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Recent content by 1fastss
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Cool thanks guys for the info
When I say I to warm the meat up I mean to start bringing it up to temp before I throw it on so I am not putting in a ice cold hunk of meat.
I have a smoking coming up soon I will let you know how it goes!
Yea I was worried that if shut the vent that might happen so we will cross that off the list.
I keep smoking going the whole time till about 10 hours or so in then I end it.
I have tried using Apple Wood and Pitmaster's Choice, maybe on this next smoke in a week or so I will to hickory good...
So I have a question for everyone and need all your smart input. :)
So my last few pork butts and briskets have not come out with a lot of smoke on them.
I bought the a-maze-n-tube-smoker for the smoke and I generate good smoke with that from the looks of it but still does not seem like it is...
Hey man,
I have had the same issue with mine as well.
I have found that if you can get her dialed in at about 220ish leave it be. It will jump in temp from time to time but then settle down.
Also I full pan of water helps keep the temp down. Do you have an internal temp probe or are you...
Ok guys because I messed up last time and did not give the qview here is the new post that I promised :)
I decided to try a different recipe again for the brisket because I think something has been missing.
So I tried this...