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My mom brought me over a 7 pound pork loin and asked me to cook it for her for dinner. I only have about 6 hours so I don't think low and slow is an option. I'm not sure if that's would be the best method anyway. I have only smoked 1 pork loin and it had good flavor but was a little dry. I don't...
Have you had a chance to break your new toy in? Let me know how you like it. I have found that I can get pretty consistent temps by keeping the top stack closed and only using the bottom. The temps are within 5-10* from about 6" off the fire box to the other side on the bottom grate. The...
Thanks for all the comments. Yeah I loaded it up and dove right in. It was a little risky because I didn't know the smoker yet but it was easy to contol temps so food came out great. I did 2 briskets 2 butts 3 racks of spares and baked beans.
I hope to make it to Daytona Bike week one year...
Congratulations bucher! That looks identical to mine. I just received it on Thursday. What a coincident I posted about my new smoker about 1 minute before you submitted your post. I don't know how to post links to another post but if you go to the wood smokers section my post is right above...
My new Smojer was delivered on Thursday:yahoo: Man that was a long 5 1/2 weeks LOL. I have to say PCC is a great company to deal with. I would recommend them to anyone.i can't compare them to any other smoker manufactures since this is the first smoker I have ever ordered but I do deal with a...
Thank you Cliff that made a lot of sense. I need to make my fires smaller using smaller splits. I think I'm using logs that are a little to big. They smolder at first causing me to panic because of the white smoke then they catch fire and temps rise too much.
Thank you Jack that was a good...
Sorry if this has been discussed before. I did a search and couldn't find an exact question. I'm sure I just didn't look hard enough.
Anyway I have an OK Joes offset that I bought at Home Depot a couple years ago. I use it regularly and have turned out some pretty good Q. My question is I feel...
Did you check the acctual temp inside the smoker. I know you set it at 250* but it doesn't seem you were cooking at 250*. I don't use an electric smoker but when I did the controller was off by almost 50* and I never new till someone recommended I check my temps. I thought they were crazy...
Thank you guys for the advice. I think I will have them drill the holes on both sides of the door for two temp meters. I will the find the cable glands show me the smoke recommended. I don't think I will have anything done to prep for a bbq guru. I don't think I will ever end up using one...
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