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Recent content by rgraham
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I have too many Qs, and need to sell my baby.
Hand-crafted in Houston since the 1970s, Pitts & Spitts are the "Real Deal" BBQs that serious smoke-masters crave. Innovative engineering, incomparable construction, mouth-watering results! This is built like a tank. In great condition and ready for...
I like to do mine more like 3.5-.45-1. Two hours is too much steaming. Forty five minutes to an hour tops in the foil. I used to never foil, but I've come to appreciate the benefits of even that small amount of time.
I bought the 18.5" guy first, but got tired of the rib too big problem. Got the 22", and haven't looked back. When doing ribs, I use the fire ring from the 18.5" unit, and it works great. Much less charcoal used for the same results. I can usually fit four racks of St. Louis style on the top...
Also make sure your meat is room temperature before adding it to the grate. If it's cold, the smoke/creosote will tend to want to stick to the meat adding even more off flavor to the meat. Kind of how water condensates on the side of a glass of water with ice in it. If you've been eating meat...
I'm going to be hooking up a propane log lighter inside my Pitts, and the hole looks like it's set up for 3/8ths pipe. I can't seem to find anywhere on the net that tells what size pipe the Blue Flame log lighters are, just the lengths.
Can anyone let me know what size they are before I...
Hello,
My list of Q's are many, but I have got two I use the most. Here's a list, in order of appearance in my backyard.
Weber charcoal
Weber Genesis three burner propane
Pitts and Spitts 24 X 36 Another favorite
Weber Smokey Mountain 18"
Benson BBQ from...