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Recent content by indianagriller

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  1. indianagriller

    Jambo Pits. Why not Reverse Flow?

    Jamie explains his pits...
  2. indianagriller

    Which Gloves?

    I use a pair of brown work gloves with a pair of my food service gloves over top of them. Pretty cheap and effective.
  3. indianagriller

    Vertical cabinet build 2-13-10

    Bump for update
  4. indianagriller

    Vertical cabinet build 2-13-10

    Building a vertical cabinet smoker (a mix of backwoods,spicewine, my design, and some info from BBQ Engineer ) All we got done today was cutting all the length of 1.5 inch square tube steel. And put together a smoker for the Father in law welding begins next weekend! ---UPDATE--- I...
  5. indianagriller

    BBQ Pitmasters

    I disagree with you, I have purchased rub many times from him BEFORE pitmasters and a few times during the season, he has not once been rude or curse me. Say what you want but He is doing good things for the world of BBQ not just competition.
  6. indianagriller

    Jacks old South Cooker

    when you cook hot and fast like some cookers do, you are not as worried about TBS as much, cooking hot and using green wood put out quite a bit of smoke. When you cook hot and fast your brisket may only be in that enviroment for 4-6 hours.
  7. indianagriller

    High Heat Smoke

    I will second this Barbefunkoramaque has helped me tremendously with my brisket, i highly suggest watching videos from his youtube page. Donnie has a ton of knowledge in each post if your funky enough to understand.
  8. indianagriller

    High Heat Smoke

    You are more than welcome to come by a comp sometime and hang out, or after i get my two new smokers for comps i am going to have a big cook going you can come by then.
  9. indianagriller

    High Heat Smoke

    I used to cook strictly low and slow, and worry about a temp spike above 240, now i crank it up to 350 or so and let them go till proper tenderness. I even cook my ribs (st.louis) at 280-300 for about 2 hours, then foil with secret stuff for 15-30 then back on for 15. The only thing i dont...
  10. indianagriller

    competition briskett

    When i compete (i cook on 2 UDS) I only trim off the hard white fat and trim a bit of fat from between the point and flat. I then take a sharp knife and make several shallow cuts on the bottom of the brisket to help expose the most fat as possible to the direct heat. After the cook i usually...
  11. indianagriller

    Budget Charcoal Smoker for a competition?

    I was laughed at by some people at my first backyard cook offwhen i unloaded my two trash cans , they all had WSM and one "backyard" cook had a Jambo Pit, but at the end of the night when awards were awarded I got to laugh at them when i was getting my First place call for Brisket. Another time...
  12. indianagriller

    Myron Mixon's Pork and Chicken Injection

    The thing with Myron is that he changes up his techniques every year. If you go to his class he will show you what he is doing in comps for that year, then the next year he will change up his stuff to help keep him on top of the game so to speak. So what he used a few years ago may not be what...
  13. indianagriller

    rib rub

    it is un sweetened, but i am thinking of cutting some of the sugar and using one of the kool single serve pouches that you mix in a bottle of water... The rub tastes good doing the scientific lick the finger and try it. I would really like to find some chipotle powder locally and use that as the...
  14. indianagriller

    rib rub

    I am looking for input on this rub... and modifications or changes, it is just something i threw togther with stuff i had at home. Rib Rub 1/4 cup + 2 tablespoons turbando sugar 3 tablespoons kosher salt 2 tablespoons smoked paprika 2 tablespoons chili powder 3/4 teaspoon...
  15. indianagriller

    Greetings from Indiana

    Welcome fellow Hoosier from central Indiana
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