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  1. brian85

    Mav 733

    Wait mine doesn't switch between meat and barbecue on its own I have to press and hold set select probe #(1 or 2) then hit mode to switch between meat or barbecue.
  2. brian85

    Mav 733

    You only set a target temp on the food option. Hi and low are for barbecue options. You can use it either way but I don't even mess with the type of meat I just select whatever meat its on and set the target temp I don't need the thermometer to tell me its pork and its maintaining to be pork so...
  3. brian85

    Mav 733

    Not sure what you mean here you can set the meat temperature up to whatever you want it has defaults to start at but you can set beef to 200° if you want.
  4. brian85

    Doing my first Brisket

    Don't just go by time go with internal temperatures and poke test.
  5. brian85

    Need Help...temp control on 22" WSM

    Sounds like you may have started with to many lit coals. In 85° weather and sunny I start with 18-20 lit coals to maintain 225° full chimney to maintain 325°.
  6. brian85

    FIRST BRISKET

    Yeah that's pretty normal as the smoker heat stays the same and your meat temperature rises it will begin to rise more slowly.
  7. brian85

    FIRST BRISKET

    How's your temperature been? Did you start it at room temp or straight out of the fridge?
  8. brian85

    Rib bend & toothpick test?

    2-2-1 for baby backs 3-2-1 for spares. You probably cooked to long
  9. brian85

    Maintaining temp on WSM???

    Google barbecue guru I don't have one. There are plenty here that could fill you in better than I.
  10. brian85

    Maintaining temp on WSM???

    That's exactly what a blower does it stokes the fire when needed by blowing air in and not blowing when it wants to drop the temperature it does this based on settings you set.
  11. brian85

    Kingsford blue bag at lowe's

    Just a heads up. My local Lowes limits this to two per customer so you can get 2 of the two packs at sale price then after it goes back to regular price.
  12. brian85

    1st Brisket Help?!?!

    I don't see how it would hurt that thick of beef in a cooler with towels wrapped around will stay hot for hours. 3-4 shouldn't be a big deal now I think 6 is excessive and you could introduce some food illness I'm not sure.
  13. brian85

    Maintaining temp on WSM???

    I'm kind of unclear on what you're asking but when I fire up my wsm I mix the wood and charcoal together about 6 chunks at various depths and various locations throughout the smoke ring. I think what your asking is more of your or whoever you're cooking fors preference on how much smoke you want...
  14. brian85

    She bearly fits.

    Man I wish I could get mine to turn out like that. I've only smoked 2 and both were tough and dry I gotta start using this toothpick method instead of just going with IT.
  15. brian85

    First time smoke! 3-2-1 Ribs

    Glad it helped!
  16. brian85

    First time smoke! 3-2-1 Ribs

    By the way I like 240-250 with ribs its not the end of the world.
  17. brian85

    First time smoke! 3-2-1 Ribs

    Sometimes if you turn the knob past high you can get and even lower flame going back towards off go slowly. If that's the way yours is set up I can't see the controls just go slowly towards off.
  18. brian85

    First time smoke! 3-2-1 Ribs

    At least its back up and going. You can continue the cook.
  19. brian85

    Thursday Turkey Breast qview

    Thanks guys. The breast is an old family favorite. Appreciate the kind words
  20. brian85

    First time smoke! 3-2-1 Ribs

    Possibly wind? Its propane right?
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