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Fat or no fat
Okay, here's the deal. I watch a lot of cooking shows. I see a lot of guys throw briskets on the cooker leaving the fat on and fat side up. Their reasoning is so the fat will render down through the meat and add more flavor. At times, they will use a rub but not everybody does so. Then I watch... -
Havig trouble getting up to temp
Hi Gary, I think I may have gone to 300 if I hadn't slowed down the air flow. The temp is holding around 215 and I'm getting clear blue smoke. I did have to stir the coals a little about 20 min ago. I have a pic of the FB to CC opening but I still need to download it. After this cook, I will... -
Havig trouble getting up to temp
Okay, This morning about 30 min. ago I loaded up the firebox with hardwood charcoal and two sticks of mesquite. I then went in to prepare my chicken wings for the cooker. When I came out to put them in, the temp was 175. I thought "Well that's okay for now, the last batch hovered around 150 or... -
Havig trouble getting up to temp
Thanx Gary. Took some measurements and entered them. I'm going to do it again to see if I can get a more accurate. My stack is 40" tall and that falls at the maximum height. It is 4"square making it16" all the way around. -
Havig trouble getting up to temp
I've seen a couple of references on "Feldon's Pit Calculator." Where can I find it and where do I measure? -
Havig trouble getting up to temp
I started off using about half the bag with a few chunks of Apple Wood. I ended up placing the bag in the fire box along with what was left of the charcoal and a couple more chunks of wood. -
Havig trouble getting up to temp
The opening from the fire box to the cook chamber is fixed (Not adjustable). The builder welded a small sheet of metal at an angle. The opening is about 5 or 6 inches long with about a 1.5 inch opening. The opening itself isn't square so it tapers down to a little over an inch on one side. -
Havig trouble getting up to temp
- sammy d
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Havig trouble getting up to temp
Okay guys, here's the deal. I bought a large smoker at a church auction (See photo below). I got'er all seasoned up and decided to throw on some chicken wings. They turned out fantastic however, it took a little over 5 hours. From the information I get on the forums I figured about 2.5 hrs at... -
Checkin' in
- sammy d
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Checkin' in
My name is Sam "Sammy D." I live in Irving Texas. I've been cooking, smoking, grilling for a lot of years now in my back yard. Most of the time things turn out pretty good however, when I start experimenting sometimes it's not so good. I use 3 cooking stations right now, my latest is a large... -
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- sammy d
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- sammy d
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- sammy d
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Chicken wings on the Smokin-It #3
Looks good. I may have to try it myself. What was your time and temp? Ooops, I just went back and saw it. Never mind. -
How did you come up with your screen name?
Mine is kind a nickname since I was a kid. A close friend started calling me "Sammy D." That's my name and middle initial. In fact my small band was named "Sammy D and the Casuals." We still stay in touch and she still calls me that today.- sammy d
- Post #1,087
- Forum: For New Members
