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  1. vegansbeware

    I know low and slow is best but this is killin me!

    I smoke briskets at around 180 to 200 till the temp of the brisket hits 140 or 150. Then I bump the temp to between 220 and 240, and pull the meat at around 190 and plastic wrap it. I don't use foil because it will sometimes corrode or get eaten by some rub ingredients. Some kinda chemical...
  2. vegansbeware

    New to Site not to Grill!

    Welcome to our little nook of the web. Good looking feast and damn good looking rig!
  3. vegansbeware

    My First ABT's w/qview

    Not really wanting to bust any chops or piss anyone off, but isn't this the "Smoking Meat Forums"? Why do I keep seeing people doing ABT's in the oven? If you cook them that way, you are missing one IMPORTANT ingrediant....THE SMOKE!!!! It's ok if you are in a pinch and need to cook them quick...
  4. vegansbeware

    Wood Supplier in Missouri

    Thought I would add a bit more to this post. Kinda "pimp the lump supplier" a bit more. I can pick the stuff up at the local grocery store but you can order it online if your store doesn't carry it. The Suppliers Web Address http://www.chiggercreekproducts.net/ My fuel of choice from them...
  5. vegansbeware

    kingsford "charwood" - what is it?

    Not too sure about that stuff. I only use "Chiggar Creek Sweet and Smokey" brand Lump Charcoal. I found it online and then saw it at my local grocery store. I bought a 20 pound bag and haven't looked back since! It burn really good and HOT!!! I can keep a 225 temp for about 2 hours on about 5...
  6. vegansbeware

    Who Created The Fatty?

    Judging by the date (4/20) I'm willing to bet that it isn't even MEAT they are smoking when they are REEFER-ing to a FATTY! LOL!
  7. vegansbeware

    First Brisket W/QVIEW!

    The ends are the best part! Mmmmm burnt ends! I call them the "cook's treat" because when you slice it up, you get to have those as "test pieces". Leftover idea sounds good too!
  8. vegansbeware

    Breakfast Fatty with Q-view

    I really wouldn't put a "time limit" on it. If I remember correctly, this one took me about 3-4 hours. Basically, when it cones to smoking, there isn't a "time limit", you cook to temperature. I would suggest cooking it the night before. I have found that smoked meats tend to taste better the...
  9. vegansbeware

    First Brisket W/QVIEW!

    I noticed in the "before" pictures, there is, what appears to be drippings, as if you had "parboiled" or pre cooked the brisket a bit? You also said it was kinda "chewy". The final product looks great, I was only wandering if there was a "hidden step" that you didn't mention. I have never tried...
  10. vegansbeware

    Fatty Deserves It's Own Category!!

    I agree, since fatties can be made out of just about any ground up meat and stuffed with just as many variables. It would deffinately be easier to decide which catagory to post under.
  11. vegansbeware

    Breakfast Fatty with Q-view

    Nope! No eggs! I know it seems Un-American or even Un-Human, but I can't stand em. That's just cheese. I Like Cheese!
  12. vegansbeware

    What kind of wood am I?

    What kind of flaver do you get from Bradford Pear wood? What kind of meat goes best with it? I have a bunch of them all over here (around my office, in my subdivision, EVERYWHERE) and if it turns out to be a good wood for smoking.......Happy Hunting!!!
  13. vegansbeware

    Earthquake

    I'm in Liberty, Missouri (20 mins north of Kansas City) and I felt something this morning. Not sure if it was the earthquake or not. Could have been some left over sausage fatty taht I had for dinner the night before!
  14. vegansbeware

    How did you come up with your screen name?

    Very Nice!!! I used to smoke too but got "popped" and since then, I have a family. Now I'm kinda glad I don't smoke anymore, I wouldn't have the patience needed to completely cook anything on my smoker, or I would just be too stoned and lazy to want to cook on it! Delivery was so much easier.
  15. vegansbeware

    Submarine Races!!!!!!!!!!!!!

    All I can say is.....NICE!!!! Very clever, good one!
  16. vegansbeware

    Char-Griller Smokin Pro Mods

    Thanks for the idea of just getting a longer exhaust hose. I'm deffinately going to do that. As far as the heat sink part, that is exactly what I'm going for. Even though I have the basic baffle mod where the Firebox connects to the main chaimber, I still get a really bad hot spot and I end...
  17. vegansbeware

    Char-Griller Smokin Pro Mods

    I know these should probably be in another "room" but not sure wich one. Has anyone here ever done or thought about modifying their CGSP into a reverse flow smoker? Here is an idea that I drew up using other posts to get ideas. As you can see, I'm not sure of the thickness of steel needed to...
  18. vegansbeware

    Let's help each other out......

    I think by state would be good (too many zips nationwide)
  19. vegansbeware

    Rotisserie is a smoker

    My CGSP has an optional Rotisseri available, I have it! I smoke a 10# turkey this last Thanksgiving on it. It turned out pretty damn good, and by the end of the night, nothing was left of it, just bare bones!
  20. vegansbeware

    First Fatty w/ qview to come

    Good lookin grub! looks reather tasty! What was the Pizza Fatty made from? Where did you get the idea for that?
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