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BAFFLE BOX INSTALLED - WON'T GET HOT ENOUGH NOW??!! Help plz
i have a ok joe w a baffle plate and have done a number of the same mods, but without pictures its hard to say what exactly the issue is. id ask did you use a digital thermometer or just go by the factory temp gauges cause those are useless they usually run 25-50 degrees off- cksteele
- Post #10
- Forum: Wood Smokers
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May be in for a ride...
looking good have a fun day enjoy it- cksteele
- Post #14
- Forum: General Discussion
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DIY second rack
thats sweet i was gonna do the same but buy some steel and expanded metal and weld it. but thats easier and achieves the same result thanks for sharing- cksteele
- Post #3
- Forum: General Discussion
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Brisket for the 4th
it all looks great points for you! have a great 4th of july -
Advice on Pork Butt that plateaued at 172 degrees
yes thats the stall you just gotta keep cooking till it pushes through. my suggestion is cook at a higher temp that reduces the stall and the time in it. the lower the temp the worse it is -
Help me spend some money.... New pit purchase.
you could look around on craigslist or another resale site there might be a guy selling one in your area if you keep an eye out- cksteele
- Post #8
- Forum: Wood Smokers
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First time with ribs
well smoking AL has a good guideline cant go wrong following this for your first time http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works -
ANOTHER BORING BRISKET WITH SOME RIBS AND BEANS
boring? lol thats a quality day right there looks great time well spent nice job -
beef back ribs
lol i know right the ribs come from a store here called lococo's this rack was 18 bucks!! i think what they do is cut off one part for ribeye steaks and sell the ribs as is -
beef back ribs
- cksteele
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beef back ribs
got these beef back ribs was amazed how much meat was on them. never seen that before in beef back ribs usually they cut tons of the meat off for the prime rib . so salt and pepper 5 1/2 hours of smoke on the old stickburner at 275 280 till probe tender and meat was pulling from the bone... -
beef ribs 9.JPG
- cksteele
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beef ribs 8.JPG
- cksteele
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beef ribs 6.JPG
- cksteele
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beef ribs 5.JPG
- cksteele
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beef ribs2.JPG
- cksteele
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beef ribs.JPG
- cksteele
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Previously frozen brisket still slightly frozen. Help!!
yes you'd be surprised but when you mean tough do you mean not tender or was it dry ? if you had a choice or select brisket vs a prime the choice and select are lower grades which just mean lower quality that could have also been why it was tough -
Previously frozen brisket still slightly frozen. Help!!
if you pulled it at 195 its a little low usually i find around 200-203 degree mark is when a brisket is done. but also go by feel pick it up if it feels tight keep cooking it if it feels soft in your hands its probably done -
Smoking with hay
this is way too hipster even for me haha- cksteele
- Post #16
- Forum: Woods for Smoking
