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  1. IMAG1246.jpg

    IMAG1246.jpg

    • meatsweats86
    • Media item
    • Comments: 0
    • Album: Whole Brisket - 5 hours hickory smoked then Sous Vide for 24 hrs. Results with Q View
  2. IMAG1245.jpg

    IMAG1245.jpg

    • meatsweats86
    • Media item
    • Comments: 0
    • Album: Whole Brisket - 5 hours hickory smoked then Sous Vide for 24 hrs. Results with Q View
  3. IMAG1244.jpg

    IMAG1244.jpg

    • meatsweats86
    • Media item
    • Comments: 0
    • Album: Whole Brisket - 5 hours hickory smoked then Sous Vide for 24 hrs. Results with Q View
  4. IMAG1243.jpg

    IMAG1243.jpg

    • meatsweats86
    • Media item
    • Comments: 0
    • Album: Whole Brisket - 5 hours hickory smoked then Sous Vide for 24 hrs. Results with Q View
  5. IMAG1242.jpg

    IMAG1242.jpg

    • meatsweats86
    • Media item
    • Comments: 0
    • Album: Whole Brisket - 5 hours hickory smoked then Sous Vide for 24 hrs. Results with Q View
  6. IMAG1240.jpg

    IMAG1240.jpg

    • meatsweats86
    • Media item
    • Comments: 0
    • Album: Whole Brisket - 5 hours hickory smoked then Sous Vide for 24 hrs. Results with Q View
  7. meatsweats86

    Fridge Conversion - Pics and a question on heating element

    Good Looking fridge. Did you buy the pellet hopper separate or did you take it off an existing smoker? 1500W brinkman element was discontinued for a while on amazon. Looks like someone has stock and is selling them again. A little pricy but it's either this one or the universal with temp...
  8. meatsweats86

    Looking for real life Dehydrator experiences

    I have a old round Nesco dehydrator that came with 4 racks and I added 6 more. I can do 3lbs of jerky at a time. For whole meat, I marinate with cure added for 24 hrs, smoke for a few hours  and then put on dehydrator at 140 until it reaches the texture I want. I also do ground meat and use a...
  9. meatsweats86

    1st timer for making the "Thai Jerky"

    dirtsailor - Any chance you have the recipe for the coconut lemongrass jerky you were working on a while back? I'm in the mood to try something different.
  10. meatsweats86

    Pork Belly Burnt Ends

    I'm making these this weekend. Did you happen to find out how long it takes to reach an IT of 190 at 250 degrees. How were they??
  11. meatsweats86

    my first smoke + new smoker

    Nice work on breaking in the new smoker. Point to you!
  12. meatsweats86

    SQWIBS Cooks ALL in one place!

  13. meatsweats86

    No longer amateur upgrading Smoker

  14. meatsweats86

    No longer amateur upgrading Smoker

    I have heard good and bad things about "The Good One". Just saw one on Craigslist for $200. Not a traditional offset. Can most likely find a better deal. I see a lot of homemade pits out of 1/4" for decent price too. Where are you located? In the past 3 weeks there has been 2 of these smokers...
  15. Life Tyme.JPG

    Life Tyme.JPG

    • meatsweats86
    • Media item
    • Comments: 0
    • Album: No longer amateur upgrading Smoker
  16. meatsweats86

    No longer amateur upgrading Smoker

    Good call. Look for original New Braunfels or Oklahoma Joe's - They go quick. The good ones will have 1/4" thick steel which is what you want compared to the new OK Joe that is maybe only 1/8" thick if that. I love smoked anything, but I have a 1 year old and honey to do list a mile long so...
  17. meatsweats86

    No longer amateur upgrading Smoker

    Another concern with tradition offset is the temp variations from the firebox to exhaust side. At one point during my cook, I had a 45 degree difference. This is great if your cooking something low and slow and want to throw a chicken on near the FB for higher temps. I had to play musical butts...
  18. Tuning Plate.JPG

    Tuning Plate.JPG

    • meatsweats86
    • Media item
    • Comments: 0
    • Album: No longer amateur upgrading Smoker
  19. meatsweats86

    No longer amateur upgrading Smoker

    I started off using a weber kettle which I got good at controlling the heat but difficult when cooking for crowds. Bought a used propane smoker for more room and making jerky and it's very easy to control. I wanted a true offset stick burner, but couldn't justify spending $1000+ and I didn't...
  20. No longer amateur upgrading Smoker

    No longer amateur upgrading Smoker

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