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  1. bob-bqn

    Successful smoked lamb!!!

    Ice this ought to bring you plenty of debt!!! :lol:
  2. bob-bqn

    Tooo cool

    My wife would kill me. :lol:
  3. bob-bqn

    Boston butt

    I heard someone say that you can smear a thin coat of dishwashing soap on the glass of an oven thermometer before using it in the smoker and when you're through cooking the glass cleans up very easily.
  4. bob-bqn

    Seasoning my klose

    Although pre-burning may be the way to obtain the "cleanest" fuel, it uses considerably more fuel to do the job. I'm not for or against pre-burning but I don't pre-burn due to the added cost. I build my fire very much like Noah. I even had a few logs smoking on top of the firebox this weekend...
  5. bob-bqn

    Newbie with questions

    cajunsmoker smoldering coals won't run the bigger smokers: When you first add a cold seasoned log you'll get a momentary puff of white smoke out the stacks, not enough to be concerned about, but once the log is burning it gives off a clean thin-blue smoke. If the wood is not properly seasoned...
  6. bob-bqn

    Double Brining

    Brining needs to happen with temperatures in the mid 30's* be it chicken, pork or whatever to keep the meat out of the danger zone. The danger zone is from 40-140*. In the climate range bacteria and viruses can breed and thrive in which they produce toxins that cause food poisoning. Meat...
  7. bob-bqn

    GOSM Coffee Can modification

    I've always used the cast iron wood box that came with the smoker but that baking pan looks like it was made for the GOSM. :D On a side note: Kudos to our Forum Host! :D I really like the ACRONYM Mod that has recently been integrated into the board. 8)
  8. bob-bqn

    Brinkmann electric gourmet smoker and ribs

    Doug, time and time again I hear people stating that they are having trouble keeping the temperature up in their electric smoker. I'm sure not all electrics have this problem. If you are truly getting 250* then I would recommend cutting the 3-2-1 times down a bit, maybe 2.5 - 1.5 - 1, as the...
  9. bob-bqn

    Legends of Texas Barbecue

    http://www.amazon.com/gp/product/081...58564?v=glance
  10. bob-bqn

    Smoked hambugers

    Yes, that's what it's for. It also makes for conversation. When cooking low-n-slow the burgers don't "swell" up as much as grilling so you might try a few with and a few without, there's usually not much difference. However, when grilling burgers without smoking first, the hole is a lot more...
  11. bob-bqn

    GOSM Coffee Can modification

    Big congrats Monty! We'll be lookin' to see how the weekend goes for you. 8)
  12. bob-bqn

    Smoked hambugers

    I don't remember if I've posted this here: The burgers are filled with a compound bacon-onion butter Smoked low-n-slow until 150-160* Then grilled quickly to carmalize the outside for flavor & texture And served up hot with all the fixin's Some of the absolute best hamburgers! :D
  13. bob-bqn

    BSKD and Bandera

    I have an older NB Bandera, made from the good stuff. Being it is one of many smokers, it doesn't get used as often as it should. :oops:
  14. bob-bqn

    My Little Lang

    :lol: nmayeux, mine's a little bigger than the one in my avatar. At least you're getting to use yours. :D We've entered another burn ban due to drought conditions and if it continues there won't be any fireworks on the 4th. :( I have a friend that sold his Lang to get the next size model up...
  15. bob-bqn

    First Brisket .......help needed

    I like pecan wood. For a first timer it's a good idea to understand what the plateau is, how long it will take, and what's happening to the meat while it's in this phase of cooking. Just relax and maintain a steady low-n-slow fire.
  16. bob-bqn

    Happy Fathers Day!

    My wife make this for the boys to give to me:
  17. bob-bqn

    Chicken and corn for how many??

    I haven't heard of warming the corn on the cob like that before. 8) I don't like over-cooked corn and that sounds like it will do the job without over doing it. AND so simple too! :D
  18. bob-bqn

    Pulled Pork

    Truth is Earl, I was just doing the same as you. I heard the tip elsewhere from another friends and was just passing it along. :D
  19. bob-bqn

    Sausage Stuffed Pork Loin

    Nice job Cajun! 8)
  20. bob-bqn

    RAIN

    Ya'll sent some of that rain my way. We got 1/4 inch last night but are still in a sever drought. This week the put the kebash on burning AND fireworks. :cry: Good luck on your cook outs this weekend! :D
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