Recent content by G.Siek

Local menards here had sale on fire starter cubes 24 pack 2 for a dollar i bought $20.00 worth im set for awhile. not as nice as weber cubes but cheaper. weber cubes which is what i usually use i buy them at Mejier (off season)3.28 for the 24 pack. sale is still going on at Menards i think

The wind is brutal today had to slip a box around smoker its holding 300 meats up to 90 internal already i'll post update on how it turn out just a salt pepper and garlic rub. its well underway had a turkey breast that went on rotisserie instead of smoker so kids can eat sooner than later.

Had a bottom round roast i bought on sale for some Italian beef sandwiches. can this be cooked HH 375ish instead of 230 ish seemed most searches showed pulling it when internal was 140-145 so it didn't get real tough then foil for an hour. sliced thin when cooled? i know its not the best...

Menards by me has both RO lump and briquettes year round as well our walmart doesn't stock either. sometimes red bag briquets in summer

Been using their stuff for years good quality for the money. I use their stuff while cooking on tailgates and stuff ( four days a week) and everything gets thrown in rubbermaid totes and rides in back of a pickup truck bed for 8 months a year. Their knives with the plastic covers are great...

225-250 cooks 50% start to Finish. higher heat 275-325 100% If you watch cycle times and mess around with how long fan stays on at certain temps. regulating the damper can keep cycling times down. On a long cook there could be large temperature swings from day to night (40 degrees sunny to...

I have a lifetime brand 6' deck box it hold my smoke wood (6) 23lb bags briquettes and three bags lump plus rolls of foil tongs,chimney,gloves etc its been water tite so far and isnt to much of an eyesore for a plastic box.

was messing around with same thing i couldnt get a 10cfm to pump enough air to get it up to 325-350 lid temp. like you said i probably wont use it for HH cooks anyway. I did a back to back cook with and without just to see if the atc alone could get me to HH temps. I really like the temp...

well here we go follow up to smoke just hit wrong key and lost whole post anywho.. Procedure was as posted above: full lit 3/4 chimney dumped onto full ring of kblue 5 fist sized chunks of cherry/ hickory spread on and near top of unlit briquettes. cooker assembled and meat put on. Brisket...

Its a nice day out today and figured I try a hh brisket cook with the atc. i did one other brisket over the weekend without it which temps went well just wanted to see if the guru with a 10cfm fan could get it there. after going through my logs lid temp is pretty consistently 13-18 degrees...

no ideas???? no one has tried it? Cant find much even with google search. Probably because it doesnt turn out well. One post says it left a funny taste and he did not like it. Was trying to figure it out why that would be. Guys I talked to around here when thought best way would be a Marinade...

I smoke butterball 4 lb turkey breast that I use for lunch meat usually just roll them in black pepper I had a request to try to come up with a buffalo wing flavor. anyone ever inject one with a wing sauce and some finely crumbled blue cheese.. have four more thawed and looking to try this...

I have a stoker ordered because of the charting options. I like the technical side of things and this is no exception . My neighbor smokes about four days a week as well and couldn't be bothered with any high tech device which includes the smokey mountain smoker. He considers it a mass produced...

I too found the small print of the manual hard to read I printed it off their website twice second time i enlarged it using view (windows) then I just had a few pages. to flip through. Was much easier to read.

This is Just a little follow up to my new experiences with a bbqguru digiqII atc controller. Here is a non technical and very short term review of my experiences with an ATC After four days and six smokes from two shoulders to six small(14" rainbow) trout to 3-4 lb salmon fillets a 3 lb fresh...