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  1. 20141031_145245.jpg

    20141031_145245.jpg

    • smokedstanley
    • Media item
    • Comments: 0
    • Album: What are you smoking this weekend
  2. smokedstanley

    Fine tuning my methods

    Did you add mustard and rub before wrapping or just more rub. How does that affect the bark if you wrap right after adding rub.
  3. smokedstanley

    What are you smoking this weekend

    Looking good, I have to wait until Sunday morning to get my smoke going.
  4. smokedstanley

    What are you smoking this weekend

    How are you smoking it, spices, temps, etc? I would like to see that.
  5. smokedstanley

    It is Begun! My First Smoker Build

    Dave is right, you can over amp any rod and use it as a torch, and like Dave pointed out 6013 is not the end all of welding rod. That's why he went over it with 7018 for added surface strength and then hardfaced it for wear resistance. So for a smoker it's not that critical what rod you use...
  6. smokedstanley

    What are you smoking this weekend

    I am planning on smoking an 18 pound Turkey and some more pastrami, maybe more. What is everyone else smoking?
  7. smokedstanley

    Fine tuning my methods

    I typically fill the spray bottle halfway and do about two tablespoons of Worcestershire sauce. I only add the Worcestershire sauce for shoulders.
  8. smokedstanley

    Fine tuning my methods

    I find that my shoulders average 16-18 hours for a 10+ pound shoulder. I do not wrap shoulders. I found it really took away from the bark. Spray with an Apple juice and Worcestershire sauce mix once and hour or so and pull between 198-203. Wrap it in foil and a towel to rest. When you are ready...
  9. smokedstanley

    It is Begun! My First Smoker Build

    For a smoker it shouldn't make much difference, but I would probably use 7018 for the rest of it. 6013 is a light penetration rod typically for 3/16 and thinner. Gives a nice looking weld but not as strong as the 7018.
  10. smokedstanley

    Dual 55 gallon drum vertical reverse flow build

    How did the smoker work out.
  11. smokedstanley

    smoker grates

    First, I would definitely use stainless expanded metal so you don't have to worry about rust down the road. As for coating them, just spray with a cooking oil or some bacon fat and season them the same as you season the rest of the smoker. 
  12. smokedstanley

    Burn out

    As long as you have gotten all the thick paint off I would just hit it with a wire wheel and then Paint it. Look forward to seeing more pics
  13. smokedstanley

    Smoked Meatloaf

    I experimented with a smoked meatloaf a couple weeks ago. It tasted so good. I didn't put any sauce or rub on it, all color is from the wood. Glad to see I am not alone. 
  14. Smoked Meatloaf

    Smoked Meatloaf

  15. 20141008_183747.jpg

    20141008_183747.jpg

    • smokedstanley
    • Media item
    • Comments: 0
    • Album: Smoked Meatloaf
  16. smokedstanley

    control the temperture in reverse flow

    Jeff, looking at feldons pit calculator it says you need 5.23 intake holes. So I would either make the four holes you have bigger or add a couple more. Looking at your reverse flow baffle I would make it go as far as your cooking grate and I would also cut out the firebox steel that is going...
  17. smokedstanley

    Ribs for work

    I would skip the whole 3,2,1 method. I started doing my ribs that way and they were good, but have since stopped. It's a lot of extra work. Now I do on average a straight 4 1/4 to 5 hrs( that's usually when they pass the bend test) and then sauce and smoke another 30-45 minutes. Spray the ribs...
  18. smokedstanley

    Hi new to the group and new to smoking

    You should look at the Maverick et-733. I have 2 of them and they are great. 
  19. smokedstanley

    Hi new to the group and new to smoking

    Very nice. I love brisket, just wish it was cheaper. One of my favorite left over meals is pulled pork and brisket fajitas, so good.
  20. smokedstanley

    Getting ready for the weekend

    The Pastrami took a little over nine hours. Threw a couple racks of St.Louis style ribs and a chicken I brined last night. Just a couple more minutes on the chicken and it is dinner time. 
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