Recent content by bbqprep

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  1. bbqprep

    A gift for me.

    I just found a framed $2 red label with a $1 silver certificate in my file cabinet yesterday.
  2. bbqprep

    Fire does not seem to burn (smokestack question)

    My offset has the exhaust collector at grate level. Yours looks high.
  3. bbqprep

    Jambo Backyard w/ LSG Fire Basket

    I’ve been using my Jambo Backyard for years. I don’t use a firebox for management. Only need to add one or two skinny splits to keep the temperature tight. This smoker puts out the best flavor meat. I keep the exhaust damper open just enough for a finger. If the wind is blowing to the left you...
  4. bbqprep

    Creekstone Farms Ribs

    Trust your nose. Give Creekstone a call. A lot of time and effort goes into smoking meat.
  5. bbqprep

    Disposal of water and grease from smokers

    You can use disposable turkey trays in the backyard and let the water evaporate.
  6. bbqprep

    Trying to decide on a new offset

    I have a Big Green Egg XL model. With a growing family with in-laws and grandchildren I decided to purchase a Jambo Backyard model. I decided against the reverse flow and rubber wheels. I wanted true flavor not burning drippings on a steel plate or rubber wheels that would rot in the California...
  7. bbqprep

    Best brisket I ever made!

  8. bbqprep

    Franklin's recommended brisket temp and times

    Cooked meat in my Alto-Shaam on hold mode keeps the internal temperature of the meat about 10 degrees less than the setting. A setting of 165 will hold the meat at 155. I read somewhere that Aaron Franklin keeps his wrapped meats on cooling racks until the internal temperature drops low enough...
  9. bbqprep

    Brisket

    Sounds like it didn't cook long enough to tenderize it and the internal temperature wasn't high enough to break down the fat. I had a smoke like that once where I pulled by the thermometers with your results.
  10. bbqprep

    Bar-b-Chef offset restoration - any advice

    Welcome. I used my Bar-b-chef smoker last weekend to smoke three St. Louis cut ribs. Added about three small chunks of apple wood ever 20 minutes after the starter charcoal was white. No spritzing this time. After two hours mopped with maple honey glaze. Smoked four hours and two in the foil...
  11. bbqprep

    Pork Loin Roast Second Meal = Enchiladas!

    I could eat those for breakfast. Looks good.
  12. bbqprep

    Should I sear my beef ribs before I smoke them?

    Hi, It's been 3 days since I posted pictures that arren't up yet. Do you know how long it takes? Thanks, John
  13. bbqprep

    Should I sear my beef ribs before I smoke them?

    Hi, It's been 3 days since I posted pictures that arren't up yet. Do you know how long it takes? Thanks, John
  14. bbqprep

    Should I sear my beef ribs before I smoke them?

    Sounds good. Thanks for the link.
  15. bbqprep

    Should I sear my beef ribs before I smoke them?

    Sounds good. Thanks for the link.
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