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    P7140015.JPG

    • indyadmin1974
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    P7140013.JPG

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  4. indyadmin1974

    How many times have you done this?

    What Flash said.  I have a multi reader on the front of my PC now and I pull the card out.  I never close the cover until everything is in there.  I have one camera that will take pics even without a card but you have to plug it in to get the pics off of it when you do that...lost 10 or so great...
  5. indyadmin1974

    Help with Ribs Please

    Welcome to SMF! With ribs, throw out all you know about cooking to temp.  You'll want to do the bend test.  Someone out there has an excellent pic of this but essentially you pick up the thick end of the rack with tongs and if the rack bends down to the ground, you're done. We will need some...
  6. indyadmin1974

    WSM Clay Pot Base Mod Question - Temp variances

    Ok so I posted on the TVWBB and one of the members mentioned that I could have had the probe too close to the side of the WSM. I'll try to move it next time. For those of you who have a probe that you put on your grates, where do you put it?
  7. indyadmin1974

    Breakfast Fatty w/ Qview.

    Lookin' good! I would say that you'd need to chill the ingredients a bit or put the sausage in the freezer for awhile to firm it up to make it easier to roll. Also using cheap thin sliced bacon will make it easier to crisp up.
  8. indyadmin1974

    WSM Owners - Q for ya

    Not if you're doing it right...   The table, ash catcher, charcoal bin and LP charcoal starter make the Performer easier or maybe more user friendly but they both operate with the same efficiency in my opinion. For example, I fired up both WSMs, my performer and my 18.5" kettle over the weekend...
  9. indyadmin1974

    WSM Owners - Q for ya

    I have smoked on the Performer.  The charcoal pans that it comes with make it easy to do so.  You'll be limited on the amount of food you can smoke, but it's ideal for a couple of racks of spares or some chickens.  I did find a limitation on the Performer last night.  I will not do beer can...
  10. indyadmin1974

    WSM Clay Pot Base Mod Question - Temp variances

    I did an awesome smoke this weekend (not many pics so I guess it wasn't that awesome!). I tried doing the clay pot base mod and for the most part I was happy with it. However I noticed something strange. Most of the time the WSM therm and my ET-73 were dead on. When I started losing temp on...
  11. indyadmin1974

    WSM Owners - Q for ya

    About how long of a smoke, can I expect, filling up the fire ring, and a cooking temp of  240 or so? (18.5" model) - If you are doing the minion method probably about 10-12 hours max. Second, what if I wanted to do chicken, burgers, or whatever. Can I use my charcoal basket for smaller...
  12. indyadmin1974

    Reply box problems

    I had the problem too.  It seems to do with the site cookies (not real cookies).  I was logged in to SMF on my desk PC and on my laptop out by the smoker too.  Didn't like that so much.  And I think the cookies may have been close to being expired. Oh well...no problems today.
  13. indyadmin1974

    Holiday Smoke - Briskets w/QView

    My buddy Dave and I are doing an all-nighter holiday smoke for our party today. We started with these 2 fine specimens from Sam's Club: If you're from Southern Indiana you'll appreciate this.  If not, you probably won't. I made a new rub with chipotle powder and Dave says, "This tastes...
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  15. indyadmin1974

    First post. 2 butts, 1 brisket, 2 fatties, Sausages and 10 ears of corn. Lots of Qview.

    Sounds good!  Looking forward to the pics!
  16. indyadmin1974

    Oven or smoker first?

    I won't put that reference in here since I do not think it's true...but this is one of the best descriptions I've seen of the entire meat cooking process.  I believe someone else had posted this before so I won't take any credit for it and others may discredit it...
  17. indyadmin1974

    How long does your smoke last?

    Chips seem to be hit or miss.  When I had my gasser I used chips once or twice and then went to chunks. We can get chunks at Lowe's here in Indy in Apple, Hickory and Mesquite...sometimes cherry. I would usually start out with 3-4 for long smokes and 1-3 for short smokes. For longer smokes I...
  18. indyadmin1974

    How do you like your Brisket?

    What he said.  Chuckies are good for pulling.  Briskets are so good sliced I wouldn't think of pulling/shredding.
  19. indyadmin1974

    My 1st Brisket this weekend. Help/Advice.

    Marinade or Inject? - Not for your first attempt Mop every hour? - Wait until it gets a good bark formed or you'll literally mop off any rub you may put on there.  Even if you don't put a rub on, wait until a good bark forms. 1.5 hour per pound? - Yeah this is based on the temp of the smoker...
  20. indyadmin1974

    Where to probe my meat...

    I would put it in the thickest part of the whole cut.  Once that's done, you'll be good.
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