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  1. gotbags-10

    Heat deflecter plate

    Wanting to add a heat plate. Small smoker and the meat will be pretty closer to the fire. I have a piece of 12 gauge steel I was going to use. I'm wondering if I should drill holes in it? Maybe small ones and not very many just to let some heat through? Not really sure which way to go.
  2. gotbags-10

    Using a side fire box as a smoker?

    My only thing is I would like to be able to smoke ribs or a brisket and it's a lot more challenging with the wsm mini
  3. gotbags-10

    Using a side fire box as a smoker?

    Need something small and portable so I was thinking about picking up one of the Chargriller side fire boxes to use as a smoker. I was thinking put a pretty hefty piece of steel plate in there as a heat deflecter and throw my party Q controller on the side. Anybody using these little guys as smokers?
  4. gotbags-10

    Best commercial brats?

    Thanks for all the good info gents! Your right waltons has a ton of stuff. Just placed an order for several spice kits
  5. gotbags-10

    Best commercial brats?

    I was afraid someone might say that. Well point me to a good recipe then. 128516
  6. gotbags-10

    Best commercial brats?

    Been doing the johnsonville brats because it's all that's around. Just nota ton of flavor. If I were going to order brats and have them shipped what's a killer place to check out. I've done summer sausage at home but not brats. Don't have the stuffer and I have a big family!
  7. gotbags-10

    Char griller fire box smoker

    Was contemplating a mini wsm build as I need something portable. However I was looking at the chargriller side box and wondered if I could use that. The nice thing about that is I could fit a brisket or a couple racks or ribs (in a rib rack of course). Something you can't do with the mini wsm...
  8. gotbags-10

    Getting the flat and point done at the same time

    So I've done about 10 briskets so far and like some I am still looking for the perfect one. My problem is I never seem to get the whole packer done at the same time. When the thickest part of the flat is perfect the point still has chewy fat and the other side of the flat is a dried up hockey...
  9. gotbags-10

    Thick Worcestershire sauce

    Is it made by the same company? I cant find it anymore either
  10. gotbags-10

    Pizza Time!

    Fine looking pies you have there. What temp do you bake them at on your grill?
  11. gotbags-10

    "Tatonka Dusted" Prime Rib Roast

    Todd no finished product pics?!!! Must have been that good! Yeah I gotta get my hands on some of that dust. Everybody raves about it. P.S. Love my amazn pellet burner! Don't know how I would do without it!
  12. gotbags-10

    Pre-Cooked Spiral Cut Ham

    Did a spiral cut ham today myself. Yeah no smoke at all out of the package. I tried the maple bourbon ham recipe. Turned out great. Hope yours did as well!
  13. gotbags-10

    When to separate point from flat for burnt ends

    I certainly have thought about separating them even before they go on. I've always been told it's better to do as one. My concern about separating mid cook is that I will lose a lot of internal heat due to being out of the pit then having to make up for it. Also when u separate them a lot of...
  14. gotbags-10

    When to separate point from flat for burnt ends

    Doing a 13 lb packer tomm with plans for burnt ends. Should I separate the point from the flat at 165 IT when I plan on wrapping and cube up the point then? Or cook the whole thing all the way an then separate and cube up the point for burnt ends? Thanks nick.
  15. Hot dogs

    Hot dogs

  16. gotbags-10

    Hot dogs

    Got the smoker fired up yesterday to do a rack of baby backs only to find out they were spoiled when I took them out of the wrapper. Sucks tossing that out. But the smoker was already going so I scrounged up some hot dogs. Had some deli ham so I figured why not throw that on them. Also had some...
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    • gotbags-10
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  18. gotbags-10

    1st time brisket questions

    Could also try wrapping in butcher paper as well. That's how I roll Sent from my iPhone using Tapatalk - now Free
  19. gotbags-10

    How much smoke do u apply?

    Starting my first ss batch today. I have an amnps I plan on using. I just didn't know how long I should leave it running for. First hour I know there will be no smoke. Thanks nick
  20. gotbags-10

    Smoking a butt a few days in advance

    Need to do a butt for a gathering on wed night but only have Monday open to smoke it. Think it will still be good two days later? Should I leave it whole then re-heat and pull? If so what temp should I take it to for reheating? Thanks nick Sent from my iPhone using Tapatalk - now Free
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