Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. roksmith

    Fellas

    Yea..that's why they are $37. Metal is thin so they don't hold heat well and the gauges are crazy cheap and pretty much worthless. I would definately replace the gauge..unfortunately the gauge may cost half the price of the cooker or more : ( On keeping the temp up, you can wait for a warm...
  2. roksmith

    Best Charcoal Smokers? Feedback please.

    There is really no difference between the WSM and the ECB, other than, I would assume the quality of the metal used and price. The concept is the same, heat source under the meat separated usually by a container of water for a buffer. If you are looking for a set it and forget it, then gas or...
  3. roksmith

    2 quick wood questions ????

    CrabApple is fine..pretty similar to Apple..perhaps a little stronger. Willow is one I've never tried, but I've heard good things.
  4. roksmith

    2nd smoke attempt not as good as first

    Sorry I missed the post where you mentioned you were using a gas smoker...not much choice then on the chips.
  5. roksmith

    2nd smoke attempt not as good as first

    Sounds about right to me.. ..wrap it in foil, wrap in a blanket and let it sit for a bit before you pull or slice it to let the juices redistribute, otherwise, when you slice or pull it a lot of the juices will end up coming out of the meat and a perfectly done butt may become dry. ..also helps...
  6. roksmith

    Smoke Stack

    When in doubt, go with the biggest(diameter) you can. You will get better draft and you can always close down a dampener a bit if the flow is too much, but you can never increase the flow (without a power draft) if the pipe is too small. A taller pipe is good too for draft purposes to a point...
  7. roksmith

    A little help on offsets

    If you're building one, I have a good tip for you. Something I did with mine quite by accident, but it works quite well. Leave youself some room above the firebox..maybe even make a nice flat space right on the top of the steel. A space big enough for a couple of splits. It allows you to...
  8. roksmith

    First ABT's. Not bad but....

    you might try another variation of the Turds.. I like to just cut off the top of the pepper, scoop out the insides, fill with cream cheese then wrap the whole thing in sausage. If you get it nice and sealed up with sausage, the cream cheese will stay inside and the pepper will get nice and...
  9. roksmith

    Flavor of bark?

    Need a little more info to try and help with your problem. What type of smoker are you using? What type of wood are you using? Is the wood..sawdust, chunks, whole sticks? How and when are you adding the wood? What color is the smoke coming out of your smoker?
  10. roksmith

    Hey you Lang guys

    Need to keep it 140F or above to stay safe. I usually shoot for around 150 in my warming racks.
  11. roksmith

    Military Smokers?

    USAF 1989-2002 Homestead AFB FL (Desert Shield/Storm) Shaw AFB SC Keesler AFB MS Ft. Gordon GA
  12. roksmith

    KCBS Event in Marietta Ohio

    The first ever event in this area June 5-7 2009 Information can be found here: http://colonytheatre.com/schedule/brickstreetbbq Hope to see you out there!!
  13. roksmith

    Fatty Recipes

    there are some who make additions/alterations, but for my money..simple is better... a fattie is basically a 16oz Jimmy Dean (or whatever brand you choose) sausage taken out of the plastic wrapper and plopped in the smoker. the only thing I do differently from time to time is choose a...
  14. roksmith

    Question About Cleaning My Smoker

    clean it? did you say clean it? why would you do that?..what are you thinking? All that time building up a good seasoning just to clean it? all kidding aside, I really only clean the inside of the smoker once a year. I'll clean the grates several times a year...but the inside of the smoker only...
  15. roksmith

    Smoked some babybacks

    If you want to make sure you will like the result, I suggest you taste the rub before you apply it to your ribs. I experiment all the time with different ingredients in my rub... Once it's mixed, taste a little bit of it.. That's the easiest way to find any inbalances before you ruin a good...
  16. roksmith

    Maple splits

    With Cherry being a bit harder to come by this year, I'm going to give some maple a shot. Anybody who cooks with splits can give me an idea what I'm in for? I'm used to Cherry, so I usually don't concern myself with oversmoking. Any such concerns with Maple? Thanks Rock
  17. roksmith

    Hi from ohio

    Nice to see more Ohio fellers in here...just coming into smoking season here in the great buckeye state. I think we've got the whole state covered now. Anything you need, just ask. I did add a little electric smoker to my stable this winter...but my wood burner "brutus" should have his winter...
  18. roksmith

    Apple/Cherry Woods

    If you have never tried cherry, you are missing out on one of the easiest and best tasting woods you will ever try. My smoker burns straight wood, and I've never had an issue with too much smoke flavor. So I'm rolling smoke the entire cook. If I had to use one wood for the rest of my...
  19. roksmith

    We Lost a Member, I Lost a Friend

    Wow..take a few days off from the forum and get smacked in the face with news like this. Scott had already convinced be of the virtues of cooking with cherry, but from this point on..no matter what my wood of choice is for the day, there will always be at least one stick of cherry hitting the...
  20. roksmith

    First Spareribs smoking....

    Great job Woody!! It's nice to see another Buckeye practicing the art! -Rock-
Top Bottom
Back
Clicky