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  1. John Goostree

    Can the rust on this Lang be repaired?

    I am looking to buy an offset and I found a listing for a Lang in my area, I want to make an offer but I see the firebox has quite a lot of rust. Can this be fixed easily, or should I refrain from buying this one?
  2. John Goostree

    Closest place to Las Vegas to harvest my own BBQ wood?

    I would love to find some dead trees somewhere and harvest my own BBQ wood, Oak, whatever I could use. I've been trying to Google it but I haven't been able to figure out the closest place that would have Oak trees or any acceptable type of tree would I could try to harvest for. Can anyone tell...
  3. John Goostree

    Considering the Dyna-Glo offset smoker

    I am considering purchasing this smoker: Looking for reviews on this smoker from anyone who has purchased/used one. I would also be interested in any alternatives someone might suggest that is in a similar price range. Thanks.
  4. John Goostree

    Adding a Gasket lining to a Camp Chef, worth it?

    I am considering adding the LavaLock gasket to my Camp Chef pellet smoker door like in this video: Has anyone done this or have any input on if it would help the smoker contain heat/smoke or would it not be worth doing? Thanks.
  5. John Goostree

    Can I finish Ribs, Pork Butt, Brisket, anything in the oven?

    I have never seen this discussed, but since you often wrap your meat in foil or butcher paper to stop it from taking on more smoke, I wonder if you can finish it in the oven? If this would negatively affect the cook, why? I would prefer to do this to save money on pellets/wood/charcoal and not...
  6. John Goostree

    How much does it cost to cook on a stick burner?

    Looking for a rough estimate on how much it costs to run an offset stick burner per hour, or 4 hours whatever. How much Charcoal and smoking wood is required. I figure it depends on smoker size so let me know how much it costs on your smoker and what size it is, or say provide an estimate for an...
  7. John Goostree

    Best Pellet brand for smoking?

    I have a Camp Chef smoker and so far have used Traeger Hickory pellets which have worked pretty well. Twice now I have bought some cheapo 20 lb. bag of pellets for around $9 each which were awful. Looking for recommendations on which brand of pellets people like best. Mainly looking for...
  8. John Goostree

    First cook on Camp Chef ZG Pellet Smoker

    Doing my first cook on the Camp Chef ZG Pellet Smoker and I am interested in how consistent the temps should be. I put a ThermPro wireless probe in the smoker with the grill grate clip. My smoker is set to 225 degrees and my temps fluctuate mainly from 230-250 up and down. I take it this is just...
  9. John Goostree

    Pork ribs not coming up to 190-200 internal temp?

    I've cooked several pork ribs on my Masterbuilt electric smoker. I have been doing the ribs at 230 degrees for about 4 hours and 15 minutes and they have come out nicely as they looked to me. Last night I decided to check the internal temp as I have read when they are 190-200 they are done...
  10. John Goostree

    Easiest way to store ribs in the fridge?

    I buy the 3 packs of ribs from Costco. I am looking for a container to buy online that is airtight and about the shape of the ribs (Right now I wrap them in plastic and it's a pain). I have not been able to find one this size they are either too short horizontally or too tall vertically. Does...
  11. John Goostree

    First smoke on ME electric smoker

    Ribs came out black and super salty. Meat inside was still juicy and not dry. I used too much rub I'm pretty sure and any other advice?
  12. John Goostree

    First time using Masterbuilt 20070910 30-Inch and the plastic on the control panel is rising off

    I live in Las Vegas and it was a high of 101 degrees today and this was in the direct sun for the first 2-3 hours, is this why the plastic is rising up? Has anyone had this problem before?
  13. John Goostree

    Do I have to wrap St. Louis ribs in foil at some point?

    I am doing my first smoke on an electric smoker with St. Louis Spare ribs at 275 degrees for 4 hours. Is it ok to never wrap the ribs or is it suggest that I wrap them for the last 2 hours or so?
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