Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
question for all you wood burners
Using wood on a smaller smoker is a catch-22/combination of sorts. It's pretty much how I do my thing, and the only way I can describe what I do is more-or-less starting with some charcoal.. just because it's a hot, realiable source of heat to get everything started. I use lump for this, and...- goinforbroke
- Post #7
- Forum: Side Fire Box
-
Smoke MOds for Brinkmann 852-7080-6 Gourmet Charcoal Smoker and Grill
Regarding the propane mod, I'm not so sure that just using the smoker as is, or for that matter with some enhancement would be particularly 'high maintenance', beyond adding some more charcoal every couple/few hours... which seems reasonable to me. Not to bash propane, it's just that good...- goinforbroke
- Post #5
- Forum: General Discussion
-
Experimental shaved pork loin
tell you what.. I'd like to borrow some of that thin pork for a cuban sandwich on Faedo's bread right about now.- goinforbroke
- Post #6
- Forum: Pork
-
Charcoal Ring for Weber Kettle
well I'm thinking.. get your circumferance and cut to length, assuming you already got your height. Invariably, there's always those little ends or bendable tabs if you cut ES through the middle of an expanded opening. I've made my own charcoal/fire baskets from medium gauge ES, using a...- goinforbroke
- Post #4
- Forum: Charcoal Smokers
-
Charcoal Ring for Weber Kettle
I'd really try to get some expanded steel for this. Going to be much more heat tolerant for what you want to do. Your sq. area need is practically floor scrap.. You can still easily cut ES with typ. garage tools. Bend the tips to lock into the other end.. like a bra strap. No jokes...- goinforbroke
- Post #2
- Forum: Charcoal Smokers
-
Smoke MOds for Brinkmann 852-7080-6 Gourmet Charcoal Smoker and Grill
This guy did pretty good.. so much I've thought about getting one myself. http://home.comcast.net/~day_trippr/smoker_mods.htm- goinforbroke
- Post #2
- Forum: General Discussion
-
My 1000th POST!! Butter tender Pastrami in FOUR HOURS! (with BEAR-View)
Are you sure he didn't say "buttah"? Either way, that sure looks like a winner.- goinforbroke
- Post #3
- Forum: Beef
-
What's your favorite type of smoker and why?
this might sound weird.. but the one I have now. A cheap offset (brinkmann smoke n pit) that I modified with a piano hinge across the back, which makes the top have a 'severe' (read heat trapping) overbite with the bottom. It's much more efficient now and immune to wind. In true DIY...- goinforbroke
- Post #7
- Forum: Charcoal Smokers
-
Wetting Ribs?! What do you use and why?
I "wet" my ribs with my new favorite marinade... scratch-style Jamacian jerk puree.- goinforbroke
- Post #4
- Forum: Pork
-
Question -- how many days ahead can I smoke a pork butt for company?
fwiw, I see no reason to pull the pork apart the day you smoke it. Wrap it up and refrigerate for whatever time and reheat. Pulling/cutting at serving seems to me the more moist way to go.- goinforbroke
- Post #8
- Forum: Pork
-
Avoiding excessive smoke
Once you're working with a thin blue smoke, it seems like it can go forever and not make the meat too smokey to eat. For this reason it's always a good idea to bring your smoker up to temp and settle into a long term cooking temp, and more imprtantly, have that glowing-hot coal (wood or...- goinforbroke
- Post #10
- Forum: General Discussion
-
RV Carnitas
Looks like a fiesta to me. buen provecho.- goinforbroke
- Post #3
- Forum: General Discussion
-
Crispy ribs
Thanks man, much appreciated. Ribs are a dance, no doubt. I was thinking today, the tricky thing as I see it.. is.. there's a 'tender window' during the foil that a bbq'er should pay attention to. (your toothpick). Foil protects ribs from getting too black, which I assume is the point or...- goinforbroke
- Post #22
- Forum: Roll Call
-
Why low and slow for a roast? I like hot and fast....
You gotta admit though.. it's nice to read an alternate way of doing things from time to time. And I think that's the point. Otherwise, things can get a little "kool-aid-y".. Hot and Proud!- goinforbroke
- Post #21
- Forum: Grilling Pork
-
Why low and slow for a roast? I like hot and fast....
I think people naturally think if some is good, then more is better. so... if 8 hours is good, 16 must be better. Who doesn't want elite bbq?!? the thing is though, if you stuck a butt in an oven for 6 hours at 275.. it would be very tender. But (pun intended).. its all about the bark. I...- goinforbroke
- Post #9
- Forum: Grilling Pork
-
Crispy ribs
Ribs are, IMO, something you smoke without assuming temps, or relying on them. And time is relative and bending here. We know it needs to be at least 225, but after a while it just goes by feel. I foil after some decent pullback from the bone, and unwrap based on the sort of tenderness that...- goinforbroke
- Post #12
- Forum: Roll Call
-
What do you drive?
time-lapsed.. Weeknight taqueria action.. Timeless? nah.. dated! meh, but she's still a looker. nevermind the fact that I'm a sentimental sucker.. guess I'll make tracks now..- goinforbroke
- Post #30
- Forum: General Discussion
-
What do you drive?
- goinforbroke
- Album
- Comments: 0
-
img3642x.jpg
- goinforbroke
- Media item
- Comments: 0
- Album: What do you drive?
-
img3813k.jpg
- goinforbroke
- Media item
- Comments: 0
- Album: What do you drive?
