Recent content by OPIEWFFW

Sounds like a frigging feast.

Hey there guys, I did a quick search here on the forum and didn't find any results. Does anyone here have any experience smoking oysters? I love smoked oysters, be it from a can or fresh homemade. However, I have never made them. I found a few recipes on Google, but I wanted to check here. If...

Not plugged into gfci. Next time I use it I'm going to run my extension cord to one.

I don't know why I didn't consider this. Yes I am using an extension cord from inside the garage. That particular outlet has three prongs, but I believe it may not actually be grounded. It's also not a GFCI outlet. I actually have a new run of outlets on one wall of the garage. One of which is...

Absolutely sure. It's not a quick zap. It's continual, as long as I am in contact with the grill.

Whenever I touch my grill barefoot, I get a mild local shock. This includes touching the handles, touching the drum, or even putting a piece of meat on the grates. It's not painful or anything but definitely noticeable. It's done it as long as I have owned it. Currently smoking some ribs for...

Thanks! I really appreciate it!

That is actually the very video I watched before I went to trim it, I think.

I always keep one of these on hand. It has magnets, a hook, and clip built into it. Extremely bright light. Has a laser pointer built in and it doubles as a battery bank to charge other devices. Seems to hold a charge really well also...

My understanding is that the right side, near the stack, tends to run hotter than the left.

I cooked on the center of the grill with the flat to the left. Next time I will shift the whole thing to the left.

So I tried my hand at a brisket last night. I am brand new to smoking meat, so this was quite the endeavor. Just shy of 10 lbs untrimmed. There was a lot of oxidized, hard, dark grey looking meat on the one side that had to be trimmed. And what I assume is the usual amount of hard fat. The soft...

Here's a few pics of them after unwrapping, before slicing

Well, it did not become pulled pork. Came out more like a roast. Had to break out the meat slicer and cut them into ⅛ slices. That seasoning I used was really weird but really good. It was a sausage seasoning made with salt, black pepper, red pepper and sage. Made it taste like some kind of old...

Here are few shots of the meat before wrapping.