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  1. smokymcsmokster

    charcoal smoking like crazy

    i use a kamado joe and whenever i light my charcoal crazy amounts of insanely thick really smelly smoke comes out for like 20 minutes. no wood added just charcoal. how do i avoid this smoke? 
  2. smokymcsmokster

    new kamado joe owner!

    so i sold my WSM and shelled out the money to buy a kamado joe. i love the thing! its great. one question, i thought these things were suppose to be air tight, after i was done grilling i shut all my vents completely came back 2 hours later and some embers were still lit, shouldn't it of went...
  3. smokymcsmokster

    broil king keg

    i heard these are very efficient cookers can anyone tell me how these run for low and slow cooks? does it maintain a steady temperature for 12 hours on one load of charcoal? 
  4. smokymcsmokster

    smoking without wood

    my landlord has complained about my smoker, i was wondering if i would still get somewhat of a smoky flavour just using lump charcoal and no wood at all in attempt to keep the smoke down. and lets say if i minion method lump will it still generate a lot of smoke? 
  5. smokymcsmokster

    getting higher temps on an OTG

    so i just got a OTG and i can only get up to around the 450 degree range, how can i get it at a higher temp? I'm using lump and all vents wide open 
  6. smokymcsmokster

    keeping the smoke low

    well it happened, my landlord who lives above me complained about my smoker, she says her apartment smells like a smoke house and her clothes smell like it. how do i keep the smoke thin and from rising so high? 
  7. smokymcsmokster

    Brisket rubbery at 200

    I just smoked a brisket till internal temp of 200 took the temp in a bunch of place so it was for sure 200 let it rest for an hour and bit into it and it was impossible to eat. I checked with 2 thermometers my maverick and my thermapop. Both read 200 so it's not a faulty thermometer
  8. smokymcsmokster

    AVOID WSM TEMP SPIKE

    how do i avoid the temp spiking when i take the lid off, or open the door? the second i open the lid the temp spikes to 275 immediately from 225
  9. smokymcsmokster

    Brisket to serve at 6:00pm

    I just took my brisket off the smoker at 11:30am foiled it and put in my cooler. To serve people at 6 what's the best tact? Should I just leave it in the cooler till 6?
  10. smokymcsmokster

    Smoking boneless chicken thighs

    Can anyone direct me to what temperature to smoke thighs at? 300? And at around how long? Thanks!
  11. smokymcsmokster

    maverick probes 10 degrees difference

    im preheating my WSM with both of my maverick probes on the grate and one of them is 10 degrees off from the other 
  12. smokymcsmokster

    help with brisket!!

    so i tried making another brisket over the weekend. it was small 4.5 pounds, it had a good  amount of fat and was a really nice cut. i put it on early around 7am thinking i would be eating by 7pm for sure because of the size. by 7pm the maverick was only reading at 187. i didn't foil for the...
  13. smokymcsmokster

    best temp for a small brisket

    does the size of a brisket change what temp to cook at? i never usually buy a full briskets and my briskets are usually somewhere in the 4 pound range. and i never get a good bark going on and my brisket is too dry, i usually keep it pretty now in the 225 range 
  14. smokymcsmokster

    thermometer placement

    i cooked a butt last weekend took it off at 195 let it rest in foil for an hour and it did pull, it wasn't tough, but it was dry so I'm thinking my thermometer placement isn't good how deep do you stick the thermometer?
  15. smokymcsmokster

    Weird cut of butt?

    I ordered a butt from my butcher and I've never seen this before but it looks like the spine is in it? It was expensive too. What's up with this cut?
  16. smokymcsmokster

    temp 225-250

    i know people say to keep your temps between 225-250 but whats the temp you should be aiming to stay at, if i could stay at the temp the entire time 225? i hear some people going as low as 190
  17. smokymcsmokster

    Dry shoulder

    So yesterday I smoked both a brisket and a butt. The butt slightly bigger. The brisket came out so juicy and perfect and the pork came out dry which has actually never happened to me. I noticed the bone inside was different thought it was an actual bone shape rather than that weird triangular...
  18. smokymcsmokster

    4lb first cut brisket

    since theres not much fat, whats the best way to cook it? 
  19. smokymcsmokster

    covering WSM

    if i dont cover my WSM will it rust? there is a bit of a roof over it so its not in direct contact with rain but a bit of rain does hit it 
  20. smokymcsmokster

    foiling and maintaining bark

    is it at all possible to do? I've never foiled before, and know that my meat could definitely be moister, but at what cost! 
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