Recent content by matuz

I am going to throw a butt or...two actually....on my Daniel Boone Sunday night, hoping to wake to some delicious pulled pork for lunch on Monday. I was looking at the profile to smoke pork on my GMG App, and was wondering if anyone had toyed around created one and and would want to share? I...

I followed the directions and bought my expanded metal at home depot for $20. It was the 9 gauge 3/4". In 20 minutes I haf a basket for my Chargriller 5050 Duo SFB. It fit snuggly. It also sat in the rails above the ash pan, so I was able to pull the ash pan out with very little trouble. I was...

Anyw word on how it went? Recipe of spices? Smoke temps and times?

The maverick was spot on.  I did a boil test on both probes today....both stayed on 212F.

Guys this was great! My wife wanted,"...a sweet and herby rub."  So I did just that.  I made my own rub with brown sugar, kosher salt, chili powder, parsley, basil, thyme, and rosemary(the big awesome!). Threw it in the smoker after letting it sit with the rub for 12 hours.  Had some wind...

Thanks for the heads up!  I picked up a pork loin on my way home.  Prep it tomorrow, and get some nice q-view to post!

It is Thursday morning right now.  I want to smoke something on Saturday to eat for dinner that night.  My wife wants pork, and not ribs.   What is something that I can start in the morning(7-8am at the earliest), and have ready by 6pm? Ideas for rubs and injection sauce(I like trying new...

I am getting so hungry thinking about this!

Thanks, Al.  I like the "less cleanup" part!

I have always been filling my bowl up 1/2 way in my Vertical Brinkmann Smoker.  I have heard some people just put sand in it.   Is there ever a time when you use water or sand, fill it up 1/2 way or full or not at all?  I'd like learn some different techniques.  Thanks, guys!

I have a  4 pounder, evenly cut.  Any suggestions on rubs, or technique?  This is my first BBR.  I want to make some roast beef out of it.  I was thinking montreal steak seasoning as a rub. Or I may just go straight sea salt and black pepper.  What is on your mind?  I like to learn, and perhaps...

Hmmmm...has me thinking on finding me a pig and putting that in the freezer too!

I'll start. Charchoal Type:  Lump charcoal Location Bought: local produce stand Rubs: Homemade, Kansas City City Market Location: Home, or KS City Meat:  Shop N' Save, local butcher shop, 1/4 of cow bought and froze

Let's get some order/format to this: Charcoal Type: Location Bought: Rubs: Location bought:   Meat buying location:

I have GOT to see an end product! A bar down the road makes souvlaki...I have not had it, but it make my mouth water.