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  1. chargerpower

    Propane Tank

    Hello all, Haven't visited here in a while. It's great to be back and see this site as lively as ever. I am investing in a new grill (Weber S670) and, after much careful thought and 4 plumber bids (was considering having a natural gas line installed) have made the decision to stick with a...
  2. chargerpower

    Tri-tip Help!

    I perused as much of the Beef section of the forum as I could and was not able to find any detailed info on smoking tri-tips to perfection. Now, of course, I am in urgent need of help. I bought two slightly trimmed 3 lb tri-tips (6 lbs total) from the market yesterday and just now I applied...
  3. chargerpower

    What a difference a vent makes....

    My wife and I had a couple over for dinner tonight. They brought a small (2 lb?) Tri-Tip over and instead of cooking it into a rubbery brick on an open flame I decided to slow smoke it. Because of the super vacuu-seal I have experienced thus far with my OSE (Old Smokey Electric) I decided to...
  4. chargerpower

    "You've lost that smoookey flaaavor"

    My first time cooking the "whole" brisket rather than the trimmed "flat cut" was a bit disappointing. I found the meat to be fall-apart tender and delicious, but with ZERO smoke flavor. Mind you, after a long smoke and rest I trimmed away all the outer fat before I sliced. Was all the smoke...
  5. chargerpower

    Juiciest Chicken Ever!

    My first attempt at smoking a whole chicken went over like gangbusters!!! First off, I am grilling with the electric Old Smokey, so this may not jive with charcoal, gas and/or smokers with vent and exhaust. Whole Chicken was 4.32 lbs. Gave it a good homemade rub (found here...
  6. chargerpower

    Happy New Year!

    I am a fairly new member and although I have already posted on other areas of this website, I just noticed this "new member" thread so thought I would sound off. First of all, I just wanted to thank everyone for all the great advice I have received thus far. This is an amazing site! About me...
  7. chargerpower

    Where's the stall?

    I have read a lot about the "stall" or plateau that is experienced while smoking a brisket. I believe it usually occurs in the 150-160* internal range. I am not experiencing this in my Old Smokey Electric. On my last go, I cooked a 7.22 lb brisket to 190* internal in like 5 hours, without...
  8. chargerpower

    Brisket in Old Smokey

    I just assembled my new electric Old Smokey and plan to use it for the first time on Xmas day by making a brisket. I am very well aware that brisket is probably the most difficult meat to begin my smoking career with, but I am up to the challenge. I also realize that electric smokers may not...
  9. chargerpower

    Brisket in Old Smokey

    I just assembled my new electric Old Smokey and plan to use it for the first time on Xmas day by making a brisket. I am very well aware that brisket is probably the most difficult meat to begin my smoking career with, but I am up to the challenge. I also realize that electric smokers may not...
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