BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

Oils have helped my wife
Better than pharmaceuticals

 

Pack of 20 cigs goes for $15 -$17. Better to use the alternative & at least get somethin’ out of it.

 

Damn

 

That's good! I still miss it for second, occasionally but overall feel healthier since I've quit.

 

I dip snuff though.

 

Weather Station is back working

 

This one is my friends pic but it's pretty close to my video, just a wider shot

 

That is cool

 

Right I would move my stuff here. So I've had good luck with my smoker, probably ran about 100-150 lbs. of meat through it. It's an electric char-broil, vague settings, internal bottom chip tray. Got any tips for getting real good? I've had a lot of difficulty getting good smoke rings, but no problem cooking and keeping it juicy.

 

First, fire up the pit get a good themometer and monitor inside temp and compare to pit gauge and setting below before even trying to cook. You need a good baseline where you are.

 

Any good recommendations for a thermometer?

 

For you starting out pick ya up one of these.

Inkbird IRF-4S Remote Meat Thermometer for Smoker, 1500 feet Wireless Digital Cooking Grill Thermometer, Kitchen Food Oven BBQ Thermometer with Timer, Alarm, Dual Probes

https://www.amazon.com/Inkbird-Wire...geable/dp/B07KJYB75T/ref=as_sl_pc_tf_til?th=1

 

Ah, I've been using this digital thermometer for meat. I thought you meant a second thermometer for internal temp

 

Thats a great spot checker and I keep one in my pocket at all times when cooking. But get one you can insert in the meat and monitor for your stall an IT while it's cooking. The one I sent you has two probes, one to insert in meat and one to clip to great so you can always no what the temp is inside.

 

Nice, that makes sense. I'll order it. Anything else, prior to determining the accuracy of the smoker's thermometer?

 

Do yall like pork butt? If so start out with a butt they are very forgiveing. Your choice on the chips. I like pecan / postoak on butts. Use a good rub on the butt and let it it cook low and slow all day.

 

I've done pork butts, shoulders and beef shoulders. Everything has come out good, just not amazing (although my non-meat-smoking friends thinks its amazing lol)

 

When you get your baseline down and figure out what yall want to cook I will help ya git ur dun.

 

Last few concerts I been to it has been as staff..