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  1. whitepony99

    Got problems with a 8 pound chuckie and a 4.5 pound brisket

    Thanks for the words of encouragement, it helps.  I just checked my thermometers before the cook and they were dead on. The only thing I changed since my first smoke was the actual grill thermometers I bought some aftermarket ones off of ebay. My first smoke I had these little POS charbroil...
  2. whitepony99

    Got problems with a 8 pound chuckie and a 4.5 pound brisket

    It did drive me crazy, so crazy I ruined the meat. Ugh I really think my grill thermometers are off, something is wrong I will try to get to the bottom of it next cook.
  3. whitepony99

    Got problems with a 8 pound chuckie and a 4.5 pound brisket

    Smoker was and has been at 230 all day with some normal variations and 7 hours into my smoke my brisket was 150 and the internal temp was dropping. The chuckie was at 148 but it took all of 7 and a half hours to get there. First time I have ever smoked beef and I'm not real happy about this. I...
  4. whitepony99

    Quick question about chuck roasts for the pros

    I was thinking a 8 or 9 pounder and hopefully it wouldn't take over 13 hours but I don't know. I really want the bone in it for the flavor of it I think it would be great 
  5. whitepony99

    Quick question about chuck roasts for the pros

    Alright guys learned a ton from you guys so far but have a question. Whats the biggest chuck roast you would dare smoke? My butcher can cut me a shoulder blade chuck roast to size and I was wondering what is some of the biggest you guys have done with success. Thanks in advance  Pony
  6. whitepony99

    Noob frustrated - can't get fire right.

    See I like having to tinker with temp and stoking my own fire. 1 it gets me outside, 2 makes me feel like I am actually cooking and 3 it gets me reading some books. Call me weird but I just enjoy playing with the smoker!
  7. whitepony99

    Length of time to start smoking after starting lump charcoal

    I get mine up to 250 then throw the meat on, because when you add meat the temp will drop so by running hot early you can adjust back up. I have found it is easier to adjust up rather then down
  8. whitepony99

    Smoker Temp Gauge

    Got there on ebay for my smoke and pit Got 2 for 20 bucks can't beat that deal IMO http://cgi.ebay.com/2-2-BBQ-GRILL-PIT-SMOKER-THERMOMETER-TEMP-GAUGE-475-/150503879289?pt=LH_DefaultDomain_0&hash=item230abaf279#ht_676wt_1135
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    0918101825a.jpg

    • whitepony99
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  10. whitepony99

    Noob frustrated - can't get fire right.

    I got the same grill and made a basket for it here......... I have since scrapped the basket idea, I cut the sides off and left the legs and bottom. Then I put the factory grate on that, talk about a huge difference. I use lump charcoal and get at least a hour an a half out of a 1/2 o chimney...
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    0913101250a.jpg

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  12. whitepony99

    Deep Fried Ham with fry-view???

    You guys will beat them they are not that good this year, and disappointed about the ham lol
  13. whitepony99

    My first q-view

    Nope not this Ohioan, diehard Penn State fan. I can't stand Ohio State and really dislike Notre Dame. My dad and aunt graduated so I have been brainwashed from a young age, made my first trip to State College when I was 3 and go there every year now. 
  14. whitepony99

    My first q-view

    @forluv thanks for the info, it really does make sense to me, I smoked 2 pork shoulders about a month ago and at the 6 hour mark my temp started going haywire in the smoker. It dropped all the way down to 150 in the smoker and I probed the meat at the start that time. Luckily I had hit 140 3...
  15. whitepony99

    My first q-view

    There I answered it for you LOL  
  16. whitepony99

    Deep Fried Ham with fry-view???

    Looks AMAZING and way to represent NE Ohio LOL
  17. whitepony99

    My first q-view

    It could be the cord it is just silicone maybe need to find a stainless steel braided one, maverick makes a nice one huh? Oh yeah and btw WE ARE.....................
  18. whitepony99

    My first q-view

    Hey sorry I didnt see this post yesterday I was so worked up I went right over it, LOL. Thanks but got a quick question, I shouldnt probe my meat for the first several hours? That was my biggest distraction yesterday, that stupid thermo I should have just unplugged it and continued reading my...
  19. whitepony99

    My first q-view

    I do not know why my probe was being influenced so much by the grill temp. I worry about the internal temp thing because I dont want anyone to get sick, I think we can all understand that. I never inject my meat just a simple dry rub, love the taste. It was a discouraging day in all for me. I...
  20. whitepony99

    My first q-view

    And the Final Product!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thus ends my first q-view Thanks for looking' and thanks for the help
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