Recent content by denver dave

Welcome aboard. Sounds like you are well on your way.

I order all of mine from the local butcher. I have seen them at Costco from time to time. They were pretty small. Saves on trimming.

HavaBBq is probably a lot warmer but I am heading to WinterQ this year.

Coors Lite for me.

I smoke beef ribs often. I do mine at 225* for 5 hours. No foiling or panning. I pull them when they are tender, similiar to doing brisket. I start checking for tenderness after 3 1/2 to 4 hours.

Well done!!! I think I like the trimmings as much as I do the ribs.  I also am fond of sweet rubs on my ribs. Oh Heck, I'm just fond of everything cooked in the smoker!!

That is a pretty good deal. My neighbor just bought one. I tried to talk him into the TEXAS but he decided to go small. He is kicking himself now.  You will love it no matter which version you buy.

Good idea. With the intake so far above the fire, I do not have much control. Got lazy and figured I already had a big hole so why not use it.

Thanks Dutch. I'll take a look.

I also  plan to build a Beer barrel smoker and a Whiskey barrel smoker.

A while back, I posted some pics of a wine barrel I picked up. I will be competing in a wine barrel smoker contest cooking Tri Tip in August. I finally finished it last weekend. Here are pics of the build in process. Lots of sanding involved along with cleaning up the bands Screws added to...

There is a point in time when the meat will not take on any more smoke. This happens around 145* or so I have been told. I think it may be closer to 160*. Generally this temp will be attained in 3-4 hours depending on your cooking temp. I use a pellet smoker. The rule of thumb there is to cook...

Cooking and judging go hand in hand. When I'm not judging, I working with a team. I to would recommend taking a judging class. It will help you understand what is expected from your product and why. It will help greatly in your competitions. If you have a chance to work with a team, jump on it...

Welcome aboard. This is a great place to get answers and to learn.

Did get some great smell out of the barrel filling it with water but no diluted wine. May have to find a whiskey barrel and see if your theory holds water so to speak..