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Recent content by jakethessnake
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What width Nomex did you use? I'm really looking forward to getting one of these, I just missed a sale two weeks ago and I'm trying to wait for another, not sure if I'll make it lol. These things are very impressive for the price. I already bought a cast iron "diffuser" for low and slow which...
I use sand in mine and love it. At one time I had such a large pan in mine(filled with water or juice mixtures) that it had way too much moisture. Some of the meats looked and tasted like they were steamed. The rubs were wet and paste like by the end of a cook. If I rubbed something down in...
From the last page. I still need to figure out what I'm going to do for a chimney, I just dont like having it right on the top after getting so used to setting things up there. From a design point, it's the perfect spot, and much better than the stock rear exit one. I get a real nasty draft...
Yeah I dont think that's powdercoating, the coating is only on the outside as far as I know. It is some type of tar build up as said, I would imagine, i have to knock mine down all the time.
That means it will come out about 2 weeks or so after you settle on the xl :lol:. I'm really curious to see what they cost, I'm guessing around $300, I cant see it less than $250 at any rate.
I wouldn't really cross shop or compare an electric smoker vs a charcoal smoker to be honest. My masterbuilt gasser has been absolutely great after a few minor mods, and only after that. I'm not sure why they come from the factory with such a small water pan and a worthless chip pan. I'm sure...
Is this the new one with the regulating temp? I'm pretty excited about having that ability added to what is already a great smoker. But it almost looks like a unicorn at this point :(
Latest mods, holes to run my temp probes through. I used 1/8" ip thread zinc plated steel nipples with brass nuts and "roughly" cut them to fit. If you go short enough like I did, the probes will slide right on through the bend. I have the Maverick ET-73, and ET-7, I've heard the newer ET-732...
Smoke ring is only for looks, you can have great flavor without it. That being said... I was running a XL lasagna pan (it held about 1-1.5 gallons of water, iirc) in my masterbuilt and was getting so much moisture that my rub was looking like paste and mustard based rubs weren't even cooking the...
It's done when it reaches your desired temp anywhere from 180-205 depending on whether you want to slice or pull. I usually go to 190-195, separate the two pieces and put the flat in a cooler to rest while the burnt ends are tossed back on. Wrapping it in towels and resting it in a cooler helps...