
  17. damnthatsgood

    Maverick ET-733 thread

    :)  Thank you very much!
  18. damnthatsgood

    Maverick ET-733 thread

    Amen.  Another happy customer.  No company is above producing a lemon every once in awhile, but this is a Maverick!
  19. damnthatsgood

    Maverick ET-733 thread

    ^^^This. First, thank you for the kind words. Second, have some faith and read what I've written below.  The ET-732 is the go-to workhorse, and the 733 will be no different. Mine is dead on 211* with both probes in the water right next to a Thermapen.  When left on the counter, both probes...
  20. damnthatsgood

    Back Ribs, Brisket, Brats, Steak, Chicken

    Okay, the smoke/grill is over with.  Hard to believe the brisket cooked so fast!  And I accidentally found out how bad I need tuning plates.  I had both probes from my therm about three inches away from each other front to back, but they were both the same distance from the firebox.  They were...
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