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  1. jcbigler

    How to use the new forum.

    Did we lose the picture albums with the forum upgrade? I can't seem to figure out how to get to the galleries, nor my personal gallery. Maybe I'm just missing it?
  2. jcbigler

    Man it's been so long since I've smoked anything

    I can't even remember the last time I fired up the smoker. It's been at least two months, maybe close to three since I have smoked anything. Been working so much lately I just haven't had the time. I've had like one day off a week (and sometimes not even that) and just don't have the energy. :(...
  3. jcbigler

    $1.99 Briskets

    All of them. :sausage:
  4. jcbigler

    Alight, I think I'm going to do it - Whole Hog -

    How big of a cooler do you think I need to brine a whole ~70-80lb hog?
  5. jcbigler

    Alight, I think I'm going to do it - Whole Hog -

    We have a Holy Day celebration coming up in October. I've been given the green light by both the wife and mother-in-law to do a hog roast. So I think I'm going to do it: cook a whole hog. School me on the ins and out of cooking a whole whole hog. I've read the Amazing Ribs page on whole hog...
  6. jcbigler

    Franklin BBQ massive fire over night

    Good to hear that no one was injured. Sad to hear about the loss to the structure which will take some time and money to fix. We always have to keep in mind that cooking with live fire is a dangerous business and safety has to be the top priority.
  7. jcbigler

    Smoker Sale

    $268 everywhere around me. Not that great a deal.
  8. jcbigler

    Smoker Sale

    Is anybody actually selling the OKJ Highland for $70?
  9. jcbigler

    Clean this mess up!

    Leave it alone. That is called seasoning. Some smokers haven't been cleaned out in decades. I certainly wouldn't want to taste oven cleaner on my barbecue.
  10. jcbigler

    Ordering brisket cuts.. Pros, cons, and suggestions?

    Just tell them you want a packer trimmed brisket. It should be IMPS No. 120, boneless beef brisket. If you are having it custom butchered, tell them that you want a slightly thicker flat, and to leave the fat cap on. Brisket Anatomy
  11. jcbigler

    Reverse flow smoker

    Dude, you have 23 bags of Kingsford charcoal? What are you hording the stuff in case of SHTF? Please post a pic of your charcoal fort, lol. :icon_eek: As for getting the thin blue smoke, you gotta make sure there's an active flame in your fire box on the wood. And it sometimes helps to...
  12. jcbigler

    Recent loss is cause for lots of thought

    If you just want to buy a quality built reverse flow smoker and start cooking on it, the Lang 36" patio models are about as good as they get and right at $1,300, plus shipping. A few of the guys here have one and they love them. I don't know if it's big enough to cook a standard course for a...
  13. jcbigler

    Oklahoma Joe Longhorn on sale...

    $199? Someone said they saw them at Wally World for $170, but I haven't been able to confirm that price. Those of you that do have the OK Joes smokers, how well do they work? The smoke stack looks a little small to me and is placed a little too high.
  14. jcbigler

    Spritz or liquid for brisket?

    I spray with apple juice throughout the cook. I usually cook hotter and can get a 12lb brisket done in as little as 10 hours. So the spray helps to keep it cooler and the sugar in the juice combines with the salt in the rub and make the fat very tasty. I also give it a good spray down when I...
  15. jcbigler

    It' Starting!!!

    Crap, I was looking at the OK Joes Highland just the other day. They didn't have a price on it and I couldn't get an associate to tell me how much they were. If they are $170, I might bite. Need a new cooker. Want an Old Country Wrangler, but for that price I can live with an OK Joes Highland.
  16. jcbigler

    Anyone in the Tyler/Flint, TX area have a smoker I can borrow for the weekend?

    Going to spend the weekend in Tyler/Flint area of Texas with some friends. They don't seem to have any friends or family with one that they can borrow. Anyone have a small offset stick burner I can borrow? Just need one big enough for a single brisket and some veggies, like an Oklahoma Joes...
  17. jcbigler

    Smoked vegetable something or another...?

    :icon_rolleyes: I'll be using an offset stick burner. Also, I don't eat mushrooms, so I'm not really sure how I would judge how well they will turn out.
  18. jcbigler

    Smoked vegetable something or another...?

    Going to spend next weekend with some friends. I'm going to smoke a brisket, but a few of them are herbivores. What kind of vegetable dish can I smoke for the herbivores that they will like? Already going to be doing coleslaw and potato salad, so I don't want to smoke potatoes. I've done...
  19. jcbigler

    First Time at Franklin's BBQ, What I Learned

    I'm planning to go down there sometime this summer. What's the bathroom protocol? When waiting in line and you have to take a leak? Do they have an outside accessible restroom? Do you get your place in line back if you have to run to a convenience store across the street or something?
  20. jcbigler

    Spritzing

    I use apple juice. But I also smoke hotter than most. I dunno, I kind of think that the sugar combines with the salt in the rub and the fat to make the fat more buttery? I'm probably not doing anything that matters. But barbecue is all about doing stuff that you think matters when it actually...
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