Recent content by dannyboy

I have been using the same Maverick  temp probe for yrs. It has finally started to become unreliable. Any suggestions as to what brand folks recommend now. Mine has been a good one.

I have been smokin c/breast here lately for the wife to slice and use on top of a salad. I have been cooking it to 175. They are too dry inside. What temp are you folks cooking chicken too? I want to be safe with that stuff.

Costco has flats and whole briskets. Which one is easier to cook or turns out the best?

I've done some searching but I'm not finding the basic how to for a brisket. I'm taking this to my brother in laws so I need it to turn out good. Someone please give me the run down from top to bottom.  Brine to cooking... Thanks or point me to where the instructions are at. I searched but...

We are having a dinner at church Sunday. I'm thinking of smokin a full pork loin. The big loin like you get at Sam's or Costco. Could use some pointers please. I need this to turn out good. Thanks

I have to smoke 3 butts for a youth group meal for Sat. Can I do all 3 at once in my number 2? If so how much wood do I need for 3?  The total weight is right at 20 lb.

My brother in laws came up from Mid-Tenn Sat so we could go to a little football game we played here in Knoxville Sat. They always want to come by our house and eat before the game. I don't know but I think the Number 2 has something to do with it.  One BIL commented after he filled his plate...

Decided at the last minute last Sat. to smoke a whole chicken.  Did not have time to brine it. Just stuffed with carrots, celery, and onion and in it goes. Turned out good, however, neither myself or my wife cared for the cherry wood taste. Just didn't like it at all. What wood are others using?

Ok give me some winning advice here. We are having our first ever BBQ competition at church Sat night at 6pm. I've got 2 butts and 3 racks of ribs to smoke. I'm gonna do one rack of ribs on my egg. Then compare which ones I turn in for the contest. Can I do all this at once in my number 2.  How...

Tried something new this evening. Since Costco was closed, so no baby backs. I went  to Publix and got some thick cut pork chops. When I got home I decided to try them in the smoker. No rub, just some hickory wood and 225 degrees, with  apple juice in the pan.  Awesome is all I can say. We will...

planning on cooking my brisket this weekend. What is the most recommended wood type for a brisket and the amount for a 7lb cut?  Thanks

Ok.  Got the ribs basics in another post. After the ribs I'm doing my first brisket. Please give me the scoop. This thing has to be good. My wife is not a big beef fan. I've been telling her she would love this, because they're so tender. I MUST get this right.  All the help I can get will be...

about to attempt fist baby backs. Who can give me the basics on time and wood amounts. What should meat temp be when finished. Thanks for the help. Can't wait to try these.

So i smoked a butt for Memorial Day.. First one this year by the way.  Butt was bone in that I picked up at Publix, weighed 7.5 lbs.  It turned out amazing. My wife said it was the best one we had ever done. Here is my question. As I stated in topic title. I have no patience. It took 27 hrs for...

How detailed do I need to be in cleaning up the smoker after a smoke? I'm throwing out old foil from bottom and on top of wood box, cleaning off the racks, and wiping down the sides. That's it. Do I need to do more?