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New to the world of Smokin'
The baffle is far more important than the stack. It pushes the heated air/smoke downward to more evenly distribute it throughout the cooking chamber. Jeff -
Where to buy GOSM big block
Nice price, Illini! Do they ship or strickly cash and carry? Jeff- soflaquer
- Post #30
- Forum: Propane Smokers
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Where to buy GOSM big block
This is where I got my Big Block, and I just checked....They are IN STOCK!!! Grab 'em while you can, boys - they've been out for a while! Price: $179.00 plus Shipping Here's the link: http://epod2000.stores.yahoo.net/36smokerbb.html Jeff- soflaquer
- Post #28
- Forum: Propane Smokers
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New to site
Welcome to the site, LT. You'll get alot of use out of your GOSM. Do us a favor and update your profile so we know a little more about you, OK? Jeff -
Look at what Up In Smoke did for me!!
Very cool, Buzzard! Nice work, Up In Smoke. Jeff- soflaquer
- Post #2
- Forum: For New Members
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any advice for gator?
Although I am a Native Floridian (not many of us around), I've had those Snapper's about everyway you can imagine with one exception.........Smoked! Gator is about to be much more prevelent on the market here in Fla. soon, so let me know how it turns out! Jeff -
New to the world of Smokin'
Benny, welcome to SMF! Dutch, nice link for the Mods! Pretty much everything I would have recommended to him. Jeff -
Hello
Welcome Ryan! I too own a GOSM Big Block as a backup unit. As always, I recommend any newbie to start on a Stick Burner, so they can learn proper heat and smoke control and grasp the fundamentals before diving into a "set and forget" method of cooking. For some this is not an option due to... -
Which is better for pulled pork
Large Picnics are usually referred to as Fresh Ham's. I don't recommend them for Pulled Pork, stick with the Butt's. If you plan on doing a Full Packer Brisket, I would start the Brisket a few hours earlier than the Butt's. Jeff -
New to the PIT
Feather Bones are the Chine Bones off a Prime Rib Roast or the smallest ribs end ribs of a Spare of Loin Rib Rack. Both are called Feather Bones. Some people refer to them as Niblets. Jeff -
Hello, it's nice to "meat" you!
Welcome Cheryl! As with Gunslinger, Mrs. SoFla is also "Cheryl"! You'll find a great bunch of people here willing to help you with anything! Jeff -
Hello!
Welcome aboard, Josh! Glad to see you got bit by the BBQ Bug! Go buy a "good" spray botle (not a cheapo), about $4 @ Home Depot. Pour some regular cooking oil in it, and completely spray the inside of both the cooking chamber and fire box. Wipe it down or brush it with a new cheap paint... -
Trying Brisket for the first time.
Always glad to hear of a successful 1st Brisket. Most people are not so lucky unless they do their homework here a SMF. Would have loved to seen the photos. Jeff -
Trying Brisket for the first time.
That's some mighty fine lookin' 'Q, Illini! I'm not sure where it is in the archives, but you might want to try my "Double Rub" technique....I think you'll like it. If you can't find it, let me know and I'll go over it with you. Jeff -
First Smoke this Sunday
Trust me, G'Slinger, when you've done this as long as some of us (and you probably have), the slightest imperfection sticks out like a sore thumb! My wife thinks I'm Anal about my 'Q, but hey, I know good 'Q and not so good 'Q!!! Jeff- soflaquer
- Post #13
- Forum: General Discussion
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Trying Brisket for the first time.
As I understand you, you are basically killing the element until the T-Stat reaches 140* and sealing up the smoker. If this is correct, heat is still being applied by the ambient temp as it slowly drops to 140*. Much like if I were to cook biscuits in the oven then turn the element off, but... -
First Smoke this Sunday
Buzzard, You are correct, a Pork Loin would not be a bad choice. However, keep in mind that it is a lot leaner cut than a Boston Butt and a newbie could easily over-cook it. It likewise depends whether they are looking for "Pulled" or "Sliced" pork. A simple man's opinion (in your words) is...- soflaquer
- Post #10
- Forum: General Discussion
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Trying Brisket for the first time.
Jefmkr, It sounds like you've done your homework! At 5lbs, you must have gotten a cut. Did you get a "Point" or "Flat"? I doubt a Point will reach 180* after only 3 hours. Illini, leaving the meat on the Smoker at a lower temp is fine, but realize that you are still applying heat to the... -
My Veterans Day
What a great poem! Thanks to all that serve and those who have served! Jeff- soflaquer
- Post #4
- Forum: General Discussion
