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Recent content by bbqlovinpackerbacker
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OMG...a fatty hamburger...Heaven on a bun perhaps...I'm thinking a mix of hamburger and JD with all the trimmings hot off the smoker may just be the best burger ever!
I saw him putting whole trees in the SFB. That thing would be AWSOME!!! I think my greatest dream would be to do a whole hog one day...I guess that thing would do like 4 or 5. Dude!
Head hangs low tonight...but then again...who thought the Pack would make it to the NFC Championship...not I...was just hoping for the playoffs this year.
I was just thinking....could the tube be run on the outside of the cook chamber, and only the nozzles be put through the top. This would reduce the heat that the tube is exposed to, and possibly keep unsprayed mop from cooking/congealing in the tube between sprays.
Or possibly a suction system...
Get most of our meat from Wal-mart. I've had no problem with anything I've ever gotten there...I will agree that the Sams is usually cheaper, plus they will sell you a case of the 2 pack butts (6 butts) or a case of the baby backs 3 packs (18 slabs total I think.) Only problem I can think of is...
I have found the dust/chips don't last long. I use chucks, and slabs of hickory off a friends tree. Also, you really don't want a lot of smoke...you want TBS not a lot of bilowing white stuff.
You can prolong the smoke off dust or chips by putting them in a pouch made of tinfoil with a few...
I agree with the previous posts. I've had mine since May, and have been turning out some great vittles ever since. I did the mods (easy), seasoned it good, and use some foil here and there to keep the smoke from leaking so much, but as far as I'm concerned it was a great investment. I turn out...