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  1. hitechredneck

    Smoked Pot Roast

    Those roasts look great.  I'm going to have to try this.  
  2. hitechredneck

    Jambo Pits. Why not Reverse Flow?

    If I had a shop, I think I'd probably try to build one myself too...  But since I don't, I'd probably have more invested in trying to replicate one than to simply order one from Jamie. I called him the other day and he said he's building a new model now that's basically the backyard model on a...
  3. hitechredneck

    Smoked Chops for dinner.

    This was a quick smoke on my propane smoker and a first chance to test my new digital wireless thermometer.  I discovered the temp gauge on my smoker is off by more than I originally thought.  Fortunately, I'd never really used the temp gauge, I'd always gone by the IT by using an old meat...
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  5. Smoked Chops for dinner.

    Smoked Chops for dinner.

  6. hitechredneck

    Jambo Pits. Why not Reverse Flow?

    The reason Jambo pits cook as evenly as they do is that the firebox only allows the heat to enter the pit at the top.  It fills the smoking chamber with an even distribution of heat and smoke before exiting the stack which is mounted slightly below the cooking surface.  Basically, it heats from...
  7. hitechredneck

    Why I almost never eat out.....

    It's better the races than raw chicken on the floor in the back waiting for butchering...  I went to a chinese restaurant one time and had to hit the head.  On the way, I got a peek into the kitchen.  Saw the guy grab a raw chicken off the floor and set it on the table and start cutting it up...
  8. hitechredneck

    I found this on FaceBook this morning....thought it was great timing......

    Think I'm going to have to try injecting cherry DP into something.  That just sounds good!
  9. hitechredneck

    Roast Beef on the smoker.

    That sounds pretty good...  :)  For this one, I simply used an onion, and some garlic dry in the drip pan.  It roasted them while the beef dripped on it, then when it was all done, I just gave it a quick ziz with the hand blender to keep all that veggie goodness in the jus...  A little...
  10. hitechredneck

    Roast Beef on the smoker.

    Thanks guys...  couldn't wait to try it.  Between the boss   and me and the kids, not sure if I'm going to have enough left over for lunch tomorrow much less all week. :)
  11. hitechredneck

    Roast Beef on the smoker.

    Roast Beef... S/CBP and Tony Chachere's only. Here are some pics.  Before: About 2.5 hrs in.  IT perfect for Med Rare.  Pulled and wrapped.  This is the fat side.  Didn't want to handle it too much, so it's not very appetizing with this pic. Last Pic.  Finished product.  Perfect for Roast...
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  16. hitechredneck

    Super Secret Dr. Pepper mop sauce

    I just bought my first bottle of the Dr. Pepper bbq sauce at Bed, Beer, and a Blonde today.  It's pretty good.  Doesn't taste like Dr. Pepper, but it's good sauce. I tried it on some bbq'd chicken quarters my son cooked on the weber tonight.  FWIW, I recommended giving it a shot, although, I'd...
  17. hitechredneck

    Head Country Question

    I use this sauce and rub quite a bit.  Can't find it in the stores much down here in TX, so when I go home to Oklahoma I usually pick it up.  I know they also do a lot of mail order business over the web.  I am going to buy the 50lb box of the rub when I'm out of the last 3 economy size shakers...
  18. hitechredneck

    New to SMF

    No problem about the hold on pics.  I completely understand.  I see no spam on here and that just makes the whole experience better for all of us.  Here's looking forward to a lot of good smoked meat!
  19. hitechredneck

    New to SMF

    While not a newbie at smoking meat, I admit I am here to learn and to sop up all those years of know-how from you guys.  I'm an Oklahoman transplanted to Texas (by choice I suppose).  And I've been a lifetime lover of smoked meat.  My first big attempt was in a regular flow trailer mounted rig...
  20. hitechredneck

    Beef Roast from a newbie

    I know you said you wouldn't do it again, but I actually like my roast beef to be a little more done than a medium, so this looked pretty good to me.  I'm guessing it was dry and aside from the spicyness of the rub, that's where your problem was?
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