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  1. daveinflorida

    Smoking First Flat Brisket

    Thanks Phatbac. I wasn't sure if I needed to catch that and then use it later to put on the brisket.  I'll just put a small one down on the bottom so it doesn't get all over my smoker bottom.  Now one other question, I've seen just put rub on it and let rest overnight or get up early and put...
  2. daveinflorida

    Smoking First Flat Brisket

    So Saturday I'm going to smoke my first brisket. It will be a flat brisket.  I've seen mixed approaches and trying to figure out which is the best:  Put in foil pan, smoke till 160 then cover with foil and remove at 190 or smoke, not in a pan then pull at 165 and then foil and then remove at...
  3. daveinflorida

    Modded Dyna Glo smoker

    So Saturday I'm going to smoke my first brisket. It will be a flat brisket.  I've seen mixed approaches and trying to figure out which is the best:  Put in foil pan, smoke till 160 then cover with foil and remove at 190 or smoke, not in a pan then pull at 165 and then foil and then remove at...
  4. daveinflorida

    Modded Dyna Glo smoker

  5. daveinflorida

    Modded Dyna Glo smoker

    I monitored the therms and they barely got up to near 250 which is low and why I was surprised the chicken parts meat skin was cooked so fast.  I plan on smoking a pork roast sometime this weekend and will not have any fire burning when I put lump charcoal in  the firebox container.  All in all...
  6. daveinflorida

    Modded Dyna Glo smoker

     Well I was able to get some good gasket sealer and decent 3 inch temp gauges.  Did my first smoke last weekend and was surprised that after two hours, the meat was actually a little overcooked. I guess when I put in the lump charcoal and had left a little bit burning and put in the smoker box...
  7. daveinflorida

    Modded Dyna Glo smoker

    Also, I made a bad mistake on my last Charbroil smoker, how and which sealant should I use on this smoker and where? The last one I put the red rtv on the inside of the smoker box and the cooking chamber. Took forever to get that smell out.  Is there a sealant you can put on the inside of the...
  8. daveinflorida

    Modded Dyna Glo smoker

    Can you tell me how you installed the wheels? My Dyna Glo is supposed to be here on Friday and I want to maybe work the wheels before setting anything else up.
  9. daveinflorida

    Have some dried habaneros to share...

    What's your best method for drying your peppers? I grow Jamaican brown habs and usually my one plant produces about 60 peppers at a time. Can't keep up with making sauce or eating them raw on eggs or rice, etc.  You can email me here or use my other email: [email protected] as I'm not always...
  10. daveinflorida

    Five Spice Garlic Ginger Wings

    So can you provide your recipe for the marinade?
  11. daveinflorida

    Smoking a Pork Roast and Wings in Tarpon Springs FL

     Pic of my two smokers.
  12. daveinflorida

    Smoking a Pork Roast and Wings in Tarpon Springs FL

    I put on the roast and wings at 0830 this morning.  I'll put Qviews throughout the day. Here's the roast and a pic of my set up.  
  13. daveinflorida

    Brining Pork Shoulder!

    I brined a pork roast and a pack of wings last nite.  Put the roast on at 0830 this morning. Check out first pic. I'll be posting more pics throughout the smoke today.
  14. daveinflorida

    Smoked Bourbon Baked Beans

    Looks like a good recipe. So take everything and put in a container and put on the grill? No cooking or mixing some before mixing all?
  15. daveinflorida

    need some help on baby backs

    I just did some baby backs on Saturday. I let them go for 6 hours.  The first 2 hours I smoked them with cherry wood and then spritz with cranberry juice once an hour.  They were the texture you're looking for where you can bite into them but not falling off the bone.  I don't like them that way...
  16. daveinflorida

    pork shoulder roast

    I plan to smoke a couple pork shoulder roasts next weekend. Will it be ok to cook it on friday and then serve it saturday? What's the best way to keep it? Plus, should I cut it on Friday and then let it sit in some juice or wait on Saturday, heat up in oven for a bit and then cut it?
  17. daveinflorida

    Lump Charcoal???

    Absolutely!  I found it's better than charcoal briquettes. Burns hotter and longer.  I use cowboy charcoal. Comes in a brown bag.  Now each bag is not consistently packed with certain sizes because its lump charcoal which is petrified wood.  So you get a ton of very small pieces that don't...
  18. daveinflorida

    Smoking a suckling pig

    Cowgirl, so you see my smoker. Are you saying I could smoke, indirect, a suckling pig at 20 or 30 pounds and still be good in around 10 hours at 220 or higher?
  19. daveinflorida

    Roast Suckling Pig

    This is his video. I saw it too and said to myself that if he can smoke a suckling on that small a grill, I surely can do the same size on my offset. The only thing is do I put charcoal in the cooking chamber to cook it or just pile up the firebox real high with charcoal to get the same affect...
  20. daveinflorida

    Brining Pork Shoulder!

    So then what is your prep steps if you don't brine? Also, what is your rub, mustard, what temp you let it get to before pulling to pull? About to try one for my birthday on 19 Apr.
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