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  1. ldrus

    Whisky ???????

    Lets not forget TJ Swan ! :)
  2. ldrus

    Got a pork butt question

    Thumbs up! Waiting for pics
  3. ldrus

    DIY Cold smoker

    Galv. Is a no no it puts off toxic chemicals when it is heated. Don't use it
  4. ldrus

    New to smoking

    Lots to learn here, look forward to seeing some of your endeavors
  5. ldrus

    Got a pork butt question

    Yes it will
  6. ldrus

    Got a pork butt question

    That will work!, after that length of time your meat internal temp should be high enough(160deg) that it won't except any more smoke anyways and u could finish it off in the oven
  7. ldrus

    Hades 6 Pepper Chicken

    Sounds good! How hot is the finished product after cooking
  8. ldrus

    Hades 6 Pepper Chicken

    Post it here that way it will have the pics to compliment each other
  9. ldrus

    Hades 6 Pepper Chicken

    Looks good, willing to share the recipe?
  10. ldrus

    22° and Snowing, time to fire up the smoker.

    Best way to spend a Saturday!
  11. ldrus

    Picnic with qView

    Looking good how is thr igrill working ? Can u calibrate it?
  12. ldrus

    Smoked Salmon Candy w/ Qview

    Looks great now I want some
  13. ldrus

    Need a little help ASAP Please

    R u running a separate thermo for the smoker temp? Mostly from what everyone says and also with mine the temp gage that is on the unit is not accurate. If your temps got up that fast u would bet your running hotter then what u set it at
  14. ldrus

    snack stick help

    Ya easy way is to put your water tray in there that way when the heat rises it rolls around that and disperse more evenly. When I do sticks in my mes30 I make them 19 inch that way when hanging they r 8inch each side . Hope this helps.
  15. ldrus

    snack stick help

    How long are you making your sticks? Try making them shorter if they r on the long side . Also try keeping your high temp at 170 that way you dont fat out, and it will let your meat stabilize thr temp better. And lastly try putting a heat defuser in the bottom to disperse the heat a little...
  16. ldrus

    Hi from rural S.E. Indiana

    Welcome aboard Larry, I'm. Larry from NW Indiana
  17. ldrus

    Rookie question #1 - Creasote

    All is fine, that us normal smoke build-up, I would suggest that u always run your top vent fully open
  18. ldrus

    Winter Brisket

    @Lemans lets see the view
  19. ldrus

    Winter Brisket

    @ Everythingsmoke imo your still fine get the pit fired back up and go, your temp in the meat is on the cool down so it probably was higher earlier on so that would of killed of any unwanteds.
  20. ldrus

    can't find a answer

    Styrofoam is not a good idea for insulation, my smoke house isn't insulated and I'm happy with the time it takes to do my meats, I mostly do sausage in it and have done some poultry. The hottest I have ttaken it to was 225 . Anything hotter I will just put in my RF or my electric
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