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  1. av8tor

    WSM propane convert

    Has anyone converted a 18" WSM to a propane smoker? Looking for feedback, pictures and some parts that would work and not be too hot. Thanks
  2. av8tor

    Frustrated with Mavericks probes

    I need to call Maverick tomorrow about getting a problem replaced. I ordered my unit 6 April and the meat probe is bad already. It measures 111 in the house. This has 4 cooks on it and never been immersed (learned that a while back) After there any other brand of probes that work with the...
  3. av8tor

    Finishing temp on Country Style Ribs

    So going to cook up a batch of CSR's and looking at Jeff's recipe that he recently had in his newsletter calls for a finishing temp of 180° which seems high. Is that right or a miss-print? http://www.smoking-meat.com/may-14-2015-smoked-pork-country-style-ribs
  4. av8tor

    Baby Back's

    We usually smoke St. Louis cut ribs but the wife was away this week and I bought a single package of Baby Backs and wow I was pleased with the flavor and appearance. I thought I would share with you.
  5. av8tor

    Post count

    I keep seeing that my post count says 10 but when doing a advanced search on my user name 2 pages of posts show up.
  6. av8tor

    Setting temp values on a Maverick 732

    Today I received my ET732 thremometer to replace my old ET73 that served me well.  I am curious if I am doing something wrong because I cannot find a way to go down in temperature.  The default temp is 176º but to set a value lower you have to press and hold throught 512º to get back to 140º. ...
  7. av8tor

    Reverse Sear on a WSM

    So I thinking of trying this recipe from Jeff using my new WSM.  I have not tried a reverse sear and he talks about a iron skillet.  So is this something I would put in the grill during the smoke to get hot or is this something to be done on my gas kitchen stove?  Are there cast iron skillets...
  8. av8tor

    First WSM smoke

    Long time GOSM Big Block smoker here and yesterday I purchased the smaller Weber Smokey Mountain Smoker.  As I get Jeff's newsletters I saw his recent smoked meatloaf with the jalapeños and buttermilk and thought I would give it a try for my initial WSM smoke.  My first observation using the WSM...
  9. av8tor

    Some advice please

    Long time smoker here but not as much since the kids are out of the house and into other things with a new job and all.  I am wanting to get back into smoking and I still have my GOSM "Big Block"  and other than some faded wear it is in fair condition.  At 24" wide it takes up more space than I...
  10. av8tor

    Combo grill/smoker

    Currently I have a GOSM Big block and a Char Broil gas grill.  The gas grill is on it's last days.  I have been thinking of going back to charcoal (lump) for grilling and one option is to get another Weber One Touch and keep using the GOSM but that is pretty worn as well.  I was in WalMart today...
  11. av8tor

    Slaughterhouse Spritz

    Just curious the frequency that you folks spritz your bird while smoking? I have been doing 1-hour intervals.
  12. av8tor

    Butterfly Turket Breast

    I have always loved the results of doing whole chickens in my smoker butterflied and was wondering if the same will hold true to a turkey breast, anyone try it? I am wondering it will be harder to carve laying down flat.
  13. av8tor

    Ribs to the next level

    I have been smoking ribs the same way for the last couple of years and there is room for improvement. First off I started using 3-2-1 method but this season I have started using the 2-2-1. I am using St. Louis Style ribs, I always remove the membrane. I use Jeff's rub the night before (great...
  14. av8tor

    Texas - GOSM Big Block

    I am in the DFW area of Texas and I am getting rid of my GOSM Big Block smoker. This is 2-years old with a cover. I bought it from Bass Pro for $169. $50
  15. av8tor

    Fig Wood

    I did not see anything pop up on a search for fig but I was wondering if anyone has ever tried to use fig wood in a smoke? It is a fruit tree and last fall I pruned back our tree. I will give it a try but wanted to hear from other first if possible.
  16. av8tor

    6 lbs of Fatty's

    Look what's coming to work with me. I made 3 two-pound fatty's to take to work for a "work food club". Stuffed it with fiesta cheese, portobella mushrooms, spinach, green pepper and onions. One is for us tonight Mmmmm.
  17. av8tor

    Street vendor goodies if you go to the Olympics in China

    I just read a post here on the strangest food you ever smoked and later I saw this so I had to post it. Make sure if you go to the Olympics to bring your Jerky. http://www.610wtvn.com/cc-common/mli...1210874010.pdf
  18. av8tor

    Finish Times

    I could use a little help/advice as to how you calculate your timing for when the cooking will be finished. Almost every cook is longer than expected and yes I have verified my cooking thermometer is accurate. This weekend we did 7 - 2†Pork Chops, each weighed 1 pound. OK so I was thinking...
  19. av8tor

    Search question

    Why why I search 3-2-1 the search finds nothing when clearly there are many posts with this in them?
  20. av8tor

    Mopping questions

    When you mop do you flip the meat and mop both sides? Do you spritz with a bottle or baste with a brush? Thanks just curious as to what others are doing.
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