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  1. billyq

    Smoker Upgrade Suggestions

    The 24 inch Camp Chef Smoke Vault! It's a gasser and very easy to use and produces some great 'Q. I bought mine based on Debi's recommendation and haven't looked back.
  2. billyq

    Ok...so I did it again!!!Pics..

    That sandwich is a cardiologists dream!
  3. billyq

    1 more newbie from Oklahoma

    Welcome aboard! There is a wealth of onformation on this site, and really good people to boot.
  4. billyq

    Saturdays smoke was great

    Bacon makes anything taste good. I bought some for some ABTs this weekend and was surprised at how expensive it was!
  5. billyq

    4th of July

    Getting some time off work so I'm finishing the tattoo sleeve on my lower right leg. Gettin' ready for some pain!
  6. billyq

    Pigeon and Pizza

  7. billyq

    is there such a thing as to much smoke

    Ditto. If it was bitter, you had too much smoke. I use one large chunk at a time in my gas smoker. Nice mild smokey flavor and thin blue smoke.
  8. billyq

    ABT Directions

    You have to VERY careful with these. They are so addictive!! (Especially with a few cold beers).
  9. billyq

    My New GOSM 3605G !

    I've got one of the older model GOSM's. Has the bigger/heavier cast iron chip box. I love it!! Keeps the temp stable, easy to refill the box with offset pliers, and is almost set it and forget it. When I do butts, I usually do an overnight cook and I am able to get at least 3 hours sleep at...
  10. billyq

    not smoking this weekend :(

    Hey Chris, If you can, try and make it out to Rudy's BBQ in Leon Springs. It's near Fiesta Texas. I don't know if you've been there or not, but it is worth the trip. Tom's Ribs is pretty good also and it's right in the heart of the city. I really enjoy San Antonio whenever I go. Have fun!
  11. billyq

    New propnae vertical smoker

    If your gonna use the 3-2-1 method for babybacks, no need for a probe thermometer. Cooked between 225 and 250, they will definitely be done. Once the meat pulls back from the bone, and they tear apart easily, you're there. ALot of folks like them "falling off the bone" tender. Not me, I like...
  12. billyq

    Looking for a sweet rub with almost no kick whatsoever

    1 cup of brown sugar and 2 tablespoons of Larey's Seasoning Salt. 'Nuff said!
  13. billyq

    Smoked Turkey Legs!

    Those are some sexy legs!
  14. billyq

    Shoulder Help

    Pernil?
  15. billyq

    two racks of beef ribs ready for Sat.

  16. billyq

    When rubbing a brisket,

    I cook mine fat side down, but thats because I have a vertivle smoker so all the heat rises. I like to think the fat protects the meat somewhat. As for rub, i use more than I need because I really like a strong bark.
  17. billyq

    Smoke Hollow - VS - GOSM

    You might want to look at the Camp Chef Smoke Vault. It has a setting for warm. This might be just the ticket for jerkey. They also have an 18 inch and 24 inch version. If you are able, get the bigger one. It's always better to have more room than not enough.
  18. billyq

    St. Louis Style Ribs

    Anyone know who carries St. Louis style ribs that are already cut? I usually do babybacks, but I am curious about spares. Some say spares have a better flavor. Thanks
    • billyq
    • Thread
    • Replies: 3
    • Forum: Pork
  19. billyq

    charcoal to lp

    Debi is right on. I do have one sugestion, though. I would try and fabricate something that lifts your chip tray at least a few inches above the burner. My 2 gas smokers have about a one inch clearance between the burner and chip tray.
  20. billyq

    Pork Shoulder for Pullin

    We must have pics of the whole session!
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