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  1. tacswa3

    Horizon parts

    They are always "running about 2 weeks behind" If that was really the case, everyone would have a Horizon smoker. They are a PIA to deal with.....meaning takes forever to get parts from them. If you squeak enough you'll eventually get it.
  2. tacswa3

    First smoked beef roast, have a question

    I can't speak for the Lipton's, but if it were me, I'd used S,P,G and pull that baby at 130*. Slice thin and on a slicer if you have one
  3. tacswa3

    60 degree difference upper to lower rack smoker

    Don't feel bad bro, I just got a Horizon side firebox, depending on the stage of the fire, I'll have a 100-200* swing from one end to the other. I don't have a baffle/convection plate. Without one I can't really use that end of the smoker. Those plates should come standard but no, if you you...
  4. tacswa3

    Can someone help me out on Horizon's Convection plate....

    I want to fab their convection plate for my 20'' Horizon. Can anyone that has this plate give me the angle of the tail that kicks up and the hole sizes from one end to the other? I greatly appreciate any help you guys can give.
  5. tacswa3

    New 20'' Horizon

    I'm not gonna get much help with 27 views. I actually need some quick help. Been using this smoker and man, I have huge temp difference at one end then the other. I plan on getting the baffle plate but is their something temporary I can do to help out in the mean time? Depending on the stage of...
  6. tacswa3

    Question on ABT's

    I'll post some pics later on :)
  7. tacswa3

    Question on ABT's

    Ok, I'll do that. Good timing on the response, I'm about to start prepping. Thanks
  8. tacswa3

    Question on ABT's

    Hey fellas - I'm going to make some today (first time) and I'm going to use loose Italian sausage. Can I add the sausage UNCOOKED and will the smoking process be enough to cook it. Or should I brown the sausage first to be on the safe side? I would think it would be over cooked by the time I...
  9. tacswa3

    New 20'' Horizon

    Picked me up a 20'' Horizon from Bass Pro and have it seasoning as I type this. Really looking forward to using this baby. I generally use my WSM but I find it to small lately especially for slabs of ribs. Using both racks is a pain because you have to take off the top to get to the bottom blah...
  10. tacswa3

    How I start and use my WSM....

    This past weekend I did a 8.5lb pork butt and a 3.5lb brisket on my 18.5 WSM. First time using both racks. I put the brisket on the bottom rack. It finished in 11 hours, pork finished in 12. Temps averaged about 240. I did fill my water pan. I've only done a few briskets, but I thought this one...
  11. tacswa3

    brisket injection

    Dave - Thanks for the explanation and it does make sense. So is there any harm in injecting meat the night before a smoke? For example, I just injected a pork shoulder and it will be in the fridge for 24 hours before it hits the smoker. So it will be quite some time before I can get it to 140*
  12. tacswa3

    brisket injection

    I don't understand this logic? Its all being cooked regardless, why does it have to be 4 hours to 140*?
  13. tacswa3

    Char-Griller Smokin Pro with firebox- Mods

    Hey guys,     I picked up a 3'' drier hose but my stack on the char-griller under the lid is flared. I can't get the hose on. How are guys getting the 3'' hose on assuming everyone else's is flared as well?
  14. tacswa3

    Charcoal now on sale at Lowes!!

    My local Lowes was a 2 pack limit at $9.99. Next county over Home Depot was $9.88 no limit............Guess who got my money :)
  15. tacswa3

    reusing charcoal

    I find its a pain to relight. Seems to take FOREVER to get hot/burning. Maybe I'm doing something wrong.
  16. tacswa3

    JJ's Finishing Sauce...Awesome!!!

    Chef Jimmy- I whipped up this sauce as explained in your initial post. Is it supposed to be watery? I thought maybe the brown sugar would have thickened it up. I figured I'd try some with some smoked spares. My sauce taste very very like straight vinegar. Not sure how I can incorporate this...
  17. tacswa3

    How to best position the ambient probe for my ET-732.

    Mine is the latest model (Not black) ET-732 dual probe. One shorter probe for BBQ temp and the other for meat.
  18. tacswa3

    Char Griller Duo with Fire Box

    Your firebox (smallest box) is used for placing coals/wood in and smoking indirectly w/ the meat in the large charcoal box. So yes, you were right on your initial question. If your firebox is like mine, you'll have a grill grates in it. For quick cooks such as a couple burgers/hotdogs you can...
  19. tacswa3

    Master forge question

    I have one, and only used it twice. It gets crappy reviews on the Lowes' website. The lower drawers don't seal well, I had to use bungee cords to keep it sealed tight. Takes a good while to preheat in cool weather. That is my initial impression of it so far.
  20. tacswa3

    First smoke, a 6.56 lb brisket

    Man that thing has some fat on it. At what temp did you take it out of the oven? I've only done brisket once. I read they are tricky w/ a mind of their own.
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