Recent content by spice
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New from Missouri
Been busy building cookers. Got behind in January and never got caught up. Had a great year to say the least. Spice -
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New from Missouri
My name is Jay from Columbia Mo. I am a Pit Builder and own Spicewine Ironworks. I cook on the KCBS BBQ circuit under the name of Team Q. We have won 2 Grand Championships for the 2007 season and will be going to the Royal and the GAB this comming season. Hope to meet some of you on the road... -
New here
Welcome Fly!! Let me tell you---I FEEL YOUR PAIN!! I had one of those and It was a very poor design. I drilled some holes in the fire pan for air flow and put a piece of expanded metal in the bottom to raise the coals up a bit . This helped a little , but if there was any kind of wind or... -
Smoking a pre-cooked ham
It's hard to beat a smoked Ham Hock and Beans!! With Corn bread ofcourse!! Thanks!! now I'm hungry!! -
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New User Spice
Bill : You know that I had too much B.S. for just one site :lol: Good to see and old friend here. -
Wood choices
I use a variety of woods when I smoke. If I am cooking pork I really like useing Cherry. For Ribs I like Apple, for Chicken I use a mix of Hickory and Oak ( the oak mellows out the hickory a bit ) I try to stay away from too much bark and I also look closely for mold or organic growth on the wood. -
Smoking a pre-cooked ham
If I'm going to do a boneless ham , I usually buy a Kretchmar Brand ham. I cook it at 220 for about 4 hours with Cherry Wood. Always comes out great. -
New User Spice
My name is Jay but everyone just calls me Spice. I own Spicewine Ironworks and cook on the competitive BBQ Circuit. I am from Columbia Missouri.
