Toggle sidebar

Recent content by randyhood

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. randyhood

    Lockhart Smokehouse Dry Rub/Flavor Secret

    Hmm, interesting thoughts on potential injecting and brining. That would be tantamount to blasphemy in Texas, so they would need to keep that secret locked down tight. However, the unique flavor seems to come mainly from the bark though, so I suspect they are pure in that regard. Anyway, I plan...
  2. randyhood

    Lockhart Smokehouse Dry Rub/Flavor Secret

    Ok guys, every time I go to Lockhart Smokehouse in Dallas, I am blown away by the flavor of the smoked meats, but plagued by one question: What is that unique flavor I am tasting on the brisket and shoulder clod?! I'm pretty confident in figuring out the usual factors of amazing central Texas...
  3. randyhood

    Beef Shoulder Clod Advice

    Why does it have to be pulled if cooked to higher temps? Seems to me like it is great cooked like brisket and sliced like brisket. That's the way they serve it at Lockhart's in Dallas. I have never tried it pulled though. Is it super amazing?
  4. randyhood

    Firebox connected with additional pipe

    Just a follow-up to the issue of sealing up my COS. I completely sealed shut my firebox lid with silicon. Removed smoke-stack, and sealed that connection. Installed fiberglass gasket around the cc door. I think I got pretty close to airtight. I think there is a slight improvement in temp...
  5. randyhood

    Insulate or not?

    Ok, so I finally did a semi-neat job of insulating my COS firebox with 1" thick ceramic insulation. I used some thin sheet metal to wrap around it. Results: no good. The fire was dramatically hotter and got my smoker up to temp super quick. However, the insulation, which is supposed to be rated...
  6. randyhood

    Firebox connected with additional pipe

    DaveOmak. I do have some leaks. This is a COS with 1/16" thick steel. For a COS, I think the doors fit pretty tightly, but I do see a little smoke leaking out in a few places. Here are a few photos. These are from before I moved the temp gauge to grate level. You think sealing with gaskets would...
  7. IMG_20150627_103848.jpg

    IMG_20150627_103848.jpg

    • randyhood
    • Media item
    • Comments: 0
    • Album: Firebox connected with additional pipe
  8. IMG_20150627_103812.jpg

    IMG_20150627_103812.jpg

    • randyhood
    • Media item
    • Comments: 0
    • Album: Firebox connected with additional pipe
  9. randyhood

    Firebox connected with additional pipe

    Thanks for the detailed response, SQUIB. As far as losing too much heat, that could be a real concern, although being in the Dallas area we don't worry about cold as much as some places. I think I would have a pretty short pipe, and a square one like you suggested. When I say maintaining 225...
  10. randyhood

    Firebox connected with additional pipe

    Ahumadora, it is actually more of a plenum than a 90 degree elbow. Same as used by Aaron Franklin. It is a pretty solid design improvement from the standard smokestack and is being incorporated by a lot of people. The thought behind it is to get as much air flowing at grate level as possible...
  11. randyhood

    Oak Cliff BBQ Competition - Blues, Bandits, & BBQ

    Before you plan a trip around this, here's my full disclosure: It's a great time with live blues bands and a lot of food and BBQ, but if you are expecting elite quality, perfectly cooked BBQ, you may be somewhat disappointed. It seems to be a bit of a "throw the meat on and get smashed for 24...
  12. Firebox connected with additional pipe

    Firebox connected with additional pipe

  13. randyhood

    Firebox connected with additional pipe

    Hi all, I'm planning to build a 20" offset smoker. My design is pretty standard so far, but I wanted to make a change to try to deal with the tendency for temps to get too hot too quick with a good fire going. Maintaining temps between 225 and 250 is usually right on the edge of the flames dying...
  14. IMG_20161130_163718.jpg

    IMG_20161130_163718.jpg

    • randyhood
    • Media item
    • Comments: 0
    • Album: Firebox connected with additional pipe
  15. randyhood

    PRE - THANKSGIVING BRISKET

    Wurm Slinger, I had a similar experience with an 8lb brisket I did for a competition a few weeks back. I had set my meat thermometer to beep at 295, and couldn't believe my ears when it rang at 4am! The little 8 pounder was pulling across the finish line after only 6 hours of cook time! I had to...
See more
Top Bottom
Back
Clicky