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Probe Access on My Lyfe Tyme Smoker
I think drilling would work fine. For plugging up the space around the wire I would just wad up some foil and stick in the gap.- aggie94
- Post #4
- Forum: Meat Thermometers
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Essential Tools
Recently I was getting ready to smoke a brisket and opened up the cabinet and found a set of these sitting there. Apparently they were given to me some time ago by my Father in law. They are called Pigtails and they are great! They are very sharp and are wonderful for grabbing a big piece of...- aggie94
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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Thermometer Input Wanted
Sound like Joe Black, I have the River Country gauges on the smoker and a Thermopop. Love the Thermopop!- aggie94
- Post #9
- Forum: Meat Thermometers
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First attempt at ribs.
Start throwing on some of that Apple wood you mentioned in your other thread and your temps will be much higher, you'll have to work to keep them down. -
I could use some pointers on my new offset...
Good job on the mods, they help. Adding some mass helps with temperature fluctuations too. I'm sure there are better thermometers, but I've had good luck with River Country 2" gauges, about $13 each on Ebay. -
resting brisket in a cooler
Congrats on the brisket, looks great! This is the first year I've started resting the brisket in a cooler and they have turned out much more tender so I'm a big fan of it. -
My first brisket is now on the smoker... w/pics!
I think it looks great, especially for your first one. Sounds like you had your probe stuck in the point (big fatty end) to begin with. Your oven save worked well, for years my briskets turned out as tough and stretchy as rubber bands. If it is tender enough to eat its a good brisket. -
Rookie brisket question
Plan looks good. You could cook it a little higher, 225 to 250 degrees, get done a little quicker. The rest really helps to tenderize. Last 2 steps, enjoy tasty brisket, post pictures! -
Need a few brisket questions cleared up...
Looks like it came out great! If I'm just reheating a few slices for a sandwich, I cut them off and put them in a pan with a little juice/drippings/etc to keep them from drying out. If I'm reheating all of it to feed the family I put the whole thing in a pan with a little juice, cover and put... -
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Need a few brisket questions cleared up...
Anxious to see how it turns out! Just be sure to rest it in a cooler for an hour or two after it comes off the smoker, really makes a difference. -
Top Grate Level?
I put my first/top grate at the 4 inch mark. My bottom grate is like yours and sits almost all the way down the steamer body on the little ridge. -
Question on Separating the Point and Flat
You don't need to wait for your UDS, I smoked a full packer on a mini WSM (a poor man's version of a 14.5 WSM) last week and it worked fine. The issue with the small smokers has to do with length of the meat, and I don't think removing the point ahead of time will make it any shorter since the... -
Pork Butt Cook Time
Mummel if you were referring to my cook, I was smoking on a mini WSM, was trying to cook at 225 to 250 but had a little problem with vents getting clogged late in the cook, temps would sometimes fall below 200. Jimmy thanks for the temp recommendation, I do take that seriously. I was concerned... -
Pork Butt Cook Time
Not use to cooking pork butts, what temp should they be cooked to? Smoked one last night and after 7 1/2 hours temps ranged from 160 to 190 degrees depending where I put the probe. -
CURED GRILLED?SMOKED CHICKEN
The color may take a little getting use to but the taste is what matters! -
Why is Franklin BBQ in austin so good?
JC I was there on a Friday night and it wasn't that crowded, was there around 530 pm, may have been lucky. I hear they get hit hard at lunch, not sure many folks know they are open at night on the weekend.- aggie94
- Post #190
- Forum: BBQ Restaurant Reviews
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Need a few brisket questions cleared up...
I don't think it hurts to cook it without it laying perfectly flat, seen someone smoke one hanging on a rib rack and I think it turned out fine. I've had no problem cutting briskets in half. Usually I've cooked both pieces at the same time and eaten on one half and froze the other, but if you...
