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. sawinredneck

    You poor blokes from the UK!

    Yeah, I've read a lot of your (UK members) posts and got the jist of it for sure! I wish I'd have made more of an effort to get my wife to bring them home. I could have at least smoked some chicken, cooked a few steaks and shown how a burger can come off unburnt! I promise to all of you that if...
  2. sawinredneck

    What is this "3-2-1" method

    Ok, my turn for a stupid question: I keep hearing about the "bend" or "the bend test" and have yet to find an answer. So since we are here doing the basics, what is it?
  3. sawinredneck

    1st attempt was a faliure...Trying to make the 2nd a success! PLEASE HELP

    Did I mention they were hard to find? Sorry.
  4. sawinredneck

    You poor blokes from the UK!

    I've been reading many of the UK posts for a while now. But it really didn't hit home with me until my wife had to entertain guests from England. My wife works for Koch Industries (those evil brother's as Democrats call them) Anyway, Koch bought Invista years ago and my wife was charged with...
  5. sawinredneck

    1st attempt was a faliure...Trying to make the 2nd a success! PLEASE HELP

    Thank you sir, believe me, I'm in that boat!
  6. sawinredneck

    1st attempt was a faliure...Trying to make the 2nd a success! PLEASE HELP

    Some tips I've learned, SEAL EVERYTHING! The fire box will have air leaks, can't control or regulate the intake air, use high temp silicone or fire block to seal it. It will leak around the lid! I found a local BBQ shop that I could buy rolls of high temp gasket material, like $20 for 11ff? That...
  7. sawinredneck

    1st attempt was a faliure...Trying to make the 2nd a success! PLEASE HELP

    Man! Now I'm a hatter?
  8. sawinredneck

    Angry Husband

    Took a second, been a day, nice one!
  9. sawinredneck

    1st attempt was a faliure...Trying to make the 2nd a success! PLEASE HELP

    Sorry, not meaning to imply a COS won't work at all! I've made many a great smoke on mine, but they require a lot of finesse and learning to get right.
  10. sawinredneck

    Anatomy of a Brisket Packer

    Right now, the guy across the street rocks! He'll sell to me at cost, I've helped them out a lot, a $2.70lb! Oh yeah, brisket is on this weekend!!!!!
  11. sawinredneck

    1st attempt was a faliure...Trying to make the 2nd a success! PLEASE HELP

    Ahhhh.... You are screwed, no offense, just like I am! I have a Brinkmann Trailmaster offset, a little thicker metal, same amount of flaws! These are called "cheap offsets" or COS for short. Lots of air leaks, lots of smoke leaks, just lots of things to fiddle with! But there is hope and it...
  12. sawinredneck

    Anatomy of a Brisket Packer

    I just understood it was a juicier cut, that was more tender? Again, a newbie, just trying to learn. And yes, I'm hoping come the colder temps here inKS, brisket will drop in price! Right now it's $4-5lb, I looked at some eye of round the other day for jerky, almost $6lb! The guy across the...
  13. sawinredneck

    Anatomy of a Brisket Packer

    I'm confused by this, why is there value in them not having the point? Sorry if it's a dumb question, but I thought the point was supposed to be the better meat?
  14. sawinredneck

    1st attempt was a faliure...Trying to make the 2nd a success! PLEASE HELP

    1) Chicken, it's cheap and easy! 2) What are you cooking on and how long do you want it to burn? 3)Again, read 2 4) I put them under and on top We really need to know what you are cooking on, what you cooked, and what went wrong? I'm sorry I'm not much more help, but with limited...
  15. sawinredneck

    Calling all welders, Looking for a machine!

    I knew what you meant! I just wanted to know why? I'm thinking going smaller in hopes of better penetration, but am finding little to back that up?
  16. sawinredneck

    Jerky from corned beef

    I've made jerky out of brisket twice now. I sliced it, did a "shake'n'bake" with a cure/seasoning from Cabela's for 24hrs in a ziplock then smoked at 180 to an IT of 165, per the cure. Only took 7hrs and I was very pleased with the results.
  17. sawinredneck

    Calling all welders, Looking for a machine!

    On what machine do you use that size wire? I ask because I've been thinking of going smaller than the .030, I've been using on my 110v machine. Thanks in advance.
  18. sawinredneck

    Calling all welders, Looking for a machine!

    Or a machinist! One shop I worked at I had to prep the plates and cut them open for the welding certification tests.
  19. sawinredneck

    What is this "3-2-1" method

    No problem, there's the 3-2-1, 2-2-1 and many other variants! The first number is time on the smoker naked, the second number is time on the smoker wrapped in foil and the third number is time on the smoker either naked or with the foil opened up. All in hours mind you! Hope that helps.
  20. sawinredneck

    Smoking brisket and ribs at the same time

    But do you really want to "burn them"? I normally like to cook them! Lol! But to answer the question, yes, just as stated above.
Top Bottom
Back
Clicky