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  1. 3montes

    What's so great about the Blackstone griddle?

    I agree the Blackstone and Camp Chef will be fine in most applications but probably not mine. I'm more than a casual user but not into full blown catering either. I'm rather certain I will buy the Big Johns but pass on their table at almost $300 and just buy the griddle. There are plenty tables...
  2. 3montes

    What is your favorite go to wood and why?

    I use oak red and white because not only is it abundantly available in my area but it is just the best wood to use. First off it burns long and hot and a nice bed of coals keeps things running at a nice even temp for a long period of time. It is a nice mellow smoke flavor that works well with...
  3. 3montes

    My new stick burner

    Very nice! Did you build or buy that? I like horizontals more than verticals for a couple reasons. That horizontal is a beast very nice! Congrats!
  4. 3montes

    What's so great about the Blackstone griddle?

    I seen that as well. I actually went to Walmart yesterday hoping they would have one out of the box and set up so I could see the build quality myself but they didn't. They had about 20 of them but all boxed up. I have watched I think every You Tube vid on these griddles and the Blackstone seems...
  5. 3montes

    Wanted new rub not Jeffs

    I've purchased a lot of different rubs. I've made Jeffs and like it a lot but I do a lot of large quantity cooks so I need big batches of rubs and making my own got to be a pain keeping so many large quantites of spices around. I have found Oak Ridge BBQ to have the best blends around and always...
  6. 3montes

    Always looking for suggestions and techniques

    I as usual agree with Joe. There is no set standard you can go by with any off set. They are as unique from each other as people. You will learn what yours likes through trial, error and success. The key is not to get frustrated and quit. The learning curve can be a bit long but perseverance...
  7. 3montes

    Anybody else have a smoking buddy?

    This is from probably 5 years ago now. My girl Carmel is getting pretty old these days but so am I. She a loyal fan of my smoking skills and she is always rewarded. This pic is from out at my buddy's hunting shack. We always go out there late April or early May. Yeah it still snows here that...
  8. Anybody else have a smoking buddy?

    Anybody else have a smoking buddy?

    • 3montes
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  9. carm.jpg

    carm.jpg

    • 3montes
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    • Album: Anybody else have a smoking buddy?
  10. 3montes

    Newbie question about fuel amounts

    Thanks Joe and good point on the pre warming especially true if your wood is on the wet or green side. I notice the op's smoker had a large food warmer or vertical on the end. I wonder if this is dampered from the horizontal smoker? If it's dampered or not to where you can shut off the heat from...
  11. 3montes

    Salt Rub or No-Salt Rub after brining?

    When i made my own brines I always used a low salt brine so I could go with longer brineing times. I now have been using Oak Ridge BBQ's  Game Changer Brine mix and I can mix it either full or half strength and then follow their recommended brineing times. Since I have been using their mix I...
  12. 3montes

    What is a good sauce for smoked Shoulder butt?

    I always serve sauce on the side be it with ribs, pulled pork, or anything else. If I use a sauce for pulled pork  I've been using Blues Hog Tennessee Red Sauce. Excellent stuff.
  13. 3montes

    First Smoke Ever -- Learning Experience

    Nice job for a first run! Next one will be even better. Where does a Arkansas boy get Minnesota apple wood??
  14. 3montes

    Newbie question about fuel amounts

    I start with a chimney full of hot charcoal and dump it in the fire box. I then add 4 or 5 splits and let that let that get a good fire going. I let it burn from a half hour to a hour. I always start cooking on the downside of the coals. In other words my smoker might get up to 325 350 on the...
  15. 3montes

    Best ribs of my life........from a dude at a GAS STATION!

    The commercial kitchen issue is best solved by finding one near you and then working out a rental fee each time you use it from the owner. A good source for commercial kitchens that are not being used all the time are community centers, town hall buildings often have them, These often times go...
  16. 3montes

    Blue Rhino Razor portable griddle

    Ah, I thought you had a Camp Chef Griddle like Al and others here have. The 3 burner uses the round burners rather than tubes right? How does that work for the griddle do you get hot spots on the griddle?
  17. 3montes

    Blue Rhino Razor portable griddle

    How can it be less portable than the Camp Chef griddle? The Camp Chef doesn't break down at all.
  18. 3montes

    Switching from charcoal to splits?

    Oh, your second question on bringing sticks to temp. I don't always do this unless the sticks are a little green or if they are wet from rain. I used to put a stick at the back of the fire box away from the fire as a pre warm. But once I would roll that stick onto the fire it would flare up and...
  19. 3montes

    Switching from charcoal to splits?

    The key is to have a clean burning fire. My exhaust is always wide open and so are the vents on my firebox most of the time. If it's windy out I will close the vents halfway to 3/4's of the way shut on the side the wind is coming from. I use red oak almost exclusively because it's readily...
  20. 3montes

    1st real event and overnight cook

    Good job! Staying up all night cooking and then serving people the next day would be out of the question for me. I'd drink too much beer tending the smoker all night! You will learn more everytime you do an event. There's always a new challenge to overcome. Congratulations on making it happen!
Great deal on LEM Grinders!
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