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  1. deskjockey

    A couple questions on the reverse flow theory

    I have had good success with this smoker but I need more capacity. Really the only thing that is of a concern is efficiency, I have been thinking of ways to bring down the costs associated with a stick burner. If you look into the pricing of the insulation that BBQ engineer used you will see...
  2. deskjockey

    A couple questions on the reverse flow theory

    I have been thinking about this for awhile. You guys have confirmed what I thought, there will always be hot and cold spots, the idea is to minimize the discrepancy between them. The cool thing about discussing this, we can all learn the pros and cons of different set-ups, then decide for...
  3. deskjockey

    A couple questions on the reverse flow theory

    When you have an offset burner, even with the reverse flow system, isnt there still hot and cold spots? With the tuning plates in, are there spots that are "smokier" than others? Wouldnt a burner box that is behind (as you are standing at the smoker) the smoke chamber, have even heat and smoke...
  4. deskjockey

    Leftover Pulled Pork - quick ideas, please?

    time to find a new family LOL can you do sloppy joes and use the PP in those? just warm the PP and use half the amount of manwich sauce
  5. deskjockey

    Wet or dry?

    dry, my rub is the sauce after an hour after a few hours...see the crust building? resting beauty shot :) Basically I make a brown sugar heavy rub and it caramelizes on the ribs. The ribs then taste sweet, then salt, then savory and finally heat Props to MrPinkDon'tTip on this...
  6. deskjockey

    Leftover Pulled Pork - quick ideas, please?

    was just thinking this over the other day! you can do: tamales PP quesadilla PP tacos PP omelette PP spaghetti PP sloppy joes PP chili and so on......
  7. deskjockey

    1st pulled pork try..with QVIEW

    just seemed to not have good flavor, but like macdad stated, the next day they were killer. Neighbor walked up to me last night after the race, I gave him about 2#'s a few days ago, says he couldnt stop eating it and finished everything up in one sitting lol
  8. deskjockey

    Turkey legs with qview

    Thank you! I did NOT brine them, matter fact I wasnt even going to smoke anything yesterday....was a spur of the moment thing they were rubbed about 15mins before slapping on the smoker. Since I did the corned beef brisket at the same time, I wasnt worried about over smoking, so after I...
  9. deskjockey

    Turkey legs with qview

    awesome! I wanted to make something like Renaissance Festival, these were better though Mrpink, you and I have got to get together and do the mother of all smokes. Dont even need to do ribs, we already wowed everyone with those thanks guys
  10. deskjockey

    First try at brisket (somewhat)

    Thanks! I have to do a real brisket now, this got me hooked on doing them
  11. deskjockey

    First try at brisket (somewhat)

    I had a corned beef brisket lying around, figured I would make pastrami. So I debrined it and let it sit in water for a day. Then I figured I would make smoked corned beef lol So I had to rebrine for a couple days with my own brining solution. Rubbed down with mustard and a rub I had...
  12. deskjockey

    Turkey legs with qview

    Everything got a rub that I just threw together, smoked for about 5 hours Internal temp was 205 when I pulled check out that smoke nice smoke and bark
  13. deskjockey

    1st pulled pork try..with QVIEW

    not upside down when its open lol I figured wasnt going to advertise for them unless they give me sponsorship money Bigsteve, thats what I did too, but ribs dont require such a large time investment. Just seemed to me that the longer you smoke, the more procedures in something, the more...
  14. deskjockey

    1st pulled pork try..with QVIEW

    Appreciate the thumbs. I have rib qview from the last few years, I didnt think anyone wanted to see it. Figured if I did PP, I could do anything! I have a small brisket in the fridge ready for this weekend. Thanks MrPinkdontTip for the pastrami info
  15. deskjockey

    PP - Missing out with no finishing sauce?

    your water pan is only there to temper the heat, think of it as a heatsink, when the heat goes low, your pan releases heat, when the heat is hot, it absorbs heat. finishing sauce, use the juices collected and reduce, deglaze with jack daniels, then taste, should have to add: black pepper...
  16. deskjockey

    1st pulled pork try..with QVIEW

    Thanks! as to greatest looking butt...I meant BBQ LOL I slapped the pull with the finishing sauce recipe on here, but used lea and perrins and a hot sauce. The bark on those is excellent, didnt taste to good the day I pulled. After a couple days, the PP was insane. I wonder how the people...
  17. deskjockey

    1st pulled pork try..with QVIEW

    ok I smoked 4 butts and pulled them this past weekend Here are the results: rubbed butt another rubbed butt the small butt rig after 3:45 AM rain butts with 8 hours to go....you can see on my timer. humidity fogged up the lens all four right before pulling and putting in...
  18. deskjockey

    Paint Spec

    I have a buddy that powder coats, was thinking of using ceramacote to coat the lid of my smoker. ceramacote is used on the top of pistons in the engines we build to reflect the heat from the combustion back up into the chamber, in other words to prevent detonation. Since you say "season", do...
  19. deskjockey

    Exhaust question

    Honestly, IMO, I would not worry about exhaust, think about how BBQ started, over an open pit, IE infinite exhaust. You are over engineering your smoker and adding variables which might affect your BBQ. use the single 5" and work from there
  20. deskjockey

    Holy Ham! $300 a pound!

    Actually that ham is the best in the world, very specialized area and process making it. $300 a pound.....I need to get some pigs in the backyard
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