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Thanks. Almost 6 am here and 8.5 hrs. total time and my IT is 175. We are getting closer.. then I have to pop the turkey into the oven at 9:00. Happy Thanksgiving

So about 6 hours in and I think I’m at the stall cause it’s been in the 150s for a couple hours. PS- I have the Ok Joe with the half side propane burners and since the outside temp is about 40* I fired it up to add some more heat as I was having some trouble getting up to 265.

Thanks. From what I’ve been reading is to stick it in a couple of places as different parts will cook at different rates. My question is, assuming a bell curve where you work your way up, then hit the perfect cook, and then anything longer will start to detract, how will I know the whole...

Yes, cooking temps 235-265 and IT 190. As you can see I have an Ok Joe and have to feed it every hour to 2 hours. I really didn’t trust the pellet types but from what I hear you just set the temp and it automatically feeds pellets to maintain temps. Maybe I should have gone that way but then...

Thanks man. Three hours in and already at 153. I figure it will take about 12 to 15 hours. I have two 8#’s so what do you think? My target temp is 235 to 265.

We are having about 22 guests over for Thanksgiving tomorrow and wanted to do a brisket. So I bought the biggest brisket my local market had, which was 8#. After much calculating and fretting, I decided to get a smaller one, around 5#. The smallest one they had was another 8#. So after...

I don't know what you're talking about. They've been letting us have guns for most of my life. Just can't figure how to make the bullets work. Sounds like you've been reading some lib literature or PETA? In a couple years they may not let us smoke a brisket unless it can be done humanely and...

Dude, you know how it is in Cali, I could point my gun a them big cats but I can't shoot 'cause them got rights too! On another note, brisket turned out great. I needed to use the Texas crutch since I was a little pressed for time. Sorry, we ate it all up before I could take pics

Alright, THANKS for all of the replies and suggestions. Last night I lightly salted it and peppered moderately, with a mustard rub, and wrapped. I just started my coals as it I was 4:30 PDT. Except for waking up to a big cat turd on the couch, everything looks to be a go. I'll post pics.

I think it's the same stuff. Large granulated salt crystals. I thought it would be good to use vs regular table salt. Thoughts?

Sorry. I meant smoke at 250 +/-10 degrees to an IT of 200.

Thanks. Any comment on my prep? Also, I was planning to smoke at 200 +\- 10 to an IT of 200, then wrap in foil to rest for an hour. Comments?

So I went to buy a brisket for our 4th of July meal and I got one which weights about 7 lbs. It has to only feed 3 to 5 of us so my question is can I cut it in half or is it suggested that I cook it whole? If I cut it I will probably freeze it for a couple of weeks until I can smoke again...

So Ray, I think we are located closer as I reside specifically in the city of Lincoln. However when I mention it most people respond with, "where?". So if you are familiar with Hwy 65, we probably frequent some of the same places. Since I have your attention, I have a good supply of oak but...

Upon further inspection, I realized that TP models are made by ThermoPRO and the "Smoke" is made by ThermoWORKS. Now I see that both are two totally different companies. Update-Any comparison between the ThermoPrp and ThermoWorks product?

New to the forum and actually found my way here through my research of the various thermometers. Anyway, is there a source to compare the various TP's such as the 08 vs the 20 vs the Smoker? Thanks for any help

Hello all, New guy from Sacramento, CA. I've been grilling my entire life and used to smoke fish some years back. My old Char Master took a dump and was looking in Lowes and saw a combination gas, charcoal, and smoker for sale (Oaklahoma Joe). Getting excited to get back into smoking meats...