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sliced beef brisket.JPG
- austinl
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grilled chicken breast.JPG
- austinl
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Green Egging St. Louis Style Ribs w/ Extender
You cannot escape the laws of thermodynamics. The proper design of a smoker overall is what I'm talking about. That's like saying a WSM without the water pan is a poor smoker; that water pan is a critical part of it because the fire sits directly under the cooking grates. Of course a... -
Green Egging St. Louis Style Ribs w/ Extender
Yes I got the built-in adjustable convection plate and it is awesome! I'm well aware of how heat moves through horizontal offsets without any baffling in them and I wouldn't be satisfied with one of those either and I certainly wouldn't accept it, that's why when I was ready to drop some change... -
Green Egging St. Louis Style Ribs w/ Extender
dewetha, I spent a little over $1300 on my Horizon with the accessories listed below my posts and I'm very satisfied with it. It's sturdy as can be, holds even temps, and requires very little adjustments once you get some practice managing the fire (I use a combination of chimney-heated... -
Green Egging St. Louis Style Ribs w/ Extender
Dave, that's interesting because when I read your post I was chuckling, almost laughing out loud. When you say things like your insulated electronically controlled smoker is so uneven you have to move sausage around, you are really just supporting my point; any good smoker should heat even... -
Green Egging St. Louis Style Ribs w/ Extender
I don't think anyone can reasonably expect two different sizes of meats to be done at the same time even with "perfectly" even heat. However, it should be even enough that you shouldn't have to be rotating items to keep half of it from cooking way before the other half. I think telling someone... -
Baby brisket on my MES 30.
Some briskets can mislead you on temperature. The sure-fire way to judge it is to just feel it for tenderness with a toothpick. -
Green Egging St. Louis Style Ribs w/ Extender
Slow even heat is the whole concept behind barbeque. Rotating items and pulling some before others is the name of poor equipment and/or inexperience. -
First Go At Brisket
Briskets are a whole different smoke; they'll test your patience at times, that's why they are known as the holy grail of barbeque. Its a delicious reward, however. -
pork butt sticks to cooking grate when taking it off the smoker??
Does anyone have any pics they can post of these sticking problems? I'm curious now because I've never had anything even kinda seemed like it stuck to the grates, never... -
pork butt sticks to cooking grate when taking it off the smoker??
Maybe the sticking problem has to do with the types of grates in some peoples' smokers. -
Venturing out on my own for the first smoke!
In my opinion about the fat caps; the only real difference you might notice is how evenly the bark forms. I.E., fat side down will insulate the bottom and will give the sides and top a more even bark while fat side up will insulate the top and give the bottom an extra thick bark and more even... -
pork butt sticks to cooking grate when taking it off the smoker??
How hot are you cooking these things at? I've never had anything stick to the grates of my smoker. As for the foil pans; if you do not cover them its been my experience that smoke will still get down there over a long cook. The only down side to doing most of your cooking sitting in a pan... -
pork spare ribs whole.jpg
- austinl
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Surf and Turf
That's pretty much been my experience injecting anything, lol.... -
Maple Smoked Salmon
It looks like some of your marinade burned a little. That is a very unique lookin' smoker, what did you make it out of? -
Pulled Chicken Sandwich
I pull all my smoked chicken. I even mix the white and dark meat together if I'm doing a whole bird. Good looking sandwich, however! -
Q View from an Event
Share some pics of your setup with all that meat in it. -
First Butt smoke
If you just cover the pan you have it in now you can save the juices for later. A lot of people will use the juices in a sauce or simply toss it back with the pulled meat. I can tell you from experience however, if you cook directly on the grates instead of in the pan until you want to foil...
