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  1. grillmonkey

    rubs

    In a post by PadronMan the other day, he experimented with his butt by dousing it with Worcestershire sauce before applying his usual rub. Sounds like something easy to "spice" things up in the smoker instead of just the same old butt rub. Did that sound pornographic?
  2. grillmonkey

    A bit of everything w/qview

    I think I could have eaten it all when I was a teenager.
  3. grillmonkey

    set and forget smokers

    I think what everyone is trying to tell you is, "Where do you draw the line?" Should we all just hang some meat in a cave and build a bonfire at the entrance? Or, should we embrace technology, and attempt to make our smoking as easy and effective as it can be? I think the line between "smoking"...
  4. grillmonkey

    B B B - Briskit, Baby-Backs & Beans

    I had brisket for lunch and it still made my mouth water!
  5. grillmonkey

    Experiments with my butt

    I hate it that you got a blister, but I still would had loved to have seen your "Hot Pellet In The Shoe" dance. Monkey
  6. grillmonkey

    A bit of everything w/qview

    That is the most organized smoker grate I've ever seen!
  7. grillmonkey

    What Next?

    An easy butt recipe that will impress your friends and relatives: Salt the butt heavily with Kosher saltUse oak, pecan, or hickory for smokeSmoke until it hits the stall (usually about 165 degrees). Then foil until IT of 205 (assuming you have a temp probe).Remove from foil and pull it, but...
  8. grillmonkey

    A Lazy Sunday Butt!

    That Worcestershire sauce idea sounds interesting. Great pics, and pulled pork with coleslaw and hot sauce on a sesame seed bun is one of my top ten favorite things to eat!  Grillmonkey
  9. grillmonkey

    1st of June bird!

    Even with the mention of tofu, the plate pics still made my stomach growl. (I don't think tofu grows here in Georgia.) Definitely worth some  Monkey Is this too much emoji
  10. grillmonkey

    First time smoking tomorrow

    Steve, Check out these videos, they will give you a visual image of much of the advice you are getting: Monkey
  11. grillmonkey

    RiverGrille Farmers Grill and Smoker

    Got the cam locks on ebay. The one on the right doesn't interfere with the firebox lid. The gasket was 1"W X 1/4" thick (no adhesive strip). I also got it on ebay. It was sold by the foot, so I measured and ordered only what I needed. The side vents have self locking nuts (metal, not the plastic...
  12. grillmonkey

    New - Oklahoma Joe's Highland Smoker

    The easiest way to control fan speed is to use a variable fan speed controller. All you do is plug your fan into the controller, and plug the controller into a wall socket. They're cheap and easy to use...
  13. grillmonkey

    First Brisket w/Q-view

    Something that helped me get brisket right was a youtube video on cooking brisket by Aaron Franklin at Franklin BBQ in Austin. TX If you watch the toothpick poke when it's done, it will give you a visual of what to expect when you do it. He also has one for butts and ribs.
  14. grillmonkey

    Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)

    My way is right. Everyone else's butt is just a variation of my rightness? Or maybe I'm wrong about being right. Whatever, it just doesn't matter.
  15. grillmonkey

    Stick burners - oak?

    Oak is my preferred wood on my side firebox smoker. Red or white.
  16. grillmonkey

    Foil or No Foil? (specifically Boston Butt / smoking for pulled pork)

    One of the best ones I ever did, I covered in Kosher salt, smoked with red oak in a side firebox smoker for 4 hours, then foiled and finished in my electric ECB overnight. Both smokers never went above 250. The butt was 8-9lbs and spent about 12-13 hours cooking total. It came out perfect.
  17. grillmonkey

    Smoker question for a newbie

    Depending on where you live, you can probably buy decent smoking wood on Craig's list. Just search for firewood.
  18. grillmonkey

    Smoker question for a newbie

    When smoking with wood as your fuel source, it must be burning. Use the fire size to help control your temp. Smaller fire = less heat. There are three types of smoke I've encountered when burning wood in my side-fire-box smoker; white, brown/black, and thin blue smoke (TBS). There is lots of...
  19. grillmonkey

    Smoker question for a newbie

    The firebox has a cooking grate, so you can grill in the firebox. I assume the cook chamber has a grate in the bottom for charcoal so you can grill over it in the larger chamber. Also, you can burn wood and/or charcoal in the firebox to smoke meat in the cook chamber.
  20. grillmonkey

    Q-Views

    Like my mama used to tell me, "Be careful what you ask for, you may just get it!"
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