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  1. waywardswede

    Temperature differences

    They get weird if they start to go bad, too.  Just last week I was setting up for a smoke, got my Maverick 732 running, and the meat sensor was reading 20° cooler than the grate sensor at ambient (it was about 80° outside).  I placed them both inside the smoker, just on the grate, and as the...
  2. waywardswede

    My first time Vericomposting...Magets and flies not worms :( help

    Maybe, how's his garden look?  
  3. waywardswede

    Half naked chicken experiment

    OK, we are talking about the chicken here, right?  Don't mean to judge, we all have some quirks on our smoking routines.  For my part, I say whatever works for you!
  4. waywardswede

    Basic chicken cooker quick build.

    I'm in, sounds like an interesting project.
  5. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Hey Jack I don't look at the thermometer much, I use a remote thermometer, but the one that comes with the unit is within about 20° of the remote. As for painting, if it was me I definitely would not paint the inside. Even on the outside I just sand mine down after it cools down and rub on some...
  6. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Dan, make sure you post some pictures, I'm really interested to see how it installs. Thanks!
  7. waywardswede

    Smoked Butt Foamheart

    See, that's why I NEVER insult my wife's cooking, no matter what.  I figure her cooking's likely to improve at much faster rate that her temper's likely to cool down, I'm just playing the odds. I hope you got fair market price on your slice   
  8. waywardswede

    Ziplock bags

    Hey Sqwib, I typed out about 5 responses to this and had to delete them all.... I got nothin'
  9. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Hey LeeLee, welcome aboard, can't wait to see the pictures.  You should stop by and post over at Roll Call, so that you can get a proper SMF welcome!
  10. waywardswede

    NEED QUICK ADVICE: Frontier Hickory Hardwood Charcoal Briquettes

    Bill No takers, eh? Maybe you're the only person to ever buy it!  I picked up some Frontier lump over the winter at BJ's (local big box store), but still haven't opened it, so don't even know what it looks like.  Have never seen any briquettes, so can't help you. Let us know what it's like...
  11. waywardswede

    Smoked Bacon w/QVid!

    I've transitioned to Canadian bacon, too, seems these days the old system handles the leaner cut a little better.  I've used wet and dry brine, both were really good, but I liked the dry brining a bit more.  Have some more curing right now, will be smoking tomorrow.  The only problem with the...
  12. waywardswede

    Smoked Butt Foamheart

    Foam, that all looks awesome, I'm really impressed.  I'm no stranger around the kitchen, but I leave the baking up to my wife (except for bread, that's my domain, too), pecan pie is my favorite.  Around our house we get to choose the cake we want for our birthdays, and instead of cake I usually...
  13. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Hi Dan I actually looked at these a couple of days ago, but they're a bit out of my budget right now.  From what I could see I think the 10CFM would be plenty big enough.  They rate the 25 for "those wood fires in BIG BBQ Pits such as large offsets, whole hog cookers, oil drum pits and more", I...
  14. waywardswede

    Pork Shoulder "Western Ribs"

    Well, if they're ribs I change my suggestion and would probably do them using the standard 3-2-1 method.  I have a post from Chef JimmyJ saved and use slight variations of this for my standard ribs: http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj As I'm looking through my...
  15. waywardswede

    Pork Shoulder "Western Ribs"

    Hi Michael Yeah, I think that your gut instinct is correct, temps were too high.  We take a pork loin, cut it into chops and cook them on the grill to 145, let them rest a bit and they'll end up at about 150, perfect every time. Oh, and yeah, you gotta post picts!
  16. waywardswede

    Where to get good tender packer brisket in Buffalo, NY area

    Seems every time I've been wanting to pick one up whatever store I'm at is out.  Saw some flats at BJ's over the weekend, but I didn't want one right now so I passed (didn't look at the price). I've been getting some nice ribs at BJ's.  Picked up some back ribs last week and smoked them on...
  17. waywardswede

    IM BACK!!! FORGIVENESS PICS

    Great pictures, you've been busy!  How did you cook the snake?
  18. waywardswede

    FINALLY GOT MY 1ST SMOKER, OFF WE GO!

    I just love reading these posts where you can just feel the enthusiasm, we can tell your really psyched to get started.  Trust me, it gets even better as you grow with it and figure out your own likes and tastes, and start making some really good food while having a blast doing it. Oh, yeah...
  19. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Hi Matt I've never seen one displayed anywhere, it's just not that popular. It is hotter at the top,but not much,maybe 10 degrees. I'm still really glad I got it, did ribs and a pizza fatty today,best I've made so far.
  20. waywardswede

    What Beef Roast???

    I've done an eye-of-round roast before, you don't want to do that (very tough, had to slice thin for sandwiches, was still hard to choke down).  If you want something that's still red in the middle you need a fairly good cut of beef (sirloin tip or the like), take it off at about 125-135 like...
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