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  1. FAA004B3-0109-4707-9984-BDEE67A67BE4-7714-00000C4D

    FAA004B3-0109-4707-9984-BDEE67A67BE4-7714-00000C4D

    • thsmormonsmokes
    • Media item
    • Comments: 0
    • Album: Briquette or Natural Lump Charcoal
  2. Briquette or Natural Lump Charcoal

    Briquette or Natural Lump Charcoal

  3. thsmormonsmokes

    Briquette or Natural Lump Charcoal

    If you've got a gas grill nearby, I discovered that my chimney sits nicely on the side burner.  So I fill it full of my fuel of choice, start the side burner, and it gets it ripping hot in no time.  This works like a charm with briquettes, lump, sticks, chunks, or any combination of the above...
  4. thsmormonsmokes

    Sun Valley ID

    I put a folder on my desktop dedicated to threads I want to follow.  When I stumble onto a good one, I drag the address from the browser bar and drop it into the folder on the desktop.  It's rough and ready, and probably not as clean as a program to manage all that for you, but it works.  And...
  5. thsmormonsmokes

    Char-Griller Smokin Pro with firebox- Mods

    Good call on the fire rope on your ash pan.  I've been wondering about how to deal with that gap as well.  That hurts the ability to control air flow.  I assume you haven't had any issues with the temp getting too high that close to the fire?  That might not be a terrible idea to plug another...
  6. thsmormonsmokes

    Char-Griller Smokin Pro with firebox- Mods

    Is there a way to attach angle iron to the lid/lower effectively without welding that would still allow for a good seal?  I have no welding skills, and only access to an arc welder, so I'm afraid any attempt to weld would burn a hole right through my cooking chamber.  And I'm not sure how I...
  7. thsmormonsmokes

    Wood Suggestions for smoking a pork shoulder.

    Hard to go wrong with any of the fruit woods.  Personally I really like hickory too, but some of my family think its too strong, so I've been leaning heavily to apple and cherry lately.  They tend to be more mellow.
  8. thsmormonsmokes

    Smokin' in Salt Lake City

    Yeah, buddy.  Always good to see another Utard on the forum.  There are one or two of us here.
  9. thsmormonsmokes

    project super noob

    Nope.
  10. thsmormonsmokes

    Need help with other mods

    I'd echo what Dave said.  Get your coals up off the ashes.  Especially if you're using briquettes.  They leave really dense ash that doesn't allow for air movement terribly well. Expanded metal seems to be the material of choice, though I'm sure there are other options.  You can just cut 4...
  11. Need help with other mods

    Need help with other mods

  12. D372B27C-B8E3-4506-9D84-4AAA45ACC209-7714-00000C4C

    D372B27C-B8E3-4506-9D84-4AAA45ACC209-7714-00000C4C

    • thsmormonsmokes
    • Media item
    • Comments: 0
    • Album: Need help with other mods
  13. thsmormonsmokes

    Need advice on First "Multi-Butt" smoke

    While it's likely that your largest butt will finish last, don't bet the farm on it.  I did 3 butts a few weeks ago and hit the stall of all stalls on the second-largest one.  It took nearly 20 hours to come to temp.  I eventually pulled it from the smoker and put it in the oven at 375 to force...
  14. thsmormonsmokes

    Bacon Shortage?

    I wish I would have known that before I dumped my life savings into pork belly futures. So apparently we have not only a strategic oil reserve, but also a strategic bacon reserve?  Take that, Mayans!!
  15. thsmormonsmokes

    Bacon Shortage?

    From what I've heard, it would take a lot of brass to go after a wild hog with a bow.  Those suckers look mean. I just hope they don't establish themselves out here.  I don't know how they'd handle the arid climate, but I don't even want to imagine what it would do to some of the areas I hunt...
  16. thsmormonsmokes

    Bacon Shortage?

    This thread has the saddest title in the history of thread titles.
  17. thsmormonsmokes

    Font Size

    Jeez, could you imagine how huge the threads arguing over food safety would be if everyone posted in that font size?
  18. thsmormonsmokes

    Elk Roast?

    The bacon wrap is a good idea.  Bacon is always a good idea. Sounds like you know this pretty well, but you've got to monitor your cooking temps pretty closely.  Elk is very easy to dry out.   Enjoy.  I spent last night sighting in my new elk rifle for the hunt.  I've got a cow tag and a spike...
  19. thsmormonsmokes

    Speaking of Brisket...

    Just chiming in so I can follow this thread.  I've been putting a brisket project on the back burner until I got the cooking temp issue figured out on my smoker.  I nailed that down a few weeks ago, so a brisket is going to be my next project. I've had the same problem as JJ.  My flavor has...
  20. thsmormonsmokes

    2 chickens and 25 lbs of pork butt, Q view to follow

    By way of final follow up, the pork was a huge success.  We had about 50 total people there between youth and leaders.  At least 1/3 of them went back for seconds (I was the server,and the first serving was plenty generous).  Several people went back for a third helping, and a few even went for...
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