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Running Too Hot
I abandoned that experiment before someone got hurt. It was to try low temp fish smoking, but I found this as a non-explosive way to do it.- EdP
- Post #29
- Forum: Propane Smokers
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First time bringing pork, not sure how much salt I need
Thanks all. The label does show the sodium content. My first brine will be delayed to a date tbd. -
Running Too Hot
I converted a WSM to propane and I tried putting screws in holes to reduce btu's for low temps but it really didn't work. I started with every other hole and then every third hole, but it must've disrupted the gas flow because it would go out regularly. And I had a mini daveomak experience...- EdP
- Post #26
- Forum: Propane Smokers
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First time bringing pork, not sure how much salt I need
I’m smoking this rack of pork this weekend using civilsmoker’s thread as a guide https://www.smokingmeatforums.com/threads/big-bald-bbq-rubbed-rack-of-pork.292977/ This pork already has some salt in it, so I don’t want to over do it. Also, all I have is iodized sea salt (not sure if I could... -
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Char-broil bullet vs Weber smokey mountain
I have an 18, and the few times I’ve smoked packers made me wish I had the 22, the ends are at the edge and get too burnt. Racks of ribs get that way too but I hang them now.- EdP
- Post #9
- Forum: Charcoal Smokers
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DIY Tandoor Oven
I don’t think it was getting enough heat. The plate drilled with holes probably wasn’t letting enough air flow underneath and maybe didn’t hold enough charcoal. This basket holds a bunch. I also have a stove grate from an old gas grill under it and now it really cooks. I ended up bending the...- EdP
- Post #8
- Forum: Charcoal Smokers
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What would be the best size for cardboard smoker?
I’m trying this at some point. https://www.virtualweberbullet.com/cold-smoker-conversion/- EdP
- Post #6
- Forum: Info and Practices
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Chuck with SPOG, on mesquite
It didn’t shred easily so I guess it could’ve gone longer, but it made great sandwiches. -
Chuck with SPOG, on mesquite
It just hit 205, feels jiggly so it's getting some rest before dinner -
Chuck with SPOG, on mesquite
Here it is at 165, I just double wrapped it in paper. -
Chuck with SPOG, on mesquite
Went all mesquite this time (usually mix with oak) , cranked the smoker up all the way to get it burning, white smoke gone in a half hour. The mesquite’s burning nice and the temp is stable at 250. -
Wood Supplier in Sacramento?
I get the B&B logs from ACE website, free delivery to pickup at your local store.- EdP
- Post #6
- Forum: Woods for Smoking
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When is the best time to start smoking a beef brisket?
From my limited experience, if you have a firm time, give yourself an extra few hours. If you properly wrap it in a towel and then into a cooler it can sit in there for hours. -
First time hanging a rack of spare ribs, with a hanger I made from my wsm18’s charcoal ring
Thx all, these were my best ribs ever, wish I made more. I can thank the forum for helping me realize probing for tenderness is the key to knowing when to pull meat from heat. A few years ago I would’ve pulled them off the smoker at post #5, and they would’ve been “good but not great”. -
First time hanging a rack of spare ribs, with a hanger I made from my wsm18’s charcoal ring
After a little more than six hours, wow these were great. Brushed some sauce on and turned up the heat for the last half hour. -
First time hanging a rack of spare ribs, with a hanger I made from my wsm18’s charcoal ring
It's been about 5 1/2 hours and I just checked them, 187 internal temp and not probe tender. -
First time hanging a rack of spare ribs, with a hanger I made from my wsm18’s charcoal ring
https://www.smokingmeatforums.com/threads/i-made-a-rib-hanger-with-the-charcoal-ring-from-my-wsm18.296687/#post-2077018 I’m using a half split of hickory and a half split of cherry. Direct sun on the smoker so about 240 is as low as I can get today. I made a loop on one of the hooks so I...
