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  1. wngsprnt50

    New to Smoking from the UK.

    Welcome! sounds like you have the spirit!  Good luck and happy eating!
  2. wngsprnt50

    New to smoking

    Welcome and good luck with your build!
  3. wngsprnt50

    Pre-partytime prep

    Thanks for the tip..may have to check that one out.  During seasoning, I was able to keep temps, from one of my digital therms, at about 230.  hopefully loaded up it will stay about the same.   Fortunately, I research pretty much anything I invest time and or $$ in, so I did read that from...
  4. wngsprnt50

    Pre-partytime prep

    Well, The butts are done!  11 and 12.5 hours.  As said elsewhere "in its own good time".  I am amazed with how these turned out.  I had done one other smaller picnic on this smoker, and while it was good, these two are amazing by comparison.  After resting, the bone just slid out clean and I...
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  8. wngsprnt50

    New to the world of BBQ

    Welcome!
  9. wngsprnt50

    Pre-partytime prep

    Well, I am glad I did modifications.  In particular floating the charcoal pan separate from body.  Ash was choking after 6 hours but was able to lift the body off and restart the charcoal.  Up to that point, it has been steady (when spritzing anyway) tempwise at about 235.  Looking pretty good...
  10. wngsprnt50

    Pre-partytime prep

    I almost bought another smoker tonite so I would be able to do this all in one shot.  Decided against it at the moment, but if this works out according to hoyle, I may be stepping up size wise pretty quick.  The family and friends drool every time i mention smoking anything so I don't think...
  11. wngsprnt50

    Pre-partytime prep

    Have a remote thermometer I picked up today so that will help I'm sure.  As far as equipment, its a grillpro version of an ECB.  Mods are all done and did another test run with a fatty today to make sure all the mods worked as I wanted.  Got a bit hot today, but the legs I made for the charcoal...
  12. wngsprnt50

    Pre-partytime prep

    Well, I took a look at my schedule and realized that I have a soccer game tomorrow night (coach my sons team), so.....I guess I will be pulling an overnighter to get the butts done before the game.  Two 10#er's, figuring about 14 hours.  Any tips on how to catch cat naps between refuelings?
  13. wngsprnt50

    New member, old smoker

    I actually sort of did this last week.  We make these things with pickle spears and wrap them with turkey slices and cream cheese.  I had finished a couple chickens and still had some good heat, so I was looking around for different stuff to smoke.  They did turn out pretty good.  A little...
  14. wngsprnt50

    Adding sections to an ECB look a like

    Well, i found another one of the smokers I bought, a Grillpro as i find out now, and am contemplating buying it for extra grates and such. The thought also came to mind that i could add another center section to the stack for some more capacity, but am not sure if that would really work.  In my...
  15. wngsprnt50

    Pre-partytime prep

    Well, I have apparently hooked the kids on smoked stuff, so this friday we are having a party for the oldest who turns 15 and wants pulled pork and ribs.  Yay!  I am figuring on 20# of pulled pork and 20# of ribs.  My only problem is size limitations of my smoker.  I know...rough problem....  My...
  16. wngsprnt50

    Some sunday yard bird

    Everyone was yellin for some chicken so I did a couple can chickens.  Man I hate when they give me reason to smoke something!  Both were rubbed with a lemon pepper rub.  One had orange juice with onions and garlic, the other was coke with onions and garlic.  Didn't stuff the necks this time...
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  19. wngsprnt50

    Pork Butt taking a long time.

    That would be my guess.  Wouldn't hurt to throw another therm into it and see if the temp on the MES is off.  Think of it as an "excuse" to smoke something else! 
  20. wngsprnt50

    Big sale on ribs!

    Thats funny...I just bought all the meat for a b-day party this weekend at Wal-Mart.  All on sale.  Ribs (full with skirts and such) at $1.39/# as well as two butts at $1.39/#.  All said and done There are 4 slabs and 2 butts totalling almost 40#.  Once in a while watching all the meat dept.'s...
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