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Do you remember the make of the new gauge?

This thread has pretty much convinced me to buy a 1050, I was looking at a pellet, then saw this model and have been thinking ever since. One question I do have is, what is recommended, just putting wood in the ash pan or intermixing it with the charcoal?

Bacon looks awesome, that may be my next try.......unless I find a good cold smoked salmon recipe first, lol

No, originally I was born in Scotland, raised in Australia, and now Louisiana. But I was happy when Yeungling came down here below I-10, lol

Looks awesome, wish I sang the only one in my house to eat prime rib, really want to smoke one

Thanks for the positive comment

Thanks guys, it came out real good, a couple people had used the recipe and won a couple competitions, so that makes me feel puurty good, lol

First attempt at smoked chili, came out pretty good if I say so myself......ENJOY, and comments and recommendations welcome (yes, I know my Roux wasn't dark enough but I was running late, lol) [/url]Untitled by David McPeak, on Flickr[/IMG] [/url]Untitled by David McPeak, on Flickr[/IMG]...

Once again I over seasoned the outside, a little peppery, and not so smokey on the flavor. I haven't gotten a hard dark bark yet, I think next time i am not going to wrap, except in paper or foil when I put it in the cooler to rest. Pulled apart nicely and very tender. [/url]Untitled by David...

I started a brisket this morning, well, added rub last night. Here is the deal, put it on a 0600 and it hit, 165° at right around 0900, then wrapped and put back on smoker, hit 200° at around 1100, at which time I took it off and put in cooler, for about 4 hours. Double checked internal with a...

Just a little info, instead of the way heat usually cooks out of Jalapenos when smoking, i think because of the sausage the jalapenos stayed deliciously spicy........even better when nuked the next day

Tried my first Armadillo Eggs and Scotch Eggs.......and of course decided smoking was the only way. Being from Louisiana, I used Green Onion Sausage of course [/url]Untitled by David McPeak, on Flickr[/IMG] [/url]Untitled by David McPeak, on Flickr[/IMG] Untitled by David McPeak, on Flickr

Making a pulled pork for the guys at work......added a quick heat and smoke of some peppers to mix it up on the sandwiches Prepped the night before [/url]Untitled by David McPeak, on Flickr[/IMG] Cold *** morning in South Louisiana [/url]Untitled by David McPeak, on Flickr[/IMG] Untitled by...

Yes it does, it was killing me not to open the packs

Taste test is a go........opened a Pepper Jack and a Sharp Cheddar block, smelled great and the guys at work loved it. Looking forward to trying other blocks in the future. The 3 hours worked well and gave a nice smokey taste. Total time in Vac seal was 16 days [/url]Smoked Pepper Jack &...

18.5 WSM, and i think it is a 12" Smoke Tube.

just curious, type of wood and prep rub......looks great

That looks great, now I am hungry again

Outside Temp. (F); 57 Smoker Temp.; Cold Time In Smoker; 3Hrs Wood Type; Pellet Type; Apple Notes; Warmed Up Later, use ice in pan to ensure it stays cool, as seen by dents in cheese

Looks awesome, when I did mine i just vac sealed it right away, didnt think about the sweating, but thought more on retaining any oils. You are right, very hard not to open it.