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  1. paulr44

    Hi everyone!

    Thank you!
  2. paulr44

    Hi everyone!

    Thank you. I was close to buying a Klose (thought you'd appreciate that being from TX.) smoker, or a Yoder, but wanted a reverse-flow unit. Horizon, despite it's rep. doesn't use 1/4" steel, and has a 24 week backlog.
  3. paulr44

    Better than Bacon?

    First: Hat's off to browneyesvictim for his ingenuity!! However...Bacon bacon bacon bacon bacon bacon bacon, it's BACON. Made this last Sunday. Started as 16 lbs. belly, squared off ends and ribs, Vermont maple syrup coated, smoked low (175-200) until 150 IT using apple and a bit of hickory...
  4. Better than Bacon?

    Better than Bacon?

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    20170628_190219.jpg

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  6. 20170625_210249.jpg

    20170625_210249.jpg

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  7. paulr44

    Ribs and stuff...

    I loved my hibachi (1990's), but the grates only would adjust up about 2" so it had it's limitations. Nothing beats it for close-heat searing on cast-iron grates, as you point out. BTW if yours goes missing...
  8. paulr44

    Slicers

    Hi all! Anyone have any experience or knowledge on slicers, I'd appreciate a little insight. I'd like to buy a meat slicer, but don't want entry-level, nor do I need Berkel or Hobart grade. Something in the middle. Any thoughts on KWS or Skyfood units? Something 10" perhaps? Thanks...Paul
  9. paulr44

    Ribs and stuff...

    Nice! I have a 14 lbs. pork belly, a beer can chicken and a St. Louis rack of ribs on right now, and you're making me hungry...not a simple feat!
  10. paulr44

    Hi everyone!

    I'm Paul, and am in NJ. Started smoking decades ago with a dinky $25 Brinkman (moist type), and was hooked. Have gone through a few more smokers and offset combo units, in January I took delivery of my Lang 48" hybrid smoker/cooker trailer, and hope to get a weekend business going. It has 10...
  11. paulr44

    My new smoker is finally here and ready to light up

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