Recent content by newbienick

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  1. newbienick

    Pork CSR Burnt Ends

    Thanks for sharing! I definitely need to try the pork CSR burnt ends. About how long did your smoke take on those?
  2. newbienick

    Chubby 3400 - where do you route probe wires?

    Same as the others have said. I just run it under the gasket. I do it on the latch side, but you have to be careful about getting it pinched in the latch itself.
  3. newbienick

    Question on reverse flow smokers

    I appreciate all of the comments. After I thought through the comments about reducing the fuel supply, I decided to do an experiment. Rather than filling the entire charcoal pan, I just ran a 2" wide ring around the outside of the pan with charcoal/wood and started my fire in one of the...
  4. newbienick

    Question on reverse flow smokers

    There is one added detail that I did not mention. There are 2 inlet dampers, and when I have tried to open them up to give more inlet air, the smoke will tend to come OUT the inlet dampers. That was the first sign that I wasn't getting enough draw. Added to that, I've seen a lot of folks use...
  5. newbienick

    Question on reverse flow smokers

    I have a Backwoods Chubby 3400, and I have posted a few times regarding air flow/fire management on it. I have always felt like I could not get enough draw through the box. I find myself making a very small fire in one corner of the firebox and keeping the inlet dampers mostly closed to keep...
  6. newbienick

    Silver Maple Roots

    I cannot answer that one way or another. I would be a little worried about washing the dirt off the the roots before I smoked with them.
  7. newbienick

    Sugar in beef rub recipes

    Ok, you guys confirmed what I already thought. I don't like sweet on my beef rubs, and it doesn't sound like I'm missing anything magical by skipping the sugar. Like most of you, I stick with the basics. Kosher salt, coarse pepper, onion/garlic powder...maybe get something spicy in there...
  8. newbienick

    Sugar in beef rub recipes

    I've heard about using turbinado rather than brown sugar. Why do you like it better?
  9. newbienick

    Sugar in beef rub recipes

    It seems like many beef rub recipes online have some amount of sugar in them. I really like sugar in my pork recipes, but I like savory rubs for beef. Am I missing something by NOT adding sugar to my beef rubs?
  10. newbienick

    How to turn this brick BBQ into a smoker

    Show some pictures once you have her fired up! That's old school!
  11. newbienick

    Is this worth smoking?

    That looks amazing! Good work That maple syrup looks pretty good too. Bourbon barrel aged? Can you taste the bourbon?
  12. newbienick

    Beef heart

    Got it... So you smoked it similar to a pork loin, taking it to 145F and pulled it. How tough is it? What would you compare it to?
  13. newbienick

    Beef heart

    My family got a side of beef last fall, and when I called the butcher to select my cuts, she asked if I wanted the tongue and the heart. I thought "sure...why not?". Yesterday, I was digging around the freezer and found the heart. I have no idea what to do with this thing. I assume that...
  14. newbienick

    Pork rib roast

    Thanks! It was exactly what I was looking for. Savory flavors and a kiss of smoke. The hickory and cherry was a good combination. George may have had a few pieces as I was putting leftovers away. He liked it, too!
  15. newbienick

    Pork rib roast

    Roast after adding fresh garlic, thyme and rosemary. After a 3 hour smoke...cherry and hickory. George is looking on, hopeful for a treat. The cut... George wants some! Grand finale! Pay no attention to the small amount of green beans versus the large pork chop.
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