ChumSlickJon Posted January 1, 2016 Report Share Posted January 1, 2016 I bought a pellet mixture called pitmaster choice. It's a blend of different woods. I should have picked up a variety of flavors but I'm happy. Delete from SOL_Users where username like 'wasy','Seal'.... Link to comment Share on other sites More sharing options...
Belmo Posted January 1, 2016 Report Share Posted January 1, 2016 Rav says, Oh, up yours. Terri Mae does not approve this message, but screw him. Link to comment Share on other sites More sharing options...
MikeMc Posted January 1, 2016 Report Share Posted January 1, 2016 You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. Link to comment Share on other sites More sharing options...
MikeMc Posted January 1, 2016 Report Share Posted January 1, 2016 Those ovens come with a pretty good price tag, no? You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. Link to comment Share on other sites More sharing options...
Belmo Posted January 1, 2016 Report Share Posted January 1, 2016 One more thing: if'n ya get a WSM, get some lead tape and seal the door. You don't wanna use it. It would need a better smoker if it didn't have a door at all. Terri Mae does not approve this message, but screw him. Link to comment Share on other sites More sharing options...
charloots Posted January 1, 2016 Report Share Posted January 1, 2016 I forget where I found this but I've had it on my desktop for a few years. The info in it will work for just about any big box store offset. It still won't be a +$5k smoker when you're done but it will run a lot better than a stock one. SmokerModifications.pdf Link to comment Share on other sites More sharing options...
charloots Posted January 1, 2016 Report Share Posted January 1, 2016 One more thing: if'n ya get a WSM, get some lead tape and seal the door. You don't wanna use it. It would need a better smoker if it didn't have a door at all. 'zactly. I also use a clay saucer instead of the water pan. Link to comment Share on other sites More sharing options...
Niffty Posted January 1, 2016 Report Share Posted January 1, 2016 http://www.brinkmann.net/products/details.aspx?item=810-7080-K This one is $80. It's a set it and forget, one temp only electric. Perfect for getting started. It's also a grill, roaster and steamer, but I only use it to smoke. My texan/Mexican "in-laws" insist that I bring a brisket to every holiday. One who's into smoking is jealous of my bark. Can't figure out how I get it so crispy. My Texan buddies all love my brisket. The guy who taught me how to make a brisket complains that his isn't as good as mine and he went out and bought a fancy smoker. I came in 3rd out of 50 in a rib cook off (the birthday boy won first so take that as you will...). Beer can chicken. Wild smoked sockeye salmon. Point is that if you do your rub right ( I make my own) and time your meat right, use the type and amount of wood this will do you just perfect. It's all about ingredients and technique. The simpler the system the better. I'm eating brisket and egg tacos for breakfast right now. Hot dogs were invented in 1936 by Larry Hotdogs when he accidentally dropped a bag of prize-winning pig buttholes into his Dick Shaper Machine. Link to comment Share on other sites More sharing options...
MikeMc Posted January 1, 2016 Report Share Posted January 1, 2016 One more thing: if'n ya get a WSM, get some lead tape and seal the door. You don't wanna use it. It would need a better smoker if it didn't have a door at all. I never use my door. I just pull the whole barrel off the smoke box. Never thought to seal it, though. You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. Link to comment Share on other sites More sharing options...
mybeach Posted January 1, 2016 Report Share Posted January 1, 2016 There are some nice ones that you can use to monitor the meat temp and the barrel temp while cooking. I don't use one of them. I do have a Thermapen to check the internal temp of the meat but you have to take the lid off to do that. How do I get to Inisfree? Well, do you see that road over there? Yes. Well, don't take that one, it'll do you no good. Link to comment Share on other sites More sharing options...
MikeMc Posted January 1, 2016 Report Share Posted January 1, 2016 You know it must be a penguin bound down if you hear that terrible screaming and there ain't no other birds around. Link to comment Share on other sites More sharing options...
Mokes Posted January 1, 2016 Author Report Share Posted January 1, 2016 (edited) The eagle has landed. Some assembly required. Pffft. Nice and sideways....love it. Edited January 1, 2016 by Mokes "The toothless, braindead, *********, geriatric mouthbreathers around here love their "safe space". It is the only place in the world where they feel like winners, the gracious thing to do, would be to let them enjoy their delusional reality." -Numbnuts Link to comment Share on other sites More sharing options...
stripersurfster Posted January 1, 2016 Report Share Posted January 1, 2016 My kids got me a WSM 14 for Christmas. Got a chimney and some BBQ gloves as well. Never done it before, so hopefully I can lean on some of you guys for advise. Me and Mokes can learn together. I'm looking forward to firing it up. "well, outside of moderators wishing death upon us, everything is good." Link to comment Share on other sites More sharing options...
JMB Posted January 1, 2016 Report Share Posted January 1, 2016 My kids got me a WSM 14 for Christmas. Got a chimney and some BBQ gloves as well. Never done it before, so hopefully I can lean on some of you guys for advise. Me and Mokes can learn together. I'm looking forward to firing it up. You will never look back. Plus drinking beer is involved in the process. If you use eclairs in your example, he will get it right away. MikeMc Link to comment Share on other sites More sharing options...
Chunkah Posted January 1, 2016 Report Share Posted January 1, 2016 14 hour smoke last weekend...the bone pulled right out. Gonna do a turkey soon. Link to comment Share on other sites More sharing options...
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