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Recent content by daniels

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  1. daniels

    Analog gauge vrs digital gauge ?

    Don't confuse digital with accuracy. Digital vs analog is mainly the way the temperature is displayed. You can put some analog oven thermometers on the cooking grate so when you have to open the smoker you can look at them and compare them to the factory thermometers on the smoker. You'll get...
  2. daniels

    Need advice for new stick burner. Outlaw or Boathouse offset.

    $10,000!!! You're way out of my league. I have a Yoder Loaded Wichita. If I had it to do over I might get the Yoder Cheyenne since we are now empty nesters.
  3. daniels

    Switching back!

    I'm only replacing lump with briquets. I'm not replacing wood splits.
  4. daniels

    Hello all! I am new to this forum, and I like it already!!

    Another welcome from Iowa although I'm originally from St. Louis. (I really miss the restaurants!)
  5. daniels

    Made in the USA (mostly, for now): a better grill scrubber

    Anyone here use a Chargon?
  6. daniels

    Switching back!

    The more reading I do the more I'm convinced to go back to using briquets instead of lump charcoal. Anyone else make the switch back?
  7. daniels

    Keeping things simple.

    I assume there is a good following here for keeping things simple; dalmatian rub, simple smoker, simple heat source, etc. I'm getting tired of the hype and myths on youtube and elsewhere. It's not rocket science. How are you keeping things simple when it comes to smoking meat?
  8. daniels

    St Louis Style Ribs

    Sprinkle liberally with salt and pepper. Put on the smoker at 225°F for 5 hours. Spritz with ACV after 4 hours if you wish. That's it!
  9. daniels

    Baby back ribs question(s).

    Thanks guys! I think your suggestions will take care of my problem.
  10. daniels

    Your favorite heat-and-eat, store-bought sausages?

    Great replies! Thanks guys. This gives me some good ideas. I typically get Eckrich, Hillshire Farms, Johnsonville, and Amylu with Amylu being my favorites but they're not always available. Thanks again!
  11. daniels

    Baby back ribs question(s).

    I may have cooked baby back ribs once in my life many years ago. To cook a batch (2 racks) yesterday I looked at several books and youtube videos. All but one said to cook them at 225° F for 2 1/2 to 3 1/2 hours. One source said to cook for 5 hours. After cooking them for 3 1/2 hours I...
  12. daniels

    Your favorite heat-and-eat, store-bought sausages?

    This question might be blasphemous posted in the Sausage forum so I posted here. I don't yet have the interest to make my own sausages but I like them. What are you favorites that are available from Costco, Walmart, or other big stores? Thanks, Dan
  13. daniels

    6 Store-Bought Barbecue Sauces That The Pros Swear By

    I like Mad Scientist's take on this. If by Pro you mean someone who competes then you need to realize they want to get the judges' attention. They use stuff that you wouldn't use on you home cooked, "meant to be a meal" BBQ. After a couple of bites you've had enough. He recommends only a 1:1...
  14. daniels

    No more Sweet Baby Ray's for me!

    High fructose corn syrup + corn syrup + molasses + sugar ?!?!?! I may as well add a little tomato paste to a bottle of pancake syrup. I would say enough is enough but this is far too much!
  15. daniels

    Briquette/Lump or Just Wood to Start the Fire?

    I use newspaper in a chimney starter to light some lump charcoal. Then I use the bed of lighted lump charcoal to light the splits. I suppose I could use briquettes instead of lump. IMHO, it doesn't make much of a difference so don't sweat it.
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