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Recent content by dwhite1031
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The only issue I've had with mine is the coal/wood tray warped real bad. So I took some 3/4" angle iron & built a frame the same length and width of the tray, welded in some expanded metal & it works like a charm.
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In West Texas mesquite is king. You'll get a stronger flavor from it, but using the same "blue smoke" rules you can make intake & smoke stack adjustments. It burns hot, but the coals still impart the mesquite flavor
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Go the Webstaurant web site www.webstaurantstore.com They have a variety of trays and sheet trays. I use steam trays from there. Also Sam's Club sells restaurant supplies.
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Gotta have another surgery this Friday and gonna be out of commission for about 8 weeks. The smokers will be cold & lonely but the girls will wait patiently I'm sure. In the meantime, everybody post plenty of q-view & maybe even some scratch-n-sniff ones! I'll be keeping up with the...
I'll smoke them along with the ribs, then vacuum seal them for another day. They are great cut up and added to a big old pot of pinto beans while they're cooking. Wife and friends like them in my beans instead of ham.
Tri tip isn't found a lot in the meat markets or supermarkets around here in West Texas, so when I saw some advertised I jumped at the chance to give them a try. I wanted to use the smoke & reverse sear method rather than grilling it. Trimmed off the fat cap, slathered it with olive oil &...