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  1. drewed

    Need answers to some smoking basics

    I think you may be falling into the "I read too much" trap.  There is a lot of information and opinions on this site,  And a lot of it is not clearly stated or it is in reference to something else.   You also may be trying too hard.  Its "Q," relax, it will be good. I do a dry brine these days...
  2. drewed

    Tin foil or not?

    If you foil you get darker, harder bark.  Whether that is good or bad is up to you.
  3. drewed

    Hi All! New to smoking. WSM or UDS build?

    Milwaukee?!?!  Cheesehead!  lol ( I can say that as I'm in Waukesha) I have a 22.5 WSM.  It is big.  Unless you are going to try to feed an army of people, I would get the smaller one.  Yea, they are a lot of money, but it is a webber.  It works out of the box, doesn't need to be modified, but...
  4. drewed

    Question about my keg smoker before i upsize it..

    On a vertical smoker with the fire in the bottom, the low tray will always be hotter than the upper, as it is closer to the fire.  You do have a heat deflector in there?
  5. drewed

    Smoking Newbie looking for some first time advice

    They are afraid that you will burn the paint off.
  6. drewed

    Smoker Mods for Charbroil offset smoker 430

    Red or the higher temp copper.  You will also want to seal between the firebox and the cooking chamber.  While you out getting RTV, look into picking up a sheet of expanded metal to make a fire basket.   Make sure to clean,( alcohol ) and possibly lightly sand the areas where you are going to...
  7. drewed

    Smoked Velveeta!

    Being from Wisconsin, and a proper cheese head because of it, at no time does veleveeta, cheese wiz, or pre grated in a can, every qualify as cheese. Tasty cheese type products, but not actually cheese! :)
  8. drewed

    hickory, Apple, or cherry

    Pork can take a good amount of smoke, I'd go hickory and cherries
  9. drewed

    Yesterday's competition turn in box

    I know it's a competition thing, but they look more like glazed buns then chicken!  lol
  10. drewed

    Maverick ET-733 Problems

    I'd say look at the Igrill 2, It is a bluetooth thermo that requires a smart phone.  I find the setup very easy, but if phones and apps aren't your thing, then it may be harder on you. 
  11. drewed

    Going to try my first butt tomorrow :)

    How long does it take your meat to get from 170 to 205 ( for pulled pork?) and how much pellets are burned in that time?  Are pellets really that expensive?  As a WSM smoker, I use chunks in with the charcoal and really don't know.  I keep smoke going as long as the food can be exposed to it, as...
  12. drewed

    Thinking about a WSM 18.5in...would love feedback

    Lump tends to burn hotter for a shorter length of time.  This is not what you want when smoking.  A lot of smokers use plain old Kingsford, in the blue bag (KBB.)  It is relatively cheap, and very consistent.  It does tend to make a good amount of ash, and may or may not contain "unnatural"...
  13. drewed

    Locating Wood (Mini Logs)

    Cherry and apple. I tend to stay with hickory and cherry. Apple is too light
  14. drewed

    The concrete block mod

    Or plastic! Lol.
  15. drewed

    Win a PRIZE A DAY from A-MAZE-N Smoker for Father's Day!

    Wait! We have to enter every day? Dang! Lol. Still making pulled pork and beans, but adding Abts for snacking
  16. drewed

    BBQ Pro Barrel Smoker worth getting?

    Real thin metal, really cheaply made.  If you are hard up for a smoker, go for it. I'd be happier at $40.
  17. How long does meat actually take on smoke?

    How long does meat actually take on smoke?

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  18. drewed

    How long does meat actually take on smoke?

    If you adjust the air flow to match the increased consumption of oxygen due to more fire, then yes, you will still have TBS, just a larger volume of it, in theory.   In real life, I don't think you could keep 10 AMPS burning CORRECTLY at the same time in a MES, but it would fun!  
  19. more smoke!.jpg

    more smoke!.jpg

    • drewed
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  20. drewed

    How long does meat actually take on smoke?

    TBS is caused by the temperature at which it is burning.   The hotter the temperature, the more complete the combustion is, the less smoke there is. I'm still not convinced that TBS is the way to go.  I can understand not wanting billowing grey/ yellow/ green clouds, but a thinner white smoke...
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