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  1. oillogger

    Yikes...I fell asleep!

    Some people will run their smoker up above 300F until the fat starts rendering/stall point just to speed up the whole process by maybe an hour or two. Once the fat starts rendering when the internal temp of the meat reaches around 160-165F they will lower the pit to 225F for the rest of the...
  2. oillogger

    Big Bird....low and slow?

    The USDA says, "A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process." http://www.fsis.usda.gov/Fact_Sheets...ltry/index.asp
  3. oillogger

    Tonight, the Marines ROCK!

    Too bad the NFL would never consider having the Marine Corp Band and Drill Team as their half time show. It would add class and a few other wholesome values to the event.
  4. oillogger

    Tonight, the Marines ROCK!

    This reminds me of the Marine Taboo I went to in Washington DC.
  5. oillogger

    Thermometer question

    I would leave the deer meat in the smoker until it reached around 140-145F. After that the smoke flavor induced into the meat will be at a reduced level.
  6. oillogger

    New et-73 dual probe

    I would not consider using the probes for frying turkeys. I suggest going with the typical stick type turkey fryer thermometer. A turkey should only take about 45 minutes to fry. Do not make the mistake of over frying the turkey as some people do. 165F is done according to the USDA.
  7. oillogger

    White BBQ Sauce?????

    I have been eating Big Bob Gibson's White Sauce for 40 years. it is an acquired taste but worth every bit of it. In his restaurant in Decatur AL, there are at least 6 grand championship trophies with a few other 2nd and 3rd place trophies standing at the entrance. Needless to say, his BBQ is...
  8. oillogger

    3 2 1 Killer Ribs with Taste O Pics "U Wish"

    There must be something wrong with your "Taste O Pics". I have been licking your rib pictures on my monitor and cannot taste anything. Either the pictures have a problem or your ribs turned out tasteless?!?!
  9. oillogger

    Fly the Flag 9/11/07

    I have been a everyday American flag flier since 911. By the way, you can obtain quality US flags that were flown over our US Capitol for about the same price as anywhere else on the internet. Just look around the website of your state senator/representative for a link.
  10. oillogger

    Video of my Computer Controlled Smoker

    Holy Geek Smoker Batman!
  11. oillogger

    smoking with corn cobs

    I suggest staying away from the corn cobs stored in small sheds in back yards when searching for corn cobs to smoke with.
  12. oillogger

    My GOSM broke!!

    twistertail, Were you able to repair your GOSM and how did you do it. I looked at mine and I could see how it would be easy to drop it when taking it away from it's hanging position off the GOSM side handle.
  13. oillogger

    GOSM Replacement Grills

    Try the website below. www.epod2000.com
  14. oillogger

    Gosm Big Block Owner's Manual

    There are several GOSM manuals in the file area of the SmokeyMountain group in Yahoo groups.
  15. oillogger

    GOSM Users Question

    Lots of variables to consider, outside temp, cooking temp, which GOSM used, and how much food being cooked. I generally get 20-24 hours from one 20# bottle of propane with my Big Block at about 250F loaded up with meat and the outside temperature around 70-85F.
  16. oillogger

    how to tune smoker

    Amen Brother SmokyOky, now if you will turn to page 492 in your hymnals Sister Lilly will play our closing hymn.
  17. oillogger

    1st WSM Cook

    Great posting smokemaster!
  18. oillogger

    Can you speed up a butt?

    Some people will run their smoker at 275-300F until the fat is about rendered and then lower the temp to 225F for the rest of the smoking.
  19. oillogger

    smoked salt?

    Salt will help to produce a smoke ring but I doublt if salt crystals will take on much of a smoke flavor. SMOKE RING Definition: In the world of barbecue the smoke ring is one of the most sought after properties of smoked meats. It is believed to show that you have done a good job and properly...
  20. oillogger

    Good Deal on GOSM

    Well you saved enough money to load up the smoker with meat for free the first time. Congrats!
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