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  1. windquest2

    PIT BARREL COOKER

    Almost everyone agrees that the "Texas Crutch" softens the bark, but almost everyone agrees that you need to rest the meat , wrapped in a cooler, and that softens the bark as well.  It isn't hard to add coals to the PBC, especially if you are hanging the meat extending you cooking time by 5...
  2. windquest2

    Finally settled on a new smoker

    Nice, I didn't know anyone made  a really heavy quality smoker like that but I know it will serve you well. Henry
  3. windquest2

    Hello from Apache Junction AZ

    Thanks Gary and Al, good to be here.....smoked meatloaf looked great so that is going on the smoker today! I'll let you know! Henry
  4. windquest2

    PIT BARREL COOKER

    I installed a temp probe just under where the rack goes with good results...for those (like me) who like to see the temp in the cooker.....although I have to admit, It cooks just fine without peaking or taking it's temp. The biggest thing to learn is how to build the fire.  If you fill the pan...
  5. windquest2

    Looking to buy a new smoker, What do you recommend???

    For $300 delivered I don't think there is anything on the market that can beat my PBC (Pit Barrel Cooker)  Everything it touches is better than any smoker I have ever used. Henry
  6. windquest2

    Improving indirect cooking on the 22.5 Weber

    What a great idea.  It looks like it would be just like the Smoke and Sear thing at a lot less money. You could add the water feature with a pan near by.  I wish I had seen this about three months ago! LOL....Yep, that's when I got the SnS, but still very happy with it. Henry
  7. windquest2

    Hello from Apache Junction AZ

    Hello all, In my quest to become a better cook and to learn more, I am all in.....bought the recipes, bought the book, signed up for the news letter and am doing a lot of reading.  Now to be honest, I belong to several forums, but so far Smoking Meat has a slightly different approach, sometimes...
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