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Hello and Thank you
Hello and welcome from Cleveland. I don't have a pellet smoker. There are plenty of folks here who do and will have some great info for you.- joedube70
- Post #2
- Forum: For New Members
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Seasoning and re-seasoning COS
I do the same as Al with my offset. Any cheap veggie oil in a spray can will work. I used to put veggie oil in a spray bottle. Pam is so much easier.- joedube70
- Post #5
- Forum: Wood Smokers
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Pork ribs on for 6.5 hrs, tough!
Babyback? Loinback? Spare ribs? 6 hours is a long time for loinback ribs. Those will definitely dry out cooking for that long. Does your smoker have a water pan? Did you spritz at all?- joedube70
- Post #2
- Forum: Blowing Smoke Around the Smoker.
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A FEW CSR's FOR FATHERS DAY
Man that looks good! You definitely ate well yesterday! -
How many #s per person?
I usually do 1/2lb per person.. But I always overcook so I have leftovers. Especially shoulder so i have some next time I make beans. I think normal guidelines would be 1/4lb per person? Cant hurt to have more :) -
Chicken Ain't Nothin' but a Bird!
Good looking bird! You have some nice color on that guy! -
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SOLD - Lonestargrillz 24x48 Offset For Sale
This is still available should anyone be interested. Also to note I am including 2/3 cord each of Hickory and Oak. And I have a bunch more up to date pictures- joedube70
- Post #3
- Forum: Classified Ads
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First run on the 22.5
The WSM 22.5 likes to run hot. Conventional wisdom does not seem to hold true for this cooker. Everyone says to leave the top vent wide open. In my experience you will have trouble trying to keep the cooker running around 225 and have big temp swings. I read an article about Harry Soo (Slap...- joedube70
- Post #4
- Forum: Charcoal Smokers
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Brisket nearly finished...
Exactly what Al said! I would never slice brisket until it time to serve. -
New to smoking- need help
Possibly. Depends on the meat and temp. Use a good thermometer in the meat. Start checking for tenderness around 185 internal. You want your thermometer to slide in like butter. Them take it off and let it rest. I have had brisket tender at 190 and some that had to go up to 205. -
New Lang 84 smoker, need advice on big mixed cook
Like moto said that is a big undertaking for your first smoke on a new cooker. This is exactly what I would do!! :) I don't think starting at 5am will give enough time to get the brisket done and rested in time. Although I don't cook that hot so I could be wrong. Hope it all comes out great...- joedube70
- Post #3
- Forum: Wood Smokers
