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Pit paint?
Oil of some sort will act as a barrier between the metal and the elements. Pam is an easy apply for my smoker. I will be painting the firebox just because of the heat it gets. I'm gonna use high temp rustoleum for it though.- ChuckEWil
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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what is the coldest temp you smoked at?
I did the Christmas cooking this past year and I Spatchcocked a turkey with some ribs. It was cold. Negative windchills in the morning balmy 3 at noon. I honestly just used more fuel and parked my Truck on the windy side of the smoker to alleviate the loss through wind moving it away. That box...- ChuckEWil
- Post #21
- Forum: Blowing Smoke Around the Smoker.
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Co-Worker wants me to smoke ribs - How much should I charge?
I do mine for free "refreshments", food, and the great conversations. Just my two cents. Plus most of my friends see the supplies and just throw 10-15 bucks each to keep the Smoke Tool Box stocked with pans, foil, charcoal, and other stuff I'm forgetting. I tell em listen I'm trying something...- ChuckEWil
- Post #35
- Forum: Blowing Smoke Around the Smoker.
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Baby Back Time
I’m a Jets fan in Indiana so when the Patriots won a piece of me dies. No this is a Lang knockoff. It’s made from a 250 gallon propane tank. Made by steamboat manufacturing. It cost half of what a Lang cost. My cook today turned out excellent. Used wild cherry wood had 4 racks of baby back ribs... -
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Baby Back Time
Dude those racks look good. I got mine on already but will post some after cooking before chomping pics. -
My pork butt.
That is an interesting thought. I think that’s what illl try to add some sweet to it. I’m aiming for a sweet then heat with a sauce. -
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My pork butt.
From my novice understanding the more sugar in the rub the sweeter the bark and better bark. I am not sure it’s true but for me it is an experiment. My recipe for these pork butts was: 1/3 cup brown sugar 1/3 cup salt 1/4 cup paprika 1/8 cup garlic powder 1/8 cup onion powder 1/8 cup ground red... -
My pork butt.
Tasted great. Left em plain and let them dress em up. I may increase the sugar on the rub. -
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New member.
Hey my name is Chuck. I am a teacher and amateur cook. I have been Grilling on my Brinkmann barrel grill for 15 years but just got into BBQing this year. We bought a 250 Gallon propane tank offset reverse flow stock burner and have smoked something every other weekend for about 5 months now. I...
