Search results for query: *

Well, I'm back to the forums after an extended break. Now have a new smoker taking up space, and put it to work today. Have 3 racks (6 half racks technically as I had to cut them to get them to fit) going now and thought I'd brag a little.  That's at about 2 1/2 hours into the smoke. This new...

OK, so my smoker is currently down due to needing a couple minor repairs. But been awhile since I smoked anything and I decided that today I was going to try. Pulled the cooking grates and heat shields out of the gas grill. Set on grate sideways on the middle 2 burners, and set the water/chip...

Was only 165 Al. Would have liked to have gone longer but everyone got hungry. Cold wind up and really hurt my temps. Was nice and juicy, could have been more tender, and would have if I'd had made to 195 like I wanted to.

Finished product. Tastes great!

Had to take this one so you guys see what I'm working with...

Got through the stall finally. Temps coming up and it's looking better

Blend test? Sure they aren't done yet. Shooting for 184... At 150-155 now

5 hours total so far. What you guys think?

I've hit the stall now I think. Actually lost 4 deg IT. Smells great. Another picture coming soon, will be about 5 hours in

Thank you so much tropics. That fixed the problem. Guess I should have checked that first

Can anyone tell me why I'm unable to post pictures from my phone to here? Phone says it can't due to low memory, but I have a full gig of free storage available and around 200 Meg of free RAM! Sometimes help please?

At 4 hours in. 154 IT, smells so good I'm about to do a taste test.

Figure should be done around 5 or 5:30 Gary. Looking really good

Update time. At 133 IT and looking great. Still not able to post pictures, that's what I get for buying a cheap phone I guess

Thanks Al. Might have to play with it a bit, says it can't upload due to low memory. And here I thought I was the one with memory problems

Having trouble adding pictures, my phone is giving me fits. Try to get some up in a bit

Trying a new one (for me). Picked up two corned beef briskets yesterday. One is right at 3#, the other about 3½#. Got the smoker going this morning with a nice mix of hickory and mesquite. Rubbed my briskets good with my favorite Private Selections Texas Barbeque rub and in they went. Using beer...

Thanks everyone. I'm guessing in retrospect I should have let the skin air dry in the fridge overnight probably. Didn't even think of that. I patted the skin dry before coating with olive oil and rubbing the bird, but probably still had a lot of moisture soaked into the skin. As to my wood...

I have a charbroil upright propane burner. Works great mostly. Can't get over about 250 though if I'm using water in the pan, which I always do to keep things from drying out