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  1. bob-bqn

    I did make this cake

    Joe my wife made a couple of cakes today so I thought I'd share them with you. :D The first one is one of her $15 cakes, I think the second one is gonna be free because it's for a church function.
  2. bob-bqn

    Have I asked this here before?

    Sam believe it or not that was actually a controlled burn. :lol: With only one burger on the grill it got just the right amount of flame kisses. :D I only grilled one of the eight burgers that evening because we had already eaten dinner, but could wait to taste one!
  3. bob-bqn

    I did make this cake

    She usually asks for about $15 for a half sheet but doesn't normally charge for church events. She made a shape cake for our pastor's 60th birthday party that looked like a picnic basket, with the lid open on one side, that had a sandwich and some other food items in it, and the basket had a...
  4. bob-bqn

    Converted charcoal smoker to gas

    All you need to do to get the link to work is have a "space" before and after the active HTML link. See above quote (I actually gave it its own line). Looks like an effective gas mod. 8)
  5. bob-bqn

    I did make this cake

    Great job. 8) My wife makes anywhere from 1 to 12 cakes a month for family and friends. I encouraged (practially forced) her to take all the Wilton decorating classes because it was her hobby and her mother & sister baked cakes and catered weddings. Now she's happy she took the courses, and...
  6. bob-bqn

    Using foil Question

    Howdy Buddy. Your friend may have been a little mistaken or he may have meant after 4 hours that the meat had enough smoke for his taste. But it will continue to take on more smoke flavor through the cook. The smoke ring will stop developing at around 140* which may have been what he meant or...
  7. bob-bqn

    Howdy! This is a great site.

    Now that you ARE in Texas 8) ... you're surrounded by BBQ contests just about every weekend, good authenic BBQ joints (to the south), and bunches of folks that own their own rigs (every other block ). And now that you've found this forum and good number of folks who are willing to help you...
  8. bob-bqn

    The perfect smoke

    Great. 8)
  9. bob-bqn

    Smoked Pizza

    Joe youâ€8482ve created a virtual smorgasbord over the last couple of weeks! 8) Wow, am I ever glad that you figgered out how to post pictures! :D No… make that, Wow, am I ever hungry now that you figgered out how to post pictures! :lol:
  10. bob-bqn

    The perfect smoke

    Rock that looks like a lot of fun. 8) Thanks for posting those pictures. Maybe we could hear a sound bite of the band?
  11. bob-bqn

    Twice smoked

    Howdy Robert. I used to have the cousin to your smoker. There're very veristle. I used it as a smoker and a grill. Glad to hear that your smoking sessions were good. Keep on! :D
  12. bob-bqn

    making jerky

    She's right Cajun that does look good. :D
  13. bob-bqn

    What is your favorite wood to smoke with?

    That would be Pecan for me followed closely by Apple & Maple.
  14. bob-bqn

    making jerky

    4 to 5 is what I was thinking, same as with an ECB.
  15. bob-bqn

    Much happier with my ECB

    I'm sure there will be others that will benefit from your photo documentary. Great job. 8)
  16. bob-bqn

    making jerky

    You can do the same in your GOSM. No propane fire, just a few charcoal briquettes and some smoke wood in the smoke box. :D
  17. bob-bqn

    Smoking multiple chickens

    Having 1 chicken in the smoker may take about 3 to 3.5 hours at 225*. Two chickens will increase the time a bit, not doubled, but maybe another 30 minutes or so because of the added cold mass. Cooking 6 birds at once will add a lot of initial cold mass which will drastically drop the...
  18. bob-bqn

    "OTBS"

    Greatest respect for Jim, his knowledge & wisdom, and his willingness to share. 8)
  19. bob-bqn

    Hello from Kansas City

    Howdy from an old East-side KC boy that needs to get back home this summer. Sure would like to attend the AR some day.
  20. bob-bqn

    making jerky

    When making jerky we (my boys & I) use very lean meat so you don't have any fat dripping into the waterpan that could cause a flare-up. We don't use any water in the pan because we're not generating a lot of heat. We only use 4 to 5 charcoal briquettes at a time, just enough to place the smoke...
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