Archive for June 7th, 2009
Barbecue smokers
Bill,
Below you have a reply form Vince. He wanted to know your opinion on a larger smoker. He mentioned a Lang Smoker (that you may possibly use) or one from Diamond Plate Products. I was wondering what your answer was?
Also what do you think of Stump’s Smokers?
Your am curious to see what your opinion is on these different smokers..
Maintaining heat in smoker
Bill,
I purchased your book last year and subscribe to your newsletter. I really
appreciate what I have learned from you so far.
I have a problem and need to know what I am doing wrong. I have a Brinkman
smoker with the side fire box. I purchased your digital wireless thermometer
as I have had some tempurature control issues. 2 weeks ago, I did a 12 hour
smoke and the pulled pork was the best I have done to date! We all loved it.
Today I put two 5lb butts on the smoker and did pretty much the same thing.
Except today, no matter what I did I could not maintain a tempurature of 220
or so. It says areound 200-210 and when I go to add more charcoal (natural
chunks), the temp drops to 180 very fast and takes forver to get back up to
200-210. It has been 16 hours and they are still only at 165 (meat
tempurature) and too firm when I squeze them with the tongs.
This smoker only has 2 vents, one on the fire box and the other at the top
of the chimney. What is the combo for getting the fire hotter? What else
could I be doing wrong?
Sheldon
Qapla´ from the house of K’ler
Turnin boxes…
Bill those are the prettiest turn ins I have ever seen. You do good work.
Ben
in reference to… http://www.bbqsuccess.com/barbecue-turn-in-boxes/
