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  1. gunner69

    Who's Smoking for Christmas?

    I work Christmas night so we are having our dinner the following Sunday as usual.. going to be cooking a couple Rib roasts (one Cajun, one au natural), I've got a 19lb full brisket and going to toss a pre-cooked ham in the smoker mid way to heat it through.
  2. gunner69

    Getting really frustrated....

    Yep our ambient temp yesterday was in the 40's and I had 3 calibrated RTD's in different parts of the chamber along with the Polder that I posted about earlier.. After talking to a couple other owners of the same smoker they are both throttling the tank valves to control their temp which leads...
  3. gunner69

    Rib Qview Smoke #3

    I talked talked to a couple of co-workers that have the same smoker last night and I think I have it narrowed down to the regulator that smoke hollow puts on their gas hoses being way oversized for a smoker to lawsuit proof them.. They both use the tank valve to feather the amount of propane...
  4. gunner69

    Rib Qview Smoke #3

    So I had lots of smoke temp issues today nothing I did could get the temp to drop below 250 and stay there for any length of time.. Was a very frustrating smoke... I ended up doing a modified 3-2-1 method and actually ended up pulling them about 1 1/2 into the wrap and putting them on the grates...
  5. gunner69

    Getting really frustrated....

    Ive got a Smoke Hollow.. and now that I have a idea of what the smoker temp actually is I am totally at a loss... on the lowest possible setting I can't get a temp below 250. I actually ended up propping the door open with a screwdriver trying to keep the temp in range so I could finish dinner...
  6. gunner69

    qview test #1

    It looks like the MES that I almost bought the idea of a widnow was very appealing but the cost was a little prohibitive right out of the gate.
  7. gunner69

    La Tarte Tatin, a famous upside-down apple tart

    It does look like the carmel got a little done but if the taste is there then just tell em it has a great bark. I do a brandied pear Tarte tatin that is always requested instead of birthday cake by all three of my kids.
  8. gunner69

    Thermometer question??

    The first one measures chamer temp and IT of the meat on the same display which was one of the reasons that I was looking for that one specifically. I got the dual probe mainly for Christmas dinner coming up because I'm going to have a metric butt ton of meat in there and wanted to be sure and...
  9. gunner69

    Thermometer question??

    I got the pair of them for $38.99. The dual probe covers feel and look like a hi temp silicone sheath on the outside of the probe wire... The only thing that makes any sense to me is that they don't want you using the magnet to stick the dispaly to the grill/smoker.
  10. gunner69

    Thermometer question??

    So I got a smoking deal on a couple of Polder Thermometers.. This One And This One. My problem is that both of them specify that " When cooking in a BBQ or smoker, do not use as a continuous read thermometer, use only as a instant read thermometer." This make little to no sense to me I...
  11. gunner69

    Tanks for smoker, where to find them???

    Not sure about where in Wa. you are but I just helped a buddy of mine go pick up a 250g tank from Ferralgas... He said he had to talk to the local plant manager and not the underpaid lackeys that work the phone. Only thing we had to do before he would let it leave his yard is pull the fill...
  12. gunner69

    Aloha from......Oregon :)

    Welcome form just down the road in Beaverton
  13. gunner69

    first abt's on the treager.

    The ones at Iron Desert are nice Cabelas also sells a plain jane model.. I've got the 48count that I use for Super Bowl parties.. I'll be smoking them this year usually its the over for them. http://www.cabelas.com/cabelas/en/te...set=ISO-8859-1
  14. gunner69

    What's on the grill today fellas?

    We were talking around the lunch table tonight and the subject came up of picking up one of the huge rolls of unsliced Bologna taking the casing off of it and then smoking it for a coupe hours.. I may run down to my local butcher and see what it would cost..
  15. gunner69

    Smoke #2 Tri-Tip

    I'm still fighting figuring out exactly what the smoke temp in this thing is.. I ran a 3 thermocouples with a data logger in 3 different spots but didn't have time to D/L the data and see where it actually ran. I used a mix of 75% Alder 25% Hickory and a handfull of Mesquite mixed in just...
  16. gunner69

    Smoke #2 Tri-Tip

    Smoke #2 Qview was today... 3lb tri-tip with a peppered bacon salt and smoked paprika rub... came out so tender I couldn't slice it so we had shredded tri-tip sliders for dinner... Camera was acting up so no shots of the whole product but here is the end result..
  17. gunner69

    It's Friday - What's cookin'

    Still have to work tonight so I've got a small Tri-Tip that I rubbed this morning and it will be going in around 9am for dinner tonight... Just woke up and the wife had been tending to it for me.. I couldnt get a whole pic of it but here is the end result it was so tender that I couldn't...
  18. gunner69

    Need to get some things straight...

    Probably going to got to 140 with the carry over to get it to Med.
  19. gunner69

    Need to get some things straight...

    Ok so here's the situation... Christmas dinner for friends, family and co-workers (appox 40 people) will be on the 27th due to nightshift work schedule.... Menu is going to be potluck with me providing the protiens and my famous ranch potatoes. Plan is 2 5 rib prime ribs, an 10# Brisket and...
  20. gunner69

    Ohh great, another newb

    Welcome from another newb...
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