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  1. exromenyer

    Unsuccessful but learning, my first try!

    So I can speak to you from true experience, I owned that same smoker for a VERY short time.  If it is the elongated barrel type of Char-grill with a side box for coals and wood, I had that same one and the middle temp gauge was always 20-30 degrees off which makes a HUGE difference.  It required...
  2. exromenyer

    Best "Remote" Meat Thermometers.......

    I have the ET-732 Maverick and it is bullet proof. Smoker is outside and at the other end of my ranch I am getting a signal...I can't beat that! Also I purchased the 6 foot cords which was a MUST, should be standard but we know how greed works with company's, apologies I digress! I have...
  3. exromenyer

    Smoking My First Pork Butt

    You want both pork butts to finish around the 205° internal temp. If you are pressed for time you wrap that big one in some tin foil and it will go much faster. I usually bring mine to 205° and wrap in foil and in to the cooler until I am ready for the shindig I am having. That stall you are...
  4. exromenyer

    A-MAZE-N Pellet Smoker pellets dont stay lit.

    I know I am late on this but what I found out is that when there is a slight wind outside, my AMNPS burns better due to a nice draft coming thru the chip loader and exiting the damper at top. To fix that I bought a small desk fan and attach it to something so it blows towards the pulled out chip...
  5. exromenyer

    Anyone rub the night before a smoke?

    Just another opinion but I have always put my rubs on a day or so in advance. If you use a good rub, it gives the spices time to really set into the meat. I have been in a hurry like everyone else here, and can taste the difference when I have rushed and not let it sit. I also do not use...
  6. exromenyer

    Planning First Smoke--Three Questions Please

    I've never used a propane smoker so I'm really not sure how much different it cooks then my electric or my WSM 18.5.  I must confess, I'm not sure I'll use my electric one much anymore since I got the WSM because the last few smokes I've done were OUTSTANDING.  Anyways,  I take my pork butts to...
  7. exromenyer

    MES Window Cleaning Solution

    I cannot remember who posted it but many years ago I asked this same question and the best thing I ever used is plain ole $1 bottle of rubbing alcohol and a bunch of paper towels.... I have even mixed it with a little water and put it in a spray bottle.....Try it you will be amazed, I was...
  8. exromenyer

    Double smoke ham

    That oven baked ham don't stand a chance!!! :grilling_smilie:
  9. exromenyer

    17 lbs. Boneless Prime Rib w/ qView!

    I have both. The grinder is really good for a kitchenaid....it isn't the most ideal but I use mine for grinding my product. Now as for those sausage tubes, I thought they were junk. Reason being, they are placed very high on the machine when most stuffers have a bottom exit for that stuff. I...
  10. exromenyer

    Double Smoked Hams with Qview

    So did you like the pineapple addition? How did the ham come out? Tony
  11. exromenyer

    Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

    Before you sell and pull the trigger on BGE you might want to try a few more things under $1,000.00....... I have seen guys build a small 3 sided wind barrier using this silver rolled insulation stuff stapled to the wood as i it reflects the heat. 2nd I have heard MANY buy the welding blankets...
  12. exromenyer

    Double smoking ham...time question...help!

    I have a ham shank 9.5 lbs. that I put on at 7am.... I've kept the temp around 200° - 225° and at 1pm I'm at 142° according to the Maverick.......... It all depends on how quick and how much smoke you want on it.... I didn't use any wood, just KBB today but it sure smells like I have wood...
  13. exromenyer

    case of butts! includes qview

    The things we do for our co-workers, friends, family and on and on...........,,Great butts, great pics....... exromenyer
  14. exromenyer

    Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

    I know this question was for b-one however this is how I do it: Add the hot coals from your chimney into the can......pull the can out and it should begin to ignite outward. I am unsure about your process of putting the chimney on the top vent so wind doesn't suck out warm air..... I dont...
  15. Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

    Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

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  18. exromenyer

    Xmas brisket tomorrow on 18.5" wsm - how much coals to use?

    So I just purchased a 18.5 WSM and had to fire it up yesterday. I filled the ring about 1/2 - 3/4 with KBB and placed my 28 oz can in the middle. I put about 6-8 briquettes from the chimney in the can, pulled it and opened all the vents... Within an hour it was at 269°. I dialed it down to...
  19. exromenyer

    Christmas Double Smoked Hams

    Beautiful hams..... I am doing one tomorrow as well however, I am taking a page from Bearcarver and doing a double smoked ham again..... If you are looking for something a little different, search for that and you will not be disappointed. Enjoy! Tony
  20. exromenyer

    12 HOUR 8 POUND BUTT

    Beautiful bark! Planning on doing a bunch next week as well and this just inspired me more!
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