Recent content by JohnDS

Thanks. That makes a lot of sense. Its just weird that I never had this problem before. Usually it will drop when I put food on, but always holds temp thereafter very consistently, within 5°.

Thanks for the reply. Actually there was no wind or rain and I have the smoker located in a spot thats surrounded by two walls of the house 8ft x 14ft. Weird, not sure whats up. Funny enough, when my friend that has a stick burner keeps telling me to get one instead, I tell him when I feel...

I put 2 pork shoulders on last night. Usually the smoker holds 225 very well even at 14°. But last night was only about 32°. I obviously opened the door in the beginning to put the shoulders on at 1:00am, and once about 25min ago to wrap. See red line in pic below. Any ideas besides a...

I got a 20+ pounder butterball turkey. I'm looking to spatchcock and smoke. Not sure what kind of rub would be best for this. I believe it comes brined already.

Anyone in NY? If not, I don't blame you, but if so, where are you getting pellets locally for a good price? I'm in Long Island. I'm running out of options.

You mean like this?

Here it is. It smells great.

I appreciate the feedback guys. Have you guys ever done a corned beef? I can't wait to try it out. I love corned beef in general so how can't this make it better? Lol

It's a corned beef. I'm wondering if it stalls lower. Either way, the color looked pretty good, so I wrapped it anyway.

Is this an early stall?

I usually either cook the shoulder naked all the way through, or more recently I've been waiting until the stall, then I'll wrap in butcher paper. This time, I've decided to wrap in butcher paper at the stall, and then put the wrapped shoulder in a deep alumininum foil pan for the remainder of...

That's one of the gripes I have with this smoker. There shouldn't be an area where spillage can occur past the drip pan. If the rim that the grates sat on was a little bit wider, the edges would sit over the drip pan instead of just shy of it. Alternatively, the drip pan itself could even be...

I have one. I've owned it for the past 5 or so years. At the time it was the most expensive one they had, about $800. I think it's pretty powerful and overall happy with it. The only complaint I have is the last 3 speeds of the 10, I feel is a gimmick. With nothing in the blender, you'll...

Ok so I know people usually use special curing salt nowadays to make dried sausage, but somehow people survived for years by doing it with regular salt and I doubt they had a slough of curing salt options to choose from back when. But I do want to make sure I can in fact use sea salt to do so...

Thank you sir for the input. How many pound brisket and long did it take?