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  1. fastfusion

    Any Bourbon drinkers here?

    Knob Creek Makers Beam Thirsty just reading this...
  2. fastfusion

    Hello from Motown

    Welcome from Canton,MI
  3. fastfusion

    Boston Butts In My new UDS

    I usually foil my pork shoulders at 165 and take them to 205...but I know i have read on here , where some have tried it both ways. I'm interested to know as well.
  4. fastfusion

    Should I buy this Electric Smoker?

    Icemann, welcome to the SMF !! I have the same rig you are looking at, IMO the price is right. considering I paid $100 for mine. I have turned out some awesome Q with this rig. I love the convenience of the watt burners. There are couple of things that I have found with this model. #1...
  5. fastfusion

    Hello from Michigan

    Greetings from Metro Detroit also (Canton,MI) I see the addiction has got you too. What a great place to learn the art of BBQ. I also have an ECB, I did the mods including the fire pan legs and I have a hard time keeping it below 270, (its great for chicken) GO BLUE this weekend !!!
  6. fastfusion

    New Guy

    Welcome aboard...
  7. fastfusion

    Sayin' Hey From Michigan

    Welcome to the SMF, or should i say welcome to your new addiction. GO BLUE !!
  8. fastfusion

    hello from jax fl

    Welcome aboard !!!
  9. fastfusion

    Misplaced kamaaina In Oregon

    Welcome the the SMF
  10. fastfusion

    First Butts on The New "Old Country Smoker"

    When i do my Pork Shoulders i foil them at 165, bring it up to 205. Double wrap in foil, then wrap in a towel..into a cooler for an hour or so ...Then let the feast begin
  11. fastfusion

    Water in the unit equals low heat

    I have a Vertical Electric. I put hot tap water in the H20 pan. That way your smoker doesn’t have to work as hard to get the temps up. That's what i do. I fire mine up with the chips and hot water in there, get some TBS going and drop in whatever youre cooking.
  12. fastfusion

    Pork Loin Stall on ECB???

    got the grate temp back to 240 but the internal temp has dropped to 138. So i'm guessing patience ???
  13. fastfusion

    Hiya from a smoky backyard in Michigan

    Welcome fellow Michigander..Great place for advice and info
  14. fastfusion

    Pork Loin Stall on ECB???

    I have a 3# Pork loin on the ECB with Mods, using Stubbs and apple chucks...Looks like I hit a stall at 143 with the remote probe, grate temp has been at 240 for 2 hours. Losing some heat, temp outside is dropping grate temp down to 225... Goal is to finish it on the smoker Mike in Michigan
  15. fastfusion

    Fire

    What type of smoker depends on how much your wallet can handle? how many you plan to cook for? there is a smoker for everyone's budget.
  16. fastfusion

    Fire

    Welcome aboard Patriot, Just to let you know, this can become highly addictive. I started out in July with a Vertical Watt burner and have since added an ECB (El Cheapo Brinkman) to the collection. This is a great place to learn and share your success-QVIEW !!! and the occasional failure.
  17. fastfusion

    Water tray question for a noob?

    no i keep it where it is. I have read that you can get cold spots on your element by putting something directly on it. So I have left everything standard.
  18. fastfusion

    Water tray question for a noob?

    Not sure what your question is about the heating element. I start with a full pan of hot water and depending on how long your smoke is i.e. pork shoulder took 8 hours I filled it 3 times.
  19. fastfusion

    Water tray question for a noob?

    Hey TRIPC, I have the same rig, I have used the water tray for every smoke so far, which includes BB Ribs, Chicken and Pork Shoulder a couple of things I have found. 1. Foil the tray it's easier for clean-up 2. Fill it with hot water when starting and refilling. 3. I've noticed that the temp...
  20. fastfusion

    1st try Smoked Halibut w/Qview

    I recently returned from a Halibut Fishing Trip in Alaska, So my first thought was let’s throw some on the smoker. So here it is Fresh Halibut from the waters of Glacier Bay, Alaska Used a mixture of 1-cup Dark Brown Sugar 3/4 Cup of Kosher Salt Topped with the same mix and in the fridge...
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