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  1. bbqchris52

    Quality Budget Friendly Trailer Smokers

    Hey guys, I've been smoking BBQ for about 13 years now and have been thinking a lot lately about getting a trailer smoker. I have cooked for a few small weddings and parties and my Oklahoma Joe cookers barely get the job done and it is definitely a chore cooking a lot of meat on small cookers. I...
    • bbqchris52
    • Thread
    • 500 gallon best brand black warrior smokers hbt lang meadowcreek reverse flow smoker smoker 250 gallon build reverse flow stumps smoker shirley fabrication trailer smoker
    • Replies: 5
    • Forum: Wood Smokers
  2. bbqchris52

    BBQ Guru Fan Placement

    Send the pictures to guys at BBQ guru? Do you know if they’re good about responding?
  3. bbqchris52

    BBQ Guru Fan Placement

    Hey guys! I just bought an Oklahoma Joe bandera smoker and am in the process of making all of my modifications before seasoning it. I have a BBQ guru with a pit bull fan that I use on my Oklahoma joe longhorn. However, I am having trouble deciding where I should drill into the firebox on my new...
    • bbqchris52
    • Thread
    • air flow fan placement firebox oklahoma joe bandera smoker modifications temperature controller
    • Replies: 4
    • Forum: Side Fire Box
  4. bbqchris52

    Smoking Sausage for the first time

    so as long as I have cure #1 in the sausage it is safe to smoke? If cure #1 is in it do I still need to follow the 40-140 in 4 hour rule?
  5. bbqchris52

    Smoking Sausage for the first time

    Hey guys, I just cut up a pork shoulder and will be grinding it up tomorrow and putting it in casings. I did not think smoking sausage was that difficult until I read some other threads on here. I believe the pack I mixed with the cut up meat has a cure but I am not sure. What will happen if it...
  6. bbqchris52

    Tips on Wrapping and probing brisket

    so wrapping does not have much to do with moisture retention?
  7. bbqchris52

    Tips on Wrapping and probing brisket

    I am not sure yet, most likely a flat since a packer is so  much meat
  8. bbqchris52

    Tips on Wrapping and probing brisket

    so you don't wrap until you take it off?
  9. bbqchris52

    Tips on Wrapping and probing brisket

    I have not been able to smoke anything for a few months but I am finally getting a chance to this week. I think I will be cooking a brisket and need some tips on when to wrap. I normally wrap around 160 degrees internal. However, I read recently that you should not wrap until after the stall. My...
  10. bbqchris52

    Keeping Brisket moist

    So I really can't stop thinking about brisket, it's like I'm obsessed with perfecting it. I really just need to keep it very moist and it will be perfect, I have tenderness down but moistness is a little off. I've been taking every brisket off at 200 degrees, is that what is should be doing? I...
  11. bbqchris52

    First Full Brisket

    That doesn't really make sense to me, how can something be dry if it is undercooked?
  12. bbqchris52

    First Full Brisket

    So do y'all think if my flat is coming out a little dry I should pull it off a few degrees shy of 200?
  13. bbqchris52

    First Full Brisket

    I cook on a barrel smoker and wrapped in butcher paper but it still comes out a little dry. Maybe I should take it off before 200 degrees
  14. bbqchris52

    Results of my first packer brisket

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    • Album: Results of my first packer brisket
  16. bbqchris52

    Results of my first packer brisket

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    • Album: Results of my first packer brisket
  18. bbqchris52

    Results of my first packer brisket

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  20. bbqchris52

    Results of my first packer brisket

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