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  1. grillmonkey

    Mystery beef smoke

    I've been to Africa, didn't like the coffee. And I surely don't want the grounds on my meat.
  2. grillmonkey

    3rd Time with Ribs was the Charm!

    I think the word you're looking for is "Eureka!"
  3. grillmonkey

    Tonight's Chicken

    Agree and agree. I have used pecan, peach, hickory, cherry, mesquite, apple, red oak, and white oak. Around here, all the BBQ restaurants and my family are oak smokers, so all of my smoking experiences were always oak. That is what I prefer. Doesn't mean it is best, it's just what I'm used to...
  4. grillmonkey

    Memorial Day Cook

    That is beautiful. 
  5. grillmonkey

    Pulled Pork - Pork Butt 5.25 pounds

    That is a thing of beauty!
  6. grillmonkey

    Fun with charcoal

    No. In fact, I use a stick burner most of the time, and oak wood on it exclusively. To quote another SMF member whom I can't recall, "That is what BBQ smells like." However, start getting unorthodox with your meat, seasonings, temps, etc. and you've got my full attention.
  7. grillmonkey

    MES40 - first smoke in progress. Couple questions

    What I do is wrap a hand full of chips in foil and poke several holes in it to control the burn when I'm using my electric smoker. For butts, maybe 3 total hands full consecutively as the chips burn out will suffice, to avoid over-smoking. As for seeing smoke, I generally use a stick burner...
  8. grillmonkey

    Beef brisket for church with Q-view..

    If it looks as good on the inside as it does on the outside I don't know if I will be able to stand to look. Post those sliced pics!!!
  9. grillmonkey

    Injecting Meat

    I have injected, and not. For what I like to smoke, and the way I like to smoke it though, I usually forgo the injection. For example: I like to sauce my pulled pork, so there is no need to inject. Turkey gets sliced and smothered in my wife's magnificent giblet gravy. Chicken; sauced...
  10. grillmonkey

    Pulled Pork - Pork Butt 5.25 pounds

    Looks great. Don't pull it and start eating and leave us hanging. My supper came from the WalMart Deli tonight so I'm living vicariously through you!
  11. grillmonkey

    Chicken thigh taste test- 2 comp styles vs backyard

    I can't wait. I love comparisons.
  12. grillmonkey

    Noob to smoking, and first shot

    I think we could all use a history lesson. BBQ pork originated in Georgia, and BBQ beef was started in West Texas. (Everybody knows pigs don't sweat, that's why they wallow in mud, and it was so dry pigs couldn't survive in West Texas, so they took to BBQing steers.) At least that's how I think...
  13. grillmonkey

    Spares 3 ways, Roast Beast, and Pulled Pork Pizza on the PBC...

    I love the side-by-side comparisons.
  14. grillmonkey

    Ideal moisture content for stick burners

    I would agree that 20 percent is probably right. Kiln dried (if I remember right) gets it down to about 8%. Before you discount oak, that is the preferred wood of the famous Franklin BBQ in Austin, Tx. I have oak and pecan on my property so finding wood isn't a problem for me, but around here...
  15. grillmonkey

    Noob to smoking, and first shot

    What do you mean "smoking newbie". I thought all Texans were born with a smoking gene, and ate smoked ribs, roasts, briskets, etc. at least once a day. Then once they move away from mama and daddy's, started smoking their own meat. You must have just moved away from home. All kidding aside...
  16. grillmonkey

    Ideal moisture content for stick burners

    I use a stick burner with oak being my main smoking wood. If you notice the last few splits on the left are a different color; that is red oak that has been air-dried under this shelter for about a year and is perfect for smoking. The rest of the wood is white oak and has been drying for...
  17. grillmonkey

    Heat Drop

    My best advice would be to search "Brinkman Offset Smoker Mods", and checkout the different things that others have done to their Brinkman smokers to help them create, distribute and retain heat.
  18. grillmonkey

    Heat Drop

    What kind of smoker?
  19. grillmonkey

    Spares 3 ways, Roast Beast, and Pulled Pork Pizza on the PBC...

    I am anxious to hear about the rib taste test. So, are you going to finish them tomorrow?
  20. grillmonkey

    Advice to New Smoker on Wood to Use

    If you got these results with your Char-Griller, I'm going to say that the problem may have been that your smoker was smoldering, and you weren't getting a clean burn. The smoke coming from the stack (which should always be wide open) should be thin blue, not white and billowing, or even worse...
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