Recent content by mandible

Very odd. From what I've read, most gassers have a hard time keeping the temperature down, not up. I will echo vmastros above and say that you should try wrapping the smoker. Wind has a huge affect on temps too, so maybe try to re-evaluate the location. SO MS Smoker brings up another good point...

That pulled pork made my mouth water. Very nice!

Utility worker (natural gas). I turn on/off gas, investigate leaks, light gas appliances, assist fire departments, install/replace meters, respond to explosions and fires, respond to outages, assist customers, sit on my ass for long periods of time. I love my job. I've seen a few firefighters...

I'm pretty new to smoking but have already came to the same conclusion. It seems to me that the heat source doesn't matter too much as long as you have wood smoke rolling. Though, I could see charcoal imparting its own flavor as well.

Sliced. I've read about the toothpick test here. My number one problem is that I tend to get too 'technical' when it comes to all kinds of things. This first smoke was no different. I was constantly watching the temp, worrying about the basting. Hell, probably opened the cabinet too much. Now...

Thanks both. I did wrap at 170F as it was "stalling" at that temp and took it to 190F before resting it. But I did not add any broth, I will do that for the other half of the packer. I will also try fat-cap down.

Hi guys, I decided for my first smoke, I'd try my hand at a brisket. Equipment is a Masterbuilt Pro Dual Fuel, propane smoker from Home Depot. I used propane and wood chunks instead of charcoal/wood chunks. Full packer brisket from meat shop, a little over 16lbs. I would have preferred...

Just picked up one of these from Home Depot yesterday. Breaking her in per the instructions as I type. Can't wait to try my hand at it. Plan on doing a brisket for my first smoke on Tuesday. The build quality is great on this thing. Lots of great info in this thread (have read every page). Plan...