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wps456

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  • Re: Brisket Question

    wps456wps456
    I wrap in butcher paper after it comes out of the stall (usually about 170-180 or so), place back on egg, put meat thermometer back in and start checking for done at about 200-ish. The time depends o…
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  • Re: Fatty pull temp

    wps456wps456
    I have never heard of smoking a breakfast sausage log but I will be trying it soon. Sounds awesome and I'm assuming it'll not be as greasy as cooking in the skillet.
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  • Re: trouble getting low temp

    wps456wps456
    This may be frowned on around here but a good way to get low temps is to not clean out the old charcoal before the cook. Temps are gonna go up with more air circulation so if they're clogged fro…
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  • Re: Help with Jerky

    wps456wps456
    I was about to ask the same thing. I've got a jerky rack and tray for the oven and it's about 1/2 inch too big for the large (can't close lid). I've got a new XL, so hoping to ki…
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  • Re: Looflighter looking rough

    wps456wps456
    Mine looks like that too and it's probably 10 or 15 years old and yes, I bury it in the coals. Still works great by the way but I do keep a few fire starters on hand for when it finally kicks th…
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