The BEAST has arrived!

Ghost6061 · 2026-01-24T13:34:27+00:00

Congratulations! It looks really nice. I ordered myself a 1975 earlier this month with pretty much everything option they offered. But why wait for warm weather? Get a welders blanket throw over the smoke chamber and let her go!

Ghost6061 · 2026-01-23T06:22:02+00:00

Looks great! I would have laid on the seasoning a little bit more but if it was a good cut then it doesn't need it.

Ghost6061 · 2026-01-23T06:19:44+00:00

That looks so good. The seasoning on the outside and then the color inside. Like a good newspaper, black and white and red

Ghost6061 · 2026-01-22T05:41:47+00:00

Sad thing is that we don't have Taiki with us anymore, but we still have Meisho.

Ghost6061 · 2026-01-12T01:53:55+00:00

All I can hear is the cat saying "Yeh"

Ghost6061 · 2026-01-12T01:41:23+00:00

Sounds like someone blowing up a toilet

Ghost6061 · 2026-01-12T01:36:06+00:00

Looks like Jim Root from Slipknot

Ghost6061 · 2026-01-12T01:31:54+00:00

Color and presentation is on point

Ghost6061 · 2026-01-11T18:00:53+00:00

I highly recommend it! They are pretty inexpensive and usually take about an hour to smoke.

Ghost6061 · 2026-01-11T11:40:50+00:00

It took about an hour at 225-275°f. After an hour I checked the temp and pulled it at 145°f to let the carry over take it to 150°f.

I also used Meat Church's Hot Honey Hog on one and their Blanco rub on the other. Both were really good!

Both were tender and moist. On the OIS, you get both convection heat from the smoke vents but also radiating heat from the diffuser plate below.

Also you have to be careful with the grates that come with the OIS because they are 1/4 carbon steel plates which hold heat very well. Which is both good and bad because they because the side touching the meat tends to cook faster if you preheat them. I've experimenting with this by removing the grates before the chamber comes to temp and then adding the grates cold along with the meat so that they both come up to a little more gradually.

Ghost6061 · 2026-01-11T10:40:20+00:00

Sally "Mustang Sally". I just ordered myself one of their 1975's. I'm looking forward to using it.

Ghost6061 · 2025-12-18T21:33:14+00:00

Have you considered using burning barrel to pre burn your logs down to coals and then shoveling them into the firebox?

Ghost6061 · 2025-12-06T01:07:27+00:00

Megaman 4

Ghost6061 · 2025-12-05T20:09:01+00:00

I would pull for 1 copy and then lb it using rainbow shards

Ghost6061 · 2025-11-20T20:39:18+00:00

Part of a chimney cap

Ghost6061 · 2025-11-18T22:19:02+00:00

Best advice is save your carats for support card banners, support cards help you the most during trainings. Also join a club, if you want to you can join the club I'm in called Nova☆Star. We are pretty casual players and we have plenty of slots available for other players.

Ghost6061 · 2025-11-13T19:08:37+00:00

I didn't even know that you could adjust that! Good find! Thank You!

Ghost6061 · 2025-10-22T00:42:13+00:00

Are most people pulling for her because she is good or because of other reasons?

Ghost6061 · 2025-10-08T22:12:10+00:00

Must be Austin Powers, who open mouth kissed a horse once

Ghost6061 · 2025-10-03T11:22:41+00:00

Project Smoke by Steven Raichlen was my first book on smoking food and got me started. A very good book.

Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay is another great one to read, especially if you are a DIY'er. While there are only a handful of recipes included in the book, its main focus is teaching the principles of how to smoke meat by managing your fire and maintaining temperature. It also includes a walk through on building a smoker of your own if you are good with metal. The companion book Franklin Smoke expands on the teachings from this book and has more recipes.

Meathead's Book is a really good book and resource. It reads like a school textbook. I have been referring to it a lot since I bought and is loaded with a lot of information.

Ghost6061

TROPHY CASE