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Anybody tried the Tip Top Temp air flow controller for domed charcoal grills and smokers?
Has anyone tried the "Tip Top Temp" controller? I saw a clip of it on U-Tube and it looks interesting. If you tried it, let me know what you thought of it. Did hold the smoker temp close to your target temp? Any problems of defects to contend with. Thanks for any unbiased info.- jesse624
- Thread
- Replies: 3
- Forum: Meat Thermometers
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Top Round "French Dippers"
SQWIB, I noticed that all of slices of the roast was with the grain of the meat, rather than against the grain. Is that the preferred method for the sammies, or did it just happen to turn out that way? Just looking to learn from an expert. -
Baby Back Rib Pre-treatment
I use my Weber to smoke ribs with all the time. Years ago I always would grill them and brush on BBQ sauce about 15 minutes before finishing the cook. However, over the many years of watching this smoking forum site, I have pretty much morphed into a rub seasoning kind a guy for my pork ribs... -
Whole Smoked Chicken Qview!
What cooking temperature were you hold to, and how long in the smoker? I looks mighty good. -
Use of lump charcoal with WSM
When I was reading the assembly instructions of my Weber Smokey Mtn smoker, I noted a caution from Weber against the use of lump charcoal in their unit. Yet I see in this forum, many of you use lump charcoal in their WSM's. So I'm asking if any of y'all have noticed any problems over the long...- jesse624
- Thread
- Replies: 8
- Forum: Charcoal Smokers
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Strange chicken texture
I'm not sure if this might be what you are talking about, but on some occasions, the long and slow smoking method of cooking the chicken, the skin thickens a little while cooking, and holds in the internal juices more so. I think it's kinda like stewing the meat under the skin. It often gets... -
Smoking meatloaf on WSM?
Looking for some advice. Those that use the Weber Smokey Mtn vertical water smoker; when smoking a meatloaf in the WSM, do you prefer the use of water in the bottom pan, or look for a dryer smoke with no water in the pan? Thanks -
Considering a mod for the Brinkman Vertical Smoker
I don't think the aluminum will hold up to the elevated temperatures of the hot charcoal.- jesse624
- Post #34
- Forum: Charcoal Smokers
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Accuracy of the smoker box temperature gauge
Bought a new Weber Smokey Mountain smoker last Oct. and lately have started to notice my smoked meats were cooking faster than expected, even though I was keeping the internal box temp. within a desired cooking range. I dropped in another temperature sensor to check the thermometer reading of...- jesse624
- Thread
- Replies: 5
- Forum: Grilling Tips
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New to the Forum
Hello to all... I'm new to this site and thought I'd introduce myself. I'm Jesse, live in Baton Rouge, LA, a retired mechanical engineer from the Petro-Chemical industry. Just turned 68 today and the family got me a Weber Smokey Mountain Smoker for my birthday. I did however, drop several... -
Does anyone brine beef roasts?
I have marinated many of my beef cuts, but just recently seen the benefits of liquid brineing pork and poultry. So I wonder if there are any benefits in brineing beef as well. Any comments or suggestions? Thanks -
First time smoking a stuffed turkey
I am a new member, and have noticed many members in the forum advised against smoking a stuffed turkey. I had cooked stuffed turkeys on my Weber kettle for many years now, with turkeys weighing as much as 22#, and never had any problems with the stuffing not getting cooked in a timely manner...
