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  1. gotbags-10

    is this PID will be OK for my controller?

    I wouldn't use that one. For one it runs off 220volts. You would have to buy an adapter to step the voltage down. Also those chineese eBay pids can be about impossible to figure out. I've gotten one before that didn't come with a manual and another one that the manual made no sense. Good luck...
  2. gotbags-10

    Christmas Roast

    Always wanted to try one Sent from my iPhone using Tapatalk
  3. gotbags-10

    Hello from the middle (Indiana)

    Welcome from Indy south side
  4. gotbags-10

    2 Butts and A chuck Roast! Finished, heavy pics!

    When I have a full load in my smoke hollow electric like that I crank it up to like 300 degrees for an hour to get it real hot. Meanwhile get the meat out for 45 min to an hour to get as much chill out of it as you can before throwing it on the smoker. That way when you put the pork in it should...
  5. gotbags-10

    Brisket flat

    So I have a 6.24 lb angus flat I want to do tommorrow. I've only smoked two briskets before but they were packers. My concern with the flat is obviously drying it out. I planned on injecting with beef broth. Never done it but figured it couldn't hurt. I've seen that some people smoke the flat in...
  6. gotbags-10

    Resting butts in the smoker

    Also forgot to mention the idea of resting in butcher paper. I've heard about people doing this never tried it though. Supposedly doesn't soften bark like foil. Sent from my iPad using Tapatalk
  7. gotbags-10

    Resting butts in the smoker

    Just wondering if anyone ever rests their butts in the smoker? Lately I've been going no foil on my butts for the bark which turns out great but when I wrap it to rest it does soften it some. That's why I was thinking I could rest in the smoker without wrapping. My concern would be at what temp...
  8. gotbags-10

    First Brisket (Q-view)

    another thing i might add is to not go by temp alone. I've had briskets done at 185 and some 205. The best way to tell is the toothp0ick test. Start checking at 185 degrees. You want the toothpick to slide in with no resistance. Once you get to that point yank it and let her rest. Anything past...
  9. gotbags-10

    Still confused... What did I buy "Pork Shoulder Boston Butt Conv"

    Yup good old SAMs club. I buy nothing but those right there. Two butts indeed. I usually have a big one and a small one in the package. Like a #6 or 7 and a 9 pounder. Sent from my iPhone using Tapatalk
  10. gotbags-10

    need help picking a temp controller

    its a homebuilt smoker burning charcoal. Basically a backwoods clone.  
  11. gotbags-10

    need help picking a temp controller

    So I'm trying to decide between 3 or 4 temp controllers. I'm looking at the bbq guru nano Q and the party Q. Also looking at the pitmaster IQ and one from Auber Instruments. http://www.auberins.com/index.php?main_page=product_info&cPath=14_27&products_id=191 They are all similar in price. My...
  12. gotbags-10

    Stumps Clone Build

    congrats!!! looks great. How well does the pitmaster IQ perform with that? Being that its so big i would've thought that it wouldn't be able to keep up. Reason I ask is i'm in the middle of a build myself and am considering one. But well done though!  
  13. gotbags-10

    Saturday Brisket (Q-View)

    I can't get over that smoke ring!!!! Well done for sure  
  14. gotbags-10

    Rotisserie smoked pork loin

    Smoked many loins. Put many on the rotisserie but never together. So I figured I would give it a shot. Put some Montreal steak seasoning and tied it up. A little hickory pellets in the amnps and away she goes. I will pull it off at 147. Wish me luck. Sent from my iPhone using Tapatalk
  15. gotbags-10

    Briquettes - Do any NOT smell like burning 2x4's?

    I use GFS brand briquettes. I really like them. They are made from hardwood and are much bigger than kingsford briquettes I find I don't have to stoke them half way through a long smoke like I do with kingsford. Sent from my iPhone using Tapatalk
  16. gotbags-10

    Vertical reverse flow build

    After using my 30" smoke hollow electric for the last year it's time to upgrade. Figured I'd try my hand at my own build. So this is basically a backwoods clone but done a little differently. Frame is 1" sheet metal interior will be 14 gauge. This is two nights of work, frame, charcoal box. The...
  17. gotbags-10

    Low burn times with amnps

    Problem is my element is at the bottom so I can't put t below. Anything I might be able to use for a heat shield come to mind? Sent from my iPhone using Tapatalk
  18. gotbags-10

    Low burn times with amnps

    Will give it a try. Makes sense cause this thing will put out a ton of smoke when it's going in my smoker and it also has a tendency to jump rows on me if I have it filled more than 2/3 high Sent from my iPhone using Tapatalk
  19. gotbags-10

    Low burn times with amnps

    Sorry not sure if this's should go here or not but seing as I use my amnps with a smoke hollow electric why not. Anyways I load up my amnps and only seem to get 6 hours out of it where others r getting almost double. I have plenty of venting to it and it sits on top of a terra cotta saucer to...
  20. gotbags-10

    Pulled Beef

    congrats on the new smoker! As far as pulled beef goes you got your standard brisket or chuck roast. If your looking to do someting that wont take a whole day go for the chuckie. Makes great pulled beef with a little bbq sauce on top. Generally the standart 1.5 hours per pound applies to either...
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