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    water pan..need it or not?

    I think it all depends on your smoker.  The water pan on a vertical smoker's primary function is to difuse the heat from the fire.  In my WSM's I use either sand or a teracotta plate to act as a heatsink/difuser during the cook as I have found I use a lot more fuel just to keep the water...
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    Udairi Ribs w/ Q-View

    Hello again all my SMF friends, We've been extremely busy here in the desert for the past several months and I just haven't had the chance to do any BBQ.  (or our version of it).  We planned to do a few slabs of Baby Back ribs but it ended up a full blown cook for all the guys.  We prepared 24...
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    • Forum: Pork
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    Oklahoma Joe's horizontal smoker-looking for info

    Great Smoker KenY.  I own a Brinkman.  Same design only 108 degrees different.  Everything on mine is welded and 1/4 inch steel.   A friend of mine bought an OKJ the same as yours when they first came out (had to be almost 20 years ago) and he paid $800.  You got a GREAT deal!! I paid $390 for...
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    First time smoke

    Congrats mattblood on the first smoke Look forward to some Q-view on the next one.
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    B-School BBQ Blowout - 95lbs of pure goodness - QView

    BEAUTIFUL Smoke!! I drooled all over my keyboard.
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    Kuwait BBQ W/ Q-View

    Wanted to thank everyone for the wonderful responses and kind words. SMF has the BEST people and it shows every time someone has a question or displays their Q. I would also like to thank everyone for their support of all our forces serving overseas. I hope I have the opportunity to do another...
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    Kuwait BBQ W/ Q-View

    Hello to all from the B-utiful Udair Desert Kuwait. I arrived here in February and immediately got busy for several months. We didn't have time to think about anything but aircraft until mid April... BBQ season Myself and my NCOIC (Non-Commisioned Officer in Charge) are both BBQ enthusiasts...
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    • Replies: 33
    • Forum: Pork
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    A little help from the community.

    It seems to me the liquid marinaide ingredients are all fairly subtle in flavor. Might want to extend the marinade time. Maybe try putting frozen chicken in the marinade and let it thaw slowly in the fridge turning it a couple times a day. I would also add liquid (water, more pineapple or lime...
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    Here it goes...

    Sounds like a great smoke Indy and a lot of good food to share. Hope the weather holds for you. Look'n forward to the Q-View
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    New Smoke

    Welcome to SMF Randy. There is no better place to turn a hobby into an outright obsession. Look forward to seeing some Q-View too.
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    History of the Fatty

    Many years ago in Kansas City a local deacon of the church purchased 50 lbs of sausage chubs to smoke for the ladies auxillary benefit breakfast. The kitchen staff at the church had leftover cheese and onions from Wedneday's bingo/taco night so the deacon rolled them into the chubs prior to...
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    Questions from Italy

    Ryoma - I'll admit I don't know what an O.T. 57 is but I have tried cooking using all wood and have found on the smaller smokers like my brinkman offset it is easy to over-do the smoke and destroy an otherwise fine piece of meat. The pic you have looks like your going with all wood. Try...
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    Hello From Kansas

    Welcome to SMF Dry Socket. A wealth of information is at your fingertips. Look forward to seeing your posts. Don't forget the Q-View
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    Hello From KC!

    Welcome to SMF Sam. That is a mighty fine rig you have there. I think it shows true character to volunteer to keep it at your place instead of it taking up room at the store. If it becomes at all burdonsom, please bring it down to Clinton and I'll store it for you
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