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  1. roksmith

    The Wood Smoker

    Does the warming rack have any route to get smoke into it, or is it strictly getting it's heat thru the metal from the fire box?
  2. roksmith

    Fresh ham brine

    DangerDan's right about how long it takes...at least if you're looking for a typical ham. If what you're looking for is 20lb of pulled or roast pork, then brining it for a day for flavor will be fine. In order to get what most folks consider a "ham", the meat needs to be cured....wet cured in...
  3. roksmith

    smoke a ham

    Don't believe you're going to get a ham taste. In order to get a ham out of fresh pork, it needs to be cured first, then smoked. Without curing, you're going to end up with either roast pork, or pulled pork depending on how long you smoke it. You might get close to a ham(ish) flavor smoking...
  4. roksmith

    had my first abt last night.

    I do mine wrapped completely in sausage, but without the bacon. I know they're done when a little bit of the cream cheese starts to try and force it's way out thru the sausage. The first one (or two) that leak become legal chef samples : )
  5. roksmith

    KCBS Event in Marietta Ohio

    Will do. I intend to document the entire event from my team's perspective in pictures/video from set-up to tear down. I'm working on getting wi-fi access at the bbq site, so I can post multiple times per day. We'll see how that works out. Thought it might be kinda cool for those who have never been.
  6. roksmith

    my first brisket

    Oak is a great choice for brisket.. As for a mop, if you use one, it should be something that goes well with the rub. I don't mop my briskets, but I always do packers with a nice fat layer.....and I like a crusty crust. Best advice I can give for your first brisket is have patience. Don't rush...
  7. roksmith

    Super tender without the foil?

    I'm still a fan of the old "texas crutch". Especially when doing a smoker full of ribs, it helps with a consistant product. Gives me a bit more flexibility as far as time goes. You can't dry them out by overcooking if they are wrapped. If I were doing just a few racks, and I'm not under a time...
  8. roksmith

    Got my 250 tank and My first build begins

    Yea keep posting pics of the progess. If I can be there to smell the burning metal and dodge the sparks, I can at least watch : )
  9. roksmith

    KCBS Event in Marietta Ohio

    That's gonna depend on my sponsor. My official team name is Brutus and Company. But if 'da guy writing the check wants his place mentioned in the name, I'll be making some alterations to it : )
  10. roksmith

    KCBS Event in Marietta Ohio

    I imagine the payout is low because they have no idea how many teams to expect since it's the first year of the event. Pay out 4 grand and have 10 teams show up then you lose a crap load of money. I'm sure if it goes well, it will just get bigger and better next year.
  11. roksmith

    KCBS Event in Marietta Ohio

    I guess their website is experiencing a bit of technical difficulties. I do plan on participating in this one. Anybody else planning on making the trip? They may still be looking for judges.
  12. roksmith

    gasket

    I considered using something like this at one time. My concern was that as it breaks down, the fiberglass fibers would begin flying around and getting inside the chamber with the food. Maybe over protective on my part. I went with a high temp silicone. simple to install, and it's been fine for...
  13. roksmith

    Rolled Ribs! German Style

    ..certainly a good way to make the most of your rack space..
  14. roksmith

    Mill ends? Oak, Cherry and hickory, oh my!

    If you want to read some more indepth reasoning behind what they are talking about, you can read it here: http://www.chimneysweeponline.com/homillends.htm I think they are basing their opinion on past experience and a better safe than sorry attitude. If you know the mill owner personally, and...
  15. roksmith

    new to this

    If you are just getting started, here are a few suggestions to keep things easy for you. 1. Never use any sort of fluid to start your fire no matter what you are burning. Easiest way to start a fire is with a charcoal chimney. A wad of newspaper in the bottom..fill the chimney with whatever you...
  16. roksmith

    butt rubs

    Best commercial stuff I ever tried was King Street Blues Rib and Butt Rub. https://www.cooking.com/products/shp...asp?SKU=421875
  17. roksmith

    Whos made a homemade wood smoker?

    Here's this old guy again. As always..making a few more mods as we speak. Always seem to find something new to do to it in the off season. The stacks both come down to the top rack and both have dampeners to help distro the heat. This year we're adding a direct route for some of the firebox heat...
  18. roksmith

    Gotta Q? about building my own Lang "clone"....

    I honestly wouldn't want a cooking box that big to be any thinner. Mine is similar in size.. 36 inch pipe, 48 inch long and 3/8 thick. By the time I get a fire burning nice and clean, the steel is plenty hot. No worries about wind or cold temps effecting the box. Only mistake I made was first...
  19. roksmith

    How long should my wood season before use?

    It's all a matter of personal taste. I know some who prefer green wood because it lets off more flavor and they can use less of it. I prefer 6-18 months of seasoning. Any more than that and I feel the wood becomes too dry and begins to lose some of it's flavor. There are probably about as many...
  20. roksmith

    Best Charcoal Smokers? Feedback please.

    If you intend to compete..something else to consider is the amount of cooking space available in whatever unit you decide on...always good to cook some spares so you have something to choose from : )
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