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. wtipton

    any body use hardwood maple or oak

    Oak all the way, I use it on everything, I throw in a little apple also, but mainly oak. But it has to be seasoned. I only use oak that has been seasoned at leased a year... 
  2. wtipton

    I Need Some Help!!

    If you are that worried about it get a pop up canopy or a tarp???? I say go for it.... William
  3. wtipton

    Smoking lots of meat, need to store some

    Greeting and welcome to the forums, I have a brinkman vertical charcoal smoker like you described and have done several pork butts ribs and whole chicken (not at the same time mind you) There are several things you are going to want to do first before you put and meat in the smoker. 1. take...
  4. wtipton

    Maverick ET-732 Problems

    Call Maverick, it seems like a Manufacturing defect, and the people over there are amazing, they will get it taken care of. some of the best customer service I have eve experianced. Wlliam
  5. wtipton

    hey everyone

    Also there is a chat option on the top bar, jump in there and normally there are several us on that can chat real time.
  6. wtipton

    hey everyone

    Just a thought, are you going by the thermostat on the door? if so they dont work. get another thermo and check the internal temp if it is still low you might consider throwing that chicken away because it has sat in the danger zone for so long. There are several threads on this forum about your...
  7. wtipton

    hey everyone

    On that smoker I would not use soaked chips you are just killing the coals. If you are not getting past 100 degrees inside the smoker you need to add alot more charcoal.
  8. wtipton

    Hey gang!

    If you are new to smoking you might want to check out http://www.smoking-meat.com/smoking-basics-ecourse great course with lots of information... Also we like to brag about our smokes here but remeber.... We love to look and eat food... Have fun, any qustions just ask.. and welcome William
  9. wtipton

    Waiting for spring to get here so I can start a new hobby....Smoking MEAT!!

    If you need help or some info, or hell just shot the breeze give a shout out... William
  10. wtipton

    hey everyone

    Welcome to the forum... Are you just using chips or charcoal too??? Smoking meat temp target is 220 to 280 and it does take time... I suggest that you look through the forums and read up. also Jeff's e-course it well worth the read. just follow the link...
  11. wtipton

    First Build- Please Critique my plan

    Greeting Steve, Looks like wonderful plans. I hope I can answer your question and if I am wrong on anything I am sure the others will correct me. 1) On my smoker I have a Damper and am installing a rain cap. The damper will allow you to control the output of the smoke and in turn help regulate...
  12. wtipton

    Insulation in an Island

    In my opinion, the only reason to insulate would be if you were having issues with low temps or the material around the chamber is at risk of being scorched. It is my understanding that typically the only reason a chamber would not get up to temp would be if it was exposed to the wind or ambient...
  13. wtipton

    Insulation in an Island

    question for ya. Why are you insulating it? A insulation you can use is CeraTex 3180 Ceramic Fiber Blanket rated for up to 2300 degrees it is expensive but might do the trick Part No.DescriptionUnitUnit PriceQty 3180-4D10024CeraTex 3180 Blanket 4 LB Density 1" x 24" x 24'Roll$76.00Add to...
  14. wtipton

    Brisket Stall

    So I I showed up at my Dads house to prep the meat and found he over exaggerated the size of the brisket. it is a 16# and the Butt is a whole shoulder and it is 18#. So I got the prep done and got them on the smoker at 5pm at 260. getting up every hour on the hour last night to tend the fire...
  15. wtipton

    Brisket Stall

    here is the link to our smoker... http://www.smokingmeatforums.com/t/133544/the-new-smoker-is-built-and-first-smoke#post_911715 As far as start time I think I will start earlier thinking around 4pm and see what happens... and yes I will post some Q view. Thanks for the advise William
  16. wtipton

    Brisket Stall

    Oh forgot to mention, we will have 2, 20lb pork butts going at the same time and around 5 racks of ribs (yes we have a big smoker). Thanks
  17. wtipton

    Brisket Stall

    Hello Everyone, Quick Question, I have done a couple of briskets and have seen the stall take several hours. So I am having a huge BBQ this weekend with 2, 20 lb Briskets and was thinking of when to throw them on the smoker. I have always injected my briskets and was wondering if that extra...
  18. wtipton

    Brick Smoker with Firewood storage and built-in gas grill.

    OMG, I want one.... awesome build. Thanks for the Pics..
  19. wtipton

    Injection Solution Recommendations?

    Hello Wellison, I inject all my pork shoulders. I take about 1 cup of my rub and mix it with about 4 cups of apple juice for a 6lb roast. this seems to keep the meat really moist and gets that flavor down in the meat. I have done 20 lb pork shoulders that I injected almost a 1/4 gal of mix...
  20. wtipton

    PLANNING FIRST BUILD ( PICS NOW INCLUDED )

    Always a good idea to check first then build, I made that mistake and built a 55gal barrel RF that bombed hard core.. lesson learned.... looking forward to see how this progresses.
Top Bottom
Back
Clicky