Recent content by ikinya6

What is spatchcock?

I've never had a Brinkman, but this looks more like a grill that needs a firebox.  If you look on the sides, are there perforated areas that look like something could attach to it?  You might look around the site here to see whether anyone else has the same style, and see what they have to say...

I didn't think to take pics, sorry. Just was so proud of the meat I had to do little boasting. Got a fresh cut 10 pound shoulder, rubbed it in mustard and my homemade sweet and spicy rub. Set it in the hickory smoke at 195-220 for about 10 hours, then in a foil pan with apple juice, apple...

Is this still available?

Last week, my ribs finished cooking about 2 hours before guests were supposed to arrive.  I left them in the smoker at just under 200, and they got a little dry.  They set up ok, and I could cut them pretty well, and the meat came off the bone very nicely.  Everyone loved them, of course, but...

Wish I had the room on my smoker to do that much... I think it's time...

Looks really good.  Might try throwing some green or black olives in there.

Thanks for the pics.  I was using wax paper, but it can sometime dampen and stick to the paper.  I like the idea of plastic wrap.

I'm not a craftsman and I wanted to use mine for grilling on occasion, as well.  My solution was simply to turn the charcoal pan upside down, drill a bunch of holes in it, and push it up against the SFB.  For the most part, it has served me well for that past 8+ years.

I've had this smoker for 9 years now.  I found that there is a lot of heat that escapes around the lip, because the whole top half opens up.  I went to the hardware store and found some heat resistant rope (used for furnace doors) and attached it around the lip.  It seemed to help.  I also...

Looks beautiful! Any updates?

Good luck to you in your new venture.  I have dreams of starting a catering or concession business... or maybe even a BBQ restaurant (got the site already picked out... in my dreams).  I got my first taste of it when I fixed up 100 lbs of pork butts and 80 lbs of chicken for a church social. ...

Stick with this site and you'll feel like an expert in no time.  My first attempts at smoking ribs produced jerky on a stick.  After finding this site, I can't keep the friends away.  I can't go to church without being bombarded with demands for another cookout.  I've got a friend that keeps...

I'm always late to the party... My boss gave me some peppers he had pickled, so I thought I'd try em. Flatten out the sausage, spread a bead of cream cheese, lightly sprinkle mozzerella (or cheddar), and then line with pickled red bell peppers, banana peppers, and some pickled jalepenos. Roll...

I found an idea from Good Eats w/ Alton Brown. Although he did the entire cooking process in the oven, his braising liquid made some sense. I start w/ about a cup or so of brown sugar (depending on how much meat I'm cooking), throw in some garlic and a few pinches of salt, spill in some chili...