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Hi Guys,

Sorry i've not been on, I got super busy at work and haven't stopped. I'm leaning towards the temp probe being faulty for the second time. Its time to invest in a better probe. The times...

Hi both ��,

Brisket 7lb, cooked at an oven temp 200'f at 7hrs the internal temp said it was 205'f checked it, it was a mile away. Popped it back in for another 2 hrs and it was nowhere near ready...

OK, Definitely having problems here, i just ran a calibration and the probe is perfect. The brisket was under cooked and the pork is defiantly not ready to pull the shoulder bone. Whats going on????

Having a few issues, i think my meat probe has gone faulty, the meat is showing an internal temp of 205'f but its definitely nowhere near. i removed the brisket and rested it for 1 hr and the meat is...

Hi All,
The last blend was good, i just want to tone down the smoke a tad. I've dropped the Apple so I'm just running with 1oz Alder and 1oz of Damson (Plum)

I'll let you know how this goes.

All noted guys,

Again, thanks for all your help so far.

Has anyone cooked a brisket in a roasting pan in the smoker and if so what was the result? And why did you do it?

I agree,

I think that poss raise the temp in the stall with the second element for an hr or so. Does anyone have any experience with this??

you did!

Boy was it good. I would like to find some foil dishes that just fit/fill the whole rack. then i have no wasted space.

Darren Thanks ;)

The temp numbers I've taken notes of thanks. Its hard working everything in Fahrenheit but I'm starting to prefer it.

I buy from the Farmer direct, my last cut was from a back...

Thanks,

I'm changing things a little, first of all the blend. Tonight's blend will be 1oz Oak, 1.5oz Maple, 1.5oz Alder. I am going to foil 3 hrs from the end. I'm also running an injection...

The bark wasn't that thick. 14hrs at 185'f. The internal temp was 185'f

Sorry one is sideways

Photo's..... Here you go.
It was near the top of the smoker 351352

Hi All,

I did another Brisket test (Second one) I ended up with the same result. super juicy on the inside, but the outside was a little tough and leathery. I used 5oz of oak, probably to much...

Hi All,

I did another Pork Butt test, I used an Apple and Damson blend. I also sat the butt in a bath with Apple juice and white wine vinegar. I can't explain how good it came out.

Hi All,

I did another Pork Butt test, I used an Apple and Damson blend. I also sat the butt in a bath with Apple juice and white wine vinegar. I can't explain how good it came out.

Thanks Guys,

I really appreciate the info re the elements on the initial heat up and the out side temp. All makes perfect sence.

Kristian

Thanks Darren & Jim,

Road trip :)

It's all falling in to place, thanks for the info on the warm up with the two elements. I have a Pork butt going in tomorrow and i'm doing a 4oz blend, i'll...

Thanks guys,

So are you guys saying because of the size of the box and even heat i should always run it with both elements heating????

Thanks Jim,

Anytime if your in the North West of England :)

Kristian

Hi All,

I had some great new today, I passed my Food Safety and Hygiene Exam. It was the last little thing i needed to get in place so i can start booking Food shows etc. Lots of full on...

Hi Buba1, Big welcome to the family also, I'm also a new member, and these guys are helping so much. Stick around, I'll look forward to swapping some info as I get better.

Hi Bigwalleye,

Again thanks for the info on the foil. Non foil it is then.

Yeah, I got the stall last week, she sat at 170' for 2 hrs. With the 1500 you can kick in the second element, but I'm...

Hi Darren, Ahh..... If my memorie serves me correct, that's a line from Resovour Dogs :)
Thanks for the heads up on the non foil.