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  1. magnus

    Greetings from Kentucky everyone

    Awesome rig you built there. Is the entire rig hot or are there hot zones? You could set up temp probes within the smoker to see if it's spiking at specific locations. If you find one spot spot cooks hotter then just move it away. Also check you dampers. If you see a heat spike you can...
  2. magnus

    Greetings from Kentucky everyone

    Greetings Thacker sauce and welcome to SMF. I live here in the fine state of Kentucky as well. Any chance you could post a pic of your setup? Also, are you using lump charcoal or strictly wood?
  3. magnus

    SMF Premier Membership

    Upgrading was an easy decision. Great people. Great resource. Worth every penny. I have learned, and continue to learn from the folks here at SMF. Thank you.
  4. magnus

    Hiatus over. Smokin' & cookin' resumed.

    Hiatus over. Smokin' & cookin' resumed.
    • magnus
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  5. magnus

    Turkey Thawing.

    Understood. Thanks for repeating the same answer for a fifth time. I wasn't sure the first 4 times.
  6. magnus

    Turkey Thawing.

    I bought a 21lb. frozen BB turkey that I just started thawing yesterday. It's sitting in the fridge now. I've been brining store bought turkeys for years. I'm pretty sure Butterballs are enhanced. Perhaps I should forego the brining ritual this year? What do you think?
  7. magnus

    Newbie to the Kitchener #12 - am I doing this right?

    Great pics.  I'm envious!
  8. magnus

    Baby Backs from this weekend

    Excellent work.  Looks like a perfect smoke.  I want my ribs to look that good!
  9. magnus

    Need Advice: Sparibs on Saturday

    Yes this is late.  But here are the spare-rib results back on 2/20. Pleased pleased with the bark. Tasted good, just too damn tender.  
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    spares.022016.6.jpg

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    spares.022016.3.JPG

    • magnus
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    • Album: Need Advice: Sparibs on Saturday
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    spares.022016.1.JPG

    • magnus
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    • Album: Need Advice: Sparibs on Saturday
  13. magnus

    Need Advice: Sparibs on Saturday

    Be careful what you wish for.  I wanted tender.  Spares already fallin off the bone at the 5 hour mark.  I put them back on the smoker naked to firm up.  What did I do wrong?  
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    spares11.JPG

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  15. magnus

    Need Advice: Sparibs on Saturday

    The stall hit about 15 minutes ago. Temp constant at 225.  
  16. magnus

    Need Advice: Sparibs on Saturday

    Man, these cook quick at 225 degress.  My gut told me to sauce & wrap at the 2.5 hour mark.  I added squeeze butter to each before returning them to the wsm.   I dunno how to determine if they are ready for foil.  The goal is tenderness today.  
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    spares8.JPG

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    spares10.JPG

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  19. magnus

    Need Advice: Sparibs on Saturday

    Thanks bud.  When do you wrap them?  after 1 hour?  
  20. Need Advice: Sparibs on Saturday

    Need Advice: Sparibs on Saturday

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