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  1. oddball

    Dad's Braggin Beans

    Thought I'd share the bean recipe my wife found last year.  Since then it's the only recipe that we use.  We usually make a double batch and then freeze the leftovers in medium sized containers.  Next time that you want beans, pull out a container and add another can or two of your favorite...
  2. oddball

    RTV Silicone Cooking Chamber Probe Holders

    Why not just use a steel grill attachment: 
  3. oddball

    Bar B Chef smokers please help

    Looks like the same model from the pics.  It likely just rusted and they painted it. You could spend a little time and effort cleaning, and simply paint it again with black high temp paint.
  4. oddball

    My new rig Oklahoma joe highland

    Charcoal type won't matter.  Just oil it up, and get it hot. Might as well use whatever fuel you intend to smoke with and use this as a trial to test your temp control.
  5. oddball

    4Th Weekend !!!

    Congrats.  Whatever it takes!
  6. oddball

    Reheating ribs

    Kinda late now, but it's typically recommended to cook until done, and then reheat.  If the initial (partial) cook doesn't get hot enough to kill all of the bacteria...   Well I'm sure you get the picture.
  7. oddball

    4Th Weekend !!!

    Busy man.  How is everything turning out so far?  I've never tried wrapping brats with bacon, but everything is better with bacon.
  8. oddball

    What's the "ideal" temp for ribs or is that irrelevant?

    There isn't a magic temp, at least that I've heard or seen.  Some people cook fast, others slow, and both get similar results. As I've switched to a pellet smoker, I've found myself starting at a lower temp for the first half/several hours of the cook, and then increasing the temp to finish...
  9. oddball

    Newbie needs advice

    I just used vegetable oil as well.  Just watch the temp.  If you get it too hot, the oil will burn (ie: ignite and actually burn).  At least that is what someone told me once
  10. oddball

    4th Q'ing w/pics

    The "sacrifices" we make to feed everyone.  Looking good.
  11. oddball

    4th Meal for the wife and I w/qview

    Looking good. I definetly need to experiment and/or just use my smoker more.
  12. oddball

    Newbie experiment

    Having the stack at grate level, traps heat and smoke in the top of the chamber.  As heat rises, that is why the stock probes are usually "hot".  This also allows the smoke to collect in the top of the chamber and remain at grate level which keeps the meat "in the smoke". As for the deflector...
  13. oddball

    Brisket flats and pork butts

    Looks like you had plenty to go around.  Good job.
  14. oddball

    Cheap offset and Charcoal Use

    It largely depends on the temp you are trying to achieve, but I always used a lot of charcoal with my old offset.  Also, the larger the chamber, the more fuel needed to heat/maintain temp.
  15. oddball

    Brinkmann Cast Iron Smoker Box

    I had a similar experience the few times that I used one of those.  All that you can do is keep adding wood or switch to another product.  A smoking tube and pellets would work much better.
  16. oddball

    First butts on Rec Tec

    I have one myself.  Nice not having to constantly monitor the fire.  Looks good
  17. oddball

    Help

    liquid smoke?
  18. oddball

    Pork Shoulder Question

    should be ok as long as you cook them through.  This was just brought up in the last week or so, I will see if I can find the other topic.
  19. oddball

    Hot smoking at lower temperature

    Even with common temps, cook times vary from meat to meat, so it's all an estimate. With my new pellet smoker, I've begun starting out at a lower temp for the first 1/3 to 1/2 or the cook to get a good smoke, and then increasing the temp to help reduce overall time. Aside from that, all that I...
  20. oddball

    Trouble cleaning probes

    Aside from wiping to kill germs, I don't really care how they look.
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