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  1. flbobecu

    English guy cant get it up !

    Something is defiantly not right.  Are you filling the firering/bowl completely?  What briquettes are you using? Even after initial start up, you are not getting temps of 200? Sounds silly, but does the water pan have a small hole in it? I cannot even imagine it drying up. I've cooked 6 hours...
  2. flbobecu

    A few questions about spritzing pork spare ribs

    Myth, I use Jim Bean, and by far it is the best tasting AND smelling spritz I've used - abet more expensive then Apple juice, but I love it. I wouldn't mind using any liquor for a spritz.  On the contrary, I used some Dr. Pepper as a spritz on my last set of ribs. I liked it too! 
  3. flbobecu

    Willing to trade mulberry for shipping cost or make an offer to trade

    Just received my box of Mulberry wood from Dawn. I highly recommend picking up some of this wood. I mean, you can't beat paying S&H if you are new or don't have much to trade.  A+ 
  4. flbobecu

    favorite types of wood

    Pecan and Peach are my favorite right now. Apple & Cherry are most defiantly worthy on the grill, too. 
  5. flbobecu

    Woodchips

    If I am using chips, I soak, chunks I do not. I don't have many more chips - they burn too fast for me. 
  6. flbobecu

    Maintaining temperature

    Like adding a charcoal basket, extending the chimney down to grate level, etc.  Any pictures of your cooker?
  7. flbobecu

    Best WOOD for BB Ribs AND Boneless Rib Roast (at the same time)

    I have been staggering my chunks for a couple days now - once I received my assorted wood species. I like staggering and stacking. :) Good luck
  8. flbobecu

    Baby backs 2 different ways, Dutch's beans, Eman's banana pudding

    It all looks good! Enjoy.. 
  9. flbobecu

    "Cowboy Lump Charcoal" (War Zone)

    Maybe for those outdoor chimney/heaters, etc.? 
  10. flbobecu

    what type of wood ?

    Not sure either - but that Pecan stump is a hell of a nice piece. Is it ready to use wood or does it need a little seasoning? 
  11. flbobecu

    Maintaining temperature

    This could be the problem. I have my CG intake 98% closed, just a tiny sliver open and lately I have been about 35* higher than I'd like to be @ grate level. And to boot it has been terribly windy the past 3 days, which doesn't help either, in an non-air tight grill. 
  12. flbobecu

    new smoker

    Just to make sure I understand, the temp where the butt, on grate level, is 150*, correct? If so, it needs to be around 225-250, and likely MUCH hotter right in the firebox.  Most recommend opening the exhaust or stack, all the way, and controlling temps with the damper located on the SFB.  If...
  13. flbobecu

    That ain't right

    Indy -  "So I went looking through the fridge and didn't find much:"  Except I see even MORE WC's in the background.. ;)
  14. flbobecu

    Hickory Smoked Salt

    I plan on using it on items that need a little salt, but won't be on the grill - for instance I don't know if there's any point in using smoked salt, on meat, to be smoked.  I've heard of it being used on all sorts of side items.. salads, potatoes, etc. Picked up one bottle to see how I like...
  15. flbobecu

    A Holiday ta Remember.

    Ahmen, brother. 
  16. flbobecu

    Hickory Smoked Salt

    Very cool - I wondered how this was done.  I picked up some cherry smoked salt from the guy I get my wood from. He had an assortment of smoked salts. 
  17. flbobecu

    Youtube video smokin ribs

    I haven't seen the video he mentioned either, but I have seen it done. It's similar to this - except the ribs are much bigger. They aren't cut, and wrap around the rack, held together with a skewer. 
  18. Ribs-Racked.jpg

    Ribs-Racked.jpg

    • flbobecu
    • Media item
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  19. flbobecu

    I am never using chips again

    I also use just a plan aluminum loaf pan with two small holes punched on the bottom for larger smokes. I can get about half a pound or so of chunks in there should I decide to go that route, but I used the loaf pan method today for ribs. Filled it about half way with Apple and two chunks of...
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