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WSM FAIL! Help...I guess
I don't know about the meat, but when my temp drops like that, I open the door, gently knock off some of the ash with a fireplace tool and move the coals around, if necessary. Be careful with the ash; you don' want that on the meat.- smoker34
- Post #6
- Forum: General Discussion
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Boneless and skinless Pork Belly at Long Island Costco! I can no longer be envious!!
I can't seem to get a straight answer on this: at what temperature is a pork belly tender and read to eat? I'm not talking about safety; I know about that. I've done quite a bit of research and I see people saying they eat it at 150 degrees, some saying 205 and everything in between. Thanks- smoker34
- Post #5
- Forum: General Discussion
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Any smokes going on today?
Throwing on a couple St. Louis style ribs soon.- smoker34
- Post #4
- Forum: General Discussion
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Brisket help
I understand that brisket can become mushy and difficult to slice under certain circumstances. However, this has not been my experience using the method I described above. I use butcher paper, not foil, and I take brisket to 200-203 degrees. I am always able to make good slices from the flat...- smoker34
- Post #6
- Forum: General Discussion
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Brisket help
I have an 11-pounder on since 11:00 PM last night and I'm right on schedule to eat at 6:00 PM. I always allocate 1.5 hours/pound plus 2 hours to rest plus one hour extra for flexibility. I run it 230-250 and my briskets have never been done before 1.5 hours/pound. I wrap in butcher paper at...- smoker34
- Post #3
- Forum: General Discussion
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Just got an iGrill2
I ordered and received my iGrill 2 back in May. I haven't had a chance to use it yet, as I've been using my Mavericks. What was the recall about? Would it affect the iGrill 2 purchased back in May? Or is it limited to the original iGrill? Thanks- smoker34
- Post #5
- Forum: Meat Thermometers
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Sausage Question
By "fresh," I'm referring to any sausage that is not cured.- smoker34
- Post #6
- Forum: General Discussion
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Sausage Question
I've don't a lot of reading about making sausage and have made fresh sausage a few times. When making fresh sausage, some people report that they immediately poach it (pictures look more like boiling to me) or smoke it, then freeze it. First question is why would anyone want to poach fresh...- smoker34
- Thread
- Replies: 5
- Forum: General Discussion
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Smoke Vault 24
Can you please tell me how to hook up and use the regulator? I too have the same problem with the standard knob on the smoker. Once connected, should the smoker knob always be on high, while adjustments are made from the regulator? Thanks- smoker34
- Post #4
- Forum: General Discussion
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Maverick 732 problem
I had serious problems with two units, one of which was one-year-old and the other was new. I called customer service and they told me to send them back for testing, which I did. A short time later, they sent me two new units.- smoker34
- Post #12
- Forum: Meat Thermometers
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Wood: Electric vs. propane vs. classic
- smoker34
- Thread
- Replies: 4
- Forum: General Discussion
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Pork Shoulder Issues
Thanks for the advice. Why the sand? If you're going to do it dry, why not just leave it as is or take out the water pan? -
Pork Shoulder Issues
I've read and learned a great deal on this forum and it seems this is the best resource for smoking information. I would appreciate some advice, please. Up until a couple months ago, I've only done smoking on my Weber Genesis propane grill, and have had much success. I've done ribs, chicken... -
Hello from New Jersey
Hello from New Jersey. I'm using the Camp Chef 24".
