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. bbq 051.jpg

    bbq 051.jpg

    • schaydu
    • Media item
    • Comments: 0
    • Album:
  2. bbq 050.jpg

    bbq 050.jpg

    • schaydu
    • Media item
    • Comments: 0
    • Album:
  3. bbq 049.jpg

    bbq 049.jpg

    • schaydu
    • Media item
    • Comments: 0
    • Album:

    • schaydu
    • Album
    • Comments: 0
  5. schaydu

    Seasoning my OK Joe/ Testing my convectiong plate and Temp gauges

    ha thanks! If i would have known it was going to be this much of a headache i would have driven up there, well maybe not but still this thing is driving me nuts. I drew everything up and cardboard and thought everything was going to fit. Well when i got my steel i realized that I did not take...
  6. schaydu

    Seasoning my OK Joe/ Testing my convectiong plate and Temp gauges

    looks good! I've got to pick up the rest of my steel for my tuning plates tomorrow and hopefully get the baffle installed as well. I was planning on doing this exactly but my buddy said that he did not have the equipment to do then bends, so I had to go to plan B, baffle and tuning plates.
  7. schaydu

    UGGG! First try was a disaster!

    I have the same smoker and the temp on the smoker therm is about approximately 50 degrees hotter than it is at grate level. And the 3-2-1 method is definitely the way to go!! Cant go wrong there. Unitl you get get a good digital thermometer, you can get a cheaper therm that rests at grate level...
  8. schaydu

    Pork picnic fail....

    I assume when you say "wet to dry chamber" you mean you use a water pan or liquid of some sort? And I also assume that it would somewhat steam the meat and keep it moist? Can you elaborate on it, I have seen it mentioned on several threads but was not sure what exactly it meant and the purpose...
  9. schaydu

    Pork picnic fail....

    i second this
  10. schaydu

    Another Reverse Flow Build!!!

    Looks great! I knew you had to be a razorback fan when i saw the hog haha
  11. schaydu

    Hello from Alabama

    Did not realize how many folks from bama we had on here.
  12. schaydu

    Thermostats for new Oklahoma Joe Longhorn

    Thanks. I will probably do this instead of doing the plates.
  13. schaydu

    Thermostats for new Oklahoma Joe Longhorn

    That looks awesome Manik!!! Can you share the dimensions?
  14. schaydu

    Thermostats for new Oklahoma Joe Longhorn

    Im still trying to figure out the dimensions for the plates and for the baffle. Currently i am planning on doing a 10x10 for the baffle and 16x10, 16x8, and 16x6 for the plates. Any idea as to whether or not that would work well. There are 4 inches of clearance between the bottom of the smoker...
  15. schaydu

    What's the best beverage to drink when smoking what meat?

    lol i like this train of though!!!! Budlight with an occasional redbull and vodka for the long smoke.
  16. schaydu

    pork butt questions!!

    The finishing sauce sounds good I am going to try that in a couple of weeks. Thanks!!
  17. schaydu

    Thermostats for new Oklahoma Joe Longhorn

    Sounds like you got a good start. My buddy is a welder and we are In the process of doing those same mods as well. We are just going to do the tuning plates though. I figured it would be easier doing it that way. And ski freak thanks for the good info. I had the same problem with the drain snub...
  18. schaydu

    Thermostats for new Oklahoma Joe Longhorn

    here is the link for the maverick
  19. schaydu

    Thermostats for new Oklahoma Joe Longhorn

    Get the maverick et732 and dont waste your money on another thermometer. I have the same rig and thought about doing the same thing but went with the maverick., My stock thermometer is about 50 degrees hotter than it is at grate level. What other mods are you doing; just curious.
  20. schaydu

    3-2-1 question

    I use a brown sugar and paprika based rub. I let mine soak overnight in apple cider and the juice of a couple of lemons without the rub on them. After they soak i will dry them and then rub them and then let them rest for a couple of hours. Once i put them on i use the slaughterhouse spritz...
Top Bottom
Back
Clicky