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  1. fishwrestler

    guesstimate cooking times???

    Here are some starting points I use to at least get a ball park start time. Hope this is helpful Meat                                  Cooking Temps                Meat Temps Brisket/ (Sliced)                        225°F 1.5 hours/pound             180 degrees Brisket/ (Pulled)           ...
  2. fishwrestler

    From WSM to Propane? OH MY! Which to Buy?

    I would say save a little dough and go with Landmann GOSM Big Block. I have one and love it. With a needle valve added you can keep temps form 120-400 with ease. Good Luck with whatever smoker you go with. Robert
  3. fishwrestler

    Looking for advice on a motorized rotisserie build

    Here are some pictures I just took for you, We use the threaded ends to spins some handles he made on the pole to move the hog to a cutting table after it is done. He added the idler to prevent the chain from jumping. . I will get motor specks if you want Good Luck on your build...
  4. Looking for advice on a motorized rotisserie build

    Looking for advice on a motorized rotisserie build

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  12. fishwrestler

    Hi From WA State

    Welcome from Northern California. I also own a landman smoker, they are great units. If you would like finer control over your burner try adding a brass needle valve. PM if you would like mote details on adding the needle valve. Robert
  13. fishwrestler

    Coffee as a rub ingredient

    There use to be company here where I live Three Spicy Ladies and sold the best coffer rub i have ever had, the are out of business and I can not fine wone to match ir to save my soul. Robert
  14. fishwrestler

    And the WINNERS ARE!!!!!!

    Congratulations
  15. fishwrestler

    The new smoker is Built and first smoke

    That is one nice looking unit. Looking forward to seeing what that meat looks like finished. Robert
  16. fishwrestler

    How long to smoke a 8# BB

    Fantastic looking bark, good job
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    • Album: Please help resolve my confusion once and for all RE: "bacon" w/o pink salt
  18. Please help resolve my confusion once and for all RE: "bacon" w/o pink salt

    Please help resolve my confusion once and for all RE: "bacon" w/o pink salt

  19. fishwrestler

    How long to smoke a 8# BB

    Looking fantastic. Having a remote therm is so nice when it is cold out. Looking like your meat will be done in plenty of time for t he game tonight. Robert
  20. fishwrestler

    New member from northern ca. Taking smoker for test run tomorrow night. Can't wait

    Welcome from a fellow Northern Californian, Just up the 80 east of you in Sacramento area. You found a great place with great people. Make sure and post up pictures of your first smoke. Good luck and don't hesitate to ask any questions. Robert
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