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  1. redtab78

    The makings of something beautiful...(q-view)

    yeah...I know about the temp not time thing...I was just wondering if I should add some more fuel to the fire, or let a little more oxygen in there to bring it up to about 250 vice 220ish
  2. redtab78

    The makings of something beautiful...(q-view)

    well, i think I may be running into a small snag...hopefully someone comes along with a cure...it has been on there for 4 hours now, and internal temp is only 95 degrees....is this ok? I figured it should be on around 8 hours or so...and I know about the plateau but i thought it should be up to...
  3. redtab78

    Boston cut butt de-boning

    do you always do this before you smoke it?
  4. redtab78

    3-2-1 For the first time.

    I perfer Oj/apple juice 5:1 mix more orange than apple, when I do the 3-2-1 method on my gas grill...the citrus adds so much flavor you dont need a rub...I only put it in durring the 2 hour foil wrap portion, about 1 cup for each slab...
  5. redtab78

    The makings of something beautiful...(q-view)

    2 Hours into the smoke...temp steady at 225, left side of meat is about 230 or so, right side is 220 this is after 3 sprays of 3:1 apple juice/captain morgan..the stream in the pic is right as my son was spraying it...
  6. redtab78

    The makings of something beautiful...(q-view)

    well, here we are at 530 this morning and temp's about 35 degrees outside and 235 inside smoker.....this is my little chef in training, he gets just as excited about cooking as I do, and he wanted to get up with me to get it started... PLUS any mistake I do, he will learn from, and just maybe...
  7. redtab78

    The makings of something beautiful...(q-view)

    Well, I am going to try for round 2 this weekend ...here we have a 7.5lb Butt sitting with yellow mustard on it getting ready for the rub, and another shot with rub massaged in and wrapped...it will start tomorrow morn about 4:30 or so...and to go along with it, I am doing some Brats to serve...
  8. redtab78

    royal oak/cowboy lump

    I'm pretty sure it was 9lbs...it was the exact same size as the cowboy lump...but it did weigh significantly more...
  9. redtab78

    royal oak/cowboy lump

    I have read alot on here about using Royal Oak....and my question is this: is Royal Oak briquette's (red bag, yellow letters, and spanish on one side of the bag, english on the other) the good stuff, or is there a royal oak lump? also...I found the Royal Oak briquette's at $6.49 9lb bag, and...
  10. redtab78

    Just getting started:

    While I too am new to smokeing using charcoal/wood, I have cooked ribs on my gas grill with one side burner on and a pan of wood on top of it... I used the 3-2-1 method all the time, with perfect results, 3 hours smoking, 2 hours wrapped in foil (I add 1/2 cup orange juice over the meat), then...
  11. redtab78

    I found the Ultimate Spray

    did you use a rub durring your preperation before the smoke?
  12. redtab78

    fire question...

    when I add wood, my fire turns to thick white smoke though...after a little while, it will go away...
  13. redtab78

    First Mod!!!

    sorry about the pics being so small...anyone know more about how to upload them, by all means let me know so you can see better detail
  14. redtab78

    First Mod!!!

    here are 3 pics...one is of the baffel I made to put in it...I just havent bolted it down yet (still hot) second is of the firebox...you can see how small the coal pile is/was, and it steady at 225 on the grate with the 2 thermometers(even all the way accross) and the third one is of the...
  15. redtab78

    First Mod!!!

    and the baffel will keep the heat in the smoke box down a little right? is there a rule of thumb for length?
  16. redtab78

    fire question...

    I have the Char-broil American Smoker, and have a question concerning the firebox and fires..... first of all, the minion method...if I understand this correctly, I make a pile of charcoal in my firebox, and start another pile in my charcoal lighter can...once the coals are hot, I put them over...
  17. redtab78

    First Mod!!!

    any chance you can give me a pic of what you were mentioning? I was just about to ask a question concerning the baffel...I built a small fire in the box after the scrubbing and re-seasoning of it, and by the fire box I have 250 steady, and the opposite side its 200.....
  18. redtab78

    First Mod!!!

    no, I have a char-broil american smoker... smaller version of the silver smoker.... (and I'm wishing I would have went the extra $50 for the silver one too)
  19. redtab78

    First Mod!!!

    Well...I made my first mod...well actually, I was at home deport looking at aluminum sheeting for a baffel, and they had some thick metal grate that you cut to size for grills, and I got a small piece of it and put it in the firebox to raise the coals up a tad (about 3/4") and also it goes the...
  20. redtab78

    hello all...

    GOT IT!!! as I have read, I am going to get a few thermometers to read the grate temps one by the fire box, and one by the chimney... Second, I am going to use charcoal instead of trying to maintain a wood fire....maybe add 1-2 chips here and there instead of chunks....I obviously dont need the...
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