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Recent content by stacks

  1. stacks

    water pan..need it or not?

    I think it all depends on your smoker.  The water pan on a vertical smoker's primary function is to difuse the heat from the fire.  In my WSM's I use either sand or a teracotta plate to act as a heatsink/difuser during the cook as I have found I use a lot more fuel just to keep the water...
  2. stacks

    Udairi Ribs w/ Q-View

    Hello again all my SMF friends, We've been extremely busy here in the desert for the past several months and I just haven't had the chance to do any BBQ.  (or our version of it).  We planned to do a few slabs of Baby Back ribs but it ended up a full blown cook for all the guys.  We prepared 24...
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  9. stacks

    Oklahoma Joe's horizontal smoker-looking for info

    Great Smoker KenY.  I own a Brinkman.  Same design only 108 degrees different.  Everything on mine is welded and 1/4 inch steel.   A friend of mine bought an OKJ the same as yours when they first came out (had to be almost 20 years ago) and he paid $800.  You got a GREAT deal!! I paid $390 for...
  10. stacks

    First time smoke

    Congrats mattblood on the first smoke Look forward to some Q-view on the next one.
  11. stacks

    B-School BBQ Blowout - 95lbs of pure goodness - QView

    BEAUTIFUL Smoke!! I drooled all over my keyboard.
  12. stacks

    Kuwait BBQ W/ Q-View

    Wanted to thank everyone for the wonderful responses and kind words. SMF has the BEST people and it shows every time someone has a question or displays their Q. I would also like to thank everyone for their support of all our forces serving overseas. I hope I have the opportunity to do another...
  13. stacks

    Kuwait BBQ W/ Q-View

    Hello to all from the B-utiful Udair Desert Kuwait. I arrived here in February and immediately got busy for several months. We didn't have time to think about anything but aircraft until mid April... BBQ season Myself and my NCOIC (Non-Commisioned Officer in Charge) are both BBQ enthusiasts...
  14. stacks

    A little help from the community.

    It seems to me the liquid marinaide ingredients are all fairly subtle in flavor. Might want to extend the marinade time. Maybe try putting frozen chicken in the marinade and let it thaw slowly in the fridge turning it a couple times a day. I would also add liquid (water, more pineapple or lime...
  15. stacks

    Here it goes...

    Sounds like a great smoke Indy and a lot of good food to share. Hope the weather holds for you. Look'n forward to the Q-View
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