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Thanks

Have any of you ever sliced a chuck roast for sandwiches?  I would prefer it at medium rare but worry that this cut would be too tough.  Any thoughts?  Maybe marinating it would tenderize it? thanks,

Congrats on the new little one!  I wouldn't restore it yet - I'd use it!  Instead of smoking a cigar in honor of your little girl, smoke some ribs.  Rust only ads character to a good smoker - call it patina and move on.  That thing looks great.

That's amazing!  What football team did you feed with that?

Pork Shoulder (to be pulled), Tri-Tip, Chicken Thighs, and some ABT's - And my chicken watching nervously.

Has anybody ever brined tri-tip?  Do you think its a good idea?  I think I read that brining beef can break the meat down too much and make it mushy - true?

that looks amazing with the roe - nicely done

Hey all - to what temp do you all take a fattie? Roughly how long will it take at around 250 degrees? Thanks for the help.

Hey all - I know it's only done when it reaches temp but, I'm cooking 2 boneless pork shoulders ( a total of 13.5 lbs) on the Chargriller smp. I usually maintain temps around 225-250. Does the rough estimate of 1.5 hrs / lb apply to the total of 13.5 lbs or to the weight of the individual...

Yes - they have bones - I guess it's 3 hours for the whole thing. thanks for the help.

I'm in the middle of brining 4 turkey breast halves (3 lbs each for a total of 12 lbs). I know that the general rule is 1 hour of brining for 1 lb. of turkey - so does this mean that I need to do it for 3 hours or 12 hours? I think 3 hours would be right because each breast half is about 3 lbs...

just figured it out - there's a "tx" button inside the battery compartment - when I pushed it the thing started working - crazy - thank y'all for the help.

I have the RediCheck "Smoker" thermometer and am using it for the first time today. The moniter connected directly to the probes is working fine but the remote is just flashing " - - - " where the chamber and meat temperature is supposed to read. Any suggestions?

thanks for the help!

How long do y'all cook your ABT's? I'll be smoking them with my tri-tip at about 225* Thanks for the help

Yes -i've been blessed! thanks for the kind words.

You gotta be quick at my house to get pics of uneaten que - here are a couple of pics of my kids gnawin' on some babybacks. Around my house we eat ribs with our shirts off - easier clean-up - sorry, no pics of the wife.

no - i didn't brine the fish. I just used a little salt, pepper and olive oil. The smoker was at about 300 degrees so the salmon cooked for only about 45 minutes. It came out very moist without the brine.

I thought I'd post a little qview for y'all. I've been doing the chicken for a couple hours now and I just threw on the salmon. It's a pretty hot cook so the salmon should be done pretty quick. Enjoy and thanks everybody for the tips.

the yellow is potato salad - store bought . I didn't have time yesterday to do it myself. I smoked the brisket while my wife and I painted the kitchen.