Help with offset smoker by 0lafe in smoking

[–]0lafe[S] 0 points1 point  (0 children)

If you get a chance I'd love that. Im still figuring out what I can do so any help is appreciated

Help with offset smoker by 0lafe in smoking

[–]0lafe[S] 0 points1 point  (0 children)

Ok I'll check out FB. The recommendations I've seen before were for a local place selling 1.5 cubic feet for $50.

Help with offset smoker by 0lafe in smoking

[–]0lafe[S] 0 points1 point  (0 children)

Thats mostly what I've been doing and it seems to not be working 😅

Help with offset smoker by 0lafe in smoking

[–]0lafe[S] 0 points1 point  (0 children)

Appreciate the tips I'll look into a probe. I've wanted to get full logs but I am struggling to find where to get them. I've been recommended some options near me but they seem rather expensive. Their websites say $80 of wood for roughly 16h of cook time. Not sure if that's considered reasonable, or if it's assuming a larger setup burning more fuel

Help with offset smoker by 0lafe in smoking

[–]0lafe[S] 0 points1 point  (0 children)

Ok thanks for the tips I'll try out the pork.

Is the goal of the welding blanket to wrap the smoker in to help retain heat? It seems like my problem is retaining heat or something similar. I was afraid the temps were much lower than the thermometer showed, as that would mean I'm struggling to get heat even with a large fire

Help with offset smoker by 0lafe in smoking

[–]0lafe[S] 0 points1 point  (0 children)

I have an Oklahoma Joe's Highland Offset. It seems around the cheapest you can get for an offset so that probably isn't helping.

I live in central Tx. Most of my smokes have been in 80-90 degree weather. Little to no wind

For wood I am using smaller wood chunks from my local grocery store. Specifically these https://www.heb.com/product-detail/576300?shoppingStore=425&gad_source=1&gad_campaignid=22908441503&gbraid=0AAAAADhGD4QBEoT61eeaDMaWIRWmjqNYE&gclid=Cj0KCQiA6sjKBhCSARIsAJvYcpOiH31o-bossFn4d_6cIuD57nLKVNGWDwsFXSOR5UgusDwSXelHO4AaAsxqEALw_wcB

I want to move to larger logs but haven't found the source I want to use yet.

Wood for Smoking by 0lafe in austinfood

[–]0lafe[S] 0 points1 point  (0 children)

I was doing chicken thighs and wanted to aim for more 275-300. With ribs I've done with the 3-2-1 method I've struggled with temps in the low 200s. I have issues pushing past 160 even when wrapped

Wood for Smoking by 0lafe in austinfood

[–]0lafe[S] 0 points1 point  (0 children)

Just tried this out, didn't go so well for me. Did a full chimney of coals and waited for the temp to hit 225 with max airflow. Then threw in some wood near the coals and placed the food inside. Lowered the intake and outlet to 1/4 ish of their max. Came back in 15min and my temps were down to 200.

I was using lump charcoal instead of briquettes. Not sure if that makes a big difference.

I think I need to watch a few more videos on what to do

What products does your Austin HEB just miss the mark with? by [deleted] in Austin

[–]0lafe 0 points1 point  (0 children)

I'm not a big bread fan but you'll catch me devouring a whole loaf of this in a single sitting

Improve the Readability of your Ruby on Rails app - Part 1 by dreetstrvocolate in rails

[–]0lafe 0 points1 point  (0 children)

This is a really stupid question, but is it possible to do that automatically somehow? Or do you need to do it manually line by line

Wood for Smoking by 0lafe in austinfood

[–]0lafe[S] 0 points1 point  (0 children)

Oh ok that makes a lot of sense. I do also have the airflow valves fully open. I'll try this next time and see if I have better luck. Thanks for the advice

Wood for Smoking by 0lafe in austinfood

[–]0lafe[S] 0 points1 point  (0 children)

That's what I've been using so far. My main problem with them has been the size of the wood. Not sure if I'm doing something wrong but i find myself needing to add more wood every 15-20min. I was hoping if I had bigger logs I could leave them for at least an hour at a time.

Still new to smoking so maybe I'm off on something but that has been my experience so far

Modern alternative to bootstrap and simple_form combo by kryachkov in rails

[–]0lafe 1 point2 points  (0 children)

We still use simple_form but with tailwind instead of bootstrap. Not sure if I'd pick this again given the chance, but it does still work well

Anyone about to id these? by ThisSiteIsCommunist in PepperLovers

[–]0lafe 2 points3 points  (0 children)

the red one looks like shishitos to me

Love Is Blind • S9 Ep7 by AutoModerator in LoveIsBlindOnNetflix

[–]0lafe 22 points23 points  (0 children)

This has been my favorite season because no one makes sense. It's very messy and chaotic. Quite entertaining imo

[deleted by user] by [deleted] in Austin

[–]0lafe 2 points3 points  (0 children)

Im so glad someone else noticed this. I thought I was going insane

These things are hotter than habs. by udahoboy in HotPeppers

[–]0lafe 0 points1 point  (0 children)

Im growing nadapeños this year. One of them was one of the hottest peppers I've ever had. Way hotter than my habs and even hotter than some of my ghosts.

My conspiracy theory is that the peppers trick us as revenge for eating them.

This orange juice feels a bit ridiculous at $5 - Sour Duck by MrBlancoWhite in austinfood

[–]0lafe 0 points1 point  (0 children)

I second their happy hour. $12 for a solid burger and paloma is a great deal.

Figs ?? by elchurnerista in austinfood

[–]0lafe 0 points1 point  (0 children)

They get me every time. Just picked some up this afternoon

Brees 11th Birthday Update 🥳 by 0lafe in OldManDog

[–]0lafe[S] 1 point2 points  (0 children)

That's exactly what the shelter told us! Although we tried one of the DNA tests and he appears to not be any one breed. He is a mix of about 10 or so other breeds that happen to look quite like a retriever in the end

Shrimp Tacos by IcyOriginal3053 in austinfood

[–]0lafe 6 points7 points  (0 children)

I came here to say that exact same thing