Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by curtlow
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Funny you mentioned this because last night I fired up a chimney of RO lump for the grill to cook steaks and hamburgers on since it burns hot and while it was burning in the chimney and getting ready to dump it in the grill I got a wiff of the smoke that was coming off it and the first thought...
Well I'm not sure, I don't really check. I just buy bags of chunks from Lowe's or Home Depot and just assume it's seasoned enough. What about chunks with the bark on them. I've read or heard that the bark can cause creosote? Should I take the bark off those chunks before using them?
Going...
Def going to give them a try. I haven't used anything in the water pan but will prob try. Seems like the temps will be stable for a while but then all of a sudden they start climbing or dropping for some reason, maybe wind, and then I start worrying that they are going to get out of hand and...
My first 2 smokes on this smoker I just filled up the charcoal ring and threw on a few chunks of wood then just dumped the lit charcoal on top. This time I tried using the minnion method. My problem is I probably light to much charcoal and get to big of a fire. With the way I've been doing...
My problem was when I closed 2 of 3 and then closed the last one down to where it was almost closed it seem like the temps were still climbing and didn't start coming down till I started to close the top vent. Tried using the minnion method to keep from having to big of a fire going.
Would it...
I usually don't have any white billowing smoke but if I don't see any TBS I will usually take another chunk or 2 and throw in there to get more TBS going. Yeah after think about it I was worried the ash in the bottom might have been some of the problem.
I've been keeping 2 of the 3 bottom vents closed and using the last one to adjust temps while I keep the top 100% open. However, if the temp climbs to high I will close the last bottom vent to where it's almost closed but not completely closed and then close down the top one to 50% or even 75%...
Yes, just left a bad taste in my mouth and couldn't get rid of it. Even smelled like it tasted which made it worse.
That's what I was thinking. How does this happen? What did I do wrong?
So I smoked 2 pork butts for my daughters 1st birthday party. Turned out super moist and tender but I thought the taste wasn't good at all. Wondering if you guys might give me some ideas on what happened here so I don't make this mistake again as it really just turns me off from doing pulled...
From what I understand from reading these forums that if you smoke at a higher temp that the IT will be higher for the finished product compared to if I cooked at ~225F. Since I cooked at ~280F for most of the cook then that's going to make my IT higher when it's done. Hopefully that makes...