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  1. KM0AGA

    Is there a Mayberry anymore?

    I live about 3.5 hours east of you. I drive through Algona when I have to be in Spencer. I'll take rural Iowa all day. The county I live in has less than 20,000 total population.
  2. KM0AGA

    Is there a Mayberry anymore?

    I moved from San Francisco 20 years ago to a small town of 2000 people in the Midwest. This town is 20-30 minutes from larger cities. It is considered rural. Six years ago I moved out of that town and currently live in the middle of nowhere (10 miles to the closest little town. Those little...
  3. KM0AGA

    Holding Cooler with a Sous Vide heater

    *******UPDATE******** I am abandoning the cooler. I could not get the angle at the right spot without having to marine seal my sous vide heater permanently in place. However, hope is not lost. I am starting to building my own holding chamber that will be able to hold my cooks at 150 degrees...
  4. KM0AGA

    Pork Tenderloin

    Thanks all for the kind words. I definitely cracked the code on this one. I had range qualification today and brought the leftovers in a zip lock bag. Even cold, it was smokey, juicy, and flat out phenomenal. My coworkers were quite pleased.
  5. KM0AGA

    Pork Tenderloin

    It was salt, pepper, and garlic. The rub brand name was Kinders.
  6. KM0AGA

    Pork Tenderloin

    I have never tried injecting before. My wife bought me one last year. I will have to try it some time.
  7. KM0AGA

    Pork Tenderloin

    I tried out a tenderloin tonight. I brined for 24 hours. Rubbed with SPG. Smoked with applewood at 275 degrees to 142 degrees internal. I did not keep track of the time. It was freaking amazing. I believe my smoker (CookShack SM066) loves 275 degrees.
    • KM0AGA
    • Thread
    • Replies: 16
    • Forum: Pork
  8. KM0AGA

    Brisket on my SM066 electric smoker

    Thanks all.
  9. KM0AGA

    Pork Belly on my Weber Kettle

    Yes. My wife complains that the fridge smells like BBQ the day after.
  10. KM0AGA

    Pork Belly on my Weber Kettle

    Thanks all.
  11. KM0AGA

    Pork Belly on my Weber Kettle

    I smoked a 5.5-pound pork belly on Sunday (05-28-23). I had family in town for my daughter’s high school graduation. I used my 22-inch Webber grill (set up with Slow N Sear and Fireboard Pro 2). Cook time was right at 11 hours. The Fireboard held the grill temp at 225 degrees almost perfectly...
    • KM0AGA
    • Thread
    • Replies: 11
    • Forum: Pork
  12. KM0AGA

    Brisket on my SM066 electric smoker

    I smoked a 20-pound brisket on Sunday (05-27/28-23). I had family in town for my daughter’s high school graduation. I used my CookShack SM066 electric smoker. This was my first brisket on this smoker. Cook time was 12 hours and 45 minutes and the brisket was held at 150 degrees for six hours...
    • KM0AGA
    • Thread
    • Replies: 4
    • Forum: Beef
  13. KM0AGA

    Holding Cooler with a Sous Vide heater

    As of now my 26qt poly tank is holding at 150 degrees. The Sous Vide temp is 155 degrees. No insulation around the body. I just have towels placed on the lid. I have more than enough room to place the brisket inside.
  14. KM0AGA

    Holding Cooler with a Sous Vide heater

    I don't think the Sous Vide will be in deep enough to have the minimum water line filled.
  15. KM0AGA

    Holding Cooler with a Sous Vide heater

    That is what he did in the video. He has his Sous Vide permanently sealed so it can be submerged. I don't want to do that but I really want this to work.
  16. KM0AGA

    Holding Cooler with a Sous Vide heater

    Winner. Winner. Chicken Dinner. My angle needs to be about 1/2 inch more to lower the Sous Vide under water at the minimum mark. Where I screwed the pooch is placing the hole too close to the bottom. I am going to use my maritime Loctite and a piece of plastic to seal the hole and start over...
  17. KM0AGA

    Holding Cooler with a Sous Vide heater

    I can fill the water over the pvc pipe. See pic below. The minimum water line is marked with the red line. I am also going to remove the bracket which lower the heater another two inches. I will be water testing this weekend.
  18. KM0AGA

    Holding Cooler with a Sous Vide heater

    Here is my cooking method for this: Initial smoker temp: 225 - smoke the brisket until about 165-170 Increase temp to 275 - cook until the temp reaches 185-190 Rest brisket to 155 and wrap with butcher paper place into an aluminum pan and seal off with foil and place into the holding cooler...
  19. KM0AGA

    Holding Cooler with a Sous Vide heater

    There will be water in the bottom covering the Sous Vide heater.
  20. KM0AGA

    Holding Cooler with a Sous Vide heater

    Trying something new here. I have an electric SM066 smoker that has a hold feature (145 to 150 degrees) BUT it only holds temps for six hours. I also know that I can set the temp to 145 or 150 and walk away as well. I have been searching far and wide on the internet for holding oven ideas...
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