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  1. jesse t

    Trying to save a Backwoods Chubby

    They seem pretty solid at the moment and I think they'll hold up in their current condition if I can keep them from getting worse. It seems like they would be the first thing to fail if the rust continues. I'll keep them oiled, keep an eye on them, and contact backwoods if necessary. Thanks for...
  2. jesse t

    Trying to save a Backwoods Chubby

    Once I really started looking it over, there's not much exterior rust. A couple circles smaller than dime-sized on the top and then along where the gasket meets the body by the hinges. Sounds like this doesn't warrant any painting, thanks for your input. The inside parts that I'm most...
  3. jesse t

    Trying to save a Backwoods Chubby

    Hello, I came across a Backwoods Chubby, original version I believe, that has been neglected and I am hoping to bring it back to life. There is quite a bit of rust but it seems pretty much just surface. My plan is to wire brush and sand away the rust. For the exterior, I'm planning to get...
  4. jesse t

    Buying a new propane smoker but have a few questions

  5. jesse t

    First pork loin smoke

    I suggest pulling around 145 and letting it rest. 
  6. jesse t

    Meat choices

    edit: Foamheart covered it
  7. jesse t

    My First Brisket

    That sounds like a reasonable margin to me. On things like pork butt and brisket, you're way beyond safe temperatures and just looking for tenderness so even if you're a few degrees off, it's a good indicator to start monitoring tenderness. On your bbq temperature that margin won't matter...
  8. jesse t

    Smoke Vault Loaded Up!

    Thanks, I appreciate all the folks at this forum on the lookout for food safety issues!
  9. jesse t

    Smoke Vault Loaded Up!

    Thanks for the heads up, but I believe I accounted for that.  The pork and brisket both had a little over 4 hours in the smoker when sirloin went in and both had ITs of nearly 150.  There shouldn't be any food safety issue with that, right?
  10. jesse t

    My First Brisket

  11. jesse t

    New, just a kid, major planning ahead

    I have the smoke vault 24 and can recommend it for the price.  Very efficient on fuel and easy to maintain temperature.  Not thick gauge metal, but I haven't had troubles maintaining temps in the low 30s during the winter.  I started with a smaller electric smoker and was frustrated by not being...
  12. Smoke Vault Loaded Up!

    Smoke Vault Loaded Up!

    • jesse t
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  13. jesse t

    Smoke Vault Loaded Up!

    Have the smoke vault loaded up today and running about 225 for a gathering this evening.  On top is a halved 10 lb boston butt.  Next down is a brisket weighing in at about 7 lbs. They will both go to around 195 or 200, or until tender. (Sidenote: I got two briskets from my father-in-law's farm...
  14. 20150713_140435.jpg

    20150713_140435.jpg

    • jesse t
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    • Album: Smoke Vault Loaded Up!
  15. jesse t

    Bradley opinions?

    In that price range I have been pleased with the SV-24 that forluvofsmoke mentioned in their post.  They can be had new for $250 and have a march larger capacity than any Bradley I've seen. 
  16. jesse t

    To Sauce or Not to Sauce? That is the question.

    I never use sauce in the process.  I have some out when I have a bunch of people over to the house for dinner.  It usually doesn't get used at all and I consider that a compliment.  
  17. jesse t

    Need answers to some smoking basics

    When I had an MES I learned from this site to use sand instead of water in the water pan.  It seemed to help stabilize temperatures.  I do the same thing in my current propane smoker.  
  18. jesse t

    Brisket Flat - Almost have this thing down

    Good looking flat! Walmart and Sam's near me usually have full packers.  
  19. jesse t

    High Temp propane Grill

    You might check out the Weber Q series.
  20. jesse t

    My first smoke ever! Mesquite Brisket! QView!

    I got the same smoker a little over a month ago.  I like it, but I am struggling a bit with too much yellow in the flame.  I prefer chunks, as they last longer. 
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