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How many bones is it? I am by no means a butcher but as you move through the ribs the roast can change a little so you might want to cut it so you have a fatty piece and a lean piece since they might cook differently.
How much brine did you use? Was it a whole gallon? Did you weigh the meat down to ensure it was submerged? Did you cut into it when you pulled it from the brine to make sure it cured all the way through?
Since you got the vension right it sounds like you have a firm grasp on the steps required...
This is the truth. After having some of my home made vanilla my MIL decided to make her own. Instead of periodically tasting and waiting till it was right she just strained the beans out at 8 weeks. I tasted it last week and it is not very good. The alcohol flavor has not gone away yet and she...
Have you though about doing half the day before then reheating? I haven't done it with beef ribs but with pork ribs I will take them off a half hour early then reheat and finish them later.
This is a really good image of it. From the picture it looks like a really flat and not a whole brisket.
Here is the flat that I cut off a whole packer recently.
I cringe every time I think of him grabbing the wrong end. I did that once with high temp gloves on and it burned through the gloves! These things might be cold smokers but they get really hot.
The only electrics I know of that can't get over 200 are the big and little chiefs. As for max temp, my MES goes to 275 and that works well for me. If I need to go higher than that I have a UDS but 275 will get almost every job done.
I haven't paid that close of attention on my FIL's analog but yes my digital only goes to 275.
Once you bypass the controls on the digital and wire the element to the PID you should have the same reliability. You could also upgrade the wire and connectors when doing the PID upgrade.
With the digital you will have to do some serious rewiring to get the PID to work. If you are up to that challenge than the digital units are better insulated so they are worth the price increase.
Which model is it? Can you post a picture? There are three generations with some better than others so in some cases it is worth a little more money to get a different generation.
Come one now! Seriously! If that is how you are going to treat members that have helped countless people then your not going to get much cooperation on this site.
Please take a minute to learn the system around here. If you paid attention you would see that @tropics posts numerous threads of...
Your exhaust should be enough to get hotter temps than that. Two 1" valves is on the lower side for intake. The temps are mostly controlled by intake so I would recommend adding another 1" intake. You don't need a valve on it just a cap so it is either open or closed.