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  1. rubbed.jpg

    rubbed.jpg

    • ngasmokehead
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  2. ngasmokehead

    First shoulder on a new GOSM 2 drawer

    okay...just tried to post a couple photos, but it just sat there trying to load for a long time. will try on the other laptop in a few.   hog's been on for almost 3 hrs now and already hit 132 degrees....I put it on at 640 or 645 this am. This seems a bit quick comparing to my previous few...
  3. ngasmokehead

    First shoulder on a new GOSM 2 drawer

    Hey folks...been away for a long while, busy with little ones.  I just bought a new GOSM 2 drawer smoker. Any tips or suggestion on my first shoulder on this thing would be appreciated.   Rubbed a 5 lb shoulder last night (Bad Byrons and brown sugar), wrapped it and in the fridge it went until...
  4. ngasmokehead

    How To Fab a Charcoal Basket For Your SnP

    You sure can...that's the one I used. Think I got the idea from someone on here. it slides right in, or if you prefer, you can get whatever length bolts and put them in the corners securing with hex nuts.
  5. ngasmokehead

    2 racks of BB's...

    ribs came from the local meat market - frozen at one point, but not packaged in solution. I now think I had too much juice in the foil - next time will use less and move them farther from the fire. thanks for the replies.
  6. ngasmokehead

    2 racks of BB's...

    okay....sorry about the Q-view guys and gals. I had some issues with my camera on saturday. and yes, there were fresh batteries in it.... Now, onto the results. The ribs were very good in the flavor department. Had good smoke on them, though not much of a ring. Texture-wise, about half of...
  7. ngasmokehead

    2 racks of BB's...

    Haven't posted in a while, and I am still new to my brinkmann S 'n G, but decided to do a couple racks of ribs today. Will do my best to post some Q-view later. Using a 2-2-1 method, and smoker temp is sitting at 240-250. One racks has some pre-made rub on it (Famous Daves rib rub) and the...
  8. ngasmokehead

    Kingsford Competition

    Excellent...thanks folks. I have used it for steaks, chops, chicken just grilling and wondered if it was good as claimed. Seems like a good alternative to lump. I am honestly getting a bit tired of lump because of the inconsistency of the size. The only lump I can find that is fairly...
  9. ngasmokehead

    Kingsford Competition

    This may not be the best place for this post, and if so, my apologies....I was wondering if anyone uses Kingsford Competition briquettes when smoking? I posted this here because I typically smoke shoulders. Any thoughts? Pros, cons? And, does it produce any less ash than regular Kingsford...
  10. ngasmokehead

    1st time pulled pork with Qview

    Very nice looking que there....very well done! And, my goodness - smoked rabbit...how was it? I haven't eaten rabbit in years. I love it - wonder what it's like smoked? Do you run beagles?
  11. ngasmokehead

    Butts -To foil or not to foil?

    So, if you do foil.....shiny side in or out?
  12. ngasmokehead

    Large Cookout question

    Thanks for your replies guys. Very helpful as usual. We'll probably plan on 40 lbs of shoulder to be safe. We will have several young men there that will surely put away some food if history is a good indicator. Again, thank you for all your help!!
  13. ngasmokehead

    Large Cookout question

    Okay guys and gals........Planning to smoke some shoulders for a large gathering next month and need to know, roughly, how much to order. Numbers are not finalized yet, but at most, it would be 50 people (we hope!). So, that being said, if we need to plan on 50 folks coming, any ideas on how...
  14. ngasmokehead

    Bone in or boneless?

    somewhat off topic, but close...... when it comes to splitting a shoulder in half, how do you go about this if it has the bone in?
  15. ngasmokehead

    questions about foiling

    Thank you to everyone who has replied....i guess it all boils down to personal preference. thanks, speedway. I've already learned a great deal and look forward to learning much more. I am not too far from you - few miles south of the mall.
  16. ngasmokehead

    questions about foiling

    Thanks for humoring me, guys and gals... 1) What is the benefit or point of foiling meats (shoulder, ribs)? I have never foiled my shoulders and wanted to know if I should or if it actually mattered somehow. 2) Heavy duty foil or will standard foil suffice? 3) Does foiling typically speed up...
  17. ngasmokehead

    New around here

    Thanks to everyone for the warm welcome. Look forward to learning much and sharing stories and of course, a little Q-view.
  18. ngasmokehead

    New around here

    Thanks, Indy...I will definitely have to do that.
  19. ngasmokehead

    New around here

    You are right about that. It was 96 deg yesterday by 2pm. I don't mind the heat really until August - get tired of it by then and start thinking about how hot it's going to be at the first football game of the season. Thanks for the warm welcome.
  20. ngasmokehead

    New around here

    Hey guys and girls, My name is Jake Montgomery and I stumbled onto this site/forum while looking for rub and sauce recipes. Originally from Upstate South Carolina, so I love barbeque - pork with mostly vinegar based sauces - but do NOT discriminate against other types of que!! Married, one...
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