Recent content by Matt_Mc

No glue. just heavy on the black pepper. 6 hour cook and I forgot to mention I used post oak as my smoke wood.

My dad wanted me to try and smoke some beef short ribs. Being in Arkansas I've never had them and they are super hard to find at the grocery store. I travel to TX every week for work (for about 2 years now) and have come to love the simple brisket style and basic salt and pepper. So, I found...

You're def putting too much in, the correct amount for all the cooks you mentioned is ZERO! Ask Harry Soo....

Guru Digi-Q rocks!!! Mine messed up a couple times where it would say the fan was running but it actually wasn't. I emailed and they sent me back a shipping label, repaired it at no cost and sent it back. Can't ask for more than that. Works great and they're nice folks.

I did a ham for Christmas.... Scored the outside and used Apple and pecan wood. Was awesome. Don't over cook since the thing is pre-cooked. 145* will do fine. I don't glaze as I don't like a sweet ham but each to his own.

I'm a no water convert.... Haven't looked back and haven't found a downside, yet. Nothing in the pan, just foiled. I run a digi-Q, though.

Baby backs on right now @250* just wrapped. Nice color and looking good already.

We eat quite a bit of ground and tenderloin from venison. Talking strictly BBQ my family much prefers pork butt and baby backs. I prefer brisket.

Looks great! I love birria

Thanks guys. She enjoyed the chicken and surprisingly really liked the fatty. Digiq worked well. Ready to try it with a much longer cook.

New year's chickens (4) and a pepper jack fatty.... Good stuff. Took one chicken to my mom who isn't feeling well. First cook with the digiq as well.

Thanks, guys. It's been a fun few months. I'm very happy to report that everything has tasted good. It takes awhile to figure out exactly what you like but I'm getting there.

I'm new and thought I'd show off a few pics I've taken of my few cooks with the 18.5". First cook.... Yard bird Some loin back ribs, first time rib cook Pork butts.... First brisket cook.... 12# packer

Thanks, I got it in today and see that the factory mount is pretty easy to use if you have a flat surface nearby. I may still work on a mount to go on the smoker, though.

I never use my door either.... Rock on!