Are we allowing hardware questions in this thread?

I have a GMG Daniel Boone and I’m getting HUGE temp swings again this winter. I have the blanket and everything. Is this because it’s a Kindergarten smoker, or is this normal? Should I be considering a Yoder or something a little more substantial?

Veeper, I recently gave up on my GMG Davy Crockett due to significant hot spots. I’m not sure this is the case with your smoker though. I bought a Yoder 480S. The difference is day and night.

Got my Tennessee Red Sauce and some 9mm today!

Good score Xantom you will love that red sauce. Where did you score the 9mm and how much did it set you back if you don't mind sharing?

I will try it tonight!

Natchez Shooters Supplies
CCI Blazer Brass Handgun Ammunition 9mm Luger 115 gr FMJ 1145 fps 1000/ct Loose Pack

Subtotal $499.99
Shipping $19.89
Tax $38.34
Grand Total $558.22

quote:

Originally posted by xantom:
I will try it tonight!

Natchez Shooters Supplies
CCI Blazer Brass Handgun Ammunition 9mm Luger 115 gr FMJ 1145 fps 1000/ct Loose Pack

Subtotal $499.99
Shipping $19.89
Tax $38.34
Grand Total $558.22

Thank you. All things considered that's not a horrible price. Let me know how you like the sauce!

It's a kick in the balls, but it's the cheapest I've seen in a while, and I'm only have about that much on hand as it is.

LOVE me some BH Tennessee Red! I have a 1/2 gallon in the frig right now! Sometimes mix it 50/50 with the BH Original. Mmmmmmm

BBQ and Bullets, I love this place.

34 degrees and raining but I'm still going to have my baby backs!

Looking good Sig4Eva

Oh that's good stuff! Wow, very good!

quote:

Originally posted by Skins2881:
BBQ and Bullets, I love this place.

If you look af my post on page 7, that's your rub. My whole family thanks you for sharing it.

You too xantom. I love all the way you can cook it after the initial smoke.

I'm doing my first brisket tomorrow my new smoker. I'm getting up at 4:00AM to get it started. It was a full packer, 12 pounds before I trimmed it.

Rub is salt, pepper, garlic and onion powder.

Hopefully we will enjoy it for dinner.

And there she is.

I watched that video earlier today.

Those ribs look amazing!

So far, so good. I got up at 3:00, lit the smoker and got things started. I’m 5 hours in at 225, 140 internal temp on the point. I haven’t peeked so no pictures.

quote:

Originally posted by Jeff Yarchin:
So far, so good. I got up at 3:00, lit the smoker and got things started. I’m 5 hours in at 225, 140 internal temp on the point. I haven’t peeked so no pictures.

Good luck Jeff looking forward to how it turns out for you. I'd consider cranking that temp to at least 250 though.

Thanks Lastmanstanding.

Hitting the stall?

At a pit temp of 217 that stall is going to last a looong time.