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  1. flbobecu

    It's HOT!!!!

    But not a grill or bbq. 
  2. flbobecu

    It's HOT!!!!

    Heat index was 110 with 65% humidity. This isn't the dry heat over by Arizona either. :( Generally, when it's THIS hot, I will wheel out the grill a couple hours or at lunch time, before cooking, open it up and let the sun warm it up. Two hours before cooking, I'll close it, retaining the heat...
  3. flbobecu

    Help request-Equipment change

    If you want something more fuel efficient, you will want something that has/keeps a good/great seal. Anything from 14g steel (I hear they're ok) to 1/4" to kamado style cookers. I haven't cooked on a Weber performer, but quite a few say it's pretty fuel efficient as well.  Since going from CG...
  4. flbobecu

    I smoked you a delicious bass (With B-view :) )

    Sea bass or large/small mouth bass?
  5. flbobecu

    Party Gator

    Gator pits is often recommended, as is Yoder, Klose, etc.  The OK is 14g steel, right?
  6. flbobecu

    Opinions please: oak, peach & apricot

    wild cherry will be ok too.  "aging" or "seasoning" depends on personal preferences - most people go 6+ months, others half that. I use Georgia Peach that 3-4 months "old". You could cut it and use it right away as well, but the smell/taste will be a little different. 
  7. flbobecu

    Opinions please: oak, peach & apricot

    Avid fan of Peach. Apricot is on my list to order when I reorder for wood. 
  8. flbobecu

    brisket on the the new Traeger

    Which model is that? Excellent meal my friend. 
  9. flbobecu

    Wood chips: Peach Wood? Korean Pear Wood?

    You may want to "season" it or let it dry. If it's just branches, many people let it dry for 1-3 months, depending on size, temp and humidity. I've heard just putting in on the grill grates for an hour or so at 250 will help dry it.  The stuff I buy is 3-4 months old. The smoke flavor profile...
  10. flbobecu

    Wood chips: Peach Wood? Korean Pear Wood?

    I love peach wood. I use fist size chunks all the time. I will be ordering Pear next month (about a week away) as well.  Very fine woods for smoking. 
  11. flbobecu

    Klose charcoal basket demo w/qview

    Awesome basket, thanks for sharing! How much do these go for?
  12. flbobecu

    Crispy Skin Goodness: Moose's Roadside Chicken Tutorial & Recipe

    Moose - that's the same recipe from Bryan S @ vwbb - isn't it? http://tvwbb.com/eve/forums/a/tpc/f/4880069052/m/9740028563
  13. flbobecu

    What is everyone smoking this weekend?

    Smoking a micro 3.25" thick dry aged Prime rib roast (actually Prime grade, too!). Two racks of ribs tomorrow - probably pork-something Sunday. 
  14. flbobecu

    Little Pork Butt

    I don't foil my shoulders.  I cook small ones like you, because most of the time, it's just lunch for me. And I prefer to cook fresh shoulders than make 1 large one and vacuseal the left overs.  Usually takes me about 4-4.5 hours for a 3lb'r @ about 250.
  15. flbobecu

    New Bubba Keg Owner

    Roadside Chiken -  Black beans n rice and some nice snow peas. I am not that great at "plating" like some of you guys, but I'm still learning.   Not bad, I'd say myself. I've only been cooking for 2 or 3 months now. Learned TONS and now I just need to apply that knowledge. Chiken was...
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  19. flbobecu

    New Bubba Keg Owner

    Did some basic slider burgers. 85/15 ground beef, thick slice of cheese and toasted slider buns. Nothing out of the norm, so I didn't snap any pictures.  It was either the BK or the WSM. I chose the BK because of its ability to retain heat and tends to be a better "grill" for searing steaks and...
  20. flbobecu

    New Bubba Keg Owner

    Sure thing!  
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