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  1. fisher6688

    MES 40 and tilapia

    so just wanted to throw some in there for fun. anyone have some time and temps?
  2. fisher6688

    MES 40 new owner and i have temp question!

    so i got my maverick on the rack below the two racks of baby backs. i set my temp on the controller of the MES to 230. however my maverick is reading at like 207.  1. is it possible the cold ribs that were just put in are playing a factor in the reading? its been in there now for 20 mins 2...
  3. fisher6688

    Anyone leave their firebox door cracked open?

    Does anyone leave their firebox door opened up a little bit while they are smoking? I have a offset smoker and i am thinking about cracking the Firebox door open if i add some splits on and it just gets too hot. 
  4. fisher6688

    Using an aluminum pan for Brisket?

    How do you use a pan to smoke the brisket? Just prep as usual and instead of placing straight on the grate you place in a pan and smoke as usual?  Do you flip at any point?
  5. fisher6688

    300 Gallon offset smoker Help

    Alright so i got a 300 gallon smoker that was already made. i did the calculations on the calculator for size of FB and size of chimney.  The firebox is at about 76 percent of the preferred size according to the calculator.  i am having trouble because the chamber is getting too hot. i have a...
  6. fisher6688

    Pork butt smells out of package?

    Just picked up a pork butt from Kroger yesterday. Had it in fridge still in the packaging. Says sell by 8.25. Today is the 23 so my question is how does a pork butt smell straight out of the packaging. It has a slight sulfury odor. Kind of like an old egg
  7. fisher6688

    spare ribs! advice really quick

    hey all, i have two 5 lb pork spare ribs. i cut them in halves. i been at 225 for about 4 hours 20 mins. i decided not to foil this time. so my question is, is it still 6 hours total like the foil method with the 3-2-1
  8. fisher6688

    Need ADVICE. Can i smoke the meat today and reheat tomorrow?

    I have a early morning shift tomorrow and wanted to bring some meat to a family gathering. For sure i will not have time to smoke the meat before the gathering tomorrow. I am planning on smoking a pork picnic and slabs of st louis ribs. can i just smoke it tonight. wrap it up and put it in the...
  9. fisher6688

    Which one would be more "efficient" and other questions. Lang vs Offset

    I am debating whether to save up and get a Lang 60 which is a reverse flow. I hear you need to add a split every hour or temps will drop. loading up the lang can cause it too get too hot as well.  On the other hand i see 250 gallon smokers on trailers for sale. One guy told me that was selling...
  10. fisher6688

    tel-TRU

    if i were to order a tel-tru do i order the BBQ ones or the bi-metal. i read that the bi-metal just uses to strips of different metals that expand and shrink to different temps. what would you do?
  11. fisher6688

    Pipe or 250 gallon propane tank and Estimated cost

    which would you prefer to do a build with? is there any benefits to either? i know the pipe could be as thick as 3/8 inch but is that necessary? and i know the propane tank is usually at least 1/4 inch thick.  Also are we talking at a couple thousands of dollars to build one on a trailer? any...
  12. fisher6688

    St. Louis ribs help

    I have one 3.16 and one 3.42 lb racks of st Louis. Is my guideline 2-2-1 or 3-2-1. I know my baby backs I gotta guideline of 2-2-1
  13. fisher6688

    pork baby backs overcooked?

    i did two racks at about 3.7 lbs each. I put rub on it and stuck it on the smoker. maintained around 230 to 250 for about 3 hours. wrapped it up in foil with squeeze butter, honey and a little more rub. did not have brown sugar at the house. put it back on for about hour and half. temps went up...
  14. fisher6688

    Tuning plates, does it block smoke?

    I was wondering since my tuning plates are very close together near the firebox. Does it affect the amount of smoke and flavor that the meat gets versus the area that has more opening where the smoke will come up more. I have a old country wrangler.
  15. fisher6688

    Help me figure out what went wrong with this brisket

    need the help of you experienced smokers! i did my second brisket today. it was a 10.25 packer cut. i trimmed maybe a lb or less of fat off. i did mustard and Grub Rub overnight. started the smoker this morning at 8 am. smoked till about 1 pm (temps of 215 up to 270) as the temps internally...
  16. fisher6688

    Need help for convection plate build

    Does anyone have suggestions for what size holes for a convection plate to put at the same level of my deflector plate on my old country bbq wrangler? what do you think for about 1/4 inch holes gradually going to 1 inch holes near the exhaust.
  17. fisher6688

    Starting my first shoulder for pulled pork

    Let the journey begin. I'll be asking for advice throughout. Going to smoke it at 225-275. My temps fluctuate on my wrangler. Wrap it at 170 and either oven it at 250 and take it out at 200 degrees internal.
  18. fisher6688

    Is there a difference between picnic and the butt

    got a picnic shoulder from wal mart. is the only difference just an additional bone inside of it? just smoke per the instructions of the pork sticky?
  19. fisher6688

    FIRE management

    i have read the stick burning 101 article. i have the wrangler. I keep getting fluctuating temps. I start with a half chimney of charcoal let em ash over good. then i add two mini logs by western. Oak wood. let them catch fire and start shutting the lids, i leave the vent about half way. my...
  20. fisher6688

    First brisket for me

    10 lb said the packaging. Trimmed some fat off. I am a total newbie to trimming and smoking. I got the smoker up to 275 threw the brisket on. Maintained temps from little below 225 up to 275. Still working on my fire management. The wrangler is small and thick. It can spike quickly and trying to...
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