Recent content by jaxflsmoker

This looks great! Any progress lately?

Here is the recipe I used for my beans. I substituted bbq for ketchup and left out the mustard {I hate the stuff} http://blog.americanspice.com/index.php/smoked-better-than-baked-beans/  And if anyone wants a super easy and cheap marinade the works for chicken and pork alike I can post that up...

Ok guys so here's my update. It went great! I ended up buying another 7lb butt.... I didn't want to run out, plus I like to have leftover to freeze and use in soups and chili. I pulled the butts from the fridge and rubbed them down with honey and then applied a rub. I used the "big bald bbq rub"...

Thanks guys, I agree with getting it done early... I have had problems in the past of cutting it too close. If it sits in a cooler wrapped in towels for say 2-3 hours, will it still be warm-hot? I will try to remember to take lots of pictures and put up a post day after.

Yeah, not much sleep for me that weekend, but I love cooking for people.

Another question for those that use a similar type of smoker.... I have chunks or fresh maple wood I was going to use, basically it was a log or 3 that was cut into more manageable "disks" each a couple of foot tall.... could I just cut it into splits and toss a couple in to provide for a longer...

someone is bringing a potatoe/cabbage/beacon dish that looks AMAZING, plus a banana pudding. than ks for the input.... I'm getting pretty nervous about it... I always do lol

Ok so I am having a cookout this weekend. I expect about 15-20 people. I have a 7lb pork butt,a bunch of chicken thighs and was thinking about doing a fattie for the first time. I'm also going to smoke some Baked beans from scratch and try the Mac&Cheese recipe that was on Facebook from Jeff the...

I've thought about a fatties with beef instead of sausage (I read the low fat thread).... but seeing as I've never done it is don't wanna screw up with people depending on me to eat. Also, I work pretty late in the eveningsame, how long is the prep for a newbie?

So, I'm having a cookout in 2 weeks in a public park. I just bought a gas smoker and plan on using it. I've only smoked chicken and a few pork shoulders and they were on a charcoal smoker. I kinda want to go with beef. What is something I can do that's A) cost effective B) fairly fool proof C)...

Ok, so an update.... I took y'alls advice. Seeing as I'm not sure I'll be here past 3 more years, I purchased a Masterbuilt Duel Fuel Vertical Smoker today. I may still build my dream smoker, but I'm doing lots of cookouts in a public place so this is something I can move around. Scottpatch...

On the contrary I'm not hesitant at all... maybe I should be but... meh. I think the appeal will go with the house, I have a 1950's brick home with a 5000 sqft back yard. I plan to to it to where it seems a natural fit. That is why I am picking red brick, it matches the house.

Good questions, I'll answer in order as best I can, but first a little clarification. When I ask if it was needed I mean the design idea of an offset compartment for the smoker fuel box. A) As for permanent or not.... I dunno. I own my own home but plan to either buy a second home or sell my...

So.... I'm not very experienced with smoking, I've done it half a dozen times, all on a bullet smoker a buddy game me, I've had good results though. I'm also very inexperienced with building things, especially with brick... very as in never done it. I have plenty of space in my yard so I want to...

Hey guys and gals. Just found this site. I'm a slightly experienced smoker in Jacksonville, FL. I've got an old bullet smoker a buddy of mine gave me when he moved. I've had some success with ribs, chicken and pork shoulder. I was looking for plans or ideas on a red brick smoker/Grill combo...