Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. flyinion

    Upgrading my thermometers not sure which way to go first

    Thanks guys.  I think I'm going to go ahead and grab a thermapen first and then upgrade my Maverick.  I've never been totally happy with the ET-73 (yeah I know probably should have gone ET-732 oh well).  Mostly because the food probe has given some really unexpected readings, as mentioned I...
  2. flyinion

    Upgrading my thermometers not sure which way to go first

    So, right now I use a combo (depending on what/how much meat I'm doing) of ET-73 from Maverick with usually just the air probe (the meat probe has given me really weird results even though it's accurate in an ice water test, I think the sensor sits too high in the housing) and some "standard"...
  3. flyinion

    BBQ pitmasters?

    Thanks guys.  I figured a lot of it had to do with experience.  I do of course realize on the show at least part of it is the times.  I was more talking about how the judges seem to talk about smoking those items at those temps in their own restaurants all the time.  I do already play with...
  4. flyinion

    BBQ pitmasters?

    So I just found this show a couple days ago and recorded 4 back to back episodes including Sunday's new one.  Being a relative newbie to smoking I was really confused.  The pro judges are talking about temps from 250-300+ for ribs, brisket, etc. all stuff I thought was supposed to be 225-250...
  5. flyinion

    Not sure which charcoal to try next in my 18.5" WSM

    Thanks, I assume you were talking about the briquette version of WG?  For what I can get locally I'm trying to decide between the Stubbs briqs or the WG lump the weekend warrior blend.  Saw some burn time comparisons over at nakedwhiz and they showed the WG burning much longer, like double when...
  6. flyinion

    Not sure which charcoal to try next in my 18.5" WSM

    Yeah I think it did pretty well while I was actively running it.  I was just so surprised after I shut all the vents to look in there a few days later and almost all of the charcoal that had been left right after I pulled the meat was now ash under the grate.
  7. flyinion

    Not sure which charcoal to try next in my 18.5" WSM

    Yeah I was surprised.  It was kinda windy last Sunday/Monday (smoked on Sunday evening).  Like probably 7-10mph or so gusting, maybe 7-12.  guess air managed to get in somewhere.  I think I had the ring about 2/3's full thinking I didn't need any more for a short smoke.
  8. flyinion

    Not sure which charcoal to try next in my 18.5" WSM

    So, I did two bags of Royal Oak, used a 2nd grate to help keep it from falling through.  It worked ok, but seemed to run really hot, then burn up fairly quick, and I'd have problems holding temp towards the end of a 6 hour rib smoke (really had to start opening vents and temps swinging both...
  9. flyinion

    Food Safety First

    True, but I find fridge thawing seems to take foooooorrrreeeevvvverrrr.  Maybe I'm just doing it wrong I don't know.  Tried to thaw out some fish once that had been given to us, it was frozen in a bag of water (like maybe a quart size bag) and 3 days later I still had a half block of ice in the...
  10. flyinion

    Food Safety First

    Good info.  Also, not sure how safe it is compared to the sink of water "change every 30 minutes" but if you submerge the meat in the water and leave a small stream of water running you will thaw the meat out very fast.  Learned that on a Good Eats show on Food Network.  I've used it to totally...
  11. flyinion

    How I start and use my WSM....

    Ok thanks.  I'll look for one in that shape.  I use 28oz canned tomatoes all the time but those cans are shorter & wider than the cans of beans I believe.  Probably not wide enough to really affect how much charcoal goes in though unless I'm trying for max burn time or something.
  12. flyinion

    How I start and use my WSM....

    Thanks Craig.  Yeah I do of course use the lower vents to control temp and my top is always wide open.  I was just closing them all down evenly and then tweaking one or two to try and stabilize temps.  Usually that means each vent is barely open though.  I will have to try your method next time...
  13. flyinion

    How I start and use my WSM....

    Got a quick question on your starting method.  you say after it hits around 200 you close two vents totally and then close the other vent down a bit.  Does that cause any issues with uneven burning due to having air coming in from only one location?  It would seem like it would to me, but then...
  14. flyinion

    Am I adding wood to my WSM wrong?

    Thanks guys, it sounds like I need to give the smoker a good bit of time to get going after I dump the lit coals on top of the unlit then?  I.e. don't just toss the meat on when it hits 225.  I tried to work on that yesterday when doing some meat for the holiday but I still had problems.  I set...
  15. flyinion

    Am I adding wood to my WSM wrong?

    So, I've been lighting using the minion method (lump the last few times though if it matters) and will place 3 small chunks of wood along the outside of the ring in my 18.5" WSM buried about halfway down.  Once the WSM hits 225 I will throw another chunk on in the middle where I dumped the small...
  16. flyinion

    WHAT ARE YOU SMOKING, GRILLING, OR COOKING FOR MEMORIAL DAY. PLEASE POST YOUR PICS

    Yeah I think at least for my region I need to go with briq's to not be chasing temps as much.  The lower heat output is probably better too for summer around here.  Today was upper 60's and rainy though, so that's why I'm thinking lump just doesn't get along with my WSM (or maybe the brand or...
  17. WHAT ARE YOU SMOKING, GRILLING, OR COOKING FOR MEMORIAL DAY. PLEASE POST YOUR PICS

    WHAT ARE YOU SMOKING, GRILLING, OR COOKING FOR MEMORIAL DAY. PLEASE POST YOUR PICS

    • flyinion
    • Album
    • Comments: 0
  18. flyinion

    WHAT ARE YOU SMOKING, GRILLING, OR COOKING FOR MEMORIAL DAY. PLEASE POST YOUR PICS

    Here's my contribution.  Unfortunately no in progress pics.  Was too busy prepping other things.  Smoked 2 racks of spares and about a 2lb tri-tip.  Used Jeff's rub on both with olive oil as the base (mustard allergy in the house).  I haven't used the smoker as much as I hoped since I bought it...
  19. memdaybbq.jpg

    memdaybbq.jpg

    • flyinion
    • Media item
    • Comments: 0
    • Album: WHAT ARE YOU SMOKING, GRILLING, OR COOKING FOR MEMORIAL DAY. PLEASE POST YOUR PICS
  20. flyinion

    No boil Macaroni Mac & cheese

    Did you use the pre-shredded in a bag type cheddar?  If so try a good quality sharp cheddar block and grate it yourself.  I seem to remember reading cheap stuff tends to be really oily like that because it's partly made with oil/fat as a filler instead of just milk.  I make a baked mac & cheese...
Top Bottom
Back
Clicky