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Hoping for some personalized advice
Refilling the water pan so often is keeping your temp down. Its putting its energy into heating all that water.Really the water pan doesnt do as much as you think to add humidity. You can either put a larger water pan for water on the bottom shelf so you dont have to fill it often- and filll...- robcava
- Post #2
- Forum: General Discussion
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Beer Can Burger
- robcava
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Beer Can Burger
Made them today. Only the two in the back were beer can burgers- the little ones not so adventurous. One had american cheese, mushrooms peppers, the other colby jack, mushrooms, peppers. Great recipe. Two things- in over 20 years of smoking I never did burgers. They don't shrink even with...- robcava
- Post #22
- Forum: General Discussion
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finished bcb.JPG
- robcava
- Media item
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- Album: Beer Can Burger
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bcb on grill dobe.JPG
- robcava
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- Album: Beer Can Burger
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bcb on grill raw.JPG
- robcava
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- Album: Beer Can Burger
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First time smoking tomorrow
I second on being careful w mesquite. I love it together w hickory for pulled pork bc you need a lot of smoke. With ribs you can overdo the smoke w mesquite pretty easy. Just a couple chunks is all you need. Or use something milder...some hickory and a fruit wood mix like Apple is good.- robcava
- Post #13
- Forum: General Discussion
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Best side dish to go along with your BBQ
I like grilled corn on the cob Mexican street vendor styles. You grill it in husks after soaking them in salt water. Then you toss them in a mix of 50:50 butter and mayo with chopped up dried ancho chilis, cilantro, salt, pepper, and lime juice and sprinkle smoked paprika on them for...- robcava
- Post #11
- Forum: General Discussion
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Brisket stall at 110 degrees?
That's what I'm thinking too! How big and thick is this brisket? Maybe if it's a monster packers cut....- robcava
- Post #10
- Forum: General Discussion
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First time smoking tomorrow
Cook at 225. Don't bother with internal temp for ribs...do the toothpick test (goes in like knife through butter) or the bend test. As for time depends if you are going to foil them (3-2-1) method or not. But in ball park for 5 to 6 hours. Good luck on the maiden voyage in the new rig. Post pics!- robcava
- Post #2
- Forum: General Discussion
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Brisket - 3rd time's a charm. 2.5 lbs smoke
Looks good so far. Thumbs Up- robcava
- Post #2
- Forum: General Discussion
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Brisket stall at 110 degrees?
No. That is unusually low.... Strange, you are changing physics lol. Can't argue with what you see with your own eyes tho. I would've said your thermometer isn't working but you double checked that. I'll be curious to see if you hit the stall in the normal range too.- robcava
- Post #2
- Forum: General Discussion
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No wrap
I hate wrapping butts bc I love that crispy bark mixed in, but I would in this case if I were you. It will be close otherwise and some rest time before you pull them isnt a bad thing. Foil at 145 which is the stall temp. I would definitely get the smoker up to the 275 you are saying so get more... -
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Looking for Recipe/Sour Cream Potato Salad
Havent tried this but reviews are good: http://www.food.com/recipe/dill-and-sour-cream-potato-salad-96253- robcava
- Post #2
- Forum: General Discussion
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