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  1. ryan in louisville

    Filtering spam

    Is it possible to set up filters for these stupid "Fitted kitchen" posts?  It seems as though there should be a filter for IP ranges, post titles, etc that could be implemented to get rid of these spammers (for now).  Doesn't Huddler have something in place to catch these? Thanks, Ryan
  2. ryan in louisville

    Tips for smoking on a Brinkmann Southfork Smoker Grill

    Paint job and food looks mighty good. You were asking about temperature gradients.  I have noticed a big difference between FB end and the other.  I have plans to fab a diffuser plate but haven't gotten around to it. I thought I had looked at the upper bent piece and and didn't contact the lid...
  3. ryan in louisville

    Bear's "Step by Step" Index

    It would be nice to have all of the detailed posters (ChefJimmyJ, DaveOmak, Pops, Sqwib, Dutch etc) create threads like this and all of them be located in a specific forum.
  4. ryan in louisville

    PID manufacture recommendation?

    I'd stay away from Watlow, they can be programming nightmares too. Look up "heatermeter" on TVWBB.  It is an Arduino/Raspberry Pi combo that should do what you are looking for.
  5. ryan in louisville

    Shocker With my Mini

    It's like a Faraday Cage for heat
  6. ryan in louisville

    What can you tell me about Greasy Hill Custom smokers?

    Talk to them and see if they'll let you fire one up for a few hours onsite and check it out. See how easy it is to get up to temp and maintain temps. You supply the fuel and labor, their only risk is loosing a sale, right?
  7. ryan in louisville

    100th post karma Giveaway

    I'm in
  8. ryan in louisville

    First cheese smoke - Is there any way to get rid of the stale smoke flavor?

    I know I had creosote in my smoke generator, it was dripping everywhere. I had the tube carrying the smoke on an incline to keep the creosote from dripping into the box. Like I said previously, I used apple chips. Is it normal for those chips to create a lot of creosote in smoke generator...
  9. ryan in louisville

    First cheese smoke - Is there any way to get rid of the stale smoke flavor?

    I smoked a lot of cheese for Christmas presents around Thanksgiving. I made a cocktail shaker smoker and fed the smoke into a cardboard box that I sealed pretty well except for the removable lid. I used apple chips and smoked some cheese for 2 hours; some for 3 hours. I vacuum sealed it and...
  10. ryan in louisville

    Burnt Ribs

    Are you SURE you were at 225? Normally don't have issues unless the heat is too hot. If you are going by the thermometers that came with the smoker, they are notoriously off. Were the ribs to close the firebox maybe?
  11. ryan in louisville

    Has anyone ordered from horizon ??

    There's a thread somewhere that talks about Horizon taking forever but promising it soon.  The OP cancelled his order and had one made locally. i hate to be the bearer of bad news but it's all I have to offer.  Well I can say search for convection plates in the search bar and you should figure...
  12. ryan in louisville

    Finding Amatuer Cookoffs???

    Firinupthefox, I am finding 2 different dates for the amateur cookoff on your website, July 12 & July 13th. http://firinupthefox.org/competing/amateur-contest/ http://firinupthefox.org/calendar/ I might be interested but have to look at the calandar to be sure.
  13. ryan in louisville

    Spritzing with maverick et-732

    Exactly what Dr K said. Put a ~1" piece on and heat it. Let cool a few minutes (or the next one will shrink when you try to slide it over the hot area) and slide a ~2" piece over that and heat it. If you really want some insurance, apply RTV then double shrink wrap it.
  14. ryan in louisville

    what do y'all use for lump coal?

    Here's the naked whiz opinion http://www.nakedwhiz.com/lumpdatabase/lumpbag39.htm. I like their reviewing style and found it very accurate. Looks like Humphrey is a good one to use.
  15. ryan in louisville

    Spritzing with maverick et-732

    I haven't had a problem getting the braid wet. I think the main concern is getting moisture down the probe tube, between the tube and braid and eventually the sensor itself. Take some shrinkwrap tubing and seal the probe/braid joint. I actually seal mine 2x with shrinkwrap just in case...
  16. ryan in louisville

    Turkey Breast inquiry

    Smoking the breast alone goes pretty quick. As long as they are prepped before hand and all you have to do it get your smoker up to temp, I don't see any problem getting them done in time. I didn't brine the ones I have done. I would count on 1/2 lb per person just to be safe (and the...
  17. ryan in louisville

    50/50 Burger w/Pics

    That slider idea is an awesome party idea. Glazed donut holes could be cut in half and tiny burgers made to go between them. I am going to have to keep that in the back of my mind for parties next year.
  18. ryan in louisville

    50/50 Burger w/Pics

    Did you try the donut burger? I would think the salt and sweet would be good (tasting not for arteries necessarily). The Kentucky State Fair always has some sort of deep fried concoction of the midway. I saw the Krispy Kreme burger one year but didn't try it.
  19. ryan in louisville

    Key features to look for when buying a new smoker - I am not a professional

    I don't think aluminum foil would work long term. It needs to be fairly rigid with holes in it to disperse the heat throughout the cooking chamber. I think foil would fail quicly. If you look around SMF you'll find pics of deflector so you can get an idea of their design. Once you get a...
  20. ryan in louisville

    Key features to look for when buying a new smoker - I am not a professional

    What's your price range. A lot of what are considered key features are built into more high end smokers but lacking on lower end ones. Do a search for offset smoker mods and see what people are doing. That will give you good idea of what to look for as features. The thicker the wall of...
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