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That's sad news.
I met Stan when I went to my first fatty contest at smoker Scott's. We immediately became friends; he was
like that, always smiling, friendly, easy going and helpful.
Stan made me feel welcome and like "one of the gang" right off the bat and even though we'd just met, I felt...
Whats the lowest temp you've had a brisket go into a stall? Mine CC temp is holding a steady 245° ish and my brisket seems to have stalled at 251 IT. It been there for well over 90 minutes. I've cooked dozens of briskets but this is the lowest stall temp.ive ever hit and is new to me and I'm...
I'm curious...I'm able to tweak my WSM and hold temps at 250ish for up to 12 hours without touching anything. What's the point of a controller when I can already do that?
With that poundage of meat you will always struggle on that size smoker to maintain temps and probably fail. You need to properly pair the pounds of meat to the size smoker you're running.
I'm guessing 7-8 pounds of meat is the MOST you'll be able to smoke on a similar size smoker.
I buy pellets and soak them in a bucket of water overnight...they crumble easily after that with a couple of stirs and when you dry them out...sawdust.
Here's what I always do...
I slice a thin piece off and.pan fry it to taste for saltiness (not overall flavor, that changes when smoked, I'm just testing the salt content). If it's too salty I soak it in cool water for 30-40 minutes and repeat and do this as many times as necessary to get the to...
Anyone have any experience with the IQ110 temp controller?
I just recieved one with a used wsm I purchased.
I've never found any need for a "device" to control temps on my wsm's but for free I figured I might give it a shot.
Any advice would be appreciated, even if it's "don't bother"
Thanks
Walt
I make 50 to 100 at a time but my go to filling is
Equal parts cream cheese, feta cheese and blue cheese.
I finely mince a yellow onion to mix in and add a 50/50 mix of Bob Evan's spicy breakfast sausage/sweet Italian sausage.
8 oz each cheese
1 tennis ball sized sweet yellow onion
1/4 pound...
Sorry for no follow up pics folks, MY BAD.
This was a Saturday cook for my 60th birthday party and by noon the fellas were here cracking the brews...
By the time it was ready to wrap...
w-e-l-l-l, let's just say pictures weren't a priority...lol...
I did not wrap except to rest...rested it for...
UPDATE on side by side...
The thermo pro range was very adequate around the yard and house...I never lost connection...the battery life from the two supplied AAA batteries was about 30 hours...I imagine a higher quality battery "might" last a bit longer but I will always plan on a fresh set of...
Gotta try hot n fast on a brisket.
I started my 22 lb brisket last night at 10:00 pm. Running a steady 255° ish. In a hard stall right now.
IT hasn't budged in 2 hours.
Dinner is at 6:00...if it dont move here real quick, I'll be wrapping and bumping the temp.
I'm a big fan of my inkbird IRF4S.
It has not let me down yet, is accurate and for a RF unit has amazing range.
That being said, I wanted a dependable inexpensive back up.
I opted for a Thermo pro TP 20S based on reviews.
Today is my first run with it.
I compared the calibrations against the...
I use my saws all with a blade called "the big nasty" it has a tooth configuration similar to a bow saw (course and aggressive) comes in 6", 8" and 12" lengths, has multiple blade locking configurations to.ensure a proper fit to.your saw and it makes short work of chunking up splits for my WSM 22.
I've been smoking for decades...it's a passion.
A few years back I was diagnosed with the lung disease COPD. It is well managed and I don't hardly miss a beat HOWEVER...
The smoke emitted from my smoker's has recently become quite an irritant.
So much so that Saturday I found myself admitted to...