Chasing Temps on your Smoker? | Ep 106

I answer viewer questions in this Tuesday Chat Q&A.
Click "Show More" below to open the description box for more info!

Questions Ep 106

Peter Stevenson
2:49 Have you ever tried Weber Chicago Steak seasoning? It is my favorite all-purpose beef rub for everything from burgers to brisket.

Christopher Brown
3:17 I've noticed on my offset,during my last few rib cooks,that its been developing some hot spots. Is there anything i can do to keep those under control,or is the grill surface warping due to frequent high temp cooks like im afraid it is?

Sam Petersen
6:32 Troy, love your channel man cheers. I keep chasing temps on my smoker. When I need lower temps I’ve been using smaller wood,(225-275) and I’ve been burning clean smoke, but it fluctuates between 250 and 275 and I can’t seem to maintain a consistent temp. Help! -Sam from C alifornia

gary frazier
9:30 Cheers T-Roy! Have you tried Live Oak Big Bark Beer? It's brewed across from the Austin airport. It's my all time favorite! Keep up the great videos.

Douglas Winningham
10:24 Cheers T-Roy! I got a brisket question. I did a hot and fast brisket on my Primo, it was a 17 lb which is the biggest I have done so far. What do you suggest when the flat is at 203 and end of point was 205 and poked like hot butter, but the center was at 190 and still spongy. Thanks for any suggestions.

Jay J
12:56 Cheers Troy! I’m thinking of Pit Barrel Cooker. Mainly for ribs spatchcock chicken/turkey and I’d like to do sausage. I have a Weber Kettle slow n sear, which I love. So I’m wondering your thoughts? Would the PBC be worth it? How’s the flavors vs the Kettle? Thanks

Jeff
16:03 If I wanted more cooking capacity, would I be better off with a 26" Kettle with a Slow n Sear or a 22" Smokey Mountain??

Hunter Springate
17:35 Hey T Roy. I got a 22in WSM and I love it. But I hear the PBC makes fantastic food because of the juices dripping on the fire. I saw Justin Baby Back Maniac has a hanger kit for the WSM but they aren't available anymore. You got any ideas how to rig up a way to try hanging ribs in my WSM so I don't have to get a PBC? Do you think there will be any taste difference? Cheers!?

TheAirheaded1
19:47 Brother Troyyyyy, great to see ya still doing your cool videos! And got a question or few, and always forget to ask, I know it's a bit off topic as well, but was curious for one why you have that camper birdhouse, and also what's up with all the windchimes, do you think their trying to communicate with you or do they just soothe your mind when you overcook your meat? Haaaaaa! Cheers brother!

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