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  1. heihei29er

    First fattie. Italian Pork with "Q" view

    It's a little cold up here in the UP, so didn't want to try and maintain temps on my reverse flow smoker. BUT... I've been wanting to try a fattie for a long time. The wife and daughters are out of town, which means no picky eaters to please. So, had to try my first one. Thanks to the great...
  2. heihei29er

    Need help with firebox design

    No grate yet. It's been one of those "we should do that" projects that never gets started.
  3. heihei29er

    Need help with firebox design

    @mike243 Thank you for the responses! I have a Brinkman TMLE modified to a RF and don't have any experience with tuning plates, so my mind immediately went to RF when we started thinking about mods. Will have to give the tuning plates idea some thought. The current ash pan/drip tray was our...
  4. heihei29er

    Need help with firebox design

    Hoping to get some help from the community on a firebox design decision. I have a 250 gallon DIY oil tank converted into a rotisserie. We have an ash pan that serves as both indirect heat and a sloped drip tray. The ash pan slides in/out, and we pull it out to load fuel versus opening the...
  5. heihei29er

    Rookie brisket attempt...

    I'll call it beginner's luck, but it turned out perfect! Left it wrapped in the cooler for about 4 hours. Both the point and the flat were tender and juicy. The Flat The Point Thanks for the help and the advice!
  6. heihei29er

    Rookie brisket attempt...

    10 hours 15 mins in. IT running about 203-205. Probe going into the flat stiff in a few spots, but overall, it would be like "butter" as best I can tell. Wrapped in foil and towels and in a cooler. Dinner not for another 3 hours. Am I better off leaving it in the oven at 170 deg in the...
  7. heihei29er

    Rookie brisket attempt...

    At 240-250 deg smoker temp, how quickly will things progress once I'm through the stall? Only went from 165 to 175 between hours 6 and 8. I don't want to keep sticking it, so I was going to wait until 10 hours in before checking it again. Just want to make sure I don't go past the end point...
  8. heihei29er

    Rookie brisket attempt...

    6 hours down and sitting at about 165 deg.
  9. heihei29er

    Rookie brisket attempt...

    I'll have one for ya!
  10. heihei29er

    Rookie brisket attempt...

    Thanks! Will make sure to watch that before the next one.
  11. heihei29er

    Rookie brisket attempt...

    Something tells me I'd be fighting a losing battle if I tried to catch up. :)
  12. heihei29er

    Rookie brisket attempt...

    If nothing else, the weather is great and time is getting close to cracking that first beer!
  13. heihei29er

    Rookie brisket attempt...

    Thank you!. It's about 12 pounds. The temps they read when calibrated in boiling water. Both read a little low. One is 5 deg low and the other 10 deg. I have T+5 and T+10 to remind me. So, when you add 5 deg to one and 10 to the other, the temp profile across the smoker is spot on!
  14. heihei29er

    Rookie brisket attempt...

    Thanks! Let's call it a rookie mistake. :) I did trim some of the fat off, but wasn't sure how far to go.
  15. heihei29er

    Rookie brisket attempt...

    Time to take the leap and see if I can turn this brisket into something other than chili meat! Dry rub overnight in the fridge. Let sit at room temp for about 30 minutes while the smoker comes up to temp. In the Brinkman (modified to a counter-flow) at 4:30 AM. Fat cap up. All good...
  16. heihei29er

    Stuffed Pork Loin

    Thanks Rookie.  I liked it.
  17. heihei29er

    Stuffed Pork Loin

    Thanks Shoebe.  It was kind of like stuffing the Thanksgiving turkey. It was!  Saw this was the wrong section for posting "smoking" threads, so I restarted it in the main pork section.  Q view photos of the final loin there.
  18. Stuffed Pork Loin

    Stuffed Pork Loin

  19. heihei29er

    Stuffed Pork Loin

    Restarting a thread here originally started in the wrong section (Grilling Pork) Round 3 on the new smoker will be a couple of stuffed pork loins. Didn't have time to filet them out, so trying a quick and simple method. Took both loins and made a lengthwise cut along the top of the loin.  Cut...
  20. IMG_0891 (2).jpg

    IMG_0891 (2).jpg

    • heihei29er
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