Search results

Well, I ate it. Or at least a few slices. It wasn't great, but it was also my first time, and I used store-bought corned beef. It hasn't made me sick or anything yet. I think what got me was that I used Pit Boss pellets because I was in a pinch last time and that's all I could get to the store...

That's kinda what I was thinking. I'm bringing it back up to 203 in the oven now. We'll see.

Nope, I didn't think about it and didn't even look at the temperature timeline on my app. I'm estimating I put it on the smoker around 9:30pm last night, woke up at 7am, and when I checked the app it said it flamed out a little after 5am. When I went out and checked on it at 7:15, the temp of...

So, I'm not too concerned because I decided to try my first pastrami using store bought corned beef. I "fell asleep" last night after a long day of drinking (Relay for Life event, so good cause at least) and slept through my flame out warnings. My Smokefire shut down around 5am and I woke up...

Not the same situation, but I think I’m coming back to the WSM again. I had an 18.5 for years, bought the bigger Smokefire gen 2 a few years back. While I’ve had a few problems, is general treated me well, but I’m kinda missing the old school WSM. It’s been sitting in my garage this whole time...

I'm just thinking right now though, I have a sous vide. I'm sure it's out there somewhere on the internet, but I wonder if I could rest it in that?

Oh okay. I didn't realize that 170 alone was too high. I don't know if I can calibrate my oven or not. I'm basically the least handy person ever, but I will do a little research to try and figure it out.

Posted this on Reddit, but I really like the discussion on this forum, so figured I would repeat my question here. I've been curious to try this overnight oven rest method on a brisket or pork shoulder. I tested out my oven the other night, it's lowest setting is 170, and according to my tests...

I got kind of annoyed the other day. I was reverse searing a whole picanha and the temp was way off. I can deal with temperature swings, but when I set the smoker to 225, and then it starts running up around 270 to 300+, I'm very annoyed with that. I had to leave the house as soon as I put the...

Thanks for the advice. I was using Lumber Jack pellets and I had my ambient probe set up right in front of the Smokefire probe. I had a ham on the far right side. There should not have been any food in front of it. And I agree. I'm cool with 210-265, averaging low 240s.....if I wasn't...

My wife is asking what I am doing on this forum on Christmas. She also does not appreciate you all tempting me.

I was wondering the same thing.

Well, crap. I have been going through a crisis with my Smokefire and I promised myself if I saw this for under $1500, I'd pull the trigger. I might try one last ditch Greentoe offer, but this is a hard one to pass up.

Thanks. I'm a member of that Facebook group and it's been very helpful to me. It's a great group.I appreciate it!!

So, this is kind of what I was talking about. It was a nice day, around 60 degrees with no wind. I did a ham. My original plan was to start with a smoke boost to hit it with some extra smoke. That is supposed to run around 180 or so, right? Well, it was running between 230-260 or so. I think I...

Yeah, finding the deal is the hard part. I thought I found one on Facebook marketplace, but that didn't work out. There's another website out there that I have bought stuff from in the past where you kind of make an offer and see if someone will take it, so I'm trying that right now. But now...

I have a Smokey Joe, 18” kettle, 22” Performer, Genesis, and WSM. Love them all. Bought a Camp Chef smoker for the in-laws lake house and it was great, so I found the EX6 a year or two back for the price of a EX4, so I had to make the purchase. I gotta say, though, I don’t love it. It’s fine...

Yea, I thought I had a deal for a Summit Kamado E6 that was used once, so I was looking at getting that combo. But then the guy is either a fake or never responds through messenger, so I’m out of luck. I have a WSM, which I loved, but I was wanting to get into the pellet game because I’m lazy...

Oh man. The Signals thermometer is on sale for $154 right now. Don’t really need it, but that seems like a hell of a deal.

So, I just bought my WSM a few weeks ago. I really like it, but one thing I noticed when doing some mac and cheese is how much charcoal ash ended up on top of it. I assume this happens when I open the side door to add wood chunks . Is there a way to prevent this? Should I just be more...