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pellet grill mod
I've sern the mod but damned if I know what its supposed to do. I know with my Traeger I put a gasket around the door and the firebrick splits around the firepot and got much less temp swings and more accurate temps at the grate level. I adjust the "P" setting according to the season and I'm...- geerock
- Post #2
- Forum: Pellet Smokers
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Why were my ribs tough?
I have the Traeger Texas Elite and I bought the AMAZN pellet tube to get more smoke flavor out of the cooker. Works great. -
Why were my ribs tough?
Even if you were at 180 its too low, but smoke setting on the Traeger tends to be around 160-170 at rack level. -
Never though about smoking until now
Andrew Welcome to the forum. Great to have you aboard. BBQ and beer certainly go hand in hand. Congrats on the new smoker. A few mods and a little learning curve and you'll be smoking like a pro in no time. Lots of great info and great folks willing to help here if you need it. Also, the... -
5th of July Pulled Pork!
Its a good size piece of meat....it can take the heat. Lots of folks, including myself have good luck with 265, 275, or better. No loss of flavor, moisture, or tenderness. Helps drive you through the stall also.....and keeps you from having to eat at midnight. Also when planning your cooks... -
Ribs didn't turn out the same
The 40 will hold 2 racks per shelf, no? Try to keep the on the same level or close. A propane vertical will definitely cook different at different levels. And yes, if you have to go to 3 or 4 shelves then rotate. -
Can I brine a beer can chicken?
I think the brine will be fine. You can still do the slather or paste under the skin with butter and herbs for savory flavor. Its how I do mine. Although sometimes I do the can and sometimes spatchcock. The higher cook temp already suggested is a necessity to prevent rubbery skin. Depending... -
5th of July Pulled Pork!
Looks like its going to be a late night dinner. -
Baby Backs...my second go around
Happy to hear of your success last time. Great job. Just about any type of liquid or combo will do. Depending on what you're looking for I've used everything from beer to pineapple juice to cherry cola. Most recently I've gone to a conbo of apple juice, squeeze butter, a sprinkling of brown... -
Absolute Amatuer
If you are considering a Stump style cooker look at Pitmaker units. Have a cousin withone rigged up with a digi q and just loves it. He hasn't used his kitchen oven in 2 years. -
Temperature Control Devices
Cajun Bandit makes some parts for WSM. But use the search function on this forum to check for door fix or mods. -
Temperature Control Devices
Theres a guy I know who does competitions and he has 2 WSM's along with a couple Stumps gravity feed cookers. He mated up the Webers to the newer Pitmaster 120's. Swears by them. Those things hold temps for a good long time. -
My first smoke - COMPLETE!!!
Color looks great! Nice to get that first one done. Now you can't wait to do something else, right? Some addictions can be fun.- geerock
- Post #2
- Forum: General Discussion
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Temperature Control Devices
Depending on your smoker. If you have leaks all over the place or its light gauge and un-insulated then it may need some tending to. Sometimes just good mods to an existing smoker goes a long way. But most all backyard charcoal / wood smokers need some tending to. If you want set and forget... -
Temperature Control Devices
I have had the 110 model for a few years now and it works great in my homemade smokehouse. -
TIME TO PUT UP OR SHUT UP!!!!!!
:biggrin: Didn't think of that. But we love all kinds of pics.- geerock
- Post #6
- Forum: UK Smokers
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TIME TO PUT UP OR SHUT UP!!!!!!
Yeah right, Danny. Hey all, ol' Danny is trying to act afraid of a little old brisket. That old Texas bred buzzard has smoked LOTS of briskets. Don't let him fool you with that "I'm not sure how this will come out" act. Danny will give you good ol' true blue Texas style beef with one arm...- geerock
- Post #3
- Forum: UK Smokers
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Long time smoker, 1st time poster
Welcome to the forum, meaty. As you've already found out lots of great folks and info here. Glad to have you aboard. Happy 4th. -
What did I do wrong with timing this Brisket
With a brisket the rest is as important as the cook. When it comes to correct IT it needs to be wrapped tightly in foil with a little liquid, wrap that in a towel or blanket, and drop in a cooler for an hour....two is better. Magic things happen in that wrap. -
2nd smoke on MES 30"...white smoke question...
Sure ....step it up. Lots of folks, including myself, cook pork and beef cuts at 265 - 275 or more. No loss of taste or tenderness.- geerock
- Post #13
- Forum: Electric Smokers
