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  1. racincowboy

    Baby Back Ribs (Long..sorry)

    Sounds like a good plan to me. Just practice makes perfect. Myself I have a chargriller w/sfb and I usually jack my temp up around 275-300 and start my hickory pellets right before I put the ribs on. But I also do not take them out of the fridge for more then like 15 minutes or so before they...
  2. racincowboy

    A-MAZE-N-SMOKER Slogan Help?

    Here is a couple I thought off in a couple minutes. A-maze-n-smoker Yes, it really is that Amazing. Try it and you can be a smoke artist as well. A-maze-n-smoker, Bringing your smoke to a new level A-maze-n-smoker, Bringing your Q to a new level of amazing That is what I came up with and I...
  3. racincowboy

    keeping the flame

    Welcome to SMF. I have a chargriller with the sfb like yours. Have you made any modifications to it yet? Mine was about the same way yours is. I bought a shaker basket and ran two pieces of all-thread through that so it would be supported by where your racks would go in the SFB. I then went and...
  4. racincowboy

    Newbie Really Needs Help!!!!!!!

    Dont trust the thermometer that is in the lid. I have the same type of rig and when my therm in the lid reads 115 it is acutally 235 degrees. Get yourself some oven thermometers and place right on cooking grate or get an ET732 digital thermometer then you dont have to open the lid to check temp...
  5. racincowboy

    New Forum Member: My First Smoke and First Post with QView

    Welcome to the addiction neighbor. These guys are great and I have learned so much from them over the few months I have been here. Dont know where you get your meat at but I have found United Grocers/Cash and Carry is good prices and always fresh if you havent checked them out I would. That...
  6. racincowboy

    Newbie w/ a Chargriller Duo w/ SFB

    Why wait just wheel it out in the driveway and get it all seasoned up ready to roll. My last smoke with my chargriller was in 19 degrees. Not too hard to control temps just burned alot more fuel then usual. I have learned first hand why they say wicked good lump is as good as it says. Never...
  7. racincowboy

    1st butt question hope I didnt screw it up

    I am going to take these to 210 in foil and give it a try I think being in foil and over 205 degrees Internal temp should be ok and take care of anything caused by my downward heat spiral. So I will give it a go and see what happens. Thanks for all the help guys and gals
  8. racincowboy

    1st butt question hope I didnt screw it up

    It only took about 1hr and a half to be back over 140. So I guess I will do some more research and if in doubt too much then we will toss em and start over. And make it a lesson learned.
  9. racincowboy

    1st butt question hope I didnt screw it up

    I have two butts on and I had a heat issue part way through and a sleep issue so to speak. Here is how it went down. Put butts on at 11pm and tended them until 330 am. Around 6am I woke up to an alarm from my et732 I looked and the smoker temp was down to 160 and the butt IT temp was 136 and it...
  10. racincowboy

    Jeff's rub and sauce

    I just mixed up a batch of sauce and rub last night and have a butt on right now. Tried some sauce very nice and tangy. I am looking forward to pulled pork for an after race dinner. It is very easy to make both. It took me longer to track down all the ingredients then it did to make it. I went...
  11. racincowboy

    Grand Junction Catholic Outreach Soup Kitchen, February 19

    Awesome job Bob, I wish I could cook like that and make a great meal out of "whatever is around". It is also great your kids come and help out to feed those that have fallen on rough times. Alot of people dont give high school kids enough credit. While my volunteer work is nothing in comparison...
  12. racincowboy

    VIrginia boy needs barrel for UDS

    Check around and see if you have any commercial bakerys or bread plants close by. They usually use 55 gal barrels for their pan oilers. All food grade and they are usually used quite quickly. I used to get them from the bread plant I worked at they usually had 2 empties a week.
  13. racincowboy

    Smoked Salmon

    Bear, If I can smoke half of the stuff , half as well as you I will be in good shape. You ever had smoked salmon dip before? That is a staple around our house at christmas time. Had to catch 3 more fish then usual this year as we had tons of neighbors wanting to-go containers to take with...
  14. racincowboy

    Old guy New Smoker...DIchotomy?

    Welcome to the wood burning addiction neighbor.
  15. racincowboy

    Smoked Salmon

    I love fishing down that way. I will hit the river up here near Portland starting monday. No need to be chicken on smoking fish that is all I knew how to smoke well before I signed on here. Now the ribs and brisket and butts are nothing short of amazing. Never thought I could cook like that. I...
  16. racincowboy

    Super bowl ribs

    Nice job on the ribs. Lots of variety something for everyone.
  17. racincowboy

    J.A.F.N. - Oregon/PNW

    Hi neighbor, Welcome to the addiction. I have some baby backs soaking up smoke right now for dinner. My first try at ribs. I have been smoking salmon for years and years. Gotta hit the river in the next couple of weeks after spring chinook cant wait for that. I am from Clackamas nice to see...
  18. racincowboy

    Rookie smoker - 1st brisket

     I am new to this as well. I believe the reason for wrapping and into the cooler is to redistribute the juices and it will stay hot in there for a few hours if need be. No Ice, just double wrap in foil and wrap in a bath towel or two and into the cooler. If something is not correct in this...
  19. racincowboy

    Finally found some Mr. Yoshida's!

     Yes that is the real Junki Yoshida. I have been to his house a few times for parties ect. His sauces are made in Portland Oregon. I have toured the factory to many times to count as we were a sub-contractor of theirs for alot of years. We would make the double packs ect for costco. I have tried...
  20. racincowboy

    New Guy from NW Oregon

    Thanks Ron, I have a United Grocers cash and carry 5 mins from the house down in Clackamas. I looked at their meat and that was my first stop to buy when I try my first one. Any suggestions on what to try first? Chicken, Turkey, Beef, Pork?  What is the easiest and most reasonable if I screw it...
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