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  1. martin

    Beef short ribs

    Very tasty but they cook up fast! I smoke a small batch as I do longer smokes to keep me eaten the whole time. Good stuff
  2. martin

    Finally got serious

    And a fatty with the ABT's! Stuff it and smoke it, ya-hoo!
  3. martin

    Temp Control Issue

    Thanks Everyone, The brisket and ribs all turned out AOK. In my humble opinion the brisket is about the best I have ever had. Lots of leftovers for the family, ya-hoo! Thanks again
  4. martin

    Temp Control Issue

    Thanks! The mom-in-law is visiting. I think I have a guinea pig to see if their safe...kidding
  5. martin

    Temp Control Issue

    Hey Pineywoods, Yes I have a probe in the brisket. It went to 140, rolled back to 138 when I could not hold the temp and now is climbing again. I have not yet hit the plateau region yet. The ribs are b-backs. I just heard that there is a red flag warning for the wind. Going to shut it down and...
  6. martin

    Temp Control Issue

    Will do; thank you!
  7. martin

    Temp Control Issue

    Yes sir, I have a baffle installed with tuning plates. This first attempt has a temp variation of about 5-10 degrees from the SFB to the opposite side. The temp variation looks okay, it is just getting the temp up to smoking level is the hard part. Holding at 205 now. I may finish in the oven...
  8. martin

    Temp Control Issue

    Looks like the wind-break is starting to work. Temps are now in the low 200's. One question left; any thoughts on the viability of the meat? The brisket was on about 4 hours at 160-170. The ribs were on about 1.5 at about 170. I know about the critical temps with chicken. Have I run into any...
  9. martin

    Temp Control Issue

    You got it Trashcan. Even at the start I could not get it up (temp wise). It took about an hour to get it to 200 so thats when I put the brisket on. The ambient temp was at 74 at the time and close to 82 now. I built a windbreak of sorts out of cardboard but am not seeing any temp increase...
  10. martin

    Temp Control Issue

    Good stuff so far! I have two calibrated thermo's lid mounted at the grill level. I have two digital probes inside at the grill level (used wood rather than a potato) and an oven guage on the grill between the brisket, onions and ribs. Kind of overboard but they are all coming in a little...
  11. martin

    Temp Control Issue

    Today is a maiden voyage for my Gar-Griller Super Pro (with SFB). I am mid-way through the day one learning curve but have a question as to wind. I am having trouble getting the temp up to 200 . I had it at 215 for a while and then it dropped again. When I assembled the grill I included a...
  12. martin

    It took how long?????, your crazy!!!!!

    I started because of the fine food and to find patience, (always been a little trigger happy). I found both. How do smoke naked and keep the dogs from sniffing around the goodies?
  13. martin

    Any other riders on here?

    Got a 2005 BMW R1200RT on my end. Just love to ride. I average about 9k a season and even get out during winter if it gets above 45.
  14. martin

    Howdy from Colorado!

    Hello from Nevada; this site will get you clewed in. Enjoy the smoke; itâ€8482s a process to be enjoyed. 20 degrees here yesterday with snow yet we smoked three racks of babyâ€8482s. Whew, nothing better than a good smoke. I hope you continue the hobby and reach out for new and exciting meats...
  15. martin

    New Member Signing In

    Welcome! hope you enjoy your new hobbie, it can be very rewarding! Martin
  16. martin

    Different thickness of meat on ribs..now what?

    Should be rapped the ends not raped the ends…jeeze
  17. martin

    Different thickness of meat on ribs..now what?

    Aloha Old Poi Dog, I generally use 3-2-1 for spares and 2-2-1 for backs. If the backs are a little large I do a 2.5-2-1. You can probably put the larger rack in first and then the smaller one 30 minutes or so later. If you judge it right you should finish up at about the same time. I have...
  18. martin

    I need to brine my meat!

    Thanks everyone for the help; but I have again encountered another problem. My wife says I have more problems then a math book, but what does she know…..Einstein, I think not Anyway, I got all my brine fixings and the loins from Costco. The loins were packaged two per pack, cryo-sealed, and...
  19. martin

    Bear Claws

    I saw them at a Cabellas store; not sure if they are in the catalog M
  20. martin

    I need to brine my meat!

    Thank you for a very prompt response. The package does list that ratio for a dry cure. I was not sure if the ratio would remain the same when going wet. Thank you so much for your help. One other question, I read in a thread earlier today about the "dreaded white smoke." What does that mean? I...
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