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  1. roksmith

    Poultry brine

    Honestly, I've tried several seasoning mixes, but never really noticed much of a flavor difference no matter what I used. The real point of brining is to increase moisture not flavor anyways. The ratios above sound about right...but use kosher salt..it you use table salt. cut it in half. I...
  2. roksmith

    New Sears Clarke arc welder for build has anyone used it.

    Make sure the metal is reeeeaaaallllly clean and you'll be able to do some light tacking.. and if you're using thin stuff for your grate frames you'll probably be fine there as well. Personally I prefer a little wire feed until for my light work, but the little stick welder is fine if you know...
  3. roksmith

    I tried No foiling this afternoon....

    ..not much, if any Just did 3 slabs of babybacks this weekend 2.5/1.5/1 and they were smokey to the bone..pretty much all smoke ring.. To prevent the foil from leaking.. always double foil.. use the heavy duty stuff.. and be very gentle with them once they are foiled. I try to move them only...
  4. roksmith

    Separating the Times ?

    Good point... I would probably hold off until the next day for the liquid as well. ..now if a person wanted a nice sweet rib, I don't suppose sprinkling a little brown sugar on the ribs before putting them to sleep for the night would be a bad thing. If you're not looking for sweet..maybe a dash...
  5. roksmith

    Smoking a market trimmed brisket?

    One way to make up for the lack or a fatcap would be to smoke it with a layer of bacon on top of it. That will help keep it from drying out. You could try a short smoke then foiling it, but you won't get a lot of smoke flavor. Just moving to the oven won't keep it from drying out.
  6. roksmith

    Separating the Times ?

    If you try and split you times that way, you will probably have to add an hour or so to the foil time. Normally, an hour in the foil is plenty, but since you are cooking the day before, the day of the event..your meat will be coming out of a fridge I assume...so your going to spend the first...
  7. roksmith

    Need help. Brined Chicken

    Only reason I've heard to rince the chicken is to get some of the salt off of the skin. If your skin isn't too salty..no reason to rinse. As to patting down? I just spent 6 hours trying to get moisture into my chicken..I'm not wiping any of it off. That said..if you find your seasoning sticks...
  8. roksmith

    Wood Smoker Guidance

    ..trying to avoid a political debate here My suggestion would be to go with the stick burner. As previously stated, you can always use charcoal in a stick burner (a lot of it), but using sticks in a charcoal burner is somewhat more troublesome. It can be done, but you have to be careful. Stick...
  9. roksmith

    Bad food

    We have a chain BBQ place in town. Bar-b-cutie out of Nashville. This place is consistantly terrible. I gave them a few good chances then gave up. They supposedly have a pellet smoker in the back...but I think someone may have forgotten to inform them that they need to add more pellets...
  10. roksmith

    Who is to be called a pitmaster?

    ..way I figure it... I built it.... I'm the only one that cooks on it.... I'm my pit's master.
  11. roksmith

    Need help on spare ribs

    If you haven't done ribs before with the 3-2-1 method... ..one thing that may help is to have a pair of tongs long enough to support the entire rack. Especially with baby backs, but also with St Louis Style, the ribs are sometimes so tender coming out ot the foil that they will literally fall...
  12. roksmith

    turkey roasters smoke cube

    I believe you'll find that within a few minutes, the entire basket will be burning..sort of like 4 small charcoal chimneys....I could be wrong, but I would think you might get decent results if you get a small batch going in each basket and just add a few new chunks to each basket every so...
  13. roksmith

    New at it from Ohio

    Welcome fellow Buckeye!
  14. roksmith

    Anyone use food grade silicone to seal smoker?

    Yup...fairly similar to what I used. Cleaned one surface really good, applied the silicone, spread a thin layer of crisco on the other surface and closed the lid. Once it's cured, you should have a pretty good seal. Might get a slightly better seal if you stop the lid from closing all the...
  15. roksmith

    What Could be Happening!

    Could also be a faulty OPD in the tank itself... Occasionally they can go bad and cut off the gas supply. If you don't hear any gas flowing, then turning it off, then back on starts the gas flowing, that could be it.
  16. roksmith

    SoFlaQuer's Carolina Mustard Sauce

    Very similar to the recipe I use... It's good on pulled pork and chicken.. ..but where I think it really comes alive is when you put it on ribs and let it carmelize. The sweetness really comes out... ..and you can always add just a pinch of cayanne to kick it up a notch. It's a staple..I never...
  17. roksmith

    Famous Dave's Devils Spit

    Oh jeez...no comparison. ..and no connection between the two. Dave's Insanity Sauce (IMHO) is the best $5 bottle of hot sauce out there...but it's just that..a hot sauce...you slather that on a slab of ribs and your body will be telling you about it for some time. There are actually much...
  18. roksmith

    The Wood Smoker

    .. we just made some mods to my unit a few weeks ago to get more heat into my second chamber. I was able to get mine up to 150 degrees previously...but I wanted to cook on that side, not just use it for a warmer. ..so we made our little mod and now I can get the temp up basically as high as I...
  19. roksmith

    Sealing Silver Smoker Firebox Door

    Sealing the lid? Yup, I would do that as well. The door he was refering to is on the side of the firebox..designed to allow you to add wood/charcoal without opening the top and letting all the heat out. Sealing the cooking container provides more turbulents...faster moving air, which is good...
  20. roksmith

    Sealing Silver Smoker Firebox Door

    wondering why would would ever want to seal that off? You never want to completely choke off air to a fire. A choked fire throws off nasty smoke. If you are having temp issues to the point you think you need to close off the air supply that much, then you are building too big of a fire to...
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