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  1. bikerchef

    Don't know about gasket

    The best stuff to use is Nomex gasket from http://www.bbqgaskets.com. The fiberglass rope may work but the 2000 degree cement is the wrong stuff. it's meant for  rigid fireplaces. Not a smoker. Use high temp (500°) RTV silicone. Your can get it at any hardware store. I'm not sure what the...
  2. bikerchef

    getting the smoke ring

    Sour Grapes? I could see an electric smoke for cold smoking. But I can certainly tell the difference between a stick smoked Q and  that done on an electric smoker. The smoke ring is like curd meat. So to say the smoke ring is superfluous would be like saying there is no difference between an...
  3. bikerchef

    getting the smoke ring

    OK, I've never used an electric smoker but the answer is maybe, but not easily. Its not the smoke that creates the smoke ring. Its NO & CO, nitric oxide & carbon dioxide.  Wood fires, charcoal fires produce these chemicals. Kingsford briquettes has add sodium nitrate which can help produce...
  4. bikerchef

    Mini-ZA!

    non-fat cheese!
  5. bikerchef

    Wrap or pan

    I think pans would work for ribs ... but I always use foil. For bigger cuts of meat, butts or briskets the reason you foil is to get past the stall.  At about 150º to 160º internal temp, moisture evaporating from the surface of a butt or brisket will cool it and create the stall. If you...
  6. bikerchef

    I wish I could afford shipping on stuff like this.

    Perkasie, PA
  7. bikerchef

    Go higher or go lower Re: temps?

    I would do the 212-242°F as well. Not for safety but because at 200°F thing just cook too dang slow. BTW: I have  smoked a number of times at 200°F. Just depends on what your smoking. ​I would be concerned about food safety as temps near 140°F 
  8. bikerchef

    BBQ Pitmasters ?

    Nothing cheaper. BBQ Guru is a another brand. I did mine own, "home rolled using a PID"
  9. bikerchef

    Newbie needs advice

    A cooking spray works well. I found generic canola oil sprays for a good price in the grocery store.  If your wiping down with oil, again canola is a good choice. It has a higher smoke temp.
  10. bikerchef

    BBQ Pitmasters ?

    Propane is not allowed in KCBS competition.  Most of the guys use stick burners. Sometimes with lump charcoal. You need to remember that Pitmasters is a TV show.  The guys on the show are real but its a staged competition.
  11. bikerchef

    Meat smoking calculator - pork butt

    Seem to be pretty good.  I checked brisket & butt, seems mostly OK. I don't like the foil at % of cook. You foil at a temp not a time. They also seem to have a very long rest.  The times for the rib is really bogus.  All in all ... I think its trying to do more than is possible with a...
  12. bikerchef

    Building my own cold smoker, what would be some good ideas for a cheap smoking compartment?

    Good idea. I won't use a garbage can, galvanize or plastic.  A wood box is a very good idea. You could use a wine barrel, or just build a simple box.
  13. bikerchef

    Go higher or go lower Re: temps?

    ... maybe a for a more practical  answer. Every cooker seems to have a  temperature that it runs best at. The 30 degree swing in temp isn't really a big deal. Imagine how a wood fired smoker swings in temperature. Smoking is a an art. Your not cooking to time & temp so a variation in smoker...
  14. bikerchef

    Foiling?

    There has been a number of threads concerning wrapping lately. The big reason is to get past the stall. At about 150º to 160º internal temp, moisture evaporating from the surface of a butt or brisket will cool it and create the stall. If you tightly wrap it the moisture can’t evaporate and...
  15. bikerchef

    Technique for wrapping to rest - question

    30 minutes is a long time for a sirloin tip to rest.  10 -15 minutes would be about right.
  16. bikerchef

    BBQ with Franklin on PBS

    The reason for wrapping a brisket or butt is to get past the “stall” When the brisket gets to about 150º the water vapor evaporating from the surface cools the brisket down and makes it harder to reach the final temp. Wrapping tightly in foil will prevent the evaporation, allowing the cook to...
  17. bikerchef

    Oklahoma Joe offset smoker question...Question on wood/charcoal...

    I think Paul is pretty much right. You don't need wood the whole smoke to get a good ring or even a good smoke flavor. The hardest part of adding wood is to keep good smoke and not billows of white smoke.
  18. bikerchef

    first dry run on the offset.

    What he said. The stack damper is only to keep rain out when not cooking.
  19. bikerchef

    Too much wood, and going through it too quickly?

    What kind of smoker?
  20. bikerchef

    What's the philosophy on smoking two different things at once?

    Why not? You have to manage each individually but I think most guys load up the smoker.
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