Recent content by itbbq
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What makes a good sauce?
I would start with the area of the country you like the BBQ from. KC- Sweet / dark molasses/honey Lousianna - good hot sauce base; SC - brown sauce - vinegar Memphis - more mustard, paprika, garlic Or start with a base you like : Beef Stock Chicken Stock Catchup Hot Sauce Vinegar...- itbbq
- Post #15
- Forum: Sauces, Rubs & Marinades
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Bought a new smoker : oooops
Inside the fire box, the coal/wood is on a metal grate elevated 1"+ off the floor. There are 2 vents on each side of the fire box. There are 2 more on each side of the cooking chamber (plus the 2 stacks). -
Bought a new smoker : oooops
the top is 42" x 22" the fire box is 18" there is less than 2" seperating the top and firebox. any ideas on how to get the heat into the cooking chamber would be much appreciated -
Bought a new smoker : oooops
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Johnny.JPG
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- Album: Bought a new smoker : oooops
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insidebox.JPG
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- Album: Bought a new smoker : oooops
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backside.JPG
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- Album: Bought a new smoker : oooops
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Bought a new smoker : oooops
I am in Lockport NY. Been smoking for 10+ years. Mostly with a couple different gas smokers and the good old webber. I like to smoke almost any meat. I prefer to smoke and grill as much as possible year round. I also LOVE making new sauces and rubs. I have a new (used) Jonny Walker custom...
