Search found 18 matches

About 9 hours "or so" at 225-degrees for a bone-in 5 lb.-er (depending on the steadiness of 225 temp. kept), approx. 1 hr. per 1/2 pound, to cook to 195 internal.

Classic; I hope I just can't figure out a setting or something. It beeped a couple of times on a low temp after moping ribs and that was it. Now, the timer stopped. Thank god I decided technology was ...

And your numbers mean what group am I in?

I got the 73 and am using it now. I think it is set right; is it supposed to blink off and on with dash-lines in both cook and smoker temp areas? The min. and. max of the smoker and the internal for t ...

Thanks all, i will go with natural and/or lump. Btw, 'light em all up' and 'half-ashed" mean only that I get all the coals ashed over well before I add a peice of seasoned wood; not 'douse it and ...

Any choices for briquettes for the Minion Method in an offset smoker? I have never tried it; just old-fashioned about the possible bitterness of the unburnt coals. Are 'natural' briquettes better beca ...

Saaaaay, good trick! Holding temp now for 1.5 hours and nice blue smoke, we'll see...

I am a bit down the road from you in Saint Augustine, fl Very Happy

, 50 miles north of Daytona Beach (bike week starts next weekend, yay-yuh!). I fired the empty pit after my last post just to do a test run, ...

Thanks; I got the intakes larger and after re-calculating for the tad larger size of the fb than i first thought, I have all the numbers within specs, save for the stack. i thought a 50+ inch stack ma ...

ok, double-checked my measurements and was a bit off; I have a 15" x 24" fb; 2.25 inch stack, 34". By the calculator, I need 30" of 3' stack, and have one off an old smoker that is ...

Thanks, I mailed Mc M. / Carr and they will recommend something; I also asked about bad smells or toxic fumes under heat, and glass' flaking due to time and temp. degredation. If I can't seal the door ...

Thanks for all the info. Today I cut 2 "V"s (bowtie inlets) into the fb front, and borrowed a damper from another smoker. It has lots of intake it looks like now, but I will fire it tomorrow ...

One box could help bring it up to temp fast, then closed off mostly when at temp, and used with just a small token fire to bring things back up quick again after opening the smoker door or what not. T ...

Any wireless thermometers around that just measure pit temp, or can a wireless meat one work for that? Thanks

2' across inside, 4' long; fb is 1' wide, 2.5' long, offset. I am on a computer that won't read that file in the link unfortunately at the moment, sorry.

I cooked the first time on a smoker (handbuilt via Craigslist) that is standard 4-foot horizontal offset, 3/8 steel, but with a 1' dia. by 2.5 long fb. At the other end, is a stack starting at cooking ...

Hi all, first post (but LTL)! I searched for a way to seal the doors on my horizontal pit, and am interested in the silicone rope idea (if I could find it online). Any better ideas of sealing steel do ...

Hi all, lots of great folks and incredible info here! Been lurkin' and should really have joined before now. I have 30 yrs.+ in north Fl. in the pits doing the backyard thing for family and friends, a ...