Recent content by Jeremy S.

Jerry, I'm in Monroe as well. Do you get any of your supplies here in town? The only place I've seen with decent lump is Walmart with Royal Oak, but only during the summer months. I usually get my ribs from Danny's, and Meijer's occasionally has pork butt. I haven’t found anywhere that sells...

When I start the fire for smoking, I leave the charcoal section on the table right where it is. I lift the middle section off and set it aside, then light the coals on the charcoal grate like normal. The heat and any flames from even a full chimney of coal are much too small to effect the table...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Hruska: When it is in "grill mode" what holds the the grill section in place? Is it just the legs situated precisely on top of the middle section...

I didn't use any plans, per se. I had a 2' x 8' piece of plywood available and that pretty much determined the dimensions of everything else. Tell you more? Well, I used the aluminum rod to make the lid holder. It was much easier than I thought it'd be. I simply held both ends and bent it...

I finally got around to building the WSM table I've been thinking about since I got the smoker two years ago. I made it mostly from material I had lying around the garage. All I needed to buy were the wheels, two 36" lengths of quarter-inch aluminum round bar, the paper towel holder, and one...

Has anyone attempted to build a table like this (with modifications of course) for the WSM? Obviously the bottom shelf would have to be lower, and the extra heat would have to be taken into consideration, but it sure would be convenient. I looked around for plans or examples for the WSM but...

It seems there's not much real info about elm as smokewood, and what there is, is contradictory. I guess the only way to know for sure is to risk ruining some good meat. :-(

Is elm considered a softwood? I always thought it was a hardwood. I know they sell it as such for flooring and furniture. I guess the only way to be sure why elm is supposed to be bad for smoking food is to try it - I just don't want to poison myself in the process!

One is a Thermo-tech, the other is a Pyrex. Point of interest, as a method of last resort, I banged the Pyrex probe hard against the counter a few times and lo and behold, it works again. No such luck with the Thermo-tech. I can't for the life of me figure out what could go wrong inside the...

I don't know if it's thermistor or thermcouple but the max temp on both is 400 degress. I'm surprised that leaving the probe in a chicken breast and closing the lid on the grill could ruin the probe.

Does anyone know why elm is considered bad for smoking, as it says on the All About Smoke Woods page? I get why pine is, what with it being where we get turpentine, but I've just come into a great deal of elm, and when I burned some the other day it smelled pretty good to me. What don't I know?

I was checking the temp of a chicken breast on the grill with my probe thermometer, when the temp suddenly went from 150 to 300, to 400, and then just "HI", where it stuck and hasn't changed since. I thought I had accidently pushed through the meat and touched the grill grate. A week later...

I built an Alton Brown flower pot smoker last summer. The highest internal temp I ever reached was about 220, and that was on a calm, hot day with the sun beating down. I think that most hot plates just aren't made to put out enough heat. I compensated with longer cooking times, but the ribs I...