Recent content by pigfeet33

Good morning Smitty, I am very pleased with Those plates I put in, it keeps the CC temps nice and even. When I first bought the smoker, I was very surprised how much the temp differed from one side of the CC to the other despite it being pretty small. One thing the picture doesn't quite show is...

http://www.smokingmeatforums.com/t/244439/mods-for-ok-joe-longhorn-triple-burner-smoker#post_1584613

That brisket looks awesome! Did you get a good smoke ring in the MES? I have been looking at getting one for a while but my buddy who has one says it's hard to get a good smoke ring (not that smoke ring is super important when you have a brisket come out looking like yours). Great job! 128077

Thanks Joe Black

Thanks everyone! SmokinAl - the BBQ guru is next on my list!

Here they are finished up. Beautiful bark and nice smoke ring and juicy. Me and the wife are them up I'm record time I think.

I agree pit 4 brains, they are awesome. Lately I have been using my propane grill for cooking steaks and salmon and what not during the week. But I'm in south Texas and this time of year I try to minimize my time out in the sun!

Thanks hardcookin! Definitely fun to try new things but simple is better sometimes. Here we are 2 1/2 hrs into it and it's been steady at 255 for the entire time. Probably got another 2 hrs to go

Lately I have been doing a lot on my stick burner, trying to chase the elusive post oak brisket that is so popular these days. But today I decided to go back to where it all started - spare ribs on the 18.5" Weber kettle. I haven't smoke anything in the Weber in probably a year but it was funny...

I did not buy the baffle plate from bbqsmoker mods but I did buy some 6x18" steel plates from lowes and laid them underneath the cooking grate. My temps have evened out to within 1 degree. Cheap mod that has worked awesome. I no longer have to worry about moving whatever I'm cooking around the...

Awesome looking brisket!! What type of charcoal did you use and type of wood? Also, about how thick and how long was each split of wood used? Did you ever need to put more coals in? How long did the smoke take? I too am in search of the perfect method for steady temps and TBS

Welcome to the site! Saying hello from San Antonio

I have the Oklahoma Joe triple burner which is an offset smoker with firebox on one side and a propane gas grill on the other. A little more than $200 but it's been a great smoker to learn on and the propane grill is very convenient when wanting to fire up some burgers or something for dinner on...

Thanks everyone. I love to buy the bone in loin and cut my own. More bang for the buck IMHO and can cut nice thick chops

You should maybe consider going through Lockhart, Tx on your trip as well. That is the center of Texas BBQ universe and is where it all started. It's located just southeast of Austin