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  1. flyinion

    Coffee Roasters

    Wow I can't believe I missed this thread.  Yep been home roasting off & on for years (sometimes I get lazy and buy some storebought stuff).  I started out with a Zach & Danni's infomercial special (a rebadged Nesco) until it died.  Moved up to the Genie and I love it.  Total tweakability of temp...
  2. flyinion

    Think I'm not starting up my smoker correctly......

    Thanks guys.  I'll try it with some real time to stabilize once I dump the coals and see how it goes next time.  I've just been storing the lump out on the back patio for now, with the dry hot days here in California I didn't think it would be a problem, but I'll definitely move everything...
  3. flyinion

    Think I'm not starting up my smoker correctly......

    Ok, definitely sounds like I'm not waiting long enough then.  Looks like I need to light the chimney and once I dump it wait for the white smoke to die down before adding the meat regardless of if the temp has stabilized correct?  Nope not a new rub, using Jeff's rub and it's probably the 3rd...
  4. flyinion

    Think I'm not starting up my smoker correctly......

    Yep top vent open all the way.  Oh and yeah I used the minion method.  Guess I should have mentioned that right away.  I did actually explain doing the minion method in my post but didn't point out that's what it was lol.  The bit where I filled the ring with lump and put some wood chunks down...
  5. flyinion

    Think I'm not starting up my smoker correctly......

    After doing some ribs with 3-2-1 method and deciding they had a bit of a sharp bitter taste or oversmoked flavor, I think I'm starting up my 18.5" WSM incorrectly.  I'm not sure if the taste was creosote btw, there was no numbing before tasting the bitter and it wasn't metallic either.  So...
  6. flyinion

    Labor Day weekend BBQ with Q-View

    Thanks.  I think I may try a non-foiled rib method next time.  I.e. slap them on there at 225 and smoke them for 4-5 hours until done.  I wasn't expecting them to be so fall apart as they were.  I almost didn't think they'd stay intact moving from the foil to the smoker for the 1 in 3-2-1.  (I...
  7. flyinion

    Highly disappointed in ET-73

    Well, "trusty" was a pair of Oneida probe thermometers backed up by a Polder instant read.  So, I just did some testing and found some interesting results.  First I checked each probe to see where they started registering temp to get an idea of where the sensor is sitting (have read some cheap...
  8. flyinion

    Highly disappointed in ET-73

    Yeah I'm not interested in trying to get probes replaced and play that game.  Weird thing is right before the ribs were done, after I'd removed the tri-tip, and taken my ribs out their foil and back on the rack my smoker had cooled off a bit and the ET-73 air probe was reading only about 2...
  9. flyinion

    Labor Day weekend BBQ with Q-View

    Ok here's the final pic.  Tri-tip still got done in about 1 1/2 hours.  Partly because it was thinner than the ones I normally end up with.  The ribs I think got over done.  They were falling apart after the 3-2 of 3-2-1 and I think I had a bit much smoke on them.  Overall everyone is liking it...
  10. ldmeat3.jpg

    ldmeat3.jpg

    • flyinion
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    • Album: Labor Day weekend BBQ with Q-View
  11. flyinion

    Highly disappointed in ET-73

    Got it on Friday from Amazon, tested in ice bath and was right on.  Figured out today 1/2 way through a smoke both probes read about 20-30 degrees high at temp.  My previous probe I was using for air showed about 260 after I got done messing with stuff while the ET-73 was reading 290's.  The...
  12. flyinion

    Labor Day weekend BBQ with Q-View

    Ack, my new ET-73 is apparently having issues.  I tested both the meat and air probes in an ice bath and they were accurate.  Just went to put the tri-tip on and I put the meat probe in and it was at 79 and rising.  The meat had just come out of the fridge so I knew that wasn't right.  Pulled...
  13. flyinion

    Labor Day weekend BBQ with Q-View

    Here's a shot of the ribs about 1 1/2 hours into it.  Got them on right at 9am on time (which is like a first for me lol).  Temp has been bouncing between 225-233 as I get the WSM dialed in.  I think it has finally settled as the temp is holding at 226 since I took the lid off for about 5...
  14. ldmeat2.jpg

    ldmeat2.jpg

    • flyinion
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    • Album: Labor Day weekend BBQ with Q-View
  15. Labor Day weekend BBQ with Q-View

    Labor Day weekend BBQ with Q-View

    • flyinion
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  16. flyinion

    Labor Day weekend BBQ with Q-View

    So, we're actually having everyone over today Sunday instead of Labor Day, but hey it's still Labor Day Weekend :).  Going to have 9 adults and 2 kids (who eat about 2 bites of anything).  I'm doing 5lbs of tri-tip and 9lbs of St. Louis cut ribs (all weights before trimming).  I picked all the...
  17. ldmeat.jpg

    ldmeat.jpg

    • flyinion
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    • Album:

    • flyinion
    • Album
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  19. flyinion

    too much heat?

    Can only say this is from a few posts I've read and replies to my own pork butt smoke thread, but from what I've read small spikes especially that early shouldn't be a big issue just try to keep it from happening again.  My impression is it's a bigger problem if you had that temp for a large...
  20. flyinion

    Am I planning for too much meat?

    Ok so everything worked out well I think (will find out after on Sunday lol).  I ended up at Costco to buy as per the suggestions in my other thread and ended up with a 5lb package of two tri-tips (was hoping to find 6lb but the 5 was the biggest) and a 9lb packer bag of 3 St. Louis cut racks...
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