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  1. rwc565

    Pecan and hickory wood

    Attention all smokers in the Sand Springs/ Tulsa area...I have over a half rick of pecan and hickory wood. (mostly pecan) all has been split, most is seasoned. You haul. make me a fair offer. for contact info send me a message.
  2. rwc565

    At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

    I've never smoked with bourbon. Sounds interesting. I have used Spiced Rum on a stuffed pork loin that turned out great. As far as good sippin whiskey, there is a small batch distillery in Missouri called  Copper Run, they have the best tastin smoothest whiskey I've ever had. I wish I could get...
  3. rwc565

    Two "Rookie" questions about 3-2-1

    I agree with smokinAl... for baby backs I would go 2-2-1 and maybe even a 2-1-1 . Baby backs cook a whole lot faster than spares do.
  4. rwc565

    Dogs...What breed do you have and whats their name

    You wont regret the Bloodhound, our Bloodhound is named Sadie. Sadie is an absolute hoot! She is very affectionate, loveable and charming. On the other hand, she is like a bull in a China closet,there is nothing delicate or lady like about her. She has not figured out how to go around you or any...
  5. rwc565

    since people are asking rib questions, I'll pose mine...

    I use 3-1-1 method. But as was stated earlier, try different methods until you get it dialed into your liking.
  6. rwc565

    What do you do about smoking in Winter?

    Go to your local welding supply company and buy a fire proof welding blanket. Throw that over the cooking chamber to hold the heat in.
  7. rwc565

    Beginner Beef Smoke?

    I agree with the chuck roast. Do a search for glued2it french dip. That is great, You can get a tender chuck at walmart. It is a good cut of roast.
  8. rwc565

    Super Spuds!

    We have a BBQ place here in Tulsa that has a smoked stuffed tater. You can get your choice of 2 smoked meats, I like the chopped brisket and hotlink. He puts in your meat then adds grated cheese and then his BBQ sauce. it is great. If you live in the Tulsa area go to the Rubicon Restraunt on 3rd...
  9. rwc565

    Chicken Skin Inedible?

    Since it's chicken you dont really want to do the low and slow. Bump your heat up to 350 or so. that will help. Or you can grill it ffor a couple of minutes when you take off of smoker.
  10. rwc565

    one more try at spares before I give them up!!

    I would use the 2-2-1 method, or even a 2-2-1/2 method. I've had good luck with the shorter times. Did you rub the ribs before putting them on the smoker?
  11. rwc565

    looking at SMF at work

    how can I look at SMF at work when the server blocks it?
  12. rwc565

    First time rib smoke

    I 2nd what smokebuzz said. I foil ribs for maybe an hour to an hour and a half. Two hours is definately too much. I have found that the 3-2-1 method should be more like 2-1-1.
  13. rwc565

    Do you really need the bacon ?

    hey, they aint called FATTY'S for nothing...use the bacon!!!!
  14. rwc565

    500 gallon propane tank

    It can be cut and welded safely by a PROFESSIONAL, and a 500 gal. is a nice size for a trailered smoker. If you want a large smoker on a trailer this would be worth the extra expense of having a professional at least do the initial cutting. The initial cut is the most dangerous. What ever you...
  15. rwc565

    In todays Craigslist (Tulsa)

    A good buy for someone. I have all the smokers I need, my wife wouldnt let me have another. Labor Day coming up.This SMOKER will make you a hero! BIG SMOKER 4Sale - $75 (Broken Arrow) Reply to: [email protected] Date: 2008-08-18, 11:17PM CDT Brinkman Smoke-N-Pit Smoke King...
  16. rwc565

    I need some ideas/inspiration

    smoke the chuck (150 degrees) in a pan to catch the drippings. Mix up a batch of McCormicks Au Ju. Thinly slice the chuck and make French Dip's. They are great done this way.
  17. rwc565

    My first fattie w/ Q-view

    This sounds great, I love Cajun food and putting your fatty on red beans and rice is a wonderful idea, I wish I thought of that! Did you saute everything before you stuffed the fatty?
  18. rwc565

    BBQ regret-rant about a lunch

    Here in the tulsa area we have a bbq franchise with Rib as part of their name. They even have a smoker out back of all of their restaraunts. The other night my wife and I were in town and she wanted to eat. She said "lets go to Rib #%@* and get one of the stuffed baked potato's." So we went...
  19. rwc565

    3-2-1 Spares in under 4 1/2 hours

    I've always thought that the 3 in 3-2-1 was too much for spares. I Do 2-2-1 instead. The spares are done, tender and juicy. I tend to agree with Richtee though that with ribs, time should be scrapped.
  20. rwc565

    For all you gun lovers! Awesome grill!!

    wow, talk about a "smokin' gun"!!
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