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  1. mattintexas

    Smoking a Big Bird... NEED ADVICE

    If you don't hAve a probe thermometer I would highly recommend one. One hint. Run the cable down the exhaust so the lid won't pinch it. I did a 16 lb bird on Saturday at about 275 and it took about 4 hours. 5 hours at 300 for 20 lbs feels right. Thigh should be 165.
  2. mattintexas

    Barbecue connoisseurs

    Thanks everyone. Since posting, and for the two or so weeks before, I smoked every weekend. The other factor is my neighbor has a big Green egg, which I consider heresy but he made a pretty good brisket. It's about 50 degrees outside while I write, and I'm sitting here in shorts playing with the...
  3. mattintexas

    Barbecue connoisseurs

    Can't go to sleep so I thought I would post. My brother in law is a brisket connoisseur, meaning he has eaten it at all the famous places in Texas and thinks he knows everything. Yet he's never smoked a brisket. Ever. I've eaten at some of those places and have found them mediocre, so I'm...
  4. mattintexas

    Minion method fears

    I tried the minion method with a charcoal basked in my offset smoker. Didn't really plan on smoking anything, just a dry run but I had the wife buy some ribs and I threw them on. I believe the minion method can work in an offset but I think it is too unpredictable to be reliable. If you...
  5. mattintexas

    Old Country BBQ Pits Wrangler Smoker Review

    Thanks.  I did cut in half and then split my spits, and its now pegged between 220-230.  Its counter-intuitive to use less wood to maintain a constant temperature; but it is working.  I've been checking on it with the same frequency as before, but when I was using a full spit I was still adding...
  6. mattintexas

    Old Country BBQ Pits Wrangler Smoker Review

    Hey everyone, first post here.  I bought a Wrangler about a month ago after reading through the entire thread and looking at similarly priced models.  Thank you everyone for all of your posts.  I found them very informative.  I put my first brisket on at 3am this morning.  I've done some ribs...
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