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  1. bob-bqn

    To soak? or not to soak? that is the question??

    Soak = chips Don't Soak = chunks, pellets, sawdust, logs
  2. bob-bqn

    Smokin' Chicken

    I for one am glad you had a place you could upload the rest of those pictures. MAN, those looked fantastic! :D Brine, rub, aeromatics, and smoke ... those had to have a lot of flavor. 8) I agree about commercial rubs having a lot of salt. I cut the salt in half when making my own.
  3. bob-bqn

    Color of smokers

    I've seen smokers in a variety of colors, some even had air brushed paintings on them. I reckon black is used for a couple of reasons. Black is cheaper than colors. :) Black doesn't show where smoke exits the smoker. And... Black preheats the smoker in the Texas sun long before you light the...
  4. bob-bqn

    basket burning

    I believe you are talking about the baskets used in a side firebox or WSM. These are to hold charcoal in a neat pile. You fill the basket or ring with unlit charcoal that has smoke wood mixed in. Make sure that there is as little air space between briquettes as possible. Put about a half...
  5. bob-bqn

    Suger maple and silver maple what one is better

    There aren't many maples in my area but I've used Silver Maple (imported from Missouri) with good results. I've heard many say that Sugar Maple is a slower growing tree which produces a harder wood that is better for smoking with. But I don't think there is much difference in the actual flavor.
  6. bob-bqn

    Hickory and Mesquite Chips for Smokers?

    Howdy Coop, as the guys said, wood flavor is all about personal taste, what kind and how much. Personally, I prefer pecan and apple. Unless you like strong wood smoke flavor, you should use mesquite sparingly as it is among the heavier flavored woods.
  7. bob-bqn

    Re-smoking

    Al the point is saturated with fat and won't easily dry out, in fact it benefits from the additional cooking by rendering out more of the fat. The slices from the flat however, are much more lean. Additional cooking may give them more smoke flavor but I'm afraid you would completely dry out...
  8. bob-bqn

    seasoning a GOSM

    Goodness! That like 60% off! :shock: Great deal DEER MEAT. 8) You need to fire up the smoker and let it run for a while to cure the paint on the inside. You may smell an "off" odor for an hour or two which is normal. Wait until after the odor is completely gone before doing anything else...
  9. bob-bqn

    Smokin For The B-Day Bash Today....

    Don't forget the cook ALWAYS has the right to quality control samples! 8) It's going to be a most excellent party. :D Happy Bithday! :D
  10. bob-bqn

    Cooking a turkey

    roli you will most certainly kill all the bugs at 186° but if your poultry was in the danger zone too long it will still be unsafe to eat. Let me tell you why. Most of the time with food poisoning cases, it's not the bugs making the people ill, it's the poison. When poultry meat reaches...
  11. bob-bqn

    beef clod or shoulder looks interesting

    Hope he gets you a good one Ranger! :D Happy smoking.
  12. bob-bqn

    Bob-BQN's Labor Day Cook 2006

    Those beans are excellent. Here's a link for the beans. http://www.bbqu.net/season3/305_4.html#barbecued_beans I would prefer them a little less sweet (less brown sugar) and a little more spicy (my wife used 3 jalapenos, I think 6 would have been better). You can use brisket or pulled pork...
  13. bob-bqn

    Bob-BQN's Labor Day Cook 2006

    Sorry Dutch, my BIL used a store bought rub. I can give him a call if you like. The prime rib was still wonderful but way overdone than it should be. We ate on it for days. :) The beef ribs were brought by my BIL and were packaged separately. MAN! They were good. :D Much of the meat is now...
  14. bob-bqn

    Smoked Stuffed Chops

    Mercy those look good! :D
  15. bob-bqn

    beef clod or shoulder looks interesting

    I just posted a picture of it in my Labor Day Cook thread, it's my Entertainer from Gator Pit that I call the Liberator. Similar to my Avatar.
  16. bob-bqn

    Bob-BQN's Labor Day Cook 2006

    I just realized that I said what I was going to cook in this thread: http://www.smokingmeatforums.com/viewtopic.php?t=1709 but never got around to posting the results. :oops: I'll tell you, it was a lot of work shared by my wife, BIL & SIL. It took me two nights of sleep...
  17. bob-bqn

    beef clod or shoulder looks interesting

    Use the most amazing rub in the world and the secret recipe can never be duplicated. :lol: I mixed together al the leftover rubs in the house because I had so many different kinds but only a smidge of each. I tasted the rub before using and it was pretty good. Didn't mop at all, just cooked...
  18. bob-bqn

    Tried bells

    No wonder I STAY hungry!!! Those peppers look fantastic. :D You might try a fruit wood for a lighter flavored smoke.
  19. bob-bqn

    A "newbie" question

    I've said it before but I'll say it again, "I really like that acronyms list!" Thanks for keeping it current Dutch. 8)
  20. bob-bqn

    beef clod or shoulder looks interesting

    Ranger, we just smoked one of these on Labor Day weekend, a 23 pound honkin' piece of meat. Twice as big as a brisket. :shock: Although it is an impressive hunk of beef, a brisket is more my speed. :lol: But I'm glad I got to cook one. :D
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