Search results

Thanks gentlemen.

that looks great,where the slice pics? lol:p

that briskey looks beautiful

all that good stuff looks so happy on the plate,looks delicous

looks awesome

thanks again guys

really easy i used 2lbs of 80/20 ground chuck and 1lb ground pork and seasoned with some brisket rub that i made that was left over from a previous brisket cook and threw in some chopped sweet peppers,onions and garlic cloves and used stubbs briqs with apple and cherry chunks at 275* until IT of...

thanks guys,my family enjoyed it more than expected,and got done really quick too

smoked afew meat loafs the other day and finally get around to posting the pics

put some heat (torch) to them from inside the bowl,thats what i would do..

ive done ribs with foil and no foil,i like foiling,just my preference but if im moving around or just plain lazy i wont foil.. i say do them both ways and see what works for you,make 2 racks,one foiled and the other not foiled..good luck and get smoking,lol

prob beef ribs

What a score.

Sounds like ur ready for ur first butt, go for and have fun doing it, remember it will stall for a little while so don't panic when the temp gets stuck around 160* give or take, just relax and let it work its magic. As far as the Mac sorry I can't help u I never did Mac lol, keep us posted and...

The blower has a damper with 3 settings (marks) on it. When I first got my dx2 I had to cook with the damper 1/3 open but I use it with an 18.5. Maybe 2/3 on a 22.5 but u will figure it out very quick if u over shoot ur target temp,just cut back on the damper. Hope this helps.

Sorry I should have been more detailed, yes the other two vent should be closed and the vent with the blower u can use high heat tape to seal the remaining holes on the occupied vent.

Kevin, I think its a matter of preference butbi think the gasket on the door would give u a cleaner look. I did the body thing cuz I'm not cooking for looks,lol,I'm cooking to eat lol. I think either way u will be good.

Brian I don't think u really have to bother with the bottom half unless its a preference of urs. I only did my door and top half and its super tight, but that's me..

Kevin I place my pit probe on the center of the cooking grate when using my digi q 2, forget about the thermometer on the lid, they can be off by as much as 50* , ur guru will tell u all u need to know temp wise.what temp are u smoking your ribs at? The top vet is the only vent you should play...

Hello LMack