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Type: Posts; User: bigwalleye

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    With a 225 set point, I'd expect a 20 degree...

    With a 225 set point, I'd expect a 20 degree swing either way from the set point, and the slow ramp up in cycle doesn't seem unusual, since the cycle seems at least fairly consistent. Perhaps the...
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    The graph is helpful, but what set point are you...

    The graph is helpful, but what set point are you using on the smoker?

    Just trying to see if the temp is advancing from the setpoint upward or if the temp is ramping up to end up fluctuating just...
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    Super Bowl cooks anyone?

    Anybody have plans for a Super Bowl cook?

    I plan on running a couple racks of ribs and maybe a fatty or two. Those fatties are some good snacking!!
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    EFGM and Tony G, I wound up with a couple new...

    EFGM and Tony G, I wound up with a couple new probes for my ET-732 Maverick as part of a Christmas present from the mother in law, along with other things.. Was kind of thinking hard about other...
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    Tony, so good to have you with us! You'll find a...

    Tony, so good to have you with us! You'll find a great group here, with lots of folks, lots of ideas, and lots of love for good food. I'm way up north in MN, and we're still cooking all winter long....
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    Efgm, I know the 733 maverick is the upgrade of...

    Efgm, I know the 733 maverick is the upgrade of the 732, and the 735 is the wireless upgrade of that, but it seems like it gets so-so results on the wireless side. Your post has me thinking about...
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    Remote read thermometer

    While I did try a search, it looks like there hasn't been a discussion on them in a while, so here goes...

    Anybody have input on a dual probe remote read thermometer?

    I've been running a 732...
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    I'm running 3 racks of ribs today to help me...

    I'm running 3 racks of ribs today to help me think about it....
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    Glad it was a hit!!

    Glad it was a hit!!
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    Veteran's Day challenge

    Let's try something different.

    On Veteran's Day, lots of restaurants offer a free meal for Vets. Do you know a Vet, or a recently returned from country service member? If so, on Veteran's Day,...
  11. Try searching the forum for "Banned KCBS"... ...

    Try searching the forum for "Banned KCBS"... Unsure of the rest of the language specifically, but that search will get you there. I've NEVER had that recipe fail me. Despite the fact the recipe...
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    Nice looking job, Draper! Good thinking on the...

    Nice looking job, Draper! Good thinking on the "short course", and it looks like it worked out! Sometimes the best ideas are borne from necessity.
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    Looking good, Soda!! I've got to try this!!!

    Looking good, Soda!! I've got to try this!!!
  14. Boy, that SOUNDS good. Gotta know when you're a...

    Boy, that SOUNDS good. Gotta know when you're a fan when you can envision the hickory and pecan flavors...and you drool a little...
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    AND???!!! inquiring minds need to know!! Sounds...

    AND???!!! inquiring minds need to know!! Sounds like your plan is spot on, curious to hear about the wood blend results!
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    How about a Labor Day cook?

    What's everybody making?

    We'll be having a Monday afternoon feast on a couple racks of baby backs in MN!!!
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    Congrats, Mr and Mrs draper!!!

    Congrats, Mr and Mrs draper!!!
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    What happened to everybody?

    Forum's been pretty quiet. Anybody working on anything? I may need to run a couple fatties and ribs just to get everybody in the mood again!!!
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    Today's philisophy question

    Is it better to sit at home smoking a couple very nice pastramies thinking about work, or better to sit at work, thinking about a couple very nice pastramies smoking away happily at home?

    But,...
  20. Thread: Pastrami

    by bigwalleye
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    Looking good, metronome!!

    Looking good, metronome!!
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    I just rub and cook, pretty simple here, coarse...

    I just rub and cook, pretty simple here, coarse salt, black pepper, a little garlic powder, and a little paprika, but there are others that go all out. I do not inject, but there are folks that do. A...
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    I'd recommend weighing the wood. Typically, 2 oz...

    I'd recommend weighing the wood. Typically, 2 oz gives a pretty good smoke, but you could increase the amount of wood if you'd like.
    Try chunks rather than chips. Chips disappear pretty fast, and...
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    What kind of wood are you using, and how much are...

    What kind of wood are you using, and how much are you putting in the smokebox? Remember, the meat quits taking smoke after a few hours, and I think some folks claim the temp of 180 is where the meat...
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    The bears wouldn't have stood a chance!!!!

    The bears wouldn't have stood a chance!!!!
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    577 Here's the pastrami Reuben on a toasted...

    577

    Here's the pastrami Reuben on a toasted bun. Pretty happy with the results. After the initial cook, it was cooled and foiled for transport to Canada and a reheat in foil. Next one I'll open...
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