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  1. phrogs4ever

    Potluck chicken is a hit - Qview

    I went to a small potluck gathering yesterday and since someone ponied up the brisket before I had a chance to claim it, I ended up with the chicken. Boy were they in for a surprise. I found a good brine and rub in "Backyard BBQ" was a hit. I was even surprised at how good it tasted. I brined a...
  2. phrogs4ever

    Chicken Thigh S'Wich - belated Qview

    I like the way you think!
  3. phrogs4ever

    First time using Jeff's Rub!! Q-View

    Good pull, good color, even a little bark on those ribs. Overall, great job. With Jeff's rub they probably tasted as good as they looked.
  4. phrogs4ever

    Beef Short Ribs QVIEW B-DAY Party Continues....

    Drinking and smoking...family and friends...that's the good life.
  5. phrogs4ever

    4 full racks of Ribs on a UDS... Will they fit?

    If you only have one cooking grate, then you will need a rib rack and they should fit fine. I put my water pan on the bottom cooking grate in my Char Broiler Double Chef and can get four racks of bbs on the top grate alone. I'm not sure of the diameter, but it's comparable in size to the...
  6. phrogs4ever

    Passover seder qview

    I went to our Passover Seder last night as well. As soon as I walked into the assembly hall I could smell the smoked wood from the lamb. Turned out to be oak and pecan. I quickly tracked down who was in charge of the lamb shank and asked why I was not given such honor . At least I'm on the...
  7. phrogs4ever

    Well insulated smokers

    http://www.virtualweberbullet.com/coldtemp.html Depending on how much effort you want to put into it, here are some great ideas for rain/wind blocks.
  8. phrogs4ever

    No Smoking for me (Pun intended)

    That's allright. I'd rather get my second hand smoke from hickory any way.
  9. phrogs4ever

    Two lessons learned this morning

    When I read the title, I was wondering if one of the lessons learned was "just because I put the temp probe in barehanded, I can't pull it out barehanded." At least I wasn't barefoot.
  10. phrogs4ever

    First chuckies.......not good.. :-(

    That sounds like my first Chuckie. I learned that with the smaller hunks of meat the gouge times aren't very accurate. The internal temps get up rather quickly but the meat/fat still hasn't had time to render. I ended up foiling and putting in the oven for another 2.5 hours at 300 to get the...
  11. phrogs4ever

    What im working with. "Pic heavy"

    That sounds like you had some hot coal up against the side. I've had five smokes on mine so far this year and I just checked, no paint issues on the outside. I haven't mod'd mine yet either, so I'm careful not to get too much coal in there initially. Since I haven't needed the lower cooking...
  12. phrogs4ever

    14 racks of BB's w/qview

    Wow! I can honestly say that I have never foiled my dining room table to accomodate prepping 14 slabs of ribs. This is going to be a fun summer.
  13. phrogs4ever

    First try brisket troubles.

    http://www.instantrimshot.com/
  14. phrogs4ever

    Questions from a newbie HELLP lol

    As far as your questions: 1. I don't do it, but you can use your hickory water in the smoker. Actually sounds like a good idea. 2. Some ideas, use a coffee can with holes drilled in the bottom and side to ventilate. You will need gloves and some type of tool (vice grips) to get the coals into...
  15. phrogs4ever

    Questions from a newbie HELLP lol

    http://www.virtualweberbullet.com/index.html This website is dedicated to the wsm, but all the information applies to bullet type smokers. I'm using a Char Broil Double Chef and this website provides a good jumping off point.
  16. phrogs4ever

    How long?

    Without a thermometer four hours seems kind of short. For a roast that size, if you can keep the temp at 250 then at least six hours in the heat. If you're going to slice it, then use a knife to see how tender it is and/or "break the seal" on the bark to visually check the internal meat. If...
  17. phrogs4ever

    Looking for long stem Thermometer

    I don't recall if it specifically was a deep fryer thermo, but it looks almost exactly like the one in DDave's post. It has the same clip and red target pointer on it.
  18. phrogs4ever

    Looking for long stem Thermometer

    I bought one from Academy Sports for $1.99. Pretty basic thermometer but it had a 12" stem. I punched it through a cork and adjust it to reach the top rack of my Char Broil Double Chef through the top vent. For that price, I'll replace it every year if I have to.
  19. phrogs4ever

    Help me find the right smoker

    http://www.amazon.com/Char-Broil-Dou...7222408&sr=8-1 If you're on a budget, read the reviews for the Char-Broil Double Chef. I just got mine and seems to be a good (cheaper) alternative to the WSM.
  20. phrogs4ever

    What im working with. "Pic heavy"

    Got my Double Chef from UPS two days ago. Burned it in yesterday. I also took the opportunity to see how hot it would get initially and how long/steady it could hold temperature. I only used a single layer of Kingsford charcoal along the bottom and used fifteen briquettes in the starter...
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