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  1. olewarthog

    Last Call - Georgia Great Steak Cook-Off March 6

    Yes, I am entered. I also competed last year. My team took first runner up. Missed CG by thaaaat much. Our Bull grill, which is built around a CG Super Pro, took best rig construction. You can see it on the website under past winners. I'm the guy in the cap & shades in the bull grill pics...
  2. olewarthog

    CG SFB Question

    I use mainly charcoal, but I will pull the ash drawer open an inch or 2 to create more air flow. That will get your fire burning hotter quicker.
  3. olewarthog

    Last Call - Georgia Great Steak Cook-Off March 6

    The 4th annual Georgia Great Steak Cook-Off will be held March 6, 2010 in Hazlehurst, GA. Last year, 20 teams competed for the grand prize of $1,000 & a very nice, unique trophy. Once again this year, the Grand Champion will be awarded $1,000. Deadline to enter is Feb 19. You can download an...
  4. olewarthog

    Has anyone tried peaches or apples?

    I've done these peach marinade wings a couple of times & they are outstanding. Since I could not find any habenero, I subbed jalapeno. Instead of the canned peaches, I used some peaches we had frozen from last summer. (copied from Barbecue Bible forum) Don Marco´s "Wing Thing" Marinade and...
  5. olewarthog

    CG Mod

    I use the inverted charcoal tray in my CG, but I do not have any holes drilled. I place the SFB cooking grates in the bottom of the MC & sit the inverted tray on those. If I push the tray flush against the SFB opening, it covers it completely & the end opposite the SFB will run 15-20 degrees...
  6. olewarthog

    Newbie from Fla

    From one Jim to another welcome to SMF. Tyhe great thing about this passion is that even our mistakes are still pretty tasty. I'm sure some of the sausage experts will be along shortly to answer your questions.
  7. olewarthog

    Newbie from GA

    Welcome Scott. Always good to see fellow Georgians join SMF. You will find lots of friendly folks here with tons of knowledge willing to share.
  8. olewarthog

    To trim ribs or not?

    I only trim the flap off the bone side & it either becomes the cook's snack or goes into baked beans.
  9. olewarthog

    Lang 60 Deluxe

    I'm only about 70 miles or so from the Lang place. I'll be glad to pick it up & break it in for you. I should have it good & seasoned in a year or so.
  10. olewarthog

    Got a CharGriller for $155! Football cutouts!! & how to setup the firebox?

    If you decide to go with a charcoal basket, here is the best way I have found to build your fire to get good stable 225-245 temps and at least 2-4 hours before needing to reload for long smokes. Start by mixing a 3-5 good sized wood chunks in with your charcoal. Leave an open space in the front...
  11. olewarthog

    Got a CharGriller for $155! Football cutouts!! & how to setup the firebox?

    The reason the football is left in the SFB, is that CG also sells it as a stand alone table top grill. That charcoal grate that comes with the SFB is not very useful. As others have said, you need some type of charcoal basket. There are some threads around with diagrams on how to make one from...
  12. olewarthog

    charcoal ???

    I mostly use blue bag Kingsford because its readily available & it is often on sale with 15# twin packs for $10-$11. I also use RO bricks & Sams Choice when I find that on sale. Last year several stores around here had 9# RO bags for $3. Sams choice is made by RO & is a pretty good deal at...
  13. olewarthog

    BBQ Pitmasters Tonight Reminder

    Ditto!!! I didn't have a bit of trouble understanding everything Myron said. The Ferguson guy.... not so much.......
  14. olewarthog

    Good Chicken Rub?

    I tend to keep my chicken simple. I do one of three ways: 1.Rub the skin with EVOO & dust it with salt & Tony Chachere's Creole spice. 2. No rub, but mop the skin several times with 4 parts butter/margarine to 1 part vinegar with salt & black pepper. 3. EVOO, salt & pepper then brush with...
  15. olewarthog

    Can anyone recommend a commercial (non-DIY) smoker?

    It depends on what type smoker you want for that budget. If you want the bullet/vertical type smoker, the WSM is what you should go for. If you want a larger capacity barrel type with a side fire box, I recommend a CharGriller. Most Lowes stores carry the Super Pro model & you buy the SFB...
  16. olewarthog

    Need Advice

    It's a little over your budget, but Lang makes some great quality stickburners. http://www.pigroast.com/48pages/model48p.htm
  17. olewarthog

    Butt/Rib rub recommendation

    I've been making my own rub for a while now & want to try something different. I'm don't want something sweet. Not looking for something overly hot either. I'm really looking for a rub to compliment the natural pork flavor, not overwhelm it. Thanks in advance.
  18. olewarthog

    Char-Griller Smokin Pro

    Keeping the top of the SFB painted on a CG is a losing battle. After a cook, I always run a wire brush over the area then give it a good coat of cooking oil.
  19. olewarthog

    What's Your Favorite Stuffing?

    split mine into boats with cream cheese. half get a lil smokey. half get a couple of slices of rolled up pepperoni. wrap them in a half slice of the thinnest bacon I can find.
  20. olewarthog

    doing a pork butt also with qview

    MMMMMM... can't wait for the rest of the pics
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