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  1. grindstaff3

    turkey

    http://www.smoker-cooking.com/smokedturkey.html this tells you about the brine and the seasoning and the smoke. they are pretty easy to do and have so many different options on how to eat them. i have even taken a breast that i smoked to the butcher and had him slice half of it for sandwiches.
  2. grindstaff3

    Saturday smoke w/ qview

    oh ya almost forgot. my pork never really did plateau. nothing major atleast. is that normal? i mean it would stick at a temp for a little while but not for a significant amount of time and it never dropped.
  3. grindstaff3

    Saturday smoke w/ qview

    I smoked butt that weighed about 6# these pics are right before i put it on and then at about 3 hours then again when it was being pulled. it took a total of about 9 hours 45 min. had it with some homemade coleslaw and dutch's beans....speaking of dutch how do i get into the OTBS?
  4. grindstaff3

    Plateau length

    dmack, there is really no "too long" that meat will do what it wants to do. just wait it out. just keep thinking about how good that meat will taste. i have had some plateaus last over 2 hours and the same smoke a different piece took only about 40 min of a stall.
  5. grindstaff3

    failed sauce attempt

    hey everybody thanks alot for all the info. surely i can make 1 good sauce out of all of these. hey one more thing does anyone know anything about bottling. like reusing an empty bbq sauce bottle?? how long would it keep??
  6. grindstaff3

    chargriller temps

    meowy, my path from fb to cc is open. i have a baffle in the cc that extends out maybe 10" but i wouldn't think that would restrict the heat that much. i'm afraid if i take it out then my temps will be very uneven. i had about a 15 mph wind on the smoker would that have that big of a...
  7. grindstaff3

    Graduation pork fest w/ Q-view

    good lookin stuff that capt. how long did those butts take ya?
  8. grindstaff3

    failed sauce attempt

    so i tried to make a basic sauce with tomato sauce, tomato paste, and tiny bits of other things. the sauce basically tasted like spicy ketchup. which wouldn't be bad with some fries but for bbq this weekend it wasn't what i was wanting. how do the guys with their names on the bottle get that...
  9. grindstaff3

    chargriller temps

    no i wasn't using the stock thremo it was sayin i was at 150 not 215, so when i temp goes down and i still have some burning coals from doing the minion method can i just dump my unlit coals on top and kind of do a reverse minion??
  10. grindstaff3

    sauce trade off

    hey everyone i just came upon this thread and it sounds really interesting. how does it all work??
  11. grindstaff3

    chargriller temps

    suprise suprise another chargriller question haha. alright so i have the dryer vent and the baffle and i bought a basket from lowe's for charcoal (lump always) and i put fire rope around the edge of the cooking chamber. i still have smoke pouring out of where the lid meets the base on the...
  12. grindstaff3

    Thermometer mod ??

    i have a chargriller pro and have done everything that you guys have posted except i still have the stock thermometer. i bought one and ofcourse it does not fit in the hole that the stock one is in but it also have like a 3 inch atleast probe. if i mount it grate level won't the probe limit...
  13. grindstaff3

    gotta rub question

    hey thanks guys. so by the 8-3-1-1 method the 8 being sugar might be too much for a pork butt or brisket cause it would burn or carmalize?? i guess that does make sense that would be a sweet tooth rub. i'm just wanted to have my "own" thing. and not have to search on the net everytime i want to...
  14. grindstaff3

    Branson

    lambert's is great and your right the wait is crazy. i was driving by there to get head to springfield yesterday and there was 6 tour busses and the outside patio looked like a concert and this was at 3:00 pm on a wed. afternoon. you won't find really any bbq there but it is good.
  15. grindstaff3

    Graduation pork fest w/ Q-view

    sorry guys, the comp messed up and i didn't know if my post got on so i did another one. don't mind me
  16. grindstaff3

    Graduation pork fest w/ Q-view

    hey good luck there capt. better have ya a couple coolers. 1 for the meat and the other to keep you going all night. have fun with that smoke i hope to attempt something on that scale someday
  17. grindstaff3

    Graduation pork fest w/ Q-view

    hey good luck capt. better have a cooler no wait 2 coolers ready, one for the meat and the other filled with "keep me ups" haha. have fun i hope to attempt something of that size someday
  18. grindstaff3

    gotta rub question

    alright so using the 8-3-1-1 method and 8 being your sugar, 3 being your salt ( by the way isn't that alot of salt) now i know that one of the 1's is just a mix of whatever you want, but what is the other 1. i thought alot of rubs had quite a bit of paprika in them and just 1 part doesn't seem...
  19. grindstaff3

    Branson

    let me know if you need some better directions to these places
  20. grindstaff3

    Branson

    if your coming through springfield you need to eat at Buckingham's ( 3 locations 1 right across from bass pro shops on campbell ave., and 1 on Glenstone ave just south of I-44) it is always rated the best bbq in the ozarks and it is very very good. also if you are on 65 south from i-44 get off...
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