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  1. banderson7474

    Chile's Chipotle Chile

    Hi Chile, I have a work chili cook off next month and this is exactly what I'm looking for. Especially since I already know a guy is going to smoke multiple meats, I was hoping I could find something in here that wasn't the same. My only concern is i'm not experienced enough with your spices...
  2. banderson7474

    Prime Rib bone in

    I think i got the pics backwards but thanks to Al and Bear i improved onmy next prime rib cook. This time i took it offat 125 and let it rest. Then i seared it for a min on each side. I cooked in a weber with those side charcoal holders. It gave me a little trouble figuring out heat bc i...
  3. banderson7474

    Prime Rib bone in

  4. banderson7474

    "Probe Tender" Brisket Question

    The point will be done first? I've never heard that before
  5. banderson7474

    "Probe Tender" Brisket Question

    I'm no expert but I would probe and concentrate on the flat since it's so lean and more difficult. The point is a lot more forgiving bc of all the fat.
  6. banderson7474

    Jeff’s Rub

    Yep i like both rubs and sauce. In fact i need to make new batches of all
  7. banderson7474

    Pulled Pork for a Party.

    Great thanks for that. For some reason I thought you didn't have to drill any holes but it looks like if I want to secure the angle plates then I will have to. I haven't even opened the box up yet but I intend to this afternoon.
  8. banderson7474

    First Turkey, Need Opinions

    I would definitely brine the turkey and all poultry in my opinion. To me it's going to be challenging to get the skin crispy whether you brine it or not. There are a lot of threads on poultry skin and some methods on how to make it better. Going from memory, there is a method where you let...
  9. banderson7474

    Rec Tec RT 700 warranty?

    @DoubleBull I believe Rec Tec has one of the best warranties. My friend owns the bull and that was what edged him to go with the bull. However, if I was you, I would call customer support to hear it from them or maybe they can explain why it's written like that. Everyone I've heard talk about...
  10. banderson7474

    Noob with a new smoker...

    What was the internal temp when u pulled it
  11. banderson7474

    Noob with a new smoker...

    Sounds like you hit the stall a bit early but hopefully you are past it now. It kind of drives you crazy at first going thru stalls. My mind would mess with me like is it still cooking or did my thermometer break ???!!! I still have PTSD when my therm really did break and didn't change temp...
  12. banderson7474

    Another New Floridian

    Welcome from bama! Watch in no time you are going to have multiple toys and gadgets to smoke on or with.
  13. banderson7474

    My first smoke (ever) in a word; difficult

    Yes sir, I learned that the hard way haha. I've been doing IT lately and I'm also going to start learning the bend method too.
  14. banderson7474

    Timing - Debating on when to start the smoker...?

    I think you will be completely fine if you cooler/towel it up to 4hrs. I can't help you on time b/c I've never smoked a butt that long but I use a stick burner and usually smoke in the 250-270 range. Also, just something to keep in the back of your head. If you ever run in a jam with time...
  15. banderson7474

    My first smoke (ever) in a word; difficult

    As someone mentioned, you could use one of these to help keep coals to the side I didn't really think your chunks were too big, I'm just curious on why you tried the snake method. It doesn't seem necessary to me. To me that is for a long cook and I'm not sure how that works in a weber...
  16. banderson7474

    Noob with a new smoker...

    In the meantime, tell us what kind of wood you are using, did you rub or inject it, any other preparations? Are you planning on using the pan juices you get? Recommend defatting it and then putting it back into the meat once you pull it.
  17. banderson7474

    Noob with a new smoker...

    Good luck bud!
  18. banderson7474

    Noob with a new smoker...

    It's really your call. You could range from 220 - 300. I like to keep it around 250 but there's really no right or wrong answer.
  19. banderson7474

    Noob with a new smoker...

    I feel like chucks will taste better at 195-200 b/c it will break down and be more tender. I only do steaks and tri tips to 145. In my experience the cheaper roasts will taste good but will be tough and very hard to eat at 145. Course if you are going to slice thin, you might be able to get...
  20. banderson7474

    Pulled Pork for a Party.

    I just got my baffle plates in yesterday. Plan on putting them in this week. Can I just connect both plates and then sit it in there or do I need to bolt to the firebox too?
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