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  1. hardcookin

    Simple Baby Backs & Bacon Mac

    Good looking meal! Thanks for sharing! Point
  2. hardcookin

    Smoked Pork Shoulder and Baked Beans with QView

    Nice meal!
  3. hardcookin

    17 hour brisket smoke on Yoder 640s w Q view

    Thanks! I had no idea what a smoke like that would take.
  4. hardcookin

    UDS Air Intake Size

    I run a drum with a kettle lid. It did ok, but I often thought about adding another daisy wheel to the lid. You can order them from Weber. Once I got up to temp. I had 3 - 3/4" intakes one with a ball valve. I would cap 2 intakes and only run my valve half open. "But I didn't run a diffuser"
  5. hardcookin

    Brisket Fail 3.0

    What Chili said above... Boy that brisket looks close. You couldn't have missed probe tender by much. Would still hit that! You just have to be really patient with brisket.
  6. hardcookin

    Butcher paper question

    I bought some white butcher paper at Sams for under $20.00 about 7 years ago. That roll of butcher paper will out last me. :emoji_laughing:
  7. hardcookin

    17 hour brisket smoke on Yoder 640s w Q view

    Looks good! Now for a smoke like that how many pellets did you use?
  8. hardcookin

    Tri Tip Last night

    Tri Tip one of my favorites! They look great...point
  9. hardcookin

    UDS Air Intake Size

    It seems to me I didn't run a diffuser. As mentioned above, what's your intake an exhaust situation?
  10. hardcookin

    Pit Boss Copperhead 5 - detailed cleaning and notes on pellet dust buildup

    Even though I don't use a pellet smoker, very nice write up! Thanks for sharing.
  11. hardcookin

    Brisket flat with Q-view

    Good job on that flat!
  12. hardcookin

    Chucky questions

    I'm not sure your going to crank them out in 6 hours. I guess it depends on the size. Enjoy your smoke.
  13. hardcookin

    Double low salt Pork butts

    Nice smoke! If I don't want heavy bark I pan around 160 with a little apple juice. "Point"
  14. hardcookin

    Chicken smoked with a pork shoulder

    All my chicken I smoke 300-325. I usually do thighs & breasts. They only take about 1 hour. When you pull your butts to rest. Throw on your chicken. For wood I like using cherry.
  15. hardcookin

    Tri-Tip?

    Tri Tip Looks like it turned out ok.
  16. hardcookin

    Puerco Pibil and Carne Asada Tacos

    Another Fantastic meal!! Point
  17. hardcookin

    Two stalls in the same cook?

    What was said above. I usually pan at 170 with a little beef broth. It helps push them along,they are getting pulled anyway. Usually smoke @275.
  18. hardcookin

    Haven't been able to smoke or grill until new deck is finished...

    Deck looks nice. It will be great to have a roof over your head.
  19. hardcookin

    Sliders

    Some nice kettle smoking...thanks for sharing! Point
  20. hardcookin

    First No Wrap Ribs (baby backs) going on in a couple hours...nervous

    Ribs look great! I usually never wrap my ribs either. Point
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