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  1. billyq

    Help with the Camp Chef Smoke Vault

    I think your smoker was indeed filled to capacity. All the meat, bet it at room temp or chilled was acting like a heat sink, along with your water pan. This causes your smoker to work harder. You also have to have good air circualtion around your meat. Maybe "stagger" the meat next time?
  2. billyq

    Tonights Smoke Finished

  3. billyq

    OK HERE GOES, THIS QUESTION MAY MAKE ME LOOK LIKE A FOOL, BUT IT WONT BE THE 1st TIME

    gassmoker.com. All your questions will be answered.
  4. billyq

    Brisket Question??

    IMHO, because the flat has less marbeling, it shoud go above the point. I dont see any harm in cutting them in half. Put them in early in the morning, as briskets have a tendency to plateau like a pork butt. You might want to also foil them at about 170 degrees, so they steam, Once they hit...
  5. billyq

    Do you keep your smoker covered when not in use?

    I keep my GOSM and CCSV in the garage. Don't wanna keep my babies in the weather. Wasn't there a recent thread about us being obsessed?
  6. billyq

    Beef Brisket: The final Frontier lol

    I've benn wanting to try an angus brisket. I bet it comes out good! Start with some brown sugar as your rub base, then you can really add what you want. Salt, pepper, chili powder, cayenne, onion powder, garlic powder, mustard...... the list goes on and on. IMO, I think you should keep your...
  7. billyq

    New BBQer in KC

    Livin in KC you got alot to live up to! No pressure, though. Welcome to the SMF. Good people around here. I'd like to know more about your smoker.
  8. billyq

    New Smoker - can't wait to get started

    Personally, I take offense to the word "obsessed"! We all know we are all professionals, with lives and careers, and families, and.......uh, wait, I got to go check the temperature on my butt. I'm pulling another all nighter!
  9. billyq

    Here come da Ribs

    What's the vinatge on the Boone's Farm you're using? About two weeks?
  10. billyq

    Need a brisket rub and mop for the 4th

    I use equal parts beef broth and Shiner Bock beer. It works for me. I don't mop until about the fourth hour so the bark does get washed off.
  11. billyq

    chunks in foil?

    I've seen it done both ways. ANd you don't have to use chips, you can use chunks. Soak them first, though.
  12. billyq

    Turn in boxes....You rate em!

  13. billyq

    St. Louis Style Country Ribs

    I like this particular cut of rib, especially if I am in a hurry or really hungry. They are quite tasty.
  14. billyq

    first butts for me

    Pass me the cheap white bread and cole slaw please!
  15. billyq

    Ribs and ABT Part II

  16. billyq

    for all our wet texas brothers

    You guys be careful and stay safe. From one Texan to another.
  17. billyq

    What up?

    With good looking 'Q like that, you should be on the OTBS in no time.
  18. billyq

    pic as promised

    I love buttercream frosting. That cool whip topping frosting is for the birds!
  19. billyq

    Mike Mills

    I'm currently reading "peace, Love and Barbecue". It's a pretty good book. I especially wanna try his recipe for his magic dust.
  20. billyq

    Idea for a Charcoal Basket??

    Not sure this woud be a good choice as it's chromed. The high temps and chrome might give off some really bad chemical fumes. Better safe than sorry. If you can, go to home depot, get a 24 inch by 24 inch piece of expanded metal, measure 6 inches down, 6 six inches in from each corner then...
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