Recent content by frybob

Be sure to save the large vegi bin in the bottom and use it as a water pan. I converted one and the bottom tray was porcilen  and it works great. I have a few photos posted. I use a propane burner called an after burner. The website is http://gassmoker.com/.  My photos can be found at...

I'd say taste the rub right out of the bottle. If it's too salty then that's probably the problem. Bob

I've done it and it does cut down the cooking time. Two 4 pound butts do cook faster they one 8 pounder. Turns out just fine.

“The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is Brisket.”

Thanks for the tips. I'll give it a try on my next BBB adventure.

I really like you smoker build. I built a fridge smoker in 2007. I have some photos posted that show my build. I went with propane for my heat source. I really love my smoker. It works great. I have since installed a Big Kahuna smoke generator that works great for cold smoking. I cold smoked...

I made my first BBB this weekend also. I used Deejays recipe and  I let it soak in cold water for the two hours but it is a bit too salty. So I let it soak over night in cold water. It took alot of saltiness away but it is still a bit too salty for my taste. I'll have to try you method without...

Here are a few links to information on the minion method: http://seattlepi.nwsource.com/food/135677_minion20.html http://www.bugeater.net/hobbies/minion.asp http://www.virtualweberbullet.com/fireup2.html http://www.homebbq.com/index.php/archives/82 I hope this helps, Bob

I use the royal oak lump.

I servd in the Army from 1980 to 1983. Spent my entire enlistment at Fort Carson Co.

In the past I've cut the pork butt in half. Then I'm smoking a couple of 2 to 4 pound butts. The smoking time is cut in half that way. If you only have one temp probe then I'd put it into the larger half. Seems to work for me. Bob

It looks like you may have sliced it a bit too soon. You have a lot of juice in the bottom of your tray. It's important to let the meat rest for at least a half an hour, an hour is better, before slicing. Bob

Yea there all you Washingtonions. Great to see all of you here on this forum. I'm doing an all night brisket. Tomorrow about 9:00am I'll be starting 4 slabs of spare ribs. I have all my kids coming over tomorrow for the 4th. I've learned that a covered pattio is the only way to go here in...

Thanks for all your quick responses. I'll try to take some photos when it is done. Bob

I have a 5lb chuck roast that I'm going to smoke today. What temp would you guys cook it to? Do I treat it like a brisket and cook it to 180 for slicing and/or 200 for pulling? Thanks, Bob