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  1. tbrtt1

    Carousel Needs Attention

    I use the fruitcakes in those tins as paperweights in a hurricane. My father in law sent one this Year that was delivered on a truck with a lift gate. Wear steel toe boots when you eat a piece.
  2. tbrtt1

    EVOO or Mustard?

    My theory is coating with olive oil or mustard creates a bit of a barrier (just my theory, nothing scientific). I apply the rub enough ahead of time that the moisture in the meat will adhere the rub just fine. I try to rub big pieces the day before. Or I”ll rub a brisket in the morning that i am...
  3. tbrtt1

    I"M GETTING A NEW HIP FOR CHRISTMAS

    I hope Santa brings you a nice shiny one! But seriously, Godspeed and our prayers are with you and the family. Anecdotal BS: In my younger years I was an X-Ray tech. I loved rotating through surgery and participating in procedures and watching the surgeons do their thing, etc. Well...
  4. tbrtt1

    Cook and Hold Smokers

    My PID controller on my Pellet smoker will do 3 step cooking, Smoke, cook and then hold at a certain temp. I also have a cook shack clone electric with a PID that can do 6 steps. I say all that to say this: it may not be the cook and hold part that is making the smoke taste bad or different...
  5. tbrtt1

    Camp Chef DLX Pellet Smoker

    Chef Jimmy, Thanks for the word caution and I make sure it is out of the danger zone within 4 hours, especially for injected meats. I don’t inject butts, but I of often do inject briskets. I should clarify: my controller setting is 170* but the actual temp is rarely at 170*, seems to average...
  6. tbrtt1

    Daughters First CI Cook!

    You’ve got some competition in your house my friend.
  7. tbrtt1

    Koss Sauce Chicken Lollipops, Montana Meal Dish 4

    Very nice. I love chicken Lollies!
  8. tbrtt1

    Camp Chef DLX Pellet Smoker

    Use a better pellet and yes 100% hickory or mesquite will work better. Smoke it on as low a setting as you can for at least 3-4 hours for something like a butt. Add a tube or tray. I have an expandable tube from Amazen pellet smokers and it works well. I smoke my butts and briskets at 170* for...
  9. tbrtt1

    Smoked chicken thighs with crispy skin...

    Nice. Great idea.
  10. tbrtt1

    First smoke on OakJoe's smoker bitter

    You hammer the split/ branch into it and it splits. YouTube it.
  11. tbrtt1

    First smoke on OakJoe's smoker bitter

    Get one of these: It’s called a Kindling Cracker. Got it at Northern Tool.
  12. tbrtt1

    First smoke on OakJoe's smoker bitter

    While I am fairly new to the stick burning world, my smokes have not been bitter and have been very successful ( thanks to all the good information on this forum!) I use a cheap old country Pecos offset. Bitterness is always either too much smoke or bad smoke (Unless you put a bunch of...
  13. tbrtt1

    I touched greatness today!

    I was in St. Louis today for business and I had a few minutes in the afternoon and stopped by the St. Louis BBQ Store. If you’re ever in the area do you self a favor and stop in. Really nice folks and a tremendous selection of smokers, smoker assessories and sauces and rubs. When I get out of...
  14. tbrtt1

    This Newb Needs Help on what to buy

    You should be fine with a good pellet smoker like Rec Tec in cold climate. Maybe look at a welding blanket if your weather is really cold. Typically the thicker the steel used to make the chamber the better it holds heat. But you should be fine but will use more pellets in Winter.
  15. tbrtt1

    This Newb Needs Help on what to buy

    DeRail, Any of the ones you mention would be fine. However, there a few questions you should ask yourself. Some of these things newbies don't think about until they get a smoker. * What are you planning to smoke? *How many people are you feeding regularly? *Are you in a climate that has...
  16. tbrtt1

    Questions for the Stick Burnin' Pros

    Many, many thanks phat, blue and sqwib. Great feedback. Squib, I think you are right on, the flaming logs demand too much oxygen. I’ll shoot for a bigger coal bed this weekend. I think doing that and being able to close the door, at least most of the way if not all the way will Yeild better draft.
  17. tbrtt1

    Joining the ranks of Stick Burners

  18. tbrtt1

    Questions for the Stick Burnin' Pros

    Thanks phatbac. My concern when closing the FB door and using the vents is that the smoke seems dirtier, much more visible. Like it isn’nt getting enough air. Maybe I am trying to put too much wood in wth the door closed and it needs too much O2. Perhaps a smaller fire would work with the FB...
  19. tbrtt1

    Sources

    Online directly from manufacturer or Amazon or a good grocery store.
  20. tbrtt1

    Questions for the Stick Burnin' Pros

    I just posted a lengthy diatribe about my maiden voyage with my Old Country Pecos stick burner. But I wanted a separate thread for the inevitable questions following a first all wood cook. 1-The Pecos seemed to "work" best with the smoke stack wide open (thats a no brainer I guess) and the...
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