So I decided to pull out one of my Pork Butts and a couple racks of baby back ribs. They need to defrost overnight and perhaps late Sunday or early Monday I plan to start smoking them. I havent figured out what prep I'll use but it wont be complicated. Any body else smokin, or just grilling?
Hi, new to the forum. Have a model 40 mfg in 2009 but we'll cared for. It is now heating up and not stopping at my desired temp. Thermostat? Anybody else have this issue? Thanks
Looking for a used FEC300 if anyone is aware of one for sale I'm located in Southern California Thanks, David 951 741-1884
My mom was telling me about eating one of the best pork roasts ever when she was a child. I think my grandma made it. She said they just cooked the pork roast in the oven and it had Garlic slivers and covered with Greek Seasoning like Cavender's. So I have cross hatched a Pork Butt skin up, covered with olive oil, salt, pepper, garlic, onion powder, and Cavender's Greek Seasoning and threw it into my smoker at 275. I plan to slow cook it in there (no wood) until I get internal temps near...
I’ve successfully smoked 8-10 lb market briskets in my SM045 for years. I recently loaded in two 16-17 lb packer briskets. I gave them 16 hours at 225 degrees. One came out fine. The other was burnt to a crisp along the bottom side for about 1/4 inch into the meat. Has anyone had a similar experience? Or can offer some insight as to what might have happened? Thanks. Tom
Folks, when I was installing my probe yesterday I noted that the black wire coating about 1/2 point had a little crack in it, I could see what appears to be shiny shield wire through the small crack. My smoker isn't 1 year old and I've used it maybe a dozen times. I'm very careful with my probes, wipe it down after each use, re-install the plastic protector on the tip, and coil it back in the little bag it came in. Has anyone else experienced something similar? If so what did you do? Would...
Ugh. My SM025 frequently has an issue tripping the GFI on my patio. I put a ~8# brisket in this morning a little before 6am. The meat went in at 42 degrees and the smoker started at 77 degrees. I checked the smoker a few minutes after the meat went in to make sure it was still on and it was. Then I went back to bed for a few hrs. When I came back at 9:30am, the power was off. I suspect that it happened quickly (should have stayed until it got all the way up to heat ... ugh). Anyway, the meat...