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  1. pgsmoker64

    PGSmoker - smoking ribs in Ohio!?!

    Yep, that's right. This Virginia boy is up in Chillicothe, Ohio smoking some babybacks. A good friend of mine bought a smoker a while back and has not been able to perfect his cooks yet. I agreed to come up an help him prepare the perfect tender ribs! Trevor and I showed my friend the 2-2-1...
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  6. pgsmoker64

    Pork loin & Chicken on Oklahoma Joe today

    Food looks great!  Sorry the basket isn't working out.  Maybe use solid plate instead of the open metal. Bill
  7. pgsmoker64

    noob having some trouble!!

    Sounds like  you need more air.  You may have to make some modifications so that you can get more air to your fuel, course it will burn more fuel that way too. Also, make sure your stack vent is open all the way! Good luck, Bill
  8. pgsmoker64

    CharGriller Outlaw Baby Back Ribs

    Nicely done!  The ribs look fantastic. Buster is a lucky pup!!!! Bill
  9. pgsmoker64

    Dry Pulled Pork

    Hmm.  Never had a problem with folks not liking my finishing sauce.... Course, I don't bathe it in the sauce, just enough to keep it moist is all  you need, and be sure to cover with foil and stir it every now and then. Also, consider putting a pan of water in the cooker to keep the humidity...
  10. pgsmoker64

    Question on smoking a whole chicken

    165 is a good temp for all parts of the chicken.   At times people will see pink meat on a leg or thigh and think its not done, but smoking the bird makes that dark meat pink.  Did you check the IT of the leg and thigh? I usually smoke my chickens at about 300 so I can get good bite through...
  11. pgsmoker64

    First time smoke pork - Q view

    Well, it looks like everything turned out okay!  How long did you have to leave everything on there at 200*? Also, the thermos that come with the smokers are notorious for being inaccurate.  You may want to get a digital to check your pit temps. Good luck, Bill
  12. pgsmoker64

    Smoker temperature at various levels

    Hi Oldeboone, Thinking thermodynamically, heat rises so it makes sense that the upper level will be hotter than the lower level.  This is true with any type smoker.   Good luck, Bill
  13. pgsmoker64

    here is what a 16" smoker will hold

    Nice!   With a rib rack you could probably get even more on there!!!  LOL Bill
  14. pgsmoker64

    First Fatty temp advice

    Everything looks awesome!  Great job. Bill
  15. pgsmoker64

    Pork loin & Chicken on Oklahoma Joe today

    Meat looks great! I love the charcoal basket, the way it looks like the Amaze-N-Smoker.  You say this is the first run with this? In theory it should work great!  Todd's design applied to an altered Minion Method! Let us know how it does!  Very interesting. Bill
  16. pgsmoker64

    CharGriller Outlaw Baby Back Ribs

    Lookin good so far.  What type of rub is that on the ribs? Bill
  17. pgsmoker64

    First brisket with real time Qview!

    That is a nice looking packer! Good luck, Bill
  18. pgsmoker64

    Brisket in smoker w/ Q-view

    Lookin good so far! Bill
  19. pgsmoker64

    SQWIBS done smoking

    LOL...if anyone other than an old timer had seen that first you might have had quite a thread on your hands here! Good one. Bill
  20. pgsmoker64

    Mini-WSM Smoker Fried Chops!!!

    Those look awesome Case! I may have to give that a try. Bill
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