Recent content by bbqhead

I'm just west of tulsa .

well I saw this question posted and I had to go take inventory. here is what I came up with :  the ole' hickory c.t.o. ,fec-100, louisana tailgator pellet smoker/grill , hasty-bake legacy , hasty-bake portable smoker/grill , small weber grill , cook 'n' kettle junior ,< < a true classic ,a...

I like a contest that has almost 100% certified kcbs judges, they have some training as to what to look for .I have judged at tables with celeb's and special guest judges . Please excuse me for what I am about to say, I mean this !  most of those people don't have a freaking clue what they are...

Welcome to the SMF greenfeet , just jump right on in . lots of nice people on here to assist any way they can .  

I believe that will work just fine .  congrats on your purchase, its a good one !

Pork butt is looking good , they have a stall period, that you just keep doing what you have been doing and it will come out of it and then it wont be too long till its done . for me , when I call it done is when I can pull the bone out easy .    

Hello , hate to say this , but that question has many answers, all good though . people have their many preferances . I started off with walmart bullet type vertical cookers, then offset smokers ,but my cookshack  FEC allows me to have time for rest, prep , etc.  same with my ole hickory , just...

Welcome to the SMF ! lots of nice people on here, if you have any cooking questions on BBQ just ask . and pork butt sounds good right now . 

My choice is also for cookshack , quality is great and no problems with customer service . yoder is also high quality also, the others I don't know much about but I'm sure they're good too . I'm for pellet over electric anyday . the quality of the pellets make a difference in the smoke I've...

Hi Dan . I've always cooked spares in contest mainly because most teams do spares .  I find them easy to prepare and cook . when judging I've seen both turned in , but mostly st. Louis style spares more popular .  how ever at home its baby backs !

I did temp it in the center with thermopen , 205* , pulled out and wraped in towel and cooler .  it cooled down but I was short on time for turn in and did not temp it then. just trying to get nice slices to turn in , had nice color , flavor, just not texure .but I only took one brisket so not...

I took it to 205* and it was soft texure,  and put away to rest , but got it out to turn in and it had got tight . I have another one in the freezer I am going to practice with and try to see what went wrong.

The very same wood pellets used for smoking are the same as for grilling , as long as they are food grade pellets and not home heating pellets.    hard woods to fruit woods will make your cooking expiriance  a treat . hope this helps , if any other questions just ask , and someone on here will...

Welcome to SMF . also congrats on the purchase on the new pellet cooker , it does make life a little easier .

well , I screwed it up . not sure what went wrong ,but it was bad enough to place 60th out of 80 teams . it was ok when I took it from smoker , let it rest , then time to turn in and it was tight . tried to get enough slices to turn in , it looked nice with excellent smoke ring and all but...