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    Smoking pork butts for a luau, advice please?

    Thank you, that helps me a lot. The whole block is coming, I'm nervous about getting everything done in time. I let them know that "barbecue is done when it's done" but I want to do my best. Also have six racks of baby backs in the WSM, but my first cook with a Thermoworks Billows made this baby...
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    Smoking pork butts for a luau, advice please?

    Wrapping from the start? Or at the traditional 165 temp? Interesting on the 5 Spice, I haven't thought of that. My daughter in law is Chinese, she cooks everything with it.
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    Smoking pork butts for a luau, advice please?

    I got volunteered to making pulled pork for a luau. Probably making 6 butts. I've done pork butts several times, just basic dry rub, spritz with apple juice, and it came out good. To give this a little Hawaiian flavor, I'm wondering about smoking them in foil pans with pineapple juice, perhaps...
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    Be aware if you buy a Thermoworks Billows...

    The Thermoworks customer service woman told me the only kit was the Billows and Signals, for a bunch more money. Bluetooth has been good enough for the last few years, I didn't feel I needed Wifi.
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    Be aware if you buy a Thermoworks Billows...

    I decided to try a Thermoworks Billows for my 18.5 WSM smoker. I contacted Thermoworks to see what exactly I needed, of course it won't work with my Thermoworks Smoke. Have to have the Smoke X2, X4 or Signals, I bought the X2. The Billows and the X2 need a 12 volt AC, USB-C adapter. They didn't...
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    How I Fixed My Waring Pro Slicer

    I just bought this slicer at a garage sale for $10. I sliced an onion to test it, worked well. Looking for a blade now, genuine Waring is almost $100, which is more than I can buy a brand new slicer for. I see a few that look like they will fork for under $30, I'll let you know what I find. If...
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    Temperature in the CampChef Woodwind

    The fire pot is about 1/3 of the way across the grill. I assume it half way on the 24. You're going to love your Camp Chef.
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    Temperature in the CampChef Woodwind

    I have a Camp Chef Woodwind PG36. There's a lot of room inside these babies, the probe is hard against the left side. I used my Thermoworks Smoke remote thermometer on my first few cooks to check the probes and what the grill thinks it is. I found the probes in the meat were pretty much...
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    KettlePizza w/ Prograte

    I have a Kettle Pizza kit. The only complain I have is having to add fuel after every two pizzas. With the ProGrate, keeping the heat so close to the pizza, did you add any charcoal or wood for your five pizzas? What charcoal did you use? Thank you.
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    Time for a new smoker, why should I switch to Pellet?

    I have a Camp Chef Woodwind 36. I bought it for 1100 square inches of grilling space. I also like that I put a 9 pound pork shoulder in it 2 hours ago and now I'm in bed, not tending or worrying about tending my WSM. Just my two cents.
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    Pellet Storage

    Just got some food grade pails with screw on lids at Menards for under $10 each. The food grade were only 50 cents more than the non food grade. For what it's worth Menards had Pit Boss pellets, 40 pounds for $15.
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    Camp Chef vs Pit Boss Pro

    I have a Camp Chef Woodwind 36 WiFi and I like it. Four probes, over 1000 square inches of grates. Barely used it so far, but temps stayed rock solid. I like being able to adjust the temp and monitor everything from inside. Seems well constructed, was $1000 locally.
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    Foil on the drip tray?

    I realized I didn't have much foil, didn't feel like fighting the crowd at Costco and needed the foil I had to wrap the ribs. Drip pan not foiled, it's going to take a bunch of cleaning. Anyway, the ribs came out good, 3-2-1, Famous Dave's Devils spit sauce, Barbecue 3000 rub from Penzeys. Maybe...
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    Foil on the drip tray?

    Thanks everyone. I'm doing loin ribs using 3-2-1. I will wrap the whole drip pan and see how it goes. Results will be posted. Took some fiddling to pair the grill to my phone but I finally got it. Ran at 350 for an hour to burn up any schmutz. Will this replace my WSM? Time will tell.
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    The smell of a grill...

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    Foil on the drip tray?

    Here are photos of the drip tray. The louvers are punched from the back, they are slightly raised, and the opening is on the downhill side so theoretically grease would run past the opening. This smoker has a plate that slides over for direct heat, perhaps that's the reason for the louvers.
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    Foil on the drip tray?

    Camp Chef Woodwind WiFi pellet grill, first cook tomorrow. I understand many cover the drip tray with aluminum foil for easier cleanup. What about the louvers punched in it? Perforate the foil over each one or leave them alone? Thank you for any advice.
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    Mixing pellets?

    Thank you everyone. Picked up my Camp Chef yesterday, put it together today (one hour) and now it's raining. I got two bags of competition pellets and one of oak, which I usually used with beef.
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    Mixing pellets?

    I've been using a Weber Smokey Mountain for 5 years. I used charcoal, and usually two big hunks of maybe hickory or oak, and one or two of a fruit wood, like apple or cherry. Getting a new camp Chef Woodwind 36 in two days. Lots of flavored pellets, do you experienced pellet grillers mix them...
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    First Look ~ New SpitJack 11" Brisket Knife

    This exact knife. $17 from Webstaurant. I'm not bashful about spending money on a chefs knife, but with some specialty knives I use what the guys at my local butcher shop use. I don't use them every day, no one uses them but me, they never see the dishwasher and I've gotten reasonably good with...
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