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  1. Berettaclayshooter

    WSM 18 or 22?

    This is America, get the bigger one. Just like a shed or a garage, you can't have enough space.
  2. Berettaclayshooter

    Use of Permatec Red RTV Gasket Selaer for Smoker Grills

    There is food grade high temp RTV, that is what you want to be using. Also if you using on a fire box, I would suggest actual stove type gasket as it's made to withstand higher temps than RTV, it comes in assorted shapes and sizes and can be found at a stove store or any good hardware store...
  3. Berettaclayshooter

    Bitternut hickory

    Well if it's free get some and give it a try. If you don't care for it, you now have wood for a fire pit.
  4. Berettaclayshooter

    Ah So !

    I just last weekend acquired a Weber smokey joe from Facebook market place..the price $5, that's right $5!!! We were going to watch fireworks and I said to the wife it would be nice to tailgate rather than just take lunch meat sandwiches. She found that grill and we had sausage sandwiches...
  5. Berettaclayshooter

    Thinking about getting a second smoker

    If you want to smoke a steak, the kettle is perfect for that. You can use briquettes or lump and add chips or chunks for extra smoke flavor. I wouldn't spend a whole lot of time doing indirect heat on a steak as they are a cut that shine on hot and fast. I use my kettle for steaks because the...
  6. Berettaclayshooter

    FREE OK-Joe highland reverse flow baffle plates

    Hi everyone, I made myself a 1/4" baffle plate at work and now have no use for these. They are the factory baffle plates for a OK -Joe highland reverse flow smoker. You could use them on a regular highland just as a baffle to help deflect some of the direct heat coming from the firebox...
  7. Berettaclayshooter

    First reverse flow smoker build - may have some questions

    Very professional and "finished" looking build. The only question is... where's the pictures of your first cook?
  8. Berettaclayshooter

    Brisket... Its been years...

    To get a pellet grill going above 225F they burn the pellets really efficiently and then don't produce much smoke, Hence why most people that have them buy a smoke tube. I'm not a fan of dirty smoldering smoke and think it has a off putting flavor compared to using wood as fuel. As to the...
  9. Berettaclayshooter

    Beer can chicken

    A light oiling of the skin before you add your rub also goes toward crisping the skin.
  10. Berettaclayshooter

    Growing Tomatoes

    I have a garden for something to do, I can pickles that my family and friends enjoy. Our strawberries are out of this world. I also just grow stuff we use a lot of: Zucchini, Tomatoes, Onions, Potatoes, Bell peppers, Jalapeno peppers, Pickling cucumbers, Strawberries and Beets. And yes local...
  11. Berettaclayshooter

    Firm pickles

    You can use Pickle-Crisp made by Ball, grape leaves also work. The FDA now warns against the use of Alum for pickles. I make Sweet, Bread and butter and Dill (all quick process from Mrs. Wages), the only ones I ever had a problem with were the dills. If making chips, make them about 1/4" a...
  12. Berettaclayshooter

    Turning offset into RF type smoker

    Awesome!
  13. Berettaclayshooter

    Inaugural Smoke on the Custom Smoker

    Great job preacher man looks great for your first smoke on your new cooker! Some would call pictures like that Food porn. Check out the cover of Arron Franklin's book, definite food porn!
  14. Berettaclayshooter

    Help dialing in charcoal to wood ratio

    What Al said!
  15. Berettaclayshooter

    Turning offset into RF type smoker

    The lid design on the Char-grillers leaves much to be desired in that it leaks like a sieve. Latches won't help that the lid over laps the body with a large gap between them. The best thing you could do is as Dave suggested is to extend the stack height to get more draft.
  16. Berettaclayshooter

    Getting Smoker Up to Temp

    When I had my smoking pro, I would put in about a chimney worth of charcoal on top of the grate and then put a full glowing red chimney full on top to get it started and get it up to temp. I would then just burn wood splits about 3"-4" thick to keep it going. Char-griller even suggested that...
  17. Berettaclayshooter

    Custom stainless shelves and handles for smoking pro

    Hi everyone, I retired my old Smoking pro last year and have a set of custom stainless shelves and handles that I had made for my smoker to replace the old wooden parts. I'm asking $40.00 plus shipping from zip 17022 (weight should be around 20-25 lbs). The shelves are made from 11Ga 304...
  18. Berettaclayshooter

    First smoke on WSM 18, how much charcoal to use?

    A smoke ring has more to do with the amount of salt that is in your rub and how long it takes your meat to hit a certain temp (I don't know off hand). That's more or less what creates the smoke ring. You can also choose to use wood chips as well as chunks. When adding to get smoke and not as...
  19. Berettaclayshooter

    time frame for smoking butt cut in half

    225f is okay for someone that has the time and has a lot of it to spare.. 275f will give great results without drying your meat out (Do use a water pan and spritz with your favorite liquid).
  20. Berettaclayshooter

    Help please!

    cook until 205 F. internal temp and rest 2-3 hours and you'll butter pulled pork.
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