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Recent content by thebattman
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Thanks - I too have been hitting the reviews. Many of the negatives appear (after some digging and reading elsewhere) to be nearly as much user error as production issues. The Rancher XL seems to have significantly less negatives than the Series 7. There are a few posts here about the Copperhead...
Thanks 5GRILLZNTN for the input. I cut my teeth using those Webers in various forms (I called each one by the same name: R2D2!).
I graduated to a stick burner (Chargriller "Pro") that worked pretty well other than the thin metal being not so great at holding heat - and the metal being rather...
Louisiana Grills & Pit Boss are the same company - and are the same smokers, just with different badging and colors. (It's pretty much like GMC and Chevrolet use to be - (those two have a few more differences now).
My Masterbuilt MES140S is beginning to show signs of problems (almost 2 years old). Rust around case where door gasket meets case, and randomly quits heating to a temp above 200 degrees.
So I've been looking at options for a new smoker (Won't buy another Masterbuilt), and I think I've narrowed...
But I just got this one! LOL.
feeding this one isn't bad. The little chip holder doesn't hold much, but it smokes quite a while. Very "wood efficient"!
Any more smoker hardware for the foreseeable future will be towards he parts to do my build project.
Ok - so while I have had some excellent smoked meats from an electric smoker, I've never even been tempted to own one. I am an old-fashioned stick, fire, smoke guy who is slowly accumulating enough iron to build a smoker (have the propane tanks and a few other bits).
BUT - its been around 100...
Ok - so a church member has offered to give me this old propane tank. I've wanted to try my hand at building a smoker, though this is quite a bit different from my "visions"...LOL
Anyway - My dad, who is a retired metal building engineer (so he has some planning/drawing/creative ideas) said he...
Thanks guys. I have plenty of patience - I have done enough of these to have figured out the need to just wait. The stall issue is just one of those interesting mysteries that we are destined to never fully grasp.
Deer hams are easier on the patience - I only take them up to about 140-145...
Something I have always wondered about - I have done a few shoulders (and other larger meats like deer ham) over the last couple of years. I have had some come right up with no appreciable stall as temps come up, while at other times, I have had stall after stall - or one LOOOONNNNGGGG stall...
I'm just a year late to this thread....!!!
But I too am a Mac user. I had no problem downloading and opening the xls file. Do you have Microsoft Office (I do), or one of the open-source office suites (Like OpenOffice)?
Product was in bulk in a big box (50 lbs, I think). I didn't see any instructions on the box when he brought it out, just the product name and ingredient list on the label, but I could have missed some fine print, as I didn't get up close to the box.
I will go back up there and see if there...
Yes, and thank you for the concern - I actually read the sticky with the caution about different cures.
The stuff they called "Quick Cure", I believe is probably essentially what some refer to as "type 1" - no salt. It was just a small amount of white powder, which I assume was primarily...