Recent content by michaelandrews

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  1. michaelandrews

    Temp drops when add charcoal?

    I have a char broil that I modified into a reverse flow, you can see it here.  Right now, I generally light a full chimney and put it in the box to get things started.I then just add charcoal as needed on top. However, whenever I do this, it seems to drop the temp by 20 or 30 degrees. Should I...
  2. michaelandrews

    How to do a 3lb prime rib

    I've searched around but couldn't find anything on a small prime rib. What's the best way to go about this? Low for a couple hours then finish in a hot oven for a crust? Sear in hot oven then low in the smoker? Any tips from some experienced guys?
  3. michaelandrews

    wood keeps starting fire

    I Have A Side Fire Box. I Just Got It. Whenever I Put A Wood chuck In, It Smokes For A While, Then Starts On Fire. How Do I stop It From Just burning
  4. michaelandrews

    Getting smoker given to me

    So I've had just a generic ECB since christmas. I've used it quite a bit and I love it. However, I'm getting this given to me. It's my understanding that you would generally put smoldering wood in the side and smoke meat indirectly. I don't have access to things to do that. Is there any way I...
  5. michaelandrews

    Whole Chickens

    From what I've read, I need to brine them the night before, then get the breast to 165 and the thighs to 170. I just have a couple questions For the brine, do I need to keep it cool? I was thinking of doing multiple chickens, so I was just going to make my brine in a cooler. However, that won't...
  6. michaelandrews

    2 chuck roasts with qview first try at chucky

    How long did that take for them to be fully cooked, rougly?
  7. michaelandrews

    Thighs with a crispy skin

    I might just try that.
  8. michaelandrews

    Thighs with a crispy skin

    If I were to smoke my chicken around 325 F, would that give them a crispy skin, w/o having to finish by grilling them or something?
  9. michaelandrews

    Smoking thighs w/o water

    SPOG?
  10. michaelandrews

    Smoking thighs w/o water

    I have the standard ECB smoker. If I leave water in the pan, it sits steady at 225. If I take water out, it sits steadily at 325. I haven't had time to modify it yet so I can control the temperature better so this is my question. If I smoke thighs, I've read to do it at a higher temp. If I leave...
  11. michaelandrews

    Additional vent on smoker

    I found these, http://www.smoking-meat.com/modify-brinkmann-ecb-smoker http://home.comcast.net/~day_trippr/smoker_mods.htm
  12. michaelandrews

    Additional vent on smoker

    So I have this smoker http://www.wayfair.com/Brinkmann-Gourmet-Charcoal-Smoker-and-Grill-852-7080-L1009-K~BRK1013.html?refid=DTB49-BRK1013_2211666&PiID%5B%5D=2211666 and I'll be busting it out soon. I'm doing a couple trial run burns just to check the temperature. I noticed, however, that it...
  13. michaelandrews

    Worried about heat on my patio

    I have an upright brinkman charcoal smoker that I'm going to be busting out for the first time this week. I have a special kind of patio that is covered with a gravel, and then the gravel has some sort of sealant on it to make it smooth. I can't tell you what it is because I've never seen it...
  14. michaelandrews

    Good digital thermometer

    Ok, I'm thinking of this one for my smoker temp  and this for a meat probe, anyone have any additional input? 
  15. michaelandrews

    Good digital thermometer

    So maybe I should get both, a probe and the dial, to make sure they are both in calibration?
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