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  1. grillmonkey

    Spatchcocked Chicken for Sunday Dinner (Q-View)

    That's one of my favorites. I've been dying to do some for a couple of weeks now and the weather hasn't wanted to cooperate. Usually, it'll get cold here in the winter for a couple of days then warm back up, then another cold snap and warm back up. Basically the weather will cycle like that from...
  2. grillmonkey

    A LITTLE FRIED FISH (CRAPPIE)

    Those hush puppies remind me of a time when I had a friend over for a fish fry. He bit into a hush puppy and got this strange look on his face. I asked, "What, you don't like the hush puppies?" "No," he replied, "these are the best I've ever had. Do these have peppers in them?" I told him they...
  3. grillmonkey

    My best pork butt !

    This has been my experience. whether it's red or white oak, it just provides the flavor profile that you'd expect smoked pork to have. There is a BBQ restaurant a few miles from me that still cooks their meat over an open pit with oak. He doesn't season it, just smokes until done (not all the...
  4. grillmonkey

    Brisket on my stick burner.

    Your security team looks very vigilant.
  5. grillmonkey

    Newbie Help with Temp Variation Needed

    Tuning plates work fine. I used a 1/2" aluminum plate that I acquired from somewhere. I cut it into sections with a circular saw with a metal-cutting blade. I also put in a deflector to direct the heat from the firebox to the underside of the plates. Prep 003.JPG by grillmonkey posted Jul 19...
  6. grillmonkey

    pondering a wood fired

    I regret every day I didn't buy a Lang. I went cheap, and it works OK after several mods, but temp management is much harder. I don't mind tending a fire, but it can quickly deteriorate if you don't stay on top of it. I agree with Aaron 100%.
  7. grillmonkey

    Joining the ranks of Stick Burners

    If your smoker leaks and/or the metal is thin you are going to burn through some wood. I much prefer stick burners for smoking over other types, except maybe open pit.
  8. grillmonkey

    How to store and seaon wood?

    Ribs 009.JPG by grillmonkey posted Apr 26, 2015 at 4:39 PM I split and stack mine under a shelter. It's mostly humid here so it takes at least 6 months or longer to dry to the point that it burns clean. I use mine in a wood burning smoker.
  9. grillmonkey

    4th of July Ribs

    For the day? I've got some in-laws that will show up for weeks and even months at a time.
  10. grillmonkey

    4th of July Ribs

    That looks amazing. You deserve some points for that!
  11. grillmonkey

    Newbie here white smoke problem

    You're using way too much wood. For ribs, you'll only need a couple of hands-full. I use an ECB with electric mod, and my chip tray is only about 8 inches across. I throw in a hand full of chips, and about an hour and a half later I add another hand full. The smoke coming from the exhaust should...
  12. grillmonkey

    New to SMF

    I too am from the Deep South and totally agree, we do have some mighty fine BBQ down here. I lived in NC for 9 years, and never found it to be quite as good as here in my local area where I was born and raised and where I live now. It is probably because it's what I grew up on (kind of like...
  13. grillmonkey

    No longer amateur upgrading Smoker

    I agree with every word that all 3montes said. Plus if you have a reliable, cost effective wood supply, offset is the way to go. I have a cheap one that isn't as efficient as a Yoder or Lang, and I wish every day that I would have gotten a Lang instead, but I still much prefer the flavor of the...
  14. grillmonkey

    First Brisket--A Success

    There is a BBQ joint near where I live. The owner was having trouble getting his brisket right, so he paid some guy from Texas to come here and show him how to do it. I don't know who the guy was or what his reputation was in Texas, but he sure knew how to teach someone how to make brisket. It's...
  15. grillmonkey

    Testing out my new smoker

    You gotta try some of Chef JimmyJ's Foiling Juice. http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj It'll look like this when your done: All I could say when I tried it was "Wow"
  16. grillmonkey

    Testing out my new smoker

    They look pretty darn good to me.
  17. grillmonkey

    Just picked up a used WSM 18"- First Smoke?

    Assuming this is your first smoke (you didn't say what your experience level was in general, or with a WSM specifically), I'd suggest a butt. It will give you lots of time to familiarize yourself with the smoker, it's hard to screw up, and can easily be finished in the oven if you run into problems.
  18. grillmonkey

    new guy grill reccomendations

    And, these cheap big box store smokers aren't nearly as efficient as a Lang, so you'll go through lots of wood.
  19. grillmonkey

    Fried Drums on the Kettle

    That looks great. I'm going to give it a try soon. Especially like the plate, not all gunked up with green veggie stuff.  Oh, and points.
  20. grillmonkey

    new guy grill reccomendations

    I have a Weber 22.5 kettle, an ECB (with electric mod), and a side-fire-box (SFB) stick burner. I use the Weber for grilling, and nearly all my smoking on the SFB. When I'm smoking butts, I use the SFB until I get to the stall (about 165 degrees), then wrap the butts and turn on the electric ECB...
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