Recent content by gmannel

2 prime 12 pounders started in brine, tomorrow to inject w Butchers, rub w TexasBBQRub Original on one, Old # 2 on the other, then 225 w 6+ oz oak. No wrap, finish at 195, then wrap and rest. 1st brisket w/ the enlarged drain hole.

While cooking my 5 lbs of chicken wings and a bloomin bologna, I decided to see if the drip pan was really necessary. Well, it does seem to be of actual benefit as I now have oiled my slate porch w chicken fat. >:(. Coulda been worse, like 2 packer briskets for 15 hours of drippings ;D

From another topic it was mentioned that maybe a foil steam table lid might be easier than the ever so popular job of climbing in and foiling the bottom of the larger units. Indeed on Amazon the full size foil steam table lids from Web Restaurant Store are and almost perfect fit at 13.5 x 21.1...

Out of curiosity, has anybody tried, just as an experiment, filling the smoke box front to back w/ the little wood blocks? 3 blocks, 6 oz, look awful puny in that #3 box. I of course am coming from a stick burner where I feed many pounds of oak logs over an 16-20 hr brisket smoke and they were...

1st smoke was prime brisket, 2nd was 8 lbs chicken thighs, 2 rack St Louis ribs and 1 rack spare ribs... now.....the butt - 10.2 lb butt Tony's brine tonite - added 2 bay leaves and 1 thinly sliced lemon and brought to a boil, iced and chilling now. Tomorrow, Dave's pork injection subbed Tony...

The smoke box on my new #3 rests on the floor at the front end - it seems too long and heavy for the thin bracket to hold up. This must impede airflow from the tiny bottom vent hole as it is towards the front and is already somewhat impaired by the foil hole hopefully staying right over the vent...

2nd smoke on my new #3 - 8 lbs chicken thighs - 9 each on bottom 2 shelves, 1 rack spare ribs 3rd rack, 2 racks St Louis ribs 4th(top) shelf - 235 - pulled chicken at 4 hrs,165 deg IT. The thighs at the back were brown, in the front more gray. Typical?

SI3 ordered and not even here yet and I'm already planning 1st run, post break-in of course as per instruction. Also ordered the 732 w extra meat probe. Bought 2 Prime whole briskets today, planning dalmatian rub only, will wrap one in butcher paper at 160, the other no wrap, take them to 190...

Is there a reasonable US made Maverick  alternative,  preferably  2 to 4 probe. I see controversy  re the overall  user experience  w the 735

Diehard stick burner tasted my buddy's brisket  off a Masterbuilt 40 and was convinced of the reality  of proper electric  smoker use,  so resear6 led me to the American  made SI 3, ordered yesterday.  Can't  decide on Auber right of the bat or just a Maverick  to start, although that 70 bucks...