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  1. tbrtt1

    bought a new smoker

    Congrats on the new Smoker. I have a #2 and it is a tank. Use your wood sparingly.
  2. tbrtt1

    First PPBE - Tons of recent inspiration

    Dang, those look good enough to eat! LOL.
  3. tbrtt1

    It was good to flex the muscles again

    Thanks hardcookin and Al.
  4. tbrtt1

    New Year's BBQ\ cooking resolutions

    Smoke more meat.
  5. tbrtt1

    It was good to flex the muscles again

    Thanks Sonny!
  6. tbrtt1

    PSA on Pellet Storage

    I’m no expert, but I believe condensation is the main culprit. Like dew on the grass in summer or frost in winter. Warm pellets on cool concrete or vice versa = condensation = moister = ruined pellets. These fit standard 5 gal buckets:
  7. tbrtt1

    I had a stroke

    357, my prayers are with you. Sounds like you are getting good care (I am not a doc but have been in health care for quite some time) and looks like they found the main culprit. Lot's of good, healthy things to smoke other than fatty meats. This forum has a boatload of ideas. Search it with...
  8. tbrtt1

    New to smoking

    Probes are finicky on most thermos and almost always the culprit. I keep spares for my Maverick and like Mark mentioned I check them regularly.
  9. tbrtt1

    It was good to flex the muscles again

    As I mentioned in a post on Monday (my fist since in many, many months) a friend of mine's birthday is on Jan 1. His wife asked me to smoke ribs and chicken for about 20, though there was going to be a a good bit of other food as well. I hadn't manned a pit in quite a while and had a nice...
  10. tbrtt1

    Seafood Boil and steaks

    Look at my Avatar and just replace the crawfish with the crab and shrimp. Look familiar?
  11. tbrtt1

    New member and needs help with busted electric smoker. PID???

    Welcome to the best BBQ forum on the inter-webs. This very humble opinion is mine and in now way reflects the views of this station or broadcast network, but for what you would pay for a nice PID you could get a new smoker. Lots of folks on this forum post some seriously good Q on the...
  12. tbrtt1

    Seafood Boil and steaks

    Majorly righteous! That is right up a Cajun boy’s ally.
  13. tbrtt1

    Wrapping brisket vs stove

    Yep, you can just cook it in the oven the rest of the way. FWIW, I don't wrap my briskets at a specific temp but wrap when the bark is set and reaches the color of my liking. I also use butcher paper. Also, depending on your smoker, it most likely has a steadier temperature than your oven...
  14. tbrtt1

    Where's Waldo.....er tbrtt1

    It's been since May (2018) since my last posting of any sort and it was a reply. So, to say I have been negligent in my smoking posts is the understatement of the year. This thing I had called a job not only continued to interrupt one of my favorite passions, it got worse. So, I fixed that. I...
    • tbrtt1
    • Thread
    • Replies: 5
    • Forum: Beef
  15. tbrtt1

    TBS went away after the ribs went on - WSM

    Could be steam and or coals “stabilizing”. With charcoal I find if I start with a larger amount of lift calls that they will settle down and produce very thin or invisible smoke as they calm down as opposed to a small amount of lit coals. Now, I do use a temp controller with a blower on my...
  16. tbrtt1

    Cajun Red Beans & Rice ~ Foamheart

  17. tbrtt1

    Brisket night cook?

    I do all my briskets over night. Butts too. I usually put them on the smoker sometime between 9-11 pm. It depends on the thickness of the brisket as thickness is a more important factor in cooking time than overall weight, IMHO, and what time you want it to be ready. I wrap when I wake up...
  18. tbrtt1

    Cajun Red Beans & Rice ~ Foamheart

    Half my family is from New Orleans ( the other half is cajun, mostly) and the NO half is where the whole extended family learned to cook red beans. We all use pretty much the same recipe which is similar to yours. Not a lot of ingredients but the two main things we always make sure of is we use...
  19. tbrtt1

    Beef ribs w/ pics!

    Looks great to me. Beef ribs is fatty. Real fatty. But that’s what makes em so yummy. I get plate ribs often and typically I go at around 225* for quite a while then wrap or pan and cover til they get close but not quite fall off the bone. While IT can be measured easily, I use the same...
  20. tbrtt1

    First Post.........in a while

    Thanks Al!
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