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  1. Look at this lump (and associated Q-view

    Look at this lump (and associated Q-view

    • ocean82
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  2. ocean82

    Look at this lump (and associated Q-view

    Finished product I ran it hot and fast today. 275 for 4 hours. Wrap and finish in oven at 235 for 3 hours. Blanketed and rest for 1 hour. Came out nice and juicy, if a bit less tender than when I run it lower and slower.
  3. EB8738EB-39B0-4C3B-AAEF-148FAA0EC0BE-155-0000003E4

    EB8738EB-39B0-4C3B-AAEF-148FAA0EC0BE-155-0000003E4

    • ocean82
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    • Album: Look at this lump (and associated Q-view
  4. EB8738EB-39B0-4C3B-AAEF-148FAA0EC0BE-155-0000003E4

    EB8738EB-39B0-4C3B-AAEF-148FAA0EC0BE-155-0000003E4

    • ocean82
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    • Album: Look at this lump (and associated Q-view
  5. ocean82

    Look at this lump (and associated Q-view

    This is the biggest single piece of lump I've ever gotten. Came out of a bag of Royal Oak. This is what I'm smoking today After red wine and garlic marinade Rub applied About to put her on the Horizon over cherry and hickory.
  6. ocean82

    Price check?

    I apologize if this should be in another subforum.  I currently have a Horizon backyard classic 16" smoker. The only add-on is a drop-in sliding convection plate. It's about 2 years old (covered all the time) and in great shape. I clean her after every smoke and it has a nice seasoning inside. ...
  7. ocean82

    The smokiness of my bacon changed

    Thanks for the replies.  That's a lot of smoke. Seems excessive. Isn't there a point where a slab of meat can't absorb any more smoke? I had mine on for 3 hours and even after the mellowing out period I still taste the smoke. 
  8. ocean82

    The smokiness of my bacon changed

    Will the same effect happen with the frozen bacon or did I "freeze in the smoke?"
  9. ocean82

    The smokiness of my bacon changed

    This was my first time making bacon. I used a pink salt, salt, brown sugar, maple syrup brine for a week then hot smoked as low as I could it over cherrywood for about 3 hours. I set it in the fridge overnight and sliced it up the next morning. It tasted great, but the smokiness was almost...
  10. ocean82

    I think I figured out my problem

    I don't have my old therm anymore, but it always read what the factory bimetal therm read. I just figured I had a nice, accurate factory therm. Turns out, it probably still is, but the reason is it reads at about the same height as my old probe that stuck out of the meat and up towards the lid.
  11. A14DF5D4-8403-42DE-881A-694DFFDC957B-4145-000002A7

    A14DF5D4-8403-42DE-881A-694DFFDC957B-4145-000002A7

    • ocean82
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  12. I think I figured out my problem

    I think I figured out my problem

    • ocean82
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  13. ocean82

    I think I figured out my problem

    I posted a thread a while back about my cooking times taking much longer than predicted. I'm talking 6+ hours for BB ribs. Here's a link to my original thread: http://www.smokingmeatforums.com/t/132101/cant-seem-to-get-baby-back-ribs-right-update Well, I decided to get a Maverick ET732. Now, my...
  14. 3986128+_0e29a0446d96d138e7f1b06aa63261cf.jpg

    3986128+_0e29a0446d96d138e7f1b06aa63261cf.jpg

    • ocean82
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    • Album: I think I figured out my problem
  15. ocean82

    Can't seem to get baby back ribs right (UPDATE)

    See, that's the kind of stuff experience gets you. You can recognize how the meat looks and can discern roundabout temps. Thanks for that advice. I just find it really strange that my thermometer is accurate in boiling water, but not in the smoker. Maybe since it's a 2 in 1 (one probe for both...
  16. ocean82

    Can't seem to get baby back ribs right (UPDATE)

    It's a Maverick 2 in 1. When smoking ribs, I put it in a potato at about 3 inches above grate level. In a shoulder or brisket I put it in sideways to keep it as close to grate as possible. Here is the result of today's smoke: It actually came out tender!!!!! It wasn't mushy or melty either...
  17. ocean82

    Favorite beers

    New favorites: Dogfish Head 90min IPA Trappistes Rochefort 10
  18. ocean82

    Can't seem to get baby back ribs right (UPDATE)

    Well my thermometer isn't lying. Boiling water shows 211-214. This has been the story of my rib life.
  19. ocean82

    Can't seem to get baby back ribs right (UPDATE)

    Even after almost 5 hours at 240ish they were still not twisting bone out. I never opened the lid once. All my BB rib experiments over again. Taking forever, always tough.
  20. ocean82

    Can't seem to get baby back ribs right (UPDATE)

    Normally I would take that advice, had I not already had tough ribs after even 6 hours of cooking. I know that 250 is 250, but damn if it seems like my smoker just takes forever.
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