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  1. gomez93

    Is this smoker/grill any good?

    To expand a little on Chef Jimmy's comments; I wonder if the WSM you used was new? They do leak at first but once they are well seasoned they're pretty tight. And yes I am bragging, we won 1st place brisket at the Eureka BBQ Bash last weekend cooking it on a 22" WSM. Good food is good food...
  2. gomez93

    Is this smoker/grill any good?

    Here is some light reading for you: http://www.smokingmeatforums.com/t/75110/horizonal-offset-smoker-mod
  3. gomez93

    WSM 18-22?

    It will burn less charcoal but I can't really say its more efficient. And has been said before, the difference in charcoal amounts to a couple dollars at the most.
  4. gomez93

    WSM 18-22?

    Ribs and brisket will fit better on the 22" so I'd say go big.
  5. gomez93

    WSM 18.5 owner wondering who is using what for temp control/blower/stokers

    I have an Auber and it works well but most of the time if I use a controller it will be a Party Q. I have 2 and both have been adapted to use 110v. I can still use them with batteries but a set only seems to last about 12 hours for some reason.
  6. gomez93

    Vertical Offset smokers; does it matter if juice from meat above drips on meat below?

    Do it all the time. Some folks like the pork drippings basting the brisket, some the other way around it's just personal preference. The only think I won't do is let poultry drip on anything but other poultry.
  7. gomez93

    Surprised with a new WSM

    Just a couple thoughts to add to what has already been said; A new WSM will typically run hot the first few cooks, but once it gets "gunked up" it will seal better and be easy to control. Yes the lid thermo is off about 50°, but once you learn the correlation between that and the grate it is...
  8. gomez93

    Hunsaker Vortex Drum Smoker

    Glad I could help! I think they are new/small enough that there isn't much of a dealer network yet. There are a few videos on YouTube, 2 are from Chris Rios who I know and is one of the teams that use them locally. If you are on Facebook there is a Friends of Hunsaker Vortex Smoker page that...
  9. gomez93

    Menards pitboss smoker

    My guess would be a bad thermocouple. I don't have a Pit Boss but I have replaced that on a couple other pellet cookers that would not hold temp and it fixed the problem.
  10. gomez93

    A good grill smoker combo? Does it exist?

    Lots of good suggestions here. Everything from breakfast to supper can be cooked on a Weber kettle, get the 22" if you go that way. Using the fuse, or snake method its about as close to set and forget as anything else. As has been said, a WSM will purr right along all by itself for several...
  11. gomez93

    Where do you buy your meat?

    We usually get butts a little under $2/lb by the case at Sam's. We like Costco as well, however the last month or so brisket has been scarce around here too.
  12. gomez93

    Hunsaker Vortex Drum Smoker

    I got to visit with 2 teams that were using them at Osage City KS this spring and was very impressed with the design. So much so that my wife told me to order one for Father's Day! Compared to the Gateway drum, these have no hot spots, one of the guys hangs his ribs an inch or two off the Vortex...
  13. gomez93

    Is a reverse switch important?

    I have a Cabela's 1/2 hp #8 and have never had a problem with it that would have needed a reverse. Another thought that I read this somewhere; I bought an extra knife and keep them matched to the same plate, the theory is they will wear together and continue to match as they wear.
  14. gomez93

    Poaching Sausage ?

    First I've included a link to a guide to poaching vs simmering vs boiling. http://whatscookingamerica.net/Information/PoachingSimmeringBoiling.htm I made some Swedish Potato Sausage for Christmas for my wife's family, after stuffing I put in a large kettle with enough water to cover and...
  15. gomez93

    Cook Times on TV Shows

    As for the "high end" equipment, the newest thing is the drum smokers. Same theory of cooking hot and fast, usually in the 325° range. The Smokin' Hills won the American Royal Invitational on 2 55 gallon drum smokers.
  16. gomez93

    Pork Summer Sausage

    We do competition BBQ and therefore end up with quite a bit of pork trimmings. The last batch of SS I made was 2/3 pork to 1/3 venison, using Hi Mountain seasonings and it came out GREAT! I probably had a higher fat content than I really needed but the mouth feel is just barely on the greasy...
  17. gomez93

    Bitter Jerky

    As Cranky said, if you don't have enough air flow you'll get creosote which is the bitter taste. Something else to add to the equation is what kind of pellets are you using? Some use Alder for a base wood and it seems to produce a lot mor ash. I use Cookshack and Green Mountain pellets and don't...
  18. gomez93

    Christmas help

    Moink Balls would be good and are easy; http://www.slapyodaddybbq.com/2012/06/bbq-moink-balls/ You can control the amount of spice according to what rub you put on, we like to use Butcher's Honey or JPCustom Smoke Sweet Heat, then once they are cooked use a sauce bottle to apply sauce and let it...
  19. gomez93

    Bitter Jerky

    Open your cap more if you can. I've had ash on food lots of times from my pellets grills and never noticed any difference in taste. I did HiMountain jerky a few days ago in a Cookshack FEC100, ran at 200° for just under 3 hours and the jerky came out great.
  20. gomez93

    Smokin' in a dehydrator

    I have a couple of the cheap round ones but the capacity is very limited. If I get a nicer one like an Excalibur maybe I could build something to hold the trays and just move them over. that would be along the lines of what CrazyMoon suggested. I have several smokers and use them for summer...
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