Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. robcava

    1st Pork Butt is on the WSM!

    Those the kind you see under the grass skirts? ;p
  2. robcava

    Roadside BBQ stand- advice please!

    I live in central CT. There are a few good places for Q in the area but not much. I lived in NC for a while and fell in love w the little roadside BBQ stands. A little place just went up for sale on a really busy two lane road, with biker bars and ice cream stands every 1/4 mile. Perfect spot...
  3. robcava

    Anova Sous Vide immersion cooker normally $199, now $99 on Amazon.com!

    Dang! Just saw this and code is done( I'll tell you, I cooked at a steakhouse and we used sous vide. Would always put in one cooking temp lower and finish on grill...ie. had a bath @ rare. Would pull from there and throw on grill to med rare. So beautiful to have a steak that is a bit charred on...
  4. robcava

    My first smoke what went wrong?

    Sounds like they just weren't done yet rraczyla. Until they pass the bend test let them go or they aren't going to be tender. Not sure on the smoke issue.... I dont have a MES. On the last attempt the temp on your maverick was reading OK? It really sounds to me like you were cooking at a very...
  5. robcava

    Stainless Steel fridge smoker success

    A for creativity! That is an awesome build.
  6. robcava

    First Pork Butt

    Nice first run! Thumbs Up
  7. robcava

    Stainless Steel fridge smoker success

    This is a cool design. Great idea using an old wood stove for the firebox. You sure you won't get plastic fumes from inside? Does the burnout work well? There is no odor?
  8. robcava

    New Smoker

    Read this post. Some mods to make your smoker more stable http://www.smokingmeatforums.com/t/75110/horizonal-offset-smoker-mods
  9. robcava

    BURNT GREASE

    I don't want to hijack this thread but I would like some info on that big smoker you have there oldschoolbbq. Nice looking setup. Who makes that or custom? Any issues getting/holding the vertical at temp since so far from firebox? Sorry again for the tangent titans2win
  10. robcava

    Prime Tri Tips, BBs, beef ribs, and pork tenderloin...

    Thanks. I wanted to see how you did the bars.i already have a few smokers, but now that I see how much stuff you can fit in a UDS if you hang the meat I am going to have to build one!
  11. robcava

    My first time

    http://www.smokingmeatforums.com/t/200293/long-time-lurker-looking-for-some-good-advice#post_1385635 Read the description of what the water pan can do in this thread. Noboundry describes it beautifully.
  12. robcava

    My first time

    Nice basket. I need to make one. I modified my bottom grate a few years back but the baskets are so much more convenient.
  13. robcava

    My first time

    Post a pic of what's going on in the firebox
  14. robcava

    My first time

    How is the fire burning? Are the coals red an ashing? If the the coals aren't burning well, is there decent airflow under them in the firebox? I'm not sure how the firebox is set up in the brinkman, but if the rack that you put the coals on has a wide grid and you are using lump coal the little...
  15. robcava

    Prime Tri Tips, BBs, beef ribs, and pork tenderloin...

    Looks amazing! :drool That pit barrel looks like a cool set up. Can you post a pic of the pit?
  16. robcava

    Sad day....

    Ouch! Didd you have any custom or modded grates in there? I have xl bge too. This is my nightmare. You don't hear of them cracking often! Let us know how the warranty replacement experience goes...
  17. robcava

    1st Pork Butt is on the WSM!

    Looks awesome! :drool
  18. robcava

    Brisket stall at 110 degrees?

    What happened w it jstylzz?
  19. robcava

    ISO advice for smoking wild turkey

    There are a lot of ways to do it, but I have had great luck With the recipe in the link below last thanksgiving. Basically inject butter into breasts, wet rub overnight using just salt and some herbs like rosemary and sage in olive oil -put the rub under the skin. Smoke at 325 with legs and...
  20. robcava

    Brisket - 3rd time's a charm. 2.5 lbs smoke

    Looks awesome Johnny G! Thumbs Up
Top Bottom
Back
Clicky