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Mobile Version - What Am I Missing
Thanks everyone. I will give these suggestions a try.- itherrkr
- Post #9
- Forum: Report Issues
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Mobile Version - What Am I Missing
Is it not possible to start a new post from the mobile version? I can't find it anywhere. Couple that with the fact I want to post pictures, this looks like a lot of bouncing back and forth between mobile and desktop from my iPad? On the other hand, as my wife says when I can't find...- itherrkr
- Thread
- Replies: 22
- Forum: Report Issues
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Mobile test
- itherrkr
- Album
- Comments: 0
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Hello from Boise
From a fellow Treasure Valley (Nampa) inhabitant, welcome! This site has some wonderful information and yes, you are correct, very helpful folks. Enjoy. -
Pork Shoulder Taking Too Long?
Confirmed. If I slide water pan all the way back against back wall, temperature goes down 30 ish degrees. Probe directly next to meat on the side, not on the back of meat, about 20 degree difference. So, I am guessing I was smoking along at something close to 190 to 200 degrees this morning... -
Pork Shoulder Taking Too Long?
Meat was definitely not frozen. As this has now become an experiment, I am testing several thermo placements. I suspect the thermo on the rack is towards the back of the unit, where the heat has a direct path up from the burner, and then directly out the top. Still miffed why this placement... -
Pork Shoulder Taking Too Long?
I agree something is weird. As I said I have a probe on the rack, which is the exact same setup I had over the weekend twice when I cooked two tbirds to perfection. I have no doubt 275 is 275 based on the turkey project, but 225, must not be 225, even though the probe says so. I think this... -
Pork Shoulder Taking Too Long?
I have inserted my "spare" thermo and believe it or not, exactly the same. Both now 136. Running 270 now on smoker temp. No one has really answered my question about time in the danger zone. Going to be something close to 7 hours. I know with poultry this equals bad, but not really sure... -
Pork Shoulder Taking Too Long?
Started a 8.5 pound pork shoulder at 6:15 this morning in my Smoke Vault. Temp has been around 225 to 240 using my ET7 dual thermo. One in the pork, one in a tater on the rack. After 6 hours and 20 minutes, the thing is still only 133 internally. Still in the danger zone, am I in trouble... -
Brinkman vs GOSM
Well, I finally (rather my wife did, early Christmas present) purchased a gas Smoker. I had found the Smoke Vault line here in town at Sportmans Warehouse. We do not have have a Bass Pro Shop and the $50 freight charge was a deal breaker for me. She picked one up for me yesterday, 24 I...- itherrkr
- Post #12
- Forum: Propane Smokers
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Brinkman vs GOSM
Thanks everyone. I have decided not to get the Brinkman. Still pondering the Smoke Vault or GOSM from Walmart or Bass. Kent- itherrkr
- Post #7
- Forum: Propane Smokers
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Brinkman vs GOSM
Well, sort of. The fact I want to use it this weekend also factors in here.- itherrkr
- Post #3
- Forum: Propane Smokers
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Brinkman vs GOSM
Looking to purchase a gas smoker. I can pick up the Brinkman at Home Depot, however, I would need to order the GOSM from WalMart. http://www.homedepot.com/h_d1/N-5yc1...atalogId=10053 I have read a lot about the GOSM on the forum, but the Brinkman, not so much. How do they compare? Kent- itherrkr
- Thread
- Replies: 14
- Forum: Propane Smokers
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Char-griller top sealing pics....
I saw what fireguy did and it looked great. I found a flat rope at my local grill/fireplace store and used that. Still cannot figure out what to do on the back other than foil. I apologize for the crappy pics, my cell phone camera sucks. And my smoker is a mess. Got a little cleaning to do...- itherrkr
- Post #9
- Forum: Charcoal Smokers
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Char-griller top sealing pics....
Fireguy, Did you have to do anything different on the back piece? Just wondering with the lid going up and down if any special mods were required on that piece. Do you have a picture of that piece? Kent- itherrkr
- Post #8
- Forum: Charcoal Smokers
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Chargriller Question
Dirtman775, I notice you purchased the same basket for charcoal as I did. I took mine and cut off the ends leaving about a 1/4 inch in or so remaining. I then put the basket in sideways in the sfb through the top. Fits great resting on the existing grate rests and I can remove the ash pan to...- itherrkr
- Post #9
- Forum: Charcoal Smokers
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Chargriller Question
For fuel I am using lump. Based on what I have read on this site, chimney damper is wide open and I adjust with the air inlet only. Usually this is wide open or close to it. Occasionally, I can get to half open. My temp gauge is just a gauge I sit on the grate inside. I think I will be...- itherrkr
- Post #8
- Forum: Charcoal Smokers
