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  1. savannahsmoker

    Happy pork of July

    I will take a plate of those.
  2. savannahsmoker

    Chicken RUB

    Here is a small easy to make rub. Our Mohunken Bird Rub 4 Tbsp. granulated dry orange peel 6 Tbsp.dried sage 6 medium garlic cloves, crushed 2 Tbsp. kosher salt 2 Tbsp. garlic powder 4 Tbsp. paprika 2 teaspoon cayenne pepper 2 teaspoon basil 1 teaspoon freshly ground black pepper...
  3. IMG_4989.jpg

    IMG_4989.jpg

  4. savannahsmoker

    Question about Masterbuilt Gas Smokehouse

     I thought about this and figured it would create an airflow problem.  Thanks for correcting me and I look to try it out soon.
  5. savannahsmoker

    Too Much Smoke in My Masterbuilt Gas Smokehouse.

    Thanks to the advice and hints from fellow members I finely got my gas smoker to put out smoke even at the lowest setting.  Problem is I now get too much smoke no matter what I use.  Dry or wet chips, dry or wet chunks, A-Maz-N Smoker models, dust, pellets and tube smoker. Any ideas?
  6. savannahsmoker

    A Sunday Smoke...

    Good looking grub and I sure like that PIT. Nice job.
  7. savannahsmoker

    Low & Slow vs Hot and Fast

    I like both slow smoke BBQ Ribs and High Temp Roasted Ribs. Same goes for a pork shoulder.
  8. savannahsmoker

    Pellet Poopers Unite

    What would you like to know about a PID controller. I work with Billy on design and testing of the Savannah Stoker. Savannah Stoker with Rock's Stoker Interface. I am currently using an Auber Instruments PID in a controller that interfaces with Rock's Stoker for remote control using the...
  9. IMG_5675-Copy-1.jpg

    IMG_5675-Copy-1.jpg

  10. IMG_2363.jpg

    IMG_2363.jpg

  11. IMG_5029-1.jpg

    IMG_5029-1.jpg

  12. savannahsmoker

    Pics of the begining of our UDS build

    Keep the pics coming please. I enjoy watching a pit being built.
  13. savannahsmoker

    Even an long time Smoker needs help sometime.

    OK you helpful people here is my new problem. Following y'all's advice I am now producing to much smoke when using chips, chips in foil, chunks and A-Maz-N Pellet Tube Smoker. Hope y'all got some ideas.
  14. savannahsmoker

    I like Big Butts, and I can not Lie

    That looks great. What type of pit are you using, IE gas or electric.
  15. savannahsmoker

    just signed up

    Welcome and I will be waiting to see some posts with pics of your cooks.
  16. savannahsmoker

    NO PELLET SMOKER YET….

    Traeger is cheaper then the Green Mountain. The Green Mountain is the next up the scale from Traeger and the GM is a much better pit. Everybody I talk to and what I have read is GM service is top notch.  The Green Mountain has a remote feature. Bottom line, unless you want to spend more...
  17. savannahsmoker

    Chicken and Ribs (a whole bunch of each) Qview

    That's a bunch of meat you turned out.  Great job.
  18. savannahsmoker

    David's Experiment 1 - Smoked Tri Tip Roast Q-view

    Here is how it looks to me. Nicely done.  I have always done tri-tip at high temp but I think I try your low and slow method.
  19. savannahsmoker

    My New Lang 36 Deluxe Hybrid with my first attempt at a mod (Q-view heavy)

    That is a beauty that's for sure.
  20. savannahsmoker

    5 butts in the smoker !!!!

    Good looking butts so far. Hope you figure the temp diff problem.
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