Search results for query: *

Thanks for the response Bama. I also noticed that Diva Q was using one on an episode of BBQ Pitmasters so they must be decent enough smokers. I just wish I could chat online with someone that actually owns an Onyx.

I've searched all over the net for advice on BBQ Guru's Onyx Oven smoker, but haven't really found a whole lot of information on them. The only info I could gather about the Onyx is that they are built a lot better than they used to be and that they hardly use any charcoal. What caught my eye...

Thanks for the tips fellas. I'll give them a try next time out.

I love reading through these threads about smoking on a kettle and I have a quick question. Which way do you find the easiest to get thin blue smoke? I pile my coals to one side of the charcoal grate and use 2 bricks to organize them. I then dump about 10 lit briquettes on the unlit and place a...

Here's a link to my other thread about the IQ 110. http://www.smokingmeatforums.com/t/106373/pitmaster-iq-110

SMOKINbrent, are you happy with the smoke flavor from your 075? Smoke output and flavor seems to be the biggest grey area when it comes to pellet poopers so I'd really appreciate the extra input.

Thanks buddy!

Everything looks killer Bill, but that honey bun cake just looks insane!  BTW, I'm not too far from you here in Orange. Gotta "love" this early summer heat wave, huh?

I've read that most folks prefer red oak to white. To me white oak just has kind of a strong generic flavor. I didn't notice that Fruita Wood Chunks also offers variety boxes of their wood when I placed my order so I'll definitely try some red oak next time out.

I ordered a box of white oak mini splits from them a few weeks ago and the product is absolutely top notch. I placed my order on a Tuesday and the wood arrived Friday. They really pack as much as they can into every box and each piece is extremely uniform. I'm not a big fan of the flavor white...

I'd also like to throw a mention out there for the 22.5 WSM. I've gotten 16+ hour long burns at 225 out of 18 pounds of regular blue bag Kingsford. Not to mention it can smoke 100 pounds of pork butt at one time if you really jam them on there (5 ten pound butts per rack). You can find the 22.5"...

During the first couple of cooks I placed the probe right in the middle of the top grate just as John showed in the installation video on their web site. I too thought it was an issue with airflow hitting the probe so throughout the rest of my test smokes I placed the probe at various other...

Miamirick, you sound like my brother-in-law Philip. He's an electrician and as far as he's concerned it can't get hot enough. I've never seen him without a beer in his hand though so that might have something to do with it. 

I swear, if it wasn't for mowing our grass once a week, you'd never even see me outside from mid-May to mid-September. True story!  We keep our A/C set to 73 and it's been running these past few days from around 10:00 in the morning to 12:30 at night without even kicking off once. I can't...

I just checked our local weather over on Yahoo and there's a heat advisory in effect from 12:00 pm tomorrow until Tuesday evening. It lists tomorrow with a high of 93 while Tuesday has a high of 98 with a heat index of 105. I don't know about you folks, but this is why I'm not a fan of this time...

I really need to pick up one of these little gadgets. I've read nothing but 5 star praise so it's definitely on my "wish" list. I'm just curious, do you have to use the dust sold on their web site or will any brand work as well?

Kingsford blue bag here. Don't really see a reason to switch to anything else.

Thanks for the tips oldschoolbbq. This is how I usually go about starting my 22.5 WSM. I fill the charcoal ring with charcoal briquettes. How much I use depends on what kind of meat I'm smoking. I then place the smoke wood on top of the charcoal and I try to bury it the best I can. I then light...

I used one small 6 inch split of oak for the cook since I didn't know how strong it would be. For some reason I tend to have a hard time achieving thin blue smoke in my WSM. The last time I used hickory I went with 2 fist sized chunks and it took over an hour and a half before the thick white...

Sorry for the late response folks. I had to cut the cook short yesterday and finish in the oven due to rain. I wasn't able to snap a picture of the baby backs as they went pretty quick, but below is a pic of the smoked turkey breast after carving. My digital camera is on the cheap side so I...