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  1. dap9

    What’s up with my skillet?

    This is a Lodge 15” that I recently reseasoned. I ran it through my oven’s self-clean cycle and started building up layers using Crisco as described by this guy: The seasoning starts at 3:50 I only clean it with hot water and a Lodge brush. I’ve done some bacon and cooked some eggs in butter...
  2. dap9

    Some observations w/ the Smoke and DigiQ Dx2 and question w/ WSM 22.5"

    Just some FYI: I have a Weber Smokey Mountain 22.5". Hopefully this info is useful... Long story short: I have a WSM 22.5"... When using the Smoke pit probe on the same grate as the DigiQ Dx2 probe, the temps read pretty identical. Last weekend I put the Dx2 on the bottom rack and the...
  3. dap9

    Multiple meats - pork shoulder and separated brisket: Timing?

    Hi all, I have a 8ish pound pork shoulder (for pulled pork) and a 17lb brisket that I've separated because I want to do burnt ends separately per Malcom Reed's recipe. I haven't weighed the point and flat, but trimmed about 6lbs of fat off it and would guess that the flat is 7ish pounds and...
    • dap9
    • Thread
    • Replies: 4
    • Forum: Pork
  4. dap9

    BBQ Guru case has some space!

    so I filled it up. Go big or go home, right? I started with the ThermPro, which is a nice unit, but really idea of the Smoke’s ability to let me know when my WSM (22.5”) went above below my set temp. Then I figured why not ask for the DigiQ for Christmas... and here we are. Honestly, I...
  5. dap9

    Brisket for chili: wrap or don’t wrap?

    As title states: I’m making a brisket for chili. I’m thinking don’t wrap in hopes of a crispier bark. But a Texas Crutch will speed things up. Since it’s going in a chili, I’m not too worried about sacrificing moisture for bark. Think there will be any real difference? I mean, the meat’s...
    • dap9
    • Thread
    • Replies: 27
    • Forum: Beef
  6. dap9

    Brisket problem: temp drop

    Using a WSM 22.5”. Cooking at 250 Fahrenheit I got a 14lb packer and separated the point and flat prior to cooking. Never did that before, but I think I did a decent job. I’m done my burnt ends based on a recipe from HowtoBBQright and I think that will be perfect. My issue is with the...
    • dap9
    • Thread
    • brisket brisket temp drop
    • Replies: 3
    • Forum: Beef
  7. dap9

    Brisket burnt ends: separate point/flat before cook?

    I’m doing a 14lb brisket and some ribs on my 22.5” WSM this weekend. Gonna try my hand at some burnt ends. Malcom at HowToBBQRight.com has a YouTube vid where he separates the point and flat and cooks them individually. This makes sense because you can get rub on the entire point for the whole...
    • dap9
    • Thread
    • brisket burnt ends
    • Replies: 5
    • Forum: Beef
  8. dap9

    Bought a WSM 22.5" today - question on seasoning temp

    I know the manual says you don't need to season it, but I found Harry Soo's page on how to season it and figured, what the heck... I filled the ring about 2/3 full using the minion method and with the vents wide open, it topped off at 519deg. Is that normal? I can't find anything citing close...
  9. dap9

    First "real" smoke with Masterbuilt Pro Dual Fuel. Brisket flat and ribs. Pics and questions insid

    So, yeah, after a practice run of chicken breasts, I spent Saturday smoking a 4lb brisket flat, 2 racks of baby back ribs, and 2 racks of center cut ribs.   I’m using a Masterbuilt Pro Dual Fuel.   I used propane. When I did my first smoke, I noticed that I could get pretty steady temps at...
  10. dap9

    Bayou Classic Regulator mod - need some help

    Hi guys, Kind of a double post as I just mentioned this in another thread I started so sorry about that. Anyway, I'm in the process of installing a Bayou Classic regulator with a needle valve to my Masterbuilt Dual Fuel. It comes with a replacement brass orifice that has a smaller hole than the...
  11. dap9

    First smoke with Masterbuilt Pro Dual Fuel. Observations and some questions

    New here. What a great site. I posted this in the Propane section, but it seems like this is a better place... This might get wordy, lol: Ok, since it was my first attempt, and I'm trying to figure out this "smoker thing",  I decided I'd go with some boneless/skinless chicken breasts because...
  12. dap9

    First smoke with Masterbuilt Pro Dual Fuel...

    New here.  What a great site.  This might get wordy, lol: Ok, so I decided I'd go with some boneless/skinless chicken breasts because they're cheap and won't require the time ribs etc would.  I mainly wanted to see if my smoker would hold 250deg well.  When I did the initial cure, I got 400deg...
  13. dap9

    New guy here. Hola!

    Howdy from Western NY.  Just got my first smoker - a Masterbuilt Pro Dual Fuel.  I just did the curing process and it worked out well.  I'd read that a lot of owners of this unit had a hard time getting the heat to 400 deg, but I had no problem getting there at all.   I've tried doing the...
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