Recent content by pinelogpigs

Welcome to one of the greatest forums out there. These guys and gals are great and are willing to help anyone.

Wow Your makin me hungry!!! Looks great. I've got to try me some ABT's.

Thanks Dan, I normally put my coals to one side and I also mix Royal Oak lump and Kingsford. I will also add 2 or 3 chunks of wood, hickory and or cherry.

LOL, Brett you need to find some THYME. Thanks 

Thanks Al and Joe, I really enjoy cooking outdoors and since I found this site I've learned quite a bit. It's nice to see how others do the same thing as you, but different.

Thanks Foamheart, It was a rather large potato. WOW my first POINT. Thanks Sailor

Thanks Al, I'll have to try that.

Go to "How to BBQ right". Malcolm Reed smokes a lot of bologna, I've smoked it and it's good.

Marinating the chops. Secret family recipe please DO NOT share. Two hours in Soy sauce, Lemon juice, Coarse Ground Black Pepper, Garlic Powder, Thyme. I do not measure. Off the grill (Weber Kettle). 2 min each side direct heat 500 degrees, 6 min indirect. Plated Looking good! Man...

Al, are you smoking ground beef? And if so how do you smoke it?

Weber makes a good product. I use there 22.5" kettle and a 44" MB propane smoker. If I was buying a new one today I would get a Lang, you can get it with or without wheels. I don't know your budget, but the Lang is really heavy built and will last.

Went to my local costco to buy a whole packer cut brisket, but when I got there all they had were flats. I left empty handed. Will a flat by itself turn out as good as the whole thing? Do I have to treat the flat different or just smoke it the way I normally would?

Man that looks GOOD!!!! Wish I was headed to your house for dinner. Was that a bone in or boneless, I can't really tell?

I do used Cabelas brand pellets in my smoke tube. As stated in another thread I like them, but they only lasted for 2 hr. I don't know if they burn quicker or I had them too close to the heat. I smoked some ribs and they had a nice smoke ring and great flavor using cherry.

Very interesting. Sounds to me like we should use water in the beginning and spray or mop after the meat starts to cook NO water. All good info, I was just trying to make my ST last longer. That's why this site is so good, you never know what you'll learn.