Recent content by CraigH in La Pine

A person with one probe knows the temperature, a person with two or more probes is forever lost. ;) The fact your probes read the correct temps in ice water and boiling water tells, all is fine. Perfect. What we can't define or measure is the thermal currents within our smokers/grills. Just...

The water pan is used here for every smoke. With that said, there is a clean up. The outside of the water pan is foiled. After the smoke, the water & grease gets dumped, then soap and water. Meat grate gets a scrubbing. All the vents are closed for one day to smother the charcoal. Then a small...

Stopped by Costco to renew the membership today. While perusing the $500.00 store I viewed the meat dept. There it was, USDA Prime brisket, small enough for Rancho Hobo. We have a winner. Craig,H in La Pine,

I'll start looking for what is available in the meat section and keep the fingers crossed for a 14lb or so. Thanks Craig,H in La Pine

Here at Rancho Hobo the WSM is a 18.5 inch. What size/weight brisket will fit without the usual lift in the middle, etc. I'd like to give it a go for grins & giggles and really don't need tons of meat for leftovers. Craig,H in La Pine

The crumble that is described could be nothing more that less binder & more charcoal. Any left over briquets go back into the chimney for the next smoke. Craig,H in La Pine

Hello Brad Smith, The short answer is no. The probes are thermocouples and any connector must be of the correct material. In industrial settings each thermocouple has individual wiring and never paired with others. Or so it was a decade ago. If multiple probes are needed search the web for a...

:D:coolkettle::wsm: Well...….I do like the reply, but. I tend to apply BBQ sauce, it has sugar and who knows what else. Great breeding ground for bacteria. The day after a smoke comes the chore of cleaning the smoker. Elbow grease, steel wool, soap & water are used. The cooking grates are...

Hello T Augustin, Welcome to the forum. First, every smoker is just a little different from others, Every cut of meat is a little different from the last one cooked. So, reading your post I'd say you are on the right track considering it is your first attempt. You are in effect asking how to...

Hello TVWBB Super Fan, No longer fussy about pit temperatures. Now using a Flame Boss to keep things somewhere close, close is good for pit temps. What matters the most here is: what meat....then what temp to set the stoker.......the meat/etc temp determines when the food is ready & done, good...

Doesn't appear that I can upload a jpeg directly to this web site? Craig,H in La Pine

Hello Mark, I'll post a jpeg of my food probe for a Flame Boss 100U later today. A brief description: The probe.......then a smaller diameter metal spring........then the smaller diameter wire mesh which covers the thermocouple wires. Have not used the food probe for the Flame Boss. The...

On any of the probes from manufactures, do not put pressure or strain on the wire mesh covering or wire. Going thru the grommet the metal probe should be pushed from the out side and pulled on the inside at the same time. They when the wire mesh is at the grommet feed it thru the grommet, push...

First..............ditch the water pan if you want to get above the gray temp on the WSM built in temperature gauge, which is 275 degrees F on my WSM. The WSM has three in vents at the bottom and only one out vent at the top. This limits the air flow through the smoker, ie the amount of O2 for...

I have the 18.5 WSM and a Flame Boss 100U. Using lump charcoal fill the basket to the top leave a little room between the water pan for about 1/3 of a chimney Kingsford Blue. Light the Kingsford and spread it over the lump when gray. Assemble the WSM and monitor the temperature. It should...