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  • Users: BigPapa559
  • Content: Threads, Posts
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  1. B

    Recommended smokers

    I ended up getting the gravity 560. It’s awesome. It’s big in some ways and small in others. I ordered an upper rack .
  2. B

    Baby back rib technique

    I’ve been watching the mad scientist bbq channels and I really like his video on home style ribs. Home style ribs video . Would I need to adjust temps for baby back ribs? Has anyone tried it?
  3. B

    Recommended smokers

    Sadly there are no academy sports in California.
  4. B

    Recommended smokers

    I think I want something non-electric or minimally electric. Maybe a burger of $600; maybe a bit more. I was thinking of a offset smoker.
  5. B

    Recommended smokers

    I’m looking into a new smoker. I started on a traeger. When it died I used my weber kettle, which has worked great. I’m thinking on an Oklahoma joe highland or a char griller grand champion. Any other recommendations?
  6. B

    Smoking a 24 lb brisket

    It took about 20 hours. It smoked 225 in a traeger until it hit 170 after 15 hours. Then wrapped until 10:15am. It rested in my yeti from 10:15-4pm.
  7. B

    Smoking a 24 lb brisket

    Everything turned out great! Bark was a bit wet, but it was great!
  8. B

    Smoking a 24 lb brisket

    It went on the smoker near 2pm. I’m hopping to wrap before going to bed. It’s running in the traeger at 225. It’s at 145 right now.
  9. B

    Smoking a 24 lb brisket

    Would you recommend a higher temp? Also, at what time of the cook?
  10. B

    Smoking a 24 lb brisket

    I was planning on 225-250. But I am no expert. I was planning on a 16-18 lbs brisket.
  11. B

    Smoking a 24 lb brisket

    I’ve smoked a few briskets, but my wife got me a 24 lb brisket for my nephews graduation. I’m thinking of starting at 2pm Wednesday and eating 3pm on Thursday. Is this enough time? I haven’t trimmed it yet ether.
  12. B

    Mid level California Smoker

    Hello everyone. I started on a wsm and went to a traeger. After technology issues I started using my weber kettle. I smoke a lot of roasts like pork butt, beef chuck roasts and a few whole chickens.
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