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I frequent a bunch of different forums and find this site very easy to work. It has the best search engine out of all of them too. Sorry I can't help you on your temp issue. Although I put a needle valve on my gosm and can fine tune the flame very easy.
“If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke some mutten for Thanksgiving.” You would have to be from the Navajo nation area to get that one.
I have a few questions about the amezen tube smokers. First off I'm using a GOSM 38 propane smoker. I am wondering if the propane burner is gonna rob to much oxygen from the tube to keep it lit? Plus are you guys still getting a smoke ring when you use the tube? I have not seen them in action in...
Holy smokes this chili is hot. We always get hot chili each year and sometimes even extra hot. You never really know how hot it will be until you try it. Well this year we got hot and that's an under statement. This should definitely be rated as "extra hot" or just name it "ridiculous hot." It...
So I saw a post by Fester a week or so ago and he made a green chili meatloaf. My wife, father in law and mother in law just happen to be peeling a fresh batch of roasted green chili at the time so I decided to steal his idea. I hope it turns out half as good as his looked. Thanks for the idea...
Great idea on the holes for thermometer wires. I have the same smoker and was feeding my wires down the top vent and resting the transmitter on a wood block. Well now my transmitter is ugly brown instead of white because of the smoke hitting it.
So my 8lb butt finally hit 200 IT after 17hrs and 15min. I decided at the last minute to not foil it. It went the entire time on the rack unfoiled. I kept hearing guys so that the temp probe should slide in like butter when it done. I figured that was a figure of speech but it definitely not...
Ok so here it is a 12hrs and the IT hit 165. I had my mind made up that I was gonna foil it at this temp but can't remember if I am supposed to add a little apple juice of something to the pan when I do. I am sure everyone has their own opinion on this so i would like to hear a few. I am not...
I don't "need" to hold it for any certain amount of time. I thought that you rested it for a few hours because it helped with the moisture or let the juice settle or something like that. I guess resting it for more that an hour is really just if its done to early to serve??
Ok here's another question. I hear everyone talk about resting it wrapped, in a cooler full of towels. Could I just use this Racheal Ray therma flect bag with towels in it? My wife uses it for keeping things hot or cold when we go to the zoo or park or just whenever we gotta keep something hot...
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