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  1. randycandy

    Blackstone Griddle Grease Issues

    Hello fellow Blackstone griddle owners! Any of you seen the latest griddle that is out? The grease goes out the back now. The front looks like it has a 3/4" lip going across the front. Can't see the rear to see where the grease goes. Seems like a better design. Wonder if it would be worth it to...
  2. randycandy

    Cheese steaks on the Blackstone...

    Hello all. Just wanted to add, I got my Blackstone 36" griddle a week ago. I've cooked chicken wings with fried potatoes one day, then the next morning I did a breakfast. It was great. I think this Griddle is made pretty well. I'm glad I got the 36" one. I got a hell of a deal. I ordered it on a...
  3. randycandy

    Too much Smoke possible?

    Thanks for all the help fellows. In digesting all the suggestions you gentlemen were kind enough to provide me, here is what I'm going to do now. 1) I'm going to open up another vent hole in the bottom right of the smoker to go along with the upper left one that I'm using now. 2) Cut back the...
  4. randycandy

    Too much Smoke possible?

    Hello again. I pat dried the pieces with paper towel then stuck them in the smoker at about 275 degrees. I really didn't dry them that good. Don't know how you would determine what a "good heat" is. As you see in the pictures the chip pan is laying about an inch above the element. The chips in...
  5. Too much Smoke possible?

    Too much Smoke possible?

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    qn1l51k05cpnddk6g.jpg

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  13. randycandy

    Too much Smoke possible?

    Hey guys, here are some pics of my setup. I have one vent hole at the top. I could open up some more of them. (I would have to cut through the cement board, no big deal). Why I only used one I have no idea what I was thinking. I follow receipes exactly, 300 degree heat. Pulled chicken when one...
  14. randycandy

    Too much Smoke possible?

    Thanks for the info fellows. That cement board is on the outside. I'll post some pictures later to give you a better idea of what I'm talking about. Thanks!
  15. randycandy

    Too much Smoke possible?

    Hello. I made a homemade electric smoker out of a Brinkman charcoal smoker. It had four air shutters on it. I insulated the whole box with 1/4" cement board (riveted it on), then wrapped in moving blankets. I can reach 300 degrees now no problem. I only used one of the air shutters at the top...
  16. randycandy

    Bradly type racks for a Brinkman?

    Thanks for the suggestions Sarge. I wanted a couple of racks where I could prepare the food in the kitchen, put them in the racks and then just stick them in the smoker as opposed to taking the food out to the smoker and then putting each piece on the rack inside, letting all the heat out. Maybe...
  17. randycandy

    Bradly type racks for a Brinkman?

    Hello. Anyone know where I can get some Bradley type racks to fit my Brinkman smoker? I modified a brinkman charcoal smoker and turned it into a electric smoker. I would like the Bradley style where the sides go up about an inch. the actual Bradley racks are a little too big. anyone have any...
  18. randycandy

    Chicken Thighs (Hickory Smoked)

    Bear, that comment about that thigh seen flying over the pet cemetery made me laugh my a** off. :)
  19. randycandy

    Close but no cigar.

    Yeah, my ribs didn't bend like that when I was done. To answer your question, I guess I want them to "fall off the bone", so maybe I will foil them longer with more juice!
  20. randycandy

    Close but no cigar.

    Thanks for all the helpfull suggestions fellows. These were pork ribs. I realize that for baby backs its 2-2-1, however These looked liked some big baby backs so I went to the 3-2-1 method. I'm pretty sure my temps were accurate as I use a Ascon Temperature Controller with a thermocouple on my...
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