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  1. ddawson31

    Pellet smoker chimney

    Has anyone blocked the exhaust and added a chimney the side of a pellet smoker? If so how did it work out. Thinking about doing this to a Pitt Boss 700. Not too much info around on doing this.
  2. ddawson31

    Smoking a boneless Pork Roast ???

    I have about a 61/2 lb boneless pork roast, Any thoughts on about how long it should take at 225, Just need rough estimate. Can I take it out at 145 and wrap in foil???
  3. ddawson31

    Green Mountain Davey Crocket Smoker

    Just saw this today on the WW Internet. The reviews look good, Seems to be a 1 meat and maybe something else smoker due to the size. Do we have any thoughts on this smoker? I usually do not cook for more than 4 -5 folks when smoking meat, a good amount of leftovers are great. Any words on this...
  4. ddawson31

    First Bradly smker Prime rib in the cold

    I,m gonna try a Prime Rib 4 christmas dinner. Here iz the question.  The rib is about 7lb, Missouri is going to have a high temp outside of 20. Do i need to plan for some additional cook time in the bradly?
  5. ddawson31

    smoked mullet,newbie!

    Just did my first trout, glad there was only 1 left to buy. I'm sure it was my newness that turned it into mush. We are looking to smoke some mullett without same result. This is what i did trout 225 for 2hrs with old bay 4 seafood and 2 wedges of lemon inside, fish in alum foil with ends open...
  6. ddawson31

    Smokin pork butt

    Does anyone trim fat layer b4 smoking?
  7. ddawson31

    Thiz iz good stuff!

    New to this, Have a Masterbuilt elec smoker. Just not sure how much too keep top vent open or closed.
  8. ddawson31

    ? new 2 smokin

    I am starting out going electric smokin. What is the deal with these wood pellets? As good, better, worse than chips. Anyone out there???
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