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  1. tbrtt1

    Smoking ribs over 2 different days?

    I have done the cook til done and reheat many times. If your gonna fire up the smoker, may as well pretty much finish them off. Then toss em in the oven til they're warm enough to eat. Less to fool with on eating day.
  2. tbrtt1

    Ribs and Chicken on the Vault

    Looks damn tasty to me.
  3. tbrtt1

    Split wood ID

    **DISCLAIMER** I ain't no expert: But..., the lighter colored wood is maple, and it is spalted. This is a very desirable trait for guitars since it stains well and makes a gorgeous finish. Hence the reason I recognize it easily. Can't attest to the darker wood, but looks like hickory to me...
  4. tbrtt1

    Brisket wrap

    I have done this many times depending on when I am planning to eat it. Typically, I remove from the paper and let it vent for 5 mins, then wrap in foil.
  5. tbrtt1

    Dusted off the stick burner for a run today

    Good question. I’m going to sneak in some smaller 1/2 splits on my next cook and see what happens. Mailnly I don’t want them to smolder. These were hissing and smoldering, essentially not fully igniting. Plus they feel heavy. I’m figuring on a couple or so months and they will be ready.
  6. tbrtt1

    Good morning, folks

    Welcome to the forum and to Texas. I have an Old Country Pecos offset, but the verticals look decent too.
  7. tbrtt1

    Brisket flat

    looks good to me. I finish my briskies in the oven when I do them on my stick burner. No need to senselessly tend and stick burner once the meat is wrapped (read:lazy). I will start my packers around 5-6 pm and stick burn em till around midnight then into the oven all wrapped and cozy. Then off...
  8. tbrtt1

    Getting Tubed

    I have tray and expandable tube from A-maze-n. The maze is great for dust. The expandable tube puts out a good bit of smoke with the pellets. I use it for hot smokes to augment my pellet smoker. Both work great.
  9. tbrtt1

    Red sauce question

    I use tomato paste for the base. -Basically, about 1/2 to 2/3 of one of those small cans of tomato paste. -about a cup or more of water -start with 1/3 cup of dark brown sugar -start with 1/3 cup of apple cider vinegar -tablespoon of garlic and onion powder -pinch of chili powder and cumin...
  10. tbrtt1

    Dusted off the stick burner for a run today

    Thanks Everyone. Nearly all my Q view pics or on my fine china!
  11. tbrtt1

    Dusted off the stick burner for a run today

    Deal!
  12. tbrtt1

    Dusted off the stick burner for a run today

    Thanks PC. Thanks Jack. I must say, these were some good ribs. Thanks Al!
  13. tbrtt1

    Dusted off the stick burner for a run today

    I hadn't used the stick burner in quite a while and I think it was getting jealous. She is just a cheapo Old Country Pecos, but as long as it is not too cold I can get good Q out of it. Aside from some wood issues in the beginning, it went pretty well. Seems I get some wood that is still a bit...
  14. tbrtt1

    Lot going on.

    Nice Smoke. Like the ribs over open flame. I'll have to get out my Santa Maria accessory for my Weber Kettle and have a go at that.
  15. tbrtt1

    Sanitizing Your Area and tools

    +1. Exactly what I use. Both the bleach and water solution and the wipes.
  16. tbrtt1

    What do you pay for wood?

    OK.Got it. FWIW- I can get this at Academy anytime. Still not not having a good source where you buy it by the cord and have it delivered and stacked but better that chunks.
  17. tbrtt1

    What do you pay for wood?

    DustyJoe, What kinda smoker are you using? You refer to bags of chunks in you OP then start talking about splits as the thread progresses. When you say a bag of chunks I’m thinking about a charcoal smoker like a WSM or similar and when you talk about using splits I am thinking offset stick...
  18. tbrtt1

    What do you pay for wood?

    It’s a tad high but not ridiculous. I assume you are using as flavor wood in a charcoal or electric or gas smoker. That amount lasts me quite a while, say 10 or more smokes (just a guess as I haven’t counted how many smokes I get out of a bag of chunks). If you are using a stick burner you...
  19. tbrtt1

    Game Day! Who Dat! Geaux Saints!

    Al, do an interweb search and you will see all kindsa stuff. Even the non dry roux in the jar will work. I have only used Kary’s ( Both dry and wet but prefer dry), Tony’s and I used the Rajun Cajun a time or two. I think the Kary’s Works the best, Particularly for gumbo. Tonys works fairly...
  20. tbrtt1

    Hello from Southeast Texas!

    Looks good from here.
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