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  1. rbnice1

    New Hell Bender smoker.

    Ok so the cook went fantastic...... Other then pulling it a bit early the smoker performed great. That said the brisket was bad... not cant eat bad, but the flat was tough and dry. Which was odd since normally its dry but super tender or tough but juicy. I did go ahead and cut it all up and...
  2. rbnice1

    New Hell Bender smoker.

    Just pulled it. Probed tender. We will see in 3-4 hours how it turned out. My original plan was going to be to cook it yesterday and let it rest over night.(ohh and not have to wake up at 4am. lol) But work interfered. This cook was much better then last week. I still need some mroe work...
  3. rbnice1

    New Hell Bender smoker.

    This time I decided to try smaller wood and different configurations to see if I could get more even temps with smaller spikes and better smoke. I think I am finally dialing it in. Smoke looks great very light, and worse temp spike was 290F. I am adding a small chunk of wood every 30 minutes...
  4. rbnice1

    New Hell Bender smoker.

    So running a second brisket today. It looked much better then the last.
  5. rbnice1

    SV Ribeye time/temp

    I used to do 131f, but my wife complained it was over cooked...... God I love this woman! :P
  6. rbnice1

    1st Cook on new Bell Fab

    I also burn a lot of ash for both my stove in the house and to get me by on the smoker till my hickory dries better. I have had locust and hedge a couple times for the stove. They were awesome but overkill for my needs unless the coldest of days. I dont think I would try either for smoking...
  7. rbnice1

    Temp Differences once loaded up with Meat

    No idea on your issues but watching this thread. I dont cook a lot at a time but I am still working on trying to keep my temps more even. Other then that 1 spike that cook looked awesome. Im doing my second brisket this weekend since last weekends cook was not great and im trying shorter...
  8. rbnice1

    AZ Wood

    So glad im in the midwest...... I can get oak/hickory/ash as needed in days. Tho fruit woods can be hard to get unless you want to pay a premium. (None of this is seasoned and worth a crap until a year of seasoning.)
  9. rbnice1

    SV Ribeye time/temp

    I do 128F for 3 - 6 hours for fresh and 4 - 7 hours for frozen. Then sear with a grill gun. This gets me a nice medium rare. if you want rare then 120f would prob do the trick or lower then a longer sear.
  10. rbnice1

    New Pit Day! 24 x48 Big Phil's Blue Smoke Smoker

    Looks fantastic. How did it perform? How did you run it? How did the the brisket turn out? I am still working on how I want to run mine. That said the results have been good. But the 100+f temps every weekend are not helping.
  11. rbnice1

    More SV steak

    I do my wifes brats in the sous vide at 160 in a bit of beer and a freezer bag for a couple hours before I throw them on the smoker. She says they are pretty good. im not a brat person so no personal experience.
  12. rbnice1

    New Hell Bender smoker.

    so this cook was a big odd do to some odd temps, but I added a couple holes on the door to try to make it more controllable. While it was more controllable the smoke was a bit heavier then I like. That said even tho the brisket took crazy trimming it was very good. lol. I think I have a few...
  13. rbnice1

    New Hell Bender smoker.

    I have to say, this was the stangest brisket I have ever trimmed. It had super thick hard fat seams places I have never seen before and the shape was weird. It was 17 pounds. I bet I trimmed 4 pounds of fat off it, and not pictured 3.5 pounds of meat/fat that I will grind later.
  14. rbnice1

    New Hell Bender smoker.

    This weeks protein of choice!
  15. rbnice1

    Spare me a beef rib?

    I agree 100% I started with some cheap vertical bullet charcoal smokers. flavor was ok but hard to control on long cooks. Went to a MES30 and loved how easy it was but either the food lacked flavor or it was bitter with too much smoke. Then went to a MB 1080 gravity grill, IMO overpriced for...
  16. rbnice1

    New Hell Bender smoker.

    Turned out great! To me the same as last time.
  17. rbnice1

    Vertical baffle on small offsets

    I have not used these smokers, but I would say step 1 is to use biscuits to do a baseline test then make mods and retest till your happy. I know a friend of mine likes his to be hot on the fire box side so he can do different types of meats. I prefer to be even across my grate but to each...
  18. rbnice1

    Yes you can finish cooking an undercooked brisket with sous vide.

    I slice mine all up then portion it out into vac bags and into the freezer. Then when I want some I pull a pack out and throw it into the sousvide for a couple hours at 140f - 145f. IMO its as good or better then when it came out of the smoker. FYI.... I do the same thing with my pulled...
  19. rbnice1

    New Hell Bender smoker.

    Pork butt cook number 2! Pretty small butt but i was busy all week and couldnt get in to grab a brisket. Kinda glad I didnt. Im still having issues getting it stable. I open it up a little and it goes way up and I close it down and it gors way down. I really need to modify the door so I have...
  20. rbnice1

    Paint peeling off of the Firebox of my brand new offset smoker

    Not sure anything you do would actually hold up to a hot fire in a thin metal fire box. Even stove or bbq paint has its limits. And your comparing a gas grill to a smoker. Its like comparing a micro wave to a oven. They really are just completely different appliances.
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