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  1. worm304

    HELP! Having pit temp problems!!

    Wow, lots to absorb there. Thanks!! I think I will try webers if I can find it on sale. I was just at lowes buying a new ceiling fan and of course went over to the grill section as I normally do. I didn't see any weber but ROR, stumps, and KBB. I do have a bag of KBB left so I will ride with...
  2. worm304

    HELP! Having pit temp problems!!

    So if you had to pick the best charcoal what would you go with? I have only used KBB as that is what I read is a solid option but I am more than happy to switch it up. I posted he final product if you'd like to check it out. It came out great! Thanks...
  3. worm304

    First packer on my WSM with Digi Q.

    Thanks for the tip. I knew it wasn't the digi-q's fault for the spike. So if I go sand is there any specific type and should I still add a small foil pan of water for moisture purposes? Is there a good method for covering the sand so drippings don't get in other than I assume to double heavy...
  4. worm304

    First packer on my WSM with Digi Q.

    Well. I put the meat on at 10:30ish pm. The digi was holding perfect 225 before I went to bed at 12:30. When I woke up at 7:00 ish my pit was way to hot at around 280...it spiked to 300 before I could close the top vent to bring it back down. I am not sure at which point it stopped holding...
  5. worm304

    First packer on my WSM with Digi Q.

    So my wife was nice enough to give me my Christmas present(Digi Q) early because I was attempting my first packer. 17 LB. before trimming. Went 225 with oak and hickory for 9 hours. Used a pretty standard beef rub. Injected the night before with beef broth, worsch and a little garlic powder...
  6. worm304

    HELP! Having pit temp problems!!

    Here she is before foil. Kinda of annoyed that I had my thermo pro in, pulled it out when it was at 188 to check temps in other places. It was 205ish in most. Wrapped and resting in cooler. Hope it slices ok and doesn't fall apart.
  7. worm304

    HELP! Having pit temp problems!!

    Edit: let me try to get a picture to upload
  8. worm304

    HELP! Having pit temp problems!!

    She was pretty big. 17 lbs. Before I trimmed it. I had to slice about an inch off the flat end so it would fit. Prime for 2.99/lb. At Costco. Not sure if that is the normal price but I know it's really good. I was expecting to be past the stall after 9 hours but I'm probably over thinking...
  9. worm304

    HELP! Having pit temp problems!!

    Also. Is it common for a packer to only be sitting at 158 after 9 hours at 225?
  10. worm304

    HELP! Having pit temp problems!!

    Thanks Al! I just don't get how the pit is way over temp. Im not sure how long it was like that. I also don't understand why my therms are reading way different temps. I put 2 meat probes in in the same general region(one for Digi one for therm pro) and both of those are reading within 2...
  11. worm304

    HELP! Having pit temp problems!!

    So I just got a digiq for my wsm. Hooked it up last night for an overnight smoke. It was holding rock soilid at 225 around midnight before I fell asleep. I wake up at 7 am. and my smoker is sitting at 289. I check the water pan and it wasn't close to empty. I put more water in for good...
  12. worm304

    Christmas came early!

    So I came into a little extra money from a work bonus and decided to try my first packer this weekend. Grabbed a 17 #er of prime at Costco. When I get home with it my wife asked if I wanted my Christmas present early. She said it would help with the brisket. Although I felt guilty I couldn't...
  13. worm304

    What do you think of this rub? Any additions I should make?

    Thanks! Definitely going to mix up some of that Rib Tickler as well. Do any of you use 2 different rubs in your smoking process?
  14. worm304

    What do you think of this rub? Any additions I should make?

    O, man! Thanks guys! I'll go ahead modify what I already made to balance out the sugar. Al, ive heard good things about your rub. I'll definitely give it a go! My wife is already less than thrilled that I keep using all of our Tupperware for rubs. I say, what's one more?
  15. What do you think of this rub? Any additions I should make?

    What do you think of this rub? Any additions I should make?

    • worm304
    • Album
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  16. worm304

    What do you think of this rub? Any additions I should make?

    I'm not liking any rub I've tried for ribs. Decided to monkey with this recipe. 2/3 cup turbinado 1/3 cup white sugar 1/6 cup kosher salt 3 tbs paprika 1 tbs onion 1 tbs garlic 1/2 tbs chili powder 1/2 tbs black pep 1/4 tbs cumin 1/4 tbs celery Not a fan of too much heat.. it doesn't...
  17. IMG_6433.JPG

    IMG_6433.JPG

    • worm304
    • Media item
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    • Album: What do you think of this rub? Any additions I should make?
  18. worm304

    Chicken Breasts with Ribs advice?

    Very interesting!  I'll have to give that a go if there is oven space at the party.  
  19. worm304

    Chicken Breasts with Ribs advice?

    Yeah, 8 half breasts were only $15.  Alright, so brine, going to put butter and rub under the skin and brush the skin with olive oil.  265 with hickory and cherry.  I'll take some pics and post when it's all said and done.  Thanks!
  20. worm304

    Chicken Breasts with Ribs advice?

    Looks great!!   What temp for the skinless?  I have 8 1/2 breasts so maybe I'll try pulling the skin off of a couple.  Since I don't plan on eating the skin I guess I don't care what the texture of it is.  I just assume that keeping the skin on would help keep it from drying out.  Thanks for the...
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