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  1. ponzLL

    3D Printed Chef's Choice slicer "flap killer" modification

    Nice work! The reason 3d printed objects aren't considered food safe regardless of the plastic used is because the small gaps between layers trap bacteria and bits of food and can't be cleaned properly. That said, I still use my own printed parts for food contact at times as well. Hasn't...
  2. ponzLL

    After 4 years of smoking I finally decided to try brisket!

    Good advice, but I learned that the hard way from pork butts already! The 198 alarm was just when I planned to start going out and checking for tenderness, and the 205 guess was based on the very slightly overdone flat part, but tenderness would have ultimately been what made the decision there...
  3. ponzLL

    After 4 years of smoking I finally decided to try brisket!

    Thanks all! The reason I waited 4 years was a mix of lack of confidence with my smoking, expense of the meat, and the fact that my wife can't eat beef without throwing up anyway so it seemed pointless to make it for myself.
  4. ponzLL

    After 4 years of smoking I finally decided to try brisket!

    Oh crap I forgot the important detail....I set my alarm for 198 internal and fell hard asleep and missed it entirely. Woke up and it was 209 on the flat!! I was so worried I ruined it, but it probed tender still so I pulled it out and let it rest an hour. I guess it was ok! Maybe 205 would have...
  5. ponzLL

    After 4 years of smoking I finally decided to try brisket!

    and it turned out great I think I gave it a good thick rub of pepper and kosher salt, and smoked it in my new Stampede with Pit Boss hickory pellets. I started at 225 for 2 hours to get a bit more smoke, then upped it to 270 and left it there. After the 2 hours I started spritzing with a mix of...
    • ponzLL
    • Thread
    • Replies: 13
    • Forum: Beef
  6. ponzLL

    Pellet pooper blows up video.

    You have to open it on Youtube because whoever uploaded it isn't allowing it to be embedded.
  7. ponzLL

    Pellet pooper blows up video.

    From reading your post I was expecting something catastrophic, but that looked pretty harmless. I mean, it's not idea, and you certainly don't want that to happen when you cook, but I don't see any reason not to cook overnight based on that video.
  8. ponzLL

    5 year old "Pit Master" in the making

    That's awesome. My 6 and 3 year old won't let me put them to bed without watching some sort of cooking video on Youtube lol. It's all been smoking things lately, and they both wanted to help with the weekend smoke. 5 years old is a great age to help spread rub around and put probes in the meat...
  9. ponzLL

    Very first smoke! Two pork butts

    I think that's a great looking first butt! Welcome to the hobby! You're probably gonna be out there smoking every single weekend now like the rest of us lol
  10. ponzLL

    First smoke on Rec Tec Stampede went well

    ^ That's exactly how I feel about it in the end. I'm still going to do what I can to figure out what's going on and how I can make things more accurate, but the food definitely passed the taste test, and that's the end goal here.
  11. ponzLL

    First smoke on Rec Tec Stampede went well

    I've been smoking with a Masterbuilt XL Propane smoker for 2.5 years now, and my first summer smoking was on my 22" Weber kettle. Both had great results, but my first smoke on a pellet smoker was just incredible. I did 2 butts with Pit Boss hickory pellets, minimal seasoning (little bit of...
  12. ponzLL

    Why is my bark bitter.

    I don't own a Smokin-It smoker, but I did a lot of research on them because I strongly considered it. My understanding was that they're extremely efficient with the wood usage and that they only need like 100 grams or something really small for the entire smoke. I also thought I remembered it...
  13. ponzLL

    Finally joined the pellet smoking world!

    I'm so excited l. Been going back and forth on my next smoker for about a month and finally decided on a stampede. I'll be honest I really didn't like the look of the thing, especially compared to the GMG, but I went with it anyway because of the build quality and features. Having set it up at...
  14. ponzLL

    Texas style

    Tinkering is half the fun! Nice looking brisket
  15. ponzLL

    Pork tenderloin on the Weber Kettle - Pork butt n beans on the Masterbuilt!

    Thank you, and that's exactly what I did with those beans!
  16. ponzLL

    Pork tenderloin on the Weber Kettle - Pork butt n beans on the Masterbuilt!

    The tenderloin went into pork fried rice on the blackstone last night, and the rest in the fridge. The pic below is from this morning when I cut some up for pork chili. The butt we used to pulled pork and slaw sandwiches on Hawaiian rolls.
    • ponzLL
    • Thread
    • Replies: 3
    • Forum: Pork
  17. ponzLL

    Wow that is some cheap construction

    lol I thought you were talking about Masterbuilt until you mentioned yours. My Masterbuilt is super thin I thought, but it's durable too. Can't imagine using one much thinner though
  18. ponzLL

    When to bring into oven for finisher? Picnic Shouder

    If it's cold out, I finish in my oven to help heat the house, and if it's hot I finish outside to give my AC a break
  19. ponzLL

    Smoking anything for Memorial Day Weekend?

    I'd love to but I'm visiting my grandparents and they don't have anything at all to smoke with. I'm honestly tempted to grab some cinderblocks while I'm there and try to whip something up lol
  20. ponzLL

    Wanted WSM 22

    I'm in SE michigan was eyeballing one on craigslist the last few days. I think it's up for $225
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