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  1. olewarthog

    Pork Butt for Remodel Party

    looks like you gonna have some happy workers.
  2. olewarthog

    Tested the new Reverse flow lots of mouth watering pics

    nice lookin piece o pork!!!
  3. olewarthog

    Hello!

    Welcome to SMF, Chris. Always good to see fellow Georgians here (even the smelly mutt types)
  4. olewarthog

    Pitmasters tonight

    I'm sure almost all of us here on the forum would love a show like that too. I doubt that it would generate much viewership outside of us hard core smoke-heads. No one, not even Food Network or the Documentary Channel, would undertake a series like you mentioned that would have such a small...
  5. olewarthog

    Greetings from GA

    Welcome back, Sam. Always good to see fellow Georgians here. I am working with a local group that will be sponsoring a comp in Hazlehurst on May 14-15. It will be sanctioned by GA BBQ Association. There is the GBA division and we will also have a backyard division for ribs, chicken & dessert...
  6. olewarthog

    Juicy Smoked Rib Eye Steak W/Qview

    That a great looking Rib-eye, Ron. Wish you could make it over here for the Georgia Great Steak Cookoff in March. www.georgiagreatsteakcookoff.com That one might be hard to beat.
  7. olewarthog

    temp probe

    When I start a cook, I use the probes to measure the cooking chamber temps at various places on the cooking grate so I can adjust the baffle to get the temps as uniform across the chamber as I can. I will usually move one probe into a butt around the 4 hour mark & leave it for the rest of the...
  8. olewarthog

    A newbie

    Let me add my $0.02 worth with most of the others. I would not brine or inject on your first attempt. Keep the first couple of butts you do simple. A basic rub & sauce. Make a written record of your time & temps. Now you have a baseline to work from. If the first couple did not turn out as...
  9. olewarthog

    smokin pro vs charbroil silver

    I've had a CG for several months & am very pleased with it. I have not ever cooked on a Charbroil silver. The CG I have replaced a Brinkman SNP. Here are a few things that made me choose the CG. I wanted an easy way to dump ashes during long smokes. The SFB on the CG has an ash drawer that...
  10. olewarthog

    Char Grill Models

    I have the Super Pro with the added SFB & I can get a lot of food on there at once. The Outlaw is bigger & will hold more food. Since you have a larger cooking area to heat, you will use more fuel. IOW, cooking 2 butts on an Outlaw will consume significantly more fuel that cooking 2 butts on a...
  11. olewarthog

    newb needs advice with sfb

    First, did you knock out the football shaped inserts on both the main chamber & the SFB? Do you have anything blocking the opening between the main chamber & SFB? Second, the stock thermometer on the CG is basically worthless. You need to have a way to measure temp at cooking grate level in...
  12. olewarthog

    First butt question...

    You can take it off at a lower temp, but the meat will not pull. You can safely take pork off at 170 but you will have to slice or chop the meat. You still want to let the meat rest so the juices have time to redistribute internally.
  13. olewarthog

    Sunday Rib Smoke

    Good looking bones!
  14. olewarthog

    Okay guys lighter fluid or not

    First, the rig Myron is cooking with & the way & the amount of food he is cooking is a lot different from us backyard folks. From what I saw, he was use the fluide to create a quick, hot base fire. He's got a huge rig to heat plus all that water in the water pan. I also recall that he is...
  15. olewarthog

    BBQ Chicken and Burgers

    Sometimes there is nothing better than a burger hot off the grill. I love BBQ chicken too.
  16. olewarthog

    minion method ?

    Yes that is a Charbroil shaker basket. Depending upon conditions, I get 2-3 hours at 235 - 240. I could let it go longer, but I will go ahead & shake down the ash, rake the burning coals over to the MC side & reload the basket with more charcoal as soon at the temps drop below 235 to keep the...
  17. olewarthog

    Rib time for me

    When Mama's happy, everybody's happy & after those great lookin' ribs she should be very, very happy.
  18. olewarthog

    minion method ?

    Here's my version of the Minion method I use in CG w/SFB Fill the basket with briquettes with 4-5 chunks mixed in. I leave the front corner opposite th e side vent open for the lit briquettes. This forces the fire to burn back against the air flow & slows the rate of burn I have a no name...
  19. olewarthog

    I've been craving ribs......

    Did the spares 3-1.5-1.5 & the BBs 2-1.5-1.5. Spritzed them with apple juice 3 times before foiling with a dash of AJ. These were the meatiest ribs I have had in a long time. The texture was great. Moist with just a little tug on the bone. Ok heres the finished product. The wife took this...
  20. olewarthog

    I've been craving ribs......

    I have had a craving for ribs for a few weeks now, but the weather just hasn't been cooperative. Well, its raining today, but I rolled the CG under the carport & forged ahead. Haven't done baby back in a while so here is a rack of BBs & a rack of spares all rubbed up & getting happy. Put the...
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