Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. gomez93

    Another "please help with grinder choice" thread

    I will have some Gander money to spend, hopefully tomorrow. Yes, Gander so Cabela's and LEM are out of the equation for now. My first thought for a grinder was this one...
  2. gomez93

    Meat injector Gun or Syringe?

    We use the Vet syringes and needles from the farm supply store, they can be broken but are quick and easy
  3. gomez93

    Choosing a new grill or smoker - Please help!

    What I prefer depends on my mood that day :) do I want to grill off something quick or babysit for a few hours? Fortunately, I have options, but I digress. You linked to a Traeger, so I would suggest you compare those to a Lousiana Grill, or Green Mountain. For a couple hundred $$ more you...
  4. gomez93

    remote thermo

    Many go down the top vent, there is also nothing wrong with drilling a small hole. It won't affect the smoker to any noticeable degree. Also, a modification that is popular on WSMs is to drill a hole and use a brass lamp nipple. That way it can be capped to close it off when not in use.
  5. gomez93

    Scales

    I'm late to the party, but just to throw out a couple more ideas, what about a digital postal scale or a powder scale?
  6. gomez93

    What thermometer to buy???

    You can also buy replacement probes for the Maverick, whereas the box store thermo becomes......... well, I have 2 of them in a drawer somewhere :(
  7. gomez93

    Amzen what ?

    I was given a bag of pellets to try in my pellet smoker last spring, I could not get it over 215°. Added some of my regular pellets back in to finish the cook, the freebies all went in the trash after that. Just saying that there is a difference in pellets, if my FEC couldn't get heat out of...
  8. gomez93

    Whole Chicken and Ribs at the Same time?

    What kind of smoker? Many have hot and cool spots and you can take advantage of those. If you run 275° to 300° both will cook, the chicken skin will not be crispy but the meat will be fine. You will also have a little shorter cook time for chicken. Don't let chicken juice drip on the ribs.
  9. gomez93

    Lump Charcoal???

    I'll echo what others have said about Cowboy, I bought several bags last fall when HD had them on sale for $3 each. I had to mix them 50/50 with RO just to get 250° out of it.
  10. gomez93

    terrible tough brisket... where did i go wrong?

    The temperature is a guesstimate. When it hits 195ish IT, start probing with a temperature probe or ice pick. It shoud go in with minimal resistance, like going through soft butter. I've seen some briskets take to 215 IT to get tender.
  11. gomez93

    Gander Mountain Semi Annual sale

    They have some good deals on food processing stuff if anyone is interested. I'm going to try to get to my local store this week for a new grinder.
  12. gomez93

    18.5" wsm with party q in cold temps help.

    I have 2 PartyQs and have adapted both for AC power after having issues with batteries in cool weather ( 40s & 50s) You didn't say what forum, my first one I soldered wires in with an adapter, the second I took another's idea and just used dowel rods to replace the batteries, easy and works well.
  13. gomez93

    Impact of outdoor temperature on Weber water smoker

    WSM dome thermometers are not known for their accuracy, so you would be wise to double check it with a second thermo. As said, it will take a little longer to get up to temp but will hold it fine as long as you are sheltered from the wind. I would just fill the ring with coal, once you are done...
  14. gomez93

    #12 Grinder, LEM or Cabela's?

    How do you think the test would have went if he had used the same size strips of meat on both?
  15. gomez93

    Cold weather smoking

    I don't know what kind of smoker you are using, but the short answer is YES! Electric; won't matter charcoal or pellet or wood might need extra fuel. Wind will be your worst enemy
  16. gomez93

    WSM sealing?

    I have 3, they all leak when new but most leaks will seal up after a few cooks. FWIW, the door can be bent to help reduce some of those gaps, I had to tweak one of mine a little but it was no big deal. Here's my 'family':
  17. gomez93

    Thank You Mrs Bear (45 years)

    Congratulations! Hansome family for sure
  18. gomez93

    What should be on the top rack ....the brisket or the baby back ribs

    There are lots of FEC100 smokers out there including mine, depending on what I'm cooking there can be up to 7 layers dripping down. It's all good
  19. gomez93

    What should be on the top rack ....the brisket or the baby back ribs

    Fat = flavor Brisket juice dripping on your ribs will likely affect the appearance so I would put the ribs on top and let 'em cook. Now, are you planning for these to be done at the same time? Will you foil the brisket? If so, your brisket will be foiled by the time the ribs go on and it won't...
  20. gomez93

    Looking for suggestions

    South Central Kansas
Top Bottom
Back
Clicky