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  1. babydocsmoke

    Temp at which meat stops accepting smoke....

    So....just for my own education....going really low and really slow up to 160F will result in a bigger smoke ring? And then bumping up the temp on the smoker when you hit that (in theory) would just result in a faster cook, but no change in smoke flavor?
  2. babydocsmoke

    Disappointed in Camp Chef

    Rectecq. If service is important to you...its the best hands down regarding grills, and one of the best companies across the board that I've come to know as far as customer service. Great pellet grills too.
  3. babydocsmoke

    Thanksgiving Throwdown Winner Is

    Congrats guys! Good lookin eats!!
  4. babydocsmoke

    new knife sharpener for touch ups

    When you say ken onion you mean this....correct...? https://a.co/d/eDBBMhO
  5. babydocsmoke

    200 Gal reverse flow

    Oh man that thing is gonna be huge!!
  6. babydocsmoke

    Hello from Massachusetts

    Welcome from Utah. Beekeeper here as well!! Glad to have you!
  7. babydocsmoke

    Newbie with a wood chunk question

    If its maple, and its dry, you'll be fine. Keep in mind cuts with bark are best for flavor.
  8. babydocsmoke

    Customer Breads

    Must be doing something right!!
  9. babydocsmoke

    Greetings from New Guy in Montana

    Welcome from Utah!!
  10. babydocsmoke

    Smoked Prime Rib for Christmas Dinner

    Can't beat a good standing rib. Glad that turned out for you!! Beautiful crust on that thing!
  11. babydocsmoke

    Ribeye on the 1050

    Strong work!! Thats some good eatin right there!
  12. babydocsmoke

    Packaging bread

    Any reason to avoid walmart is a good reason.
  13. babydocsmoke

    Beef Ribs / Dino Bones (lots of pics)

    Best of Luck!! Honestly they are really easy. Season them, put them on at 250F, pull them when probe tender....nothin else. Oh...also take pics and share!!
  14. babydocsmoke

    Today's Journey...First time pulled pork, first time with pellet smoker

    That looks fantastic!
  15. babydocsmoke

    Beef Ribs / Dino Bones (lots of pics)

    Thanks guys!!
  16. babydocsmoke

    Old School Grinding

    Interesting. I jus bought a big frickn' grinder and I'm thinking I probably should have started with something like this...
  17. babydocsmoke

    Beef Ribs / Dino Bones (lots of pics)

    Thanks!! Next time buddy! One of my favorites too. Yeah BBQ is done when its done...but once the kids start nagging, mom starts asking and you might need to hustle. Thanks guys!! Nope! Not a wise thing to do! Just probe. I used to temp as well, but I normally never pull them until they...
  18. babydocsmoke

    Beef Ribs / Dino Bones (lots of pics)

    So it had been awhile and I kinda had a hankerin'. I've head a couple of people talk...and had seen a certain youtube video about not trimming the silver skin off the surface to save the potential rendered fat on top "cause that's what they do in the restaurants".... However....I just cant...
  19. babydocsmoke

    Considering A Kamado

    If you're mostly smoking then the MB is probably you're go to. Its just better for that. It has electric components that can fail...that's the one thing that a Kamado doesn't have. That said there are a lot of people on here that have had to tweak things (like switching out a push pin sensor)...
  20. babydocsmoke

    Smoked Chuck with a braise finish

    Looks great! Love me some beef tacos!!
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