Recent content by KyDog

Pulled brisket this morning for work xmas dinner. IT was 193 in flat and point, but bottom of flat was rather hard , over cooked,also a little dry. But it was wrapped and set in cooler for 6 hours before serving. Question how to prevent this scorched bottom?

The last brisket I smoked took around 22 hrs to get IT of 195, I have one in smoker for tomorrow for work Xmas party. Was,planning on taking out around 5am wrap and put cooler. The IT is 190 and 167 after 12 hrs. I don't want it out by leaving too long in smoker. Should I lower temp and try to...

Wife put ribs in smoker today and plugged it in but never checked to make sure it was working. GFI had tripped, baby back were in smoker about 1-1/2 hrs. Are these safe to eat? outside temp was around 83 def.

How much temperature increase will the 2D upgrade give me? Would i need to go with the 800 element to achieve any temp increase? Looking for enough heat to crisp chicken skin, plus the steady set point and programmability  would be nice also. Dave

I read it all the time on here(let it rest) My question is why let the meat rest, what does it do for the meat?

Put on some country style ribs from Sam's, large cut about 2x2x12". Anyways got smoker up and rolling, about 3 hours in IT reached 163' held for a short,period and than starting dropping, down to 158' now. It is cold outside 19'. Ribs were brined and large water pan next to box. Is temp drop normal?

I used Fruita wood the 1st time i purchased wood for my #2. I need more wood and was wanting some mesquite and more hickory, it seems fruita wood is out of stock on the mesquite plus price is $59 for 30 lb mix, i was thinking i paid $40ish the last time. Also would like some bourbon barrel wood...

i'm doing my 1st brisket on my #2, 8-1/2 lb flat from Sam's. i've read a few of thew of the posts and think i have a good handle on it. i brined it last night for 12 hours in a kosher salt, brown sugar, cider vinegar, pepper, chipotle, garlic, onion powders brine . a few question's, when smoking...

I was thinking about getting my son a #1 for christmas, is there much different in the performance of the smokers. The #1 has a 400 watt element vs the 700 watt on #2. I own an #2 and really like the smoker, just wish it got a little hotter to crisp up the skin on poultry.

I smoked my 1st butt yesterday and some of it was a little dry. I read a few post about cooking till 190 IT for pulling the meat and the small section on top above bone was a little dry, the bottom was still good and moist. It went on at 9:30 pm and didn't hit 190 IT till 2:30 the next...

Put some chicken thighs in smoker and 1-1/2 hours in and their already at 170 deg. Take them now? Seems kind of fast. Double checked with thermo pen. Dave

Planning on doing some chicken thighs next, plan on brining for a couple hours, dry then apply rub . How much wood, temp and what rack? Davey

    Well the 1st smoke is under my belt and it was good, but not great . I had rubbed the ribs with a Memphis dust rub i made after i coated with mustard and let sit in frig over night. The ribs came out with a good bark i thought but there wasn't a great deal of favor from the rub, they did...

3 1/2 hrs  in and 733 only reading 217 max, set on 240. Is this normal with the load I have in. 3 racks babts, taters and beans. Dave

Plan on doing 3 racks of baby backs, potatoes and bakes beans. How long should this take and what temp. Had planned on 5 hour no peek on ribs, but not sure if extra time should be added for beans and taters. Dave