Recent content by mstangr69

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  1. M

    QViews

    I thought of that too, but the side burner is right there to keep the wood going. The heat escaping from the main grill pulls the smoke right in. Had a fan in the duct, but it quit at about 6 hour mark. Am looking for an alternative fan for cold smokin.
  2. M

    QViews

    Just tried it Friday. Had a few issues, fan melted, ran out of propane, was prepared with another tank, but didn't notice right away. Smoked a 3lb brisket turned out very good, yummy. Used Store bought hickory chips and cherry chunks from my own cherry tree prunins.
  3. M

    First smoke (Brisket)

    Used my newly home-rebuilt rig, (see my other posts). My first ever smoke, a 3lb brisket. Sorry, no pics, but looked really good. Took all day, (had several issues come up). Smoked it at approx 200 degrees until it reached 160. Wrapped in foil and towels and let sit for about 30 minutes. Sliced...
  4. M

    QViews

    Alright, I took some pics. Here they are: In case you don't remember, here is the link to my intro, and specs: http://www.smokingmeatforums.com/for...ad.php?t=10548 Almost looks stock, eh?
  5. M

    New member

    I will definitely get some pics for you by this weekend.
  6. M

    New member

    Well, thank you Pescadero (skip). I have not smoked a darn thing yet. Have done lots of research, that's how I work. I do lots of research then get into whatever it is. Good to see a fellow Oregonian, and yes Sherwood seems to be growing hourly, anyway thanks for the correspondence.
  7. M

    New member

    Hello all, I am a newb at smoking. My grill (Char-Broil propane Commercial series 3 burner plus side pot burner stainless) finally warped the cast brass burners to the point of serious hot spots. So, I rebuilt it. I used a new h-burner towards one side using two of the controls. One round...
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