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  1. pakak

    hot filling

    when u make a fattie do u suppose to let the cooked fixins inside cool down before u roll it up so u can get a proper temperature reading. i was thinking of doing philly cheese steak 
  2. pakak

    going to try smoking with wood 1st time

    I have been smoking alot the past few weeks. I have learn alot from yall good folks. learning my smoker I have finish my basket for the firebox. All I have been doing is cooking with Kingsford and adding chips for smoke. I think it is time to cook with wood I have seen people just fill thier...
  3. pakak

    unsured

    this is my first butterfly on the smoker. i did the temp reading on the bird and it was 168 in the breast and the thigh. but when we cut into it at the thigh my wife thought it was atlittle red but i told her it might be the smoke ring. the juices were clear when we did our readings with our...
  4. pakak

    tuning plates

    i have some stainless steal water pans if they r the right size can i use that as tuning plates
  5. pakak

    hot side

    my right side is hotter than my left side there is a steel plate angle down to force the firebox heat down and across the bottom of the smoker. is the right side useless r do i put my water pan there r do i make plate longer any suggestions thanks 
  6. pakak

    how is this a smoker

    it is a brinkmen smoker serial #28993
  7. pakak

    so much i need to learn

    im smoking as i type this. i went and bought a maverick remote temperature device placed in the smoker through a potato. my stack is at crate level probe is reading 50 degrees cooler than smoker thermometer switch is a good one. so when yall talk about cooking temps are yall talking about at...
  8. pakak

    Newbie here

    just wanted to introduce myself. family man married for 20 years live in texas and started smoking this summer as a new hobby since i sold my boat. hopefully i will learn alot here and become a good smoker.
  9. pakak

    Maintaining temperature

    I bought an "Old Country" smoker as a new hobby.  I was trying to maintain 225 degrees like most recipes called for.  I was only able to maintain 275 degrees.  My intake was only open by 1/2 inch.  I thought if I closed it more I would put out the fire.  How can I achieve the 225 degree...
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