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  1. cliffcarter

    Old Country Wrangler: What to drill through 3/16" steel with?

    If you can spare the cash I'd buy a set of Hanson bits(that's a type of bit not a brand name) they're made to cut steel and do it with a minimum of effort. You should also buy some cutting oil to use when drilling to keep the bits cool and extend the life of the bits.
  2. cliffcarter

    What temperature do you smoke your turkey at and why?

    325°, I see no need to go lower because nothing is gained by doing so IMHO. This breast was cooked at 325° with red maple for smoke-
  3. cliffcarter

    Thermometer Discrepancy

    Based on what I've read about MES stock therms, I would trust yours.
  4. cliffcarter

    STL spare ribs help

    Two things stand out to me- 1. You are cooking at 225°, why this is important to your problem is in part related to #2. For the record I like to cook ribs in the 250°-260° range. 2. You are opening the pit and spraying a cold liquid on the meat, this will extend the cook time because the pit...
  5. cliffcarter

    smoker runs hot?

    IMHO you do not have a problem, 275° is a perfectly appropriate BBQ cooking temp. The obvious advantage to cooking at higher temps is that the food gets done faster, but I also think that the quality of the finished product is better when cooked at higher temps. In addition the cooks are more...
  6. cliffcarter

    Wood ID

    Yes, that is black cherry, one of the best BBQ woods IMHO.
  7. cliffcarter

    99 cent/pound pork butts...

    .... at Hannaford's in central Maine this week. Hoping this heads up helps my fellow smoking Mainiacs stock up. Also, 2 weeks ago my local store had Angus tri tip on sale, one of the meat cutters told me that they have them in stock all the time but normally cut them up for sale as sirloin...
  8. cliffcarter

    Newbie here. Wife who wants to surprise hubby with a smoker for Christmas. Help please!

    My recommendation- http://humphreysbbq.myshopify.com/pages/the-battle-box Check out them all, there are a couple in your price range.
  9. cliffcarter

    New to charcoal -Creosote

    Late to this party, but yes you used too much wood, as you have already figured out. 4 3" pieces of wood is equal to one of the wood splits that I use when cooking with wood in my COS. When I cook butts on the Weber I use 4-5 1"X3" pieces of wood for smoke. This gives plenty of smoke flavor for...
  10. cliffcarter

    I do not like baked beans...

    It's obvious ain't a one of you guys from New England, beans baked with molasses have been a staple here since the sugar trade began 300 years ago. Baked beans for Saturday night supper is a long standing tradition up here, I have some on right now, we'll be having them with biscuits for supper...
  11. cliffcarter

    Having trouble getting smoker above 300 degrees

    I agree with Wade, adding another vent should be done as a last resort. Since your firebox has a door at the intake, you can crack that door open to get more air to the fire. Now that you have posted pics of your fire box I am more convinced than before that you are not using enough charcoal in...
  12. cliffcarter

    Having trouble getting smoker above 300 degrees

    Two chimneys of lit charcoal to begin would have given you 350° IMHO. Always leave the exhaust wide open and control the fire with the intake.
  13. cliffcarter

    Waiting is the hardest part........

    Want to wait less and eat sooner, then follow SmokinAl's advice- cook at a higher temp. I've been cooking butts at 300°+ for several years, works like a charm with great results
  14. cliffcarter

    The SMF Smoking Commandments...

    This is the one that I have always followed
  15. cliffcarter

    Temperature

    None, the shoulder will take a very long time to cook and the finished product will be no better than one cooked at 225° IMHO.
  16. cliffcarter

    3-2-1 Ribs question

    Are you cooking whole spare ribs, St. Louis trimmed spares or loin back/baby back ribs? How much do the racks weigh, on average?
  17. cliffcarter

    Failed Ribs. Second time...

    3.3 pounds for half a rack of loin back ribs? Those ribs are huge, 3.3 pounds is more than I like for a full rack. IMHO they were undercooked and here's why- 1. the size of the ribs 2. you kept bathing them in cold liquid every 15 minutes for two and a half hours 3. Temping ribs is at best...
  18. cliffcarter

    Hello from central Maine

    :welcome1: Hello from Old Town
  19. cliffcarter

    Pork butt

    At that cook temp it will probably take somewhere around 2 hours cook time per pound of meat to reach 200°. Jack that cook temp up to 300° and it'll be done much sooner, won't hurt the quality of the finished product one bit.
  20. cliffcarter

    Recent Pork Butt Success

    I'm with Al, except I would have the temp at 275° from start to finish.
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