Recent content by azshane

I smoked my first ribs Saturday afternoon and have to give a big thanks to everybody on the site for all the helpfull info. The ribs turned out great and I got nothing but praise and pats on the back. The best part was everybody standing in the kitchen and I couldnt hear nothing but lips...

This is my first q-view. New York strips w/ garlic salt, red, yellow and green peppers and some baked taters. Using Kingsford blue and Kingsford lighting cubes started with the chimney.

Welcome to the site! I'm a noob here as well. I'm over on the west side of town In Buckeye! Lots of good info and everybody seems really laid back.

Heres what it looks like with the Bar-B-Chef on the slab. I'm waiting to complete another project before I get the rest of the landscape rock delivered. The slab is level but the smoker is about 1/4" lower on the fire box side. Nothing to worry about I guess. Thanks for all the help!

The lid opens and rests on the stack. Here are some finished pics of the slab. I think it turned out ok, you can tell a noob did it thats for sure. I had one corner that kind of crumbled? Props to the concrete pros it's a lot of work and takes lots of skill!

Thanks for all the replies and help. I got the edging and broom finish done then got busy with some work stuff. I'll snap some pics tomorrow with the forms off.   I went back and forth on whether i wanted a gap back there or not. I went with the gap, I'll just fill it in with the same...

Thanks i'll tap on the forms after I post this. How long should i wait to take the forms off and edge it?

I poured a small 2'x5' concrete pad today to perch my smoker on. Everything went really well but I feel the finish could be better. I'm going to let it dry ou for a bit then give it another go. I'm looking for some tips. I have a small trowel and a small edger as my tools. this is my first slab...

I keep it pretty simple with just garlic salt.

Looks really good! Noob question alert.....why wrap it in the towels and put it in the cooler?

What about beef jerky...lots and lots of beef jerky.

We didnt eat the skin, not sure what you mean about "The fat doesn't render out at smoking temps"? Thanks

No Brine. I would compare the texture to duck. I've only had duck once but I remember it was kind of oily and had the same type of texture. Thanks  

yes it was cooked to 165 in the breast checked with a digital thermometer. I didnt check the thigh.

Hey all I made a beer butt chicken as the first smoke on my "new to me" Bar-B-Chef. The bird turned out really tasty but my wife and I noticed the texture of the meat was a little strange. It was almost like it was fake or something, its really hard to describe. The meat in question came from...