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Smoke Hollow 44" Gasser/Cheese
i cant tell you for sure because i dont know how much heat those pellet smoker put off but for smoking cheese it begins to melt around 80o so the temp needs to stay under that. you could do the mailbox mod but make it where it detaches easily from the air intake so you can move your smoker... -
Smoke Hollow 44" Gasser/Cheese
Im not sure how well this would work, you may need to wait until its good and cold out. You could buy a 18" pellet tube from A-MAZE-N products, leave the heat off in the smoker and let that tube burn. -
NEVER FORGET!
Agreed, remember all of those who served and are serving this great country!- jcollins
- Post #2
- Forum: For New Members
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Faux brunt ends & two small rib roasts
- jcollins
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Faux brunt ends & two small rib roasts
On the menu today is... -
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- jcollins
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- Album: Faux brunt ends & two small rib roasts
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- jcollins
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- Album: Faux brunt ends & two small rib roasts
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- Album: Faux brunt ends & two small rib roasts
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Tri Tip question
^^^^^Yes this is exactly what is on my mind.- jcollins
- Post #6
- Forum: Meat Selection and Processing
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Two ?'s...Grill Thermometer and Cold Weather Smoking in Weber Smoky Mountain Grill
In my own experince the wind really effects a WSM. i have smoked in my carport (a garage with no doors) at around 9o F and it was pretty windy out that night. and the smoker did just fine... i was pretty cold though.- jcollins
- Post #3
- Forum: General Discussion
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1st Try of Pop's Brine with a Venison Loin
Looks good from where im sitting. -
The question once again...which one..
i never go by the lid thermo temp i always use a probe at grate level- jcollins
- Post #10
- Forum: WSM Owners (Weber Smokey Mountain)
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The question once again...which one..
Sometimes places will have the displays on sale this time of year, my local walmart had 2 of the 14.5 WSMs on sale for 150 and a Weber Mastertouch Kettle for 150 as well.- jcollins
- Post #8
- Forum: WSM Owners (Weber Smokey Mountain)
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Beef Dry Rub?
for beef this stuff gets great reviews http://owensbbq.com/tatonka-dust-buffalo-wing---brines.html personally i havent tried it a lot of us on here like it and for beef i usually like to keep it pretty simple because beef has such a wonderful taste on its own. when grilling or smoking a steak... -
A few cedar twigs as kindling made it into my UDS. 90% oak and hickory for the rest. Am I OK?
Im glad it turned out good for ya. i have a weber dual probe wireless thermo i dont believe its the best but for now it works im hoping to get the thermo i linked above for christmas- jcollins
- Post #6
- Forum: Woods for Smoking
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A few cedar twigs as kindling made it into my UDS. 90% oak and hickory for the rest. Am I OK?
First off personally i never cook chicken over 170o F in the thigh and 165o in the breast. Was it a whole chicken or pieces? and as far as knowing the smoker temp a maverick thermometer has the best reviews for the price the one i linked is the one i hear the most about and what i hear is...- jcollins
- Post #4
- Forum: Woods for Smoking
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Top Sirloin Fillet
Well i by no means am an expert but if i had to guess this particular cut of meat comes from where the top part of the sirloin and the tenderloin meet.
