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  1. Displaced Texan

    LOL for them vegans out there /snicker

    Smelled like anger and a sense of betterment over everyone else around lol.
  2. Displaced Texan

    LOL for them vegans out there /snicker

    Was at a Target last night getting some things for the 12 year old. I saw "Vegan Scented" candles. Vegan scented. I said to my wife they must smell like idiots.
  3. Displaced Texan

    Mega Snowstorm

    I figured lake effect was always wet and heavy. I'm always learning.
  4. Displaced Texan

    Backyard offset smoker options?

    How do you avoid overnight cooks? Just don't do it. Start early in the morning and let it rest/hold overnight then serve. Or, do what I do. Smoke for 6-7 hours in the afternoon. Finish in the oven overnight. Pull, rest, and hold until serving. Takes a little planning. I don't recall the OP...
  5. Displaced Texan

    Backyard offset smoker options?

    Bell Fab, near Tulsa.
  6. Displaced Texan

    Hello from Texas

    Check out Bell Fab. Several of us have them. Good pits.
  7. Displaced Texan

    Mega Snowstorm

    Oh okay. Lake effect forms due to high moisture from a lake. It is not light and fluffy.
  8. Displaced Texan

    Mega Snowstorm

    Sarcasm?
  9. Displaced Texan

    New bel-fab smoker

    I would normally agree on his pits not being as well refined, however, he posted one on Facebook the other day with a linseed oil finish. Very sharp looking. Also, the Franklin style triangular exhaust like I had him do on mine. Maybe adding touches to be more competitive.
  10. Displaced Texan

    Long Rest vs Long Hold - help needed

    Took some tweaking, but the temp holds well. Fits 4 or 5 big pans with brisket/ribs. Does a nice job.
  11. Displaced Texan

    Long Rest vs Long Hold - help needed

    As I posted in the other thread, I bought this. Working well so far. I will add a water pan, good idea. https://www.amazon.com/dp/B01BQNQCIS?psc=1&ref=ppx_yo2ov_dt_b_product_details
  12. Displaced Texan

    Long Rest vs Long Hold - help needed

    I wonder why your other thread on this topic didn't get any traction like this one is.
  13. Displaced Texan

    St. Louis Ribs Part 2. Started late!

    Been there and have that t-shirt bro! That's what makes barbecue fun, learning. Amirite? 🍻
  14. Displaced Texan

    St. Louis Ribs Part 2. Started late!

    Oh yeah. I think it is past done when a rib just slides out. My pit has serious convection. It cooks fast. My old Char Broil, I was 4-5 hours in for ribs.
  15. Displaced Texan

    St. Louis Ribs Part 2. Started late!

    I don't obviously know anything about your pit, but mine, running at 250°, takes 3 hours for St. Louis ribs to be done.
  16. Displaced Texan

    Found A New Wood Guy!

    Very sophomoric. Which, of course, I am all for.
  17. Displaced Texan

    Brisket: Holding vs Resting Discussion and Advice

    What I have been doing, and it is working great for me, is finishing my briskets in the oven after 6ish hours of smoke and a bark I am happy with. Pull from the oven when tender and REST at room temp for about an hour. I have no idea the IT at that point. My rule of thumb, if I can hold the...
  18. Displaced Texan

    LSU Game Day....

    Looks like how my parents made jambalaya for us growing up.
  19. Displaced Texan

    It's time to change.

    Nope. I like it, too. If it was always standard time, like up here, it would be daylight in the summer months around 4 am. No thanks. If always daylight time, it would be dark until almost 9 am in northern latitudes, depending on longitude. Not that the OP was showing consternation, but I do...
  20. Displaced Texan

    Oakridge BBQ Quitting Business!

    Chik-Fil-A is pretty successful in spite of the efforts to run them out of business. Would be nice if this backfired, too.
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