Recent content by joshdaddyjoe

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  1. joshdaddyjoe

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    My pulled pork turned out awesome, but your sauce took it to another level. Tons of compliments from all of my guests. Thanks a bunch!
  2. joshdaddyjoe

    Old Country BBQ Pits Wrangler Smoker Review

    Yes, I leave the side door to the firebox open. Usually I will bring my smoker to 300* then add the ribs etc and close the door and adjust the inlet damper. I apologize for not being more clear.
  3. joshdaddyjoe

    Old Country BBQ Pits Wrangler Smoker Review

    Double post
  4. joshdaddyjoe

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    Thanks to everyone who has contributed to the thread . Tons of great info. I'll be smoking two 8 lbers for Memorial Day and will be trying your sauce. Families excited, can't wait to try this.:sausage:
  5. joshdaddyjoe

    Old Country BBQ Pits Wrangler Smoker Review

    I found that is I leave the Intake door open at the begininning of the cook It is easier for me to control the temp when it gets to hot. Once you reach your desired temp close the intake door and adjust as necessary. I learned a lot from the article on stick burning. Basic rules at the bottom...
  6. joshdaddyjoe

    Old Country BBQ Pits Wrangler Smoker Review

    Do it. I love cooking on mine, it's been great. I haven't found a better smoker that has the dimensions or thickness of steel as the Wrangler. The next best thing above it is a Yoder Cheyenne or drop down and get a Pecos, another good option.
  7. joshdaddyjoe

    Old Country BBQ Pits Wrangler Smoker Review

    I can get 3 BB ribs side by side, 2 Spare Ribs laying flat or 4 vertical in a rack, 2 Boston butts, or 1 8-12 brisket on my Wrangler. That includes a 4x8 1/2 water pan(Loaf Pan stolen from the wife unit) and a digital probe between the meat and the water pan.  Hope this helps.
  8. joshdaddyjoe

    Old Country BBQ Pits Wrangler Smoker Review

    Outstanding job on the ribs those look delicious. Is that butter, brown sugar and honey? How long did you let them cook before you wrapped them? I was surprised when I compared temperatures and found out the dial is pretty accurate once temp is stabilized. This goes out to anyone and it is a...
  9. joshdaddyjoe

    BBQ Spareribs On My Old Country Wrangler Smoker

    Those look fabulous. Yum. Great job!
  10. joshdaddyjoe

    Old Country BBQ Pits Wrangler Smoker Review

    That looks great! I'm in my 3 rd hour of smoking ribs and so far so good. I've been able to keep my heat 225 +/- 10 for my first cook. I read through the smoking 101 article and put a lot of it to use. Any additional tips for working with a wrangler?
  11. joshdaddyjoe

    Old Country BBQ Pits Wrangler Smoker Review

    Long time lurker first time poster here! I just bought my OC pit this last weekend and have been working on my fire management. A big thanks to everyone in this thread for all the useful info regarding their wranglers. First up, St Louis pork ribs tomorrow night. Then hopefully a brisket this...
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