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Worth it to add a SFB?
just checked online and it looks like it runs about 80 bones. do i have any other options if that doesn't work?- big10fan
- Post #4
- Forum: Side Fire Box
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Worth it to add a SFB?
for real? wow. well, now I need to check for sure. Not 100% sure it's a chargriller. You just made me night if that's the case!- big10fan
- Post #3
- Forum: Side Fire Box
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Worth it to add a SFB?
Looks like I'm going to come across one of these (given to me) and am wondering if it would be worth it to try and add a SFB as well. I know a dude who can weld, but would it be worth the hassle? And what would it take to make/find a SFB to add to it? Thanks a million!- big10fan
- Thread
- Replies: 9
- Forum: Side Fire Box
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- big10fan
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- Album: Worth it to add a SFB?
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Worth it to add a SFB?
- big10fan
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Kingsford "Flavored" Briquettes
i've heard the same, but no direct experience.- big10fan
- Post #7
- Forum: General Discussion
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Smoking in Big 10 country
how did it turn out? venison is one thing i've never smoked. -
Custom Smoker Builds, Pics of all of them.
Wow, very inspirational thread. Looking to maybe build my own. Thanks for the ideas guys!- big10fan
- Post #52
- Forum: Smoker Builds
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Newbie in Iowa
good to have another iowan on here. lots of great info to learn from these guys, i know i've learned a ton. -
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First hot and fast brisket w/ Q-view
i just did my first hot and fast brisket. good but not great results. will definitely be trying again. might have left her in too long this time. i was nervous with how quickly it got done, but had a good smoke ring and had no complaints from my guests! -
Low and slow vs High and fast
i just did my first hot and fast style. not too bad. was a little drier than i'd like, but i'll take it. will try it again for sure and i generally don't have the time to invest in the slow method. nobody complained at the party, that's for sure.- big10fan
- Post #17
- Forum: General Discussion
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Smoking in Big 10 country
center cut loin is so awesome for slicing up for sandwiches for a big group. i smoke mine at a pretty high temp (300 or so) till i get to 145 internal. typical mustard rub with whatever i'm in the mood for for a rub. sometimes go more sweet, sometimes more spicy. i wouldn't slow, low smoke a... -
Smoking in Big 10 country
i like oak. works great to keep the fire going and gives a good taste too. just found out through my brother in law that he knows someone giving away cherry wood. going to take him up on that! -
Smoking in Big 10 country
that first pic is a small shoulder roast. here is a beautiful loin that i did today. glad to be here. -
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- big10fan
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Smoking in Big 10 country
Hey everyone. Long time lurker, first time poster. Just wanted to thank everyone for all the great wisdom. First, I'm rocking the ECB. It does alright for me, as I'm still relatively new at this (only about a year in). I've done a little bit of everything, but pork is my favorite. Brisket... -
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- big10fan
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- Comments: 0
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