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  1. robcava

    Juicy Lucy With Some Heat

    Wow....you are a burger master. I think you can win a photo contest with that pic!
  2. robcava

    new to smoking and just bought a smoker

    Congrats on the new smoker! This is a great hobby...the only downside is you will need to add extra couple of miles to the morning jog to make up for eating all of the delicious food you will be making. The sand in the pan acts like a heat sink and helps stabilize the temp, distribute it more...
  3. robcava

    Best Smoker to Start

    Lol, it's me from Ct, original poster is in KY. There was a guy who replied named raided fan tho.... Sounds to me like you had a fun weekend davesquest :yahoo:
  4. robcava

    Firt time smoking Pork butt roast

    Since a pork butt is such a fat/thick cut of meat, there isn't a lot of surface area, so not a lot of bark to meat. It is the one cut (well also picnic ham cut) that I go full out on the smoke. I use hickory and mesquite and keep piling it in to keep the smoke going strong the first few hours...
  5. robcava

    Beer Can Burger

    Brilliant! I am making some of these this weekend. That looks like a lite beer you used to make the holes. I guess that makes these diet burgers! Means I can eat 2 of em:)
  6. robcava

    Best Smoker to Start

    I think you are making a good choice with the WSM. Great first grill. You will learn a lot on that one. Chances are you will get bitten by the BBQ bug and end up with a collection of smokers like a lot of us on here lol. If that's the case you will still get use out of you WSM. It's a great...
  7. robcava

    First time smoking short ribs....any tips?

    How did they come out finsfree?
  8. Getting ready for the weekend...making most out of BGE

    Getting ready for the weekend...making most out of BGE

    • robcava
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  9. robcava

    Getting ready for the weekend...making most out of BGE

    I am looking forward to seeing all the great pics memorial day weekend generates here. Some of mine- if you haven't used a dutch oven on your smoker to cook stuff yet, you need to try it! Here is a batch of chile. I brown the meat - in this case chopped up flank steak- under heavy mesquite, Then...
  10. smoke.jpg

    smoke.jpg

    • robcava
    • Media item
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    • Album: Getting ready for the weekend...making most out of BGE
  11. chili.JPG

    chili.JPG

    • robcava
    • Media item
    • Comments: 0
    • Album: Getting ready for the weekend...making most out of BGE
  12. robcava

    reverse flow question

    Reverse flow smokers have the exhaust and firebox on the same side and a baffle that forces the hot air to flow to the far end of the cooking chamber and then return to exit. It gives a more uniform temp across the chamber with this flow than a typical offset smoker (unless you add tuning plates...
  13. robcava

    Need a little help pricing a catering job.

    $8 per person seems like a pretty good deal to me. It is on the low side if anything.
  14. robcava

    It's 3am somewhere (and if only there was pork butt's)

    I love the early morning smokes. Besides fishing its the only way I can have a cold one at 3:30AM without feeling guilty, LOL.
  15. robcava

    1st Ham

    My mouth is watering..... Post a pic when you slice it. I don't know if I would have the patience for a 30 day brine LOL.
  16. robcava

    A little help with rain....

    Do you have a lot of windows in your living room?
  17. robcava

    Smoker upgrade!

    Thats a beauty of a grill. Congrats!!
  18. robcava

    length of smoke for brisket

    Oh ok. I read the Gary S thread (well explained). It is saying the same thing I was. You had me thinking I was crazy for a minute there Sota!
  19. robcava

    length of smoke for brisket

    Sota- Im surprised by this. I need to read the article. Do they cut the brisket down in thickness? I always thought that when I had a smaller brisket it cooked quicker because it was thinner than the big fattys, besides also being just part of the brisket.
  20. robcava

    length of smoke for brisket

    It probably wouldnt make much of a difference. The thickness of the meat is what it is and thats what matters. You're better off leaving it in one piece. If you want to speed up the cook time some use the Texas crutch to get through the 165 degree stall quicker. You can also cook at a bit of a...
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