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  1. genxos

    Camp Chef Woodwind on the way

    How do you like the Woodwind? Did you ever do a review of it here? I have my eyes on one, unfortunately the sear station is not available in Canada so I may need to get a PG24DLX and then possibly do a road trip for the upgrade.
  2. genxos

    Masterbuilt 2-door Propane problem

    I have the MBP as well but I haven't had issues with an inability to get over two hundred. Like mowin, i struggle more to keep the temperature low. The reason I am replying is that you mentioned that the wood starts on fire which messes up your temp. One of the best pieces of advice I found on...
  3. genxos

    Finally TBS!

    Well, success! It DOES taste as good as it looks!   I learned a lot from the forums and made some good changes that made this smoke the best yet! Todd
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    • Album: Finally TBS!
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  6. genxos

    Finally TBS!

    Here's everything all set to go in!  The chicken thighs were marinated with Szeged chicken rub, a little olive oil, and juice from half a lemon. The chicken quarters were done up with Jeff's rub. I'm getting hungry already. Todd
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    Finally TBS!

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  10. genxos

    Finally TBS!

    Okay, NOW I know what you mean! I have a masterbuilt pro with one of those chip pans that has the slits in it so I was always fighting flareups and billowing smoke. I just finished a test now with a cast iron pan over the chip tray and some hickory chunks that I ended up getting from Amazon...
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    • Album: Finally TBS!
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  15. genxos

    Pork butt - 9 hours in

    Thanks carbine! It tasted equally amazing too!
  16. genxos

    Pork butt - 9 hours in

    Yeah, unfortunately time was not on my side this session. The next one I do, I will make sure that I have plenty of time, even if it need to go all night. Needless to say, it was delicious and I cant wait to do another one soon!
  17. Pork butt - 9 hours in

    Pork butt - 9 hours in

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  18. genxos

    Pork butt - 9 hours in

    Sorry, I meant to get these up yesterday, but life got in the way. The pork butt turned out fantastic! The flavor was amazing and I finished it up with SoFlaQuer's finishing sauce. I matched that together with the Coleslaw recipe from Jeff's book...needless to say, there are no leftovers...
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