motocrash

Hello all,I am very pleased with my new purchase! I found it on ebay by accident whilst looking for something else.Brand new in box (open box) for $150.00.It was only an hours drive from me so I picked it up.I was quite chuffed.In the 2 weeks I have owned it I have used it 6 times and getting the vents down pretty good.It has the typical Weber quality you'd expect.Last night I fired up a Weber chimney full of Royal Oak charcoal at 4:30 PM.Started cherry smoking some 1" thick center cut pork chops at 5:00 at ~ 225F .Took them off at 7:00 and let the smoker go instead of shutting it down.Was marking temp via my TP08 every half hour.Highest temp was 282F and lowest (when I shut her down) was 209F at 1:15AM.So the little girl went for over 8 hours on one chimney full!

I was just pullin' your monkey leash...

Yeah,it's strange.Instead of PM when you bring up someones profile it says something like send a message,which you'd think IS a PM.Then the message shows to everyone.WTF?

Oh,you guys have us on a "list" do ya ? HAH!

I saw what I believe was supposed to be a PM to someone about pics of a sausage curing chamber and you said you guy fired up a forum here.I sent what I thought was a "PM" to Jeff the other day only to find it on the main page under "new profile posts".Things are squirrelly since the format change.I'm slowly getting used to it.

Am I the only American on here?

Thanks Smokin Monkey. Virginia style BBQ !

I always cut off the tops of the garlic and add oil and pepper.Turns out taking smoke well and roasts in less time.

I agree with Genevieve.There is undoubtedly moisture/humidity added to the smoker by using liquid in the pan.I use liquid when cooking lean meats and poultry,not so much for fattier meats as they are self basting from the breakdown of fats and collagen.

Hi,I'm a member of a smoking forum here in the states and thought it would be cool to see what y'all are up to over yonder.I look forward to seeing your techniques,smokers and what a normal patio smoke consists of. Cheers! Bill