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  1. ol' smokey

    I need opinions on pellets for the Yoder Smoker(YS640) PLEASE

    Check on Amazon for lumberjack. They have hickory 40# bag for 49$ free shipping. Joe  
  2. Chicken and Spuds on the Keg

    Chicken and Spuds on the Keg

  3. ol' smokey

    Chicken and Spuds on the Keg

    Setup the CyberQ Wifi for 300° and let it bring the Keg up to temp. Chicken and Spuds on the Keg. Here's the graph of the entire cook. 1. First spike was the chicken going on. 2. Second was just a food check. 3. At 2:10 I raised the Pit temp up to 350° 4. The third dip was to sauce the...
  4. ChickenandSpuds02_zps6736ccce.jpg

    ChickenandSpuds02_zps6736ccce.jpg

    • ol' smokey
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    • Album: Chicken and Spuds on the Keg
  5. CyberQGraph_zpsfa54654a.jpg

    CyberQGraph_zpsfa54654a.jpg

    • ol' smokey
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    • Album: Chicken and Spuds on the Keg
  6. ChickenandSpuds_zps358549ff.jpg

    ChickenandSpuds_zps358549ff.jpg

    • ol' smokey
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    • Album: Chicken and Spuds on the Keg
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    DSCN0191.JPG

    • ol' smokey
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    DSCN0189.JPG

    • ol' smokey
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    DSCN0190.JPG

    • ol' smokey
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  10. ol' smokey

    Mopping on the Big Green Egg

    Craig, I can't comment on the BGE but I have the BigSteelKeg. I agree with the close the lid and forget about it as the BSK takes quite a while to recover when the lid is raised. I've had it overshoot by over 100°F and then go out while cooling off due to lack of oxygen. A quick open and close...
  11. ol' smokey

    Auto tuning the Auber Dual PID

    All you need is the smoker probe plugged in. Start auto tune and wait for it to cycle through the process. I would go into the manual setup and record the P, I and D values so you can compare and revert back to if necessary. Joe
  12. ol' smokey

    Bacon, Not the Results I was Hoping For

    I hear ya Gene, that was a great response and eman hit it right on the head with the potato. Joe
  13. ol' smokey

    Bacon, Not the Results I was Hoping For

    First of all, curing bacon and Ham are the same process, only the piece of pig is different....By chance, have you done something to PO your butcher?
  14. ol' smokey

    I can't get on SMF using IE?

    I'm using IE 9 and not having any problems. You can find the version info under Help and then About. Joe 
  15. BBQPig.jpg

    BBQPig.jpg

    • ol' smokey
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  16. ol' smokey

    condensation and the Smoke Daddy

    I run my Smoke Daddy with a 50/50 mixture of lump charcoal and wood. I cut these into about 1/2" sizes then load the unit and light. Also, you may need more draft to keep the smoke from lingering to long in the smoker. Hope this helps. Joe
  17. ol' smokey

    Belly Up!

    Try this site out for your digital scale, http://www.toplinedigitalscales.com/index.html Joe
  18. ol' smokey

    Stoker vs Guru

    I'm assuming that you have a home network right now. The Stoker can connect to your network either directly or wirelessley. I have my home wired with access points that are near to where I do most of my cooking. I have used the Stoker on the UDS and the Big Steel Keg. Works great on both of...
  19. ol' smokey

    How long will pulled pork last in a ziplock

    I agree with the majority, freeze it. I put mine in portion sizes for two people since it's just my wife and me. Have fun Joe
  20. ol' smokey

    My local spice shop

    Nice site. I bookmarked it myself for maybe a different rub for a pork butt. Thanks Joe
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