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  1. calismoker

    Thermometer help, suggestions, opinions

    Hello from california. The highest one should be the hottest since heat rises. To test the accuracy of a theremometer it was suggested last week to bring watter to a boil and see how the thermometer reads it. The temperature of water is a pretty constant temp. You just have to adjust for sea...
  2. calismoker

    A new weekend and new smoke

    I have waited all week for the weekend to start a new smoke. This weekend my first brisket and first fatty. The brisket has been on for about two hours and the fatty just went on. Can't wait to experince this.
  3. calismoker

    Hello from Fort Collins, CO

    Welcome from california. Small world I am also from Ft. Collins went to rocky in my younger years. You will find great people here to share and help. Looking forward to hearing about those ribs.
  4. calismoker

    re: chickens

    After reading alot of the threads on this site, last weekend I brined a chicken and grilled (I know a sin) it as an experiment. It was outstanding. This week I am brining two chickens for the forth. One will have added seasoning in the brine and then hand rubbed with seasoning while moist...
  5. calismoker

    Fattie Disaster

    Thanks, I meant, put it all together roll it up and put it on the smoker right away or is it better to put in the fridge to set up and then onto the smoker. I think either way it wouldn't matter until I read in one of the posts about putting into freezer. Thanks
  6. calismoker

    Here it is the 20hr Smoke!!!!!

    Wow looking forward to following this. Have fun, and what a smoke.
  7. calismoker

    Fattie Disaster

    Sorry to hear about what happened. I just logged on to see what has been happening before I go to get the meat ready for tomorrows smoke. One of the things I am going to try is a fatty. I have alrady learned more about what I am about to get into than I thought of fromm this post. Do you...
  8. calismoker

    Another Marylander...

    Welcome from california and enjoy.
  9. calismoker

    Smoked onions??

    Great Idea. I was wondering what to do with a fatty this weekend and now I got it. Thanks. What a great idea "bunions".
  10. calismoker

    Hello from the Tarheel State...(not a tarheel fan though)

    Hello and welcome. I would love to see some photos of an electric digital smoker.
  11. calismoker

    another new okie

    Hello from california and welcome. Looking forward to photos of your smoke.
  12. calismoker

    Temperature Measurements

    Hello Groyston2. I just started and as far as temp goes I have learned that the temp on the lids is always higher than the grill, but iit s an indicator of how it is smoking. The important temp though is of the meat. My smoker is about 20-30 degrees different at the lid versus the grill...
  13. calismoker

    Testing

    Welcome and it worked just fine.
  14. calismoker

    New Smoking-Meat.com Logo in Progress

    Put me down for a hat, 2 shirts and an apron...
  15. calismoker

    Submariner from Va

    Welcome, this site is full of good info and good people. Enjoy and looking forward to your posts.
  16. calismoker

    Todays Smoke with the big tub of rub

    Deb, thanks for the link that looks great. I will try this soon. I really like pastrami. How did the smoke turn out? fred
  17. calismoker

    Weekend is here and time for the second try

    Finnaly finished the smoke after 9 hrs yesterday the meat turned out darker on the outside than I thought it would. The meat thought was juicy, tender and tassssty. What a big difference from last weeks smoke. I would like to thank wveryone for thier input this week. It helped a lot in...
  18. calismoker

    Weekend is here and time for the second try

    7 hrs into and smooking away. Meat temp 165, smoker temp 250. Looks great. Only problem is charcoal, I have had to resupply the fire box going on four times. Is this normal? Just a little while longer till a little taste of heaven.
  19. calismoker

    Todays Smoke with the big tub of rub

    Deb, when you smoke you smoke big. I am sure it is going to be fabulous. You said you brined the brisket for a week. How big of difference does it make to bringe for that long? Looking forward to the photos when finished. fred
  20. calismoker

    Weekend is here and time for the second try

    Hello everyone. saturday is here and the smoker has been fired up for about four hours. Smoking a 5 lb pork shoulder for the Mrs and I. I ahve spent the week reviewing everyones suggestions and recommendations. So after staying up all night waiting to fire up the smoker, it is going and think...
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