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  1. vaquero01

    Royal Oak Lump Charcoal

    I do know that the GFS brand states on the bag...only made from sustainably harvested hardwoods and does not include any Rain Forest products, for what it is worth. I would be good with cherry lump if I could ever find it. Over the summer Publix started carrying "John Wayne Lump Charcoal" I have...
  2. vaquero01

    Royal Oak Lump Charcoal

    I can't argue with the prices y'all are getting on the briquettes.....now that's a deal! BUT....I can't bring myself to use them square chemically produced chunks in my smoker or on my pit. Perhaps it truly is all in my head....but I swear that I can taste the difference! I use lump and only...
  3. vaquero01

    Lump Charcoal - Do you have a favorite?

     I also use Publix all fall and winter. During the summer months up North I buy Royal Oak and also have had real good luck with GFS (gordon Food Service) brand. Both Gordon and Royal Oak have about a 10% fallout of clay/brick type of material. But to be honest, I've done much worse with other...
  4. vaquero01

    Why One Should Always Carry a Pistol

    Now that's some funny stuff right there.....is this an ex-wife posting?
  5. 100414-112002.jpg

    100414-112002.jpg

    • vaquero01
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  6. vaquero01

    New Braunfels Vertical Smoker

     It's a New Braunfels Bandera...they run about $600 new. I have a an earlier version of one and like it well. NB was purchased some time back and they are a bit thinner now and you will want to gasket the doors for better temp control. If it's in good shape, an offer of $250 would seem like a...
  7. favorite liquor

    favorite liquor

  8. vaquero01

    favorite liquor

     As Col. Sherman Potter would say "not enough O's in the word smoooooth" Ironically, being of mixed Irish/Mexican lineage my second favorite is Now if I could just get the priest to get rid of that dang wine at Sat eve mass, and replace it with shots of Don Julio and Redbreast, I wouldn't...
  9. Don Julio.jpg

    Don Julio.jpg

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  10. Redbreast-Irish-Whiskey-12yr-1024x680.jpg

    Redbreast-Irish-Whiskey-12yr-1024x680.jpg

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  11. vaquero01

    All wood only...

    I never thought much about the bugs.....don't think I'll mention that to the lil' Missus. A little extra protein in the smoke probably isn't a big deal.....unless you get a stink bug in there.
  12. vaquero01

    All wood only...

    I normally get my own, however color wise....you are about right on. The other indications to look for would be an easily peeled or flaked off bark, also cracks and fractures in the cambium of the wood, and heft (green wood obviously should weigh more)  Another thing, and I've seen this argued...
  13. vaquero01

    All wood only...

     The biggest thing is using dry wood and never throttling your exhaust. I have seen more rookies believe the key to controlling their fire for an extended burn is to try and damper both sides of the air on the inlet and exhaust. Never choke the exhaust, the smoke will stick around in the smoke...
  14. vaquero01

    All wood only...

    as long as your wood is dry and seasoned, as well as being seasoned....it should come out just fine.
  15. vaquero01

    All wood only...

    Out of curiosity Roller....what's keepin ya? The tending, the time or the convenience of other methods? I usually ask when folks tell me they wish they could smoke with wood instead of their gasser or sparky set up.   On the by, what part of NE LA ya in? I'm from Ouachita Parrish.
  16. vaquero01

    All wood only...

    Quite a few of us do.....what in particular are ya tryin to figger out?
  17. vaquero01

    April Throwdown Voting.

     This is why I bow down in deference and will never submit an entry. I love to cook and love to smoke, I'm not bragging at all, but it is a cold day in Hades when I pull something from the grill less than great. But for all that, when it comes to creative presentation (I mean c'mon there was a...
  18. vaquero01

    Injectable marinade recipes

    Welcome to SMF, I've had real good feedback from folks when I've used Tony Chachere's injection marinades. I just picked some up this past weekend at the Lishman's Market in Slidell over the weekend for a stuffed loin I did.
  19. vaquero01

    Smoked Stuffed Poblanos...Like an ABT on roids with lots of Q View

    I am not by nature the real low and slow type. However due to the amount of cheese I was using in the stuffing and the fact that I was using raw chorizo and not precooked ahead of time, I ran these for about 3 hours with the temp running on average about 235 +/- 15 degrees or so as I would get...
  20. vaquero01

    Smoked Stuffed Poblanos...Like an ABT on roids with lots of Q View

    Thanks all, Dirt...tell me about these pulled pork poblanos! Did you use anything to bind the pork together? I was tempted to use rice in this recipe...but decided  not to. Basically it is my Abuela's (grandmother to the English speakers here) recipe with a smoker twist to it. I also have done...
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