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Buying my first trailer smoker. Need advice!
Smoker number 1 fits in your garage. If you have a welder you can weld on a place to store stuff. The question is what is the intended use? Will you be traveling or is it a smoker for around the house. You can add to the smokestack of number one (easy) or hack off the upper part of number 2...- stanton
- Post #2
- Forum: General Discussion
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Chewy Brisket Point (Q-view coming soon)
Bear carver has your answer. Take it to 203 to 205 internal. S.- stanton
- Post #8
- Forum: General Discussion
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Keeping BBQ Warm While Serving?
Put your foil pans in the cooler to keep warm, then serve from the cooler when ready. It will keep it out of the breeze so it won't cool down fast and then close the lid when you don't need access to the meat.- stanton
- Post #6
- Forum: General Discussion
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Need Help with Creosote (Devil White Smoke - DWS) Taste
- stanton
- Album
- Comments: 0
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Need Help with Creosote (Devil White Smoke - DWS) Taste
Jeff, not enough information to tell for sure. It is better to have a small hot fire, than a large smoldering fire. I am assuming you are adding apple logs to the fire when the temp drops. I would recommend cutting your logs in half so you can maintain a bed of coals in the bottom of your...- stanton
- Post #5
- Forum: General Discussion
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- stanton
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- Album: Need Help with Creosote (Devil White Smoke - DWS) Taste
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Storing wood
Spend $30 on a moisture meter. If the moisture content is above 20%, try to stack the wood in a sunny spot. If in the teens, store it wherever you want and put a cover over it so it doesn't rot. If the pieces are thick, consider splitting it to the diameter of an orange. It will dry faster...- stanton
- Post #5
- Forum: General Discussion
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Smaller Brisket
I would wrap it when it hits about 150 - 155. Wrapping will cause a little loss of flavor, so sprinkle a little rub on it when you wrap it. You can put in a little broth (maybe 1/4 cup) if you are concerned about it drying out, but it is not necessary. If you are cooking in the 250 - 275... -
Preheat smoker temp to kill germs
Brendan, don't worry about the bugs. I don't know a single cooker that does anything more than light the pit and take it to cooking temp before putting on the meat. The meats are covered in salt and sugar, both of which retard bacterial growth. Reheating of foods for sale requires a reheat...- stanton
- Post #2
- Forum: General Discussion
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Question -- how many days ahead can I smoke a pork butt for company?
I have a food saver for around the house, as well as a heat sealer from sealers unlimited. The food saver is what I use when I cut my own sirloins/ribeyes. The heat sealer is my tool of choice for bbq. $80 gets a nice heat sealer. It doesn't suck down the bags, so long term storage suffers... -
Fire bricks where to buy?
Regular brick might smell funny the first time you heat it up. I use two where my firebox feeds the cook chamber to block some of the radiant heat (offset cooker) if the meat is near the firebox. S.- stanton
- Post #6
- Forum: Charcoal Smokers
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250gal Reverse Flow Trailer Build
Looks real nice. From the picture I saw before, I couldn't tell, and it looked like only single file supports, and was going to recommend a change where the firebox connects to the right side of the frame. Good luck. S.- stanton
- Post #95
- Forum: Reverse Flow
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Question -- how many days ahead can I smoke a pork butt for company?
This is the method that will keep the quality best of what I have seen. I have put stuff in the fridge in a ziplock bag, but after a few days the quality is degraded. If you have the ability to vacuum seal the meat, that is what I would do. The best way to safely do this is to cook, pull and... -
250gal Reverse Flow Trailer Build
I was looking at the pictures you posted and have a question about the supports under the tank. Is it just one in front and one in back, or are there pairs in front and back? S.- stanton
- Post #93
- Forum: Reverse Flow
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250gal Reverse Flow Trailer Build
I built my first big smoker out of a 325 gallon tank and had the same problem (door shape). I was told by one of the people as the gas company that the tanks are not round when made, but under pressure they round out. During construction of my firebox, I discovered the tank was an inch taller...- stanton
- Post #92
- Forum: Reverse Flow
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Standing Rib Roast
I did a nine pound roast at 275 for 45 minutes with the meat away from the firebox, then raised it to 350 and moved it closer to the firebox for another 45 minutes. I pulled it at 126 internal, and covered with a foil tent for 30 minutes. It came out medium. My rub was 1/4 part season salt... -
Wetting Ribs?! What do you use and why?
They don't need to be wetted. If you apply the rub and let the ribs (or any meat) set, the rub draws a little moisture out of the meat and liquifies the rub. Then flip the rack over and do the other side the same way. If your rub is very salty, I would advise not letting it sit overnight as... -
NOOB on the block
I would recommend two products. For simplicity, I would go with a Masterbuilt electric smoker. They can be found at Bass Pro or Cabelas. They have a thermostat and will hold temp great. If you just have to burn something, then consider going with a Weber Smokey Mountain (18 inch). There... -
Money muscle
If it is a KCBS sanctioned competition, each piece of pork should you cook must be at least 5 lbs raw. So, no you probably won't be able to find a 5 lb money muscle. I started comp cooking in 2010 and can tell you about all the mistakes I have made, so you won't feel the need to go start your... -
Which smoker the best for pulled pork.
Matt, what size butts are you cooking? Which cookshack are you considering? Do you have any welding skills? How much space do you have to cook (are you in the city or out in the country). S- stanton
- Post #4
- Forum: General Discussion
