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Hello from Edmond, OK
Welcome SMF! I am also quite new to smoking and agree it is a lot of fun. I am from the Tulsa area but visit OKC and Chelino's any chance I can get. Edmond's is the best by the way!!! You found the best group of folks to help lead you to greatness! -
Newbie Smoker
It tasted really good. I did learn a couple of things though. I trimmed too much fat "before" cooking. I could tell a big difference between the meat with no fat VS meat with an abundance. Not to mention the lack of juice at the end of cooking. Therefore to answer your question no juice was... -
Newbie Smoker
Labor day feed consisted of brisket, 2 pork tenderloins, a rack spare ribs. All turned out great. My 9lb brisket was ready to be "pulled" at 9.5 hours. Not sure what happened there. Thanks for you input and hospitality!! I have some pictures shortly before it got devoured! Can't wait for round... -
Newbie Smoker
I boil tested my Thermo, water started boiling at 207'. So I guess that means its about 5' Low? -
Newbie Smoker
OK I moved the therm to a different spot. It is holding steady at 167'. Should I go ahead and wrap it? -
Newbie Smoker
I didn't boil test it... It is about 5' off from the thermo in the lid. I did move the thermo in a couple of different spots. Thats no to say I am not hitting fat in both places.... I will try another spot and get back with you. Thanks, -
Newbie Smoker
Smoker temp has flux. between 225 and 250. At 5 hours on a 9lb brisket the internal temp is 180'. Thats checking the thickest part of the meat. How is that possible? I am thinking more like 12-13 hours.... -
Smoking ALL NIGHT!!!
WOW, I thought I was going to be eating good today... Maybe not as good now!! Very Nice! -
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Newbie Smoker
Happy Labor Day All- First off I can tell I will really enjoy this forum. I have utilized auto forums in the past; very helpful but not much fun!! lol. About 3 weeks ago I purchased this Horizon Classic smoker...
