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  1. sawinredneck

    Seasoning a smoker question

    I don't think the oil matters much, I used olive oil because I had it and it's what I like to cook with. I also coated EVERYTHING inside and out, in my mind it will help as a rust preventative. As for using wood, I can't honestly say yes or no. I did because some claim when you season it the...
  2. sawinredneck

    Galvanized Metal inside Smoker?

    Id researched and researched this topic a while back as I'd inadvertently used a piece of galvanized for a heat baffle. We didn't die, so I checked into it more, https://en.m.wikipedia.org/wiki/Zinc_oxide If your smoker is hitting temps above 1400deg f, better not use it! I used a leftover piece...
  3. sawinredneck

    Jerky temp and time for smoker

    Looks good! In fact, a lot better than the mess I made today. Against my better judgment I opted to smoke jerky today, 96deg with 50% humidity! I fought and fought to keep temps down, even used wet wood. Epic fail! 4 1/2hrs at 210, it tastes like....., well, not good! Next time I'll stay up all...
  4. sawinredneck

    Temperature Control on Brinkmann Trailmaster

    Way cool, thanks!
  5. sawinredneck

    " You're gonna need a bigger boat" (or bigger smoker)

    I wished I could have come up for the money for this, http://www.academy.com/shop/pdp/old-country-bbq-pits-wrangler-smoker?repChildCatid=653608 I was very impressed with the design and build quality for the money. If all you plan to do is jerky, I'd lean towards electric just for the ease and...
  6. sawinredneck

    Temperature Control on Brinkmann Trailmaster

    I have to ask, what was the shipping cost on the baffle plate, I'm not ready to go through the whole process, giving my email and phone no, to get a shipping cost.
  7. sawinredneck

    Smoking woods

    I like the red a little better myself, we have red, white and a ton of post here in KS. The red seems to burn a little hotter and longer, but not enough to throw the others away! All will provide a nice flavor, I prefer to cook my good hamburgers and steaks directly over Oak for the flavor it...
  8. sawinredneck

    Choices for making jerky?

    I've been using brisket but with the prices skyrocketing on it "she who must be obeyed" said enough of that! Now, I can pick good steaks, I can find choice hamburger and I can cook it all, but when I get to the beef section and look for something for jerky, I'm like a deer in the headlights...
  9. sawinredneck

    Jerky temp and time for smoker

    I did mine at 180 for the first 5-6hrs, then ramped it up to 220 for the last 3hrs as I was cooking a brisket and ribs as well. My seasoning/curing kit said to reach an internal temp of 165. I've heard to cook it until it's dry on the outside but will still stretch some, I don't know, the 165 IT...
  10. sawinredneck

    Temperature Control on Brinkmann Trailmaster

    Great news! Glad to hear the BBQ mods plate works that well, I may pony up the money for one someday. It was hard for me to justify the cost without hearing much about it. Enjoy your smoking time now.
  11. sawinredneck

    Shipping of pellets is crazy expensive

    Ouch!!! Sorry about that!
  12. sawinredneck

    Shipping of pellets is crazy expensive

    Not associated but they are close to me and are really good people, try Waltons inc. I just checked and the 40lb bag of Cherry pellets was $25ish, then $8 for economy shipping with a $15 bulky item surcharge. http://www.waltonsinc.com/c-380-wood-pellets.aspx
  13. sawinredneck

    Bad Wood

    Honestly I don't think even the hollowed out sections will be bad to use. Most likely the tree was hit by lightning or in a fire at some time in their lives and it natural charcoal. Take a couple of pieces and build a fire with them, I doubt you notice any difference between that and other wood...
  14. sawinredneck

    First jerky attempt

    I made some up a week ago Sunday used using brisket and a seasoning/curing mix I got at Cabela's. This kit said to hold it at 200deg and it was done when an internal temp of 165 was hit. I held my smoker around 180 for most of the smoke, 5-6 hours then brought it up to 220 for the last three, to...
  15. sawinredneck

    Why do we have to mod new smokers?

    It does kinda suck that they can't even get some of the basics right to start with! I'm not average "Joe Blow", I have serious physical handicaps and have to make my money count. I do have time, skills and tools though! I initially bought a Brinkmann smoke' pit, after being unable to get grate...
  16. sawinredneck

    Temperature Control on Brinkmann Trailmaster

    I hear you, these are cheap and take a lot of mods to get right!, or even something close to it. I've sealed mine, lowered the exh., built the heat plate and a charcoal basket. I was able to hold mine around 260 with everything shut down, not my target of 210, but it is what it is. I thought...
  17. Temperature Control on Brinkmann Trailmaster

    Temperature Control on Brinkmann Trailmaster

  18. sawinredneck

    Temperature Control on Brinkmann Trailmaster

    You are most welcome! Until you get the air leaks sealed you are going to have a fight keeping temps steady. I used 3m's Fire block, available at Lowes, to seal mine up. Check out YouTube, there are some great ideas and help for setting up tuning plates on there, most seem to have good luck with...
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  20. sawinredneck

    Finished with most of the mods

    I used 3m Fire barrier on mine, rated for 2000deg. I'm not sure about the food safe aspect of it, I also used it for door gaskets, but allowing four days for it to cure and a 400deg burn in/seasoning, I'm pretty sure it's off gassed itself by now.
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