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  1. olewarthog

    A How to Smoke question

    I agree that a WSM sounds like what you are looking for. However, they are a bit pricey & you are paying for quality. There are quite a few WSM type smokers that are less expensive & still decent quality. Brinkman & CharBroil are generally good, less expensive options. Like with most things, you...
  2. olewarthog

    How long for Smoke?

    In general, if you are concerned about too heavy of a smoke then go with a milder type wood like hickory. Woods like mesquite have a much stronger flavor. Without knowing what kind of smoker you have, I would suggest using chips. You can soak them or not (I soak but a lot of other don't). For...
  3. olewarthog

    what type of bacon

    Ditto.... the cheap, thin stuff works best on ABTs
  4. olewarthog

    Does everyone prefer a vertical or horizontal

    I like the horizontal because of the versatility. I can smoke as well as grill directly & indirectly. I have smoked a butt & a couple slabs of ribs one day, then grilled a couple hundred hot dogs & hamburgers the next & all I had to do was flip the charcoal tray from upside down to right side up
  5. olewarthog

    Buying a new smoker, could use some input

    Dont know anything about the Medina. I had a Brinkman SNP for over 10 years & really liked it. Back in the spring I replaced it with a Chargriller Smokin Pro. I like the CG much better than the SNP
  6. olewarthog

    Stabilizing target temps

    How are you building your fire? I start with a basket of unlit charcoal & a few chunks. I leave an open spot opposite the side vent to add lit charcoal. I fire up about half a chimney I have the stack wide open & the side vent wide open. I add the lit charcoal to the basket. I leave the...
  7. olewarthog

    Looking for a up-grade

    This is a little more than your budget, but well worth the $$$. They are built in SE Ga. http://www.pigroast.com/48pages/model48p.htm
  8. olewarthog

    Brinkman Smoke n Pit Professional

    You could try some loosely rolled foil & see if it makes enough of a difference before making a permanent mod. Also, this stuff is certified food safe NSF/ANSI Standard 51 http://www.permatex.com/products/Aut...one_Gasket.htm
  9. olewarthog

    moppin suace?

    Its a sauce you mop or spray on meat during the cooking process. Ribs & chicken are probably the most common things to mop although some of folks also mop butts, etc. Apple juice is a good base for a rib mop sauce. Some people use AJ straight. Others mix it with things like spiced rum, brown...
  10. olewarthog

    ABT prep

    Little smokies are also known as cocktail sausage & yes you buy them. http://www.gomeat.com/products/lit-l-smokies.aspx They come pre-cooked so all you are really doing is heating them. I also use a couple of slices of pepperoni rolled up in place of the smokey.
  11. olewarthog

    First Smoke

    Congrats on a successful first smoke.
  12. olewarthog

    chargriller mod

    One reason I don't want to cut or drill my ash tray is that I do as much indirect grilling on my CG as I do low-n-slow. My adjustment tool is an old extra long screwdriver. If I am getting too much temp difference from side to side, I use the screwdriver to nudge the tray one way or the other...
  13. olewarthog

    Newbie - Simple question, how long??

    I can only really speak for using hickory or pecan. I don't use mesquite. It's just too strong for my taste. Fruit woods are hard to come by in my area so I have only used them rarely. I prefer a subtle smoke flavor rather than a bold one so I probably go lighter on the smoke than most people...
  14. olewarthog

    What is your smoking project for 2010?

    1. try my hand at brisket 2. learn more about brining 3. take a BBQ judge class & judge a few events 4. enter a BBQ comp.
  15. olewarthog

    Lowes has Charbroil shaker basket on clearance!

    I've been using one since I got my CG back in the spring. I works great in the SFB with a modified Minion method. A couple of shakes and all the ash falls thru for reloading. Here's a pic of mine in action I'll also use it in the main chamber when I want to do indirect grilling.
  16. olewarthog

    Rookie without a clue...1st ABTs

    Looking good smoky. I cut my peppers in half for ABTs & never worry about poking holes. I use the thin, elcheapo bacon so I don't have to pre-cook it. If you bacon doesn't crisp up then either pop them over direct heat on a grill or under the broiler in your oven for a few minutes & that will...
  17. olewarthog

    It's cold outside, but I want to smoke ABTs!

    If you can't get it to hold heat long enough, there is nothing wrong with finishing them inside in your oven. In fact, I had a batch made up to cook Christmas morning for the family gathering & woke up to a steady downpour. I added a little extra rub & cooked them completely in the oven No...
  18. olewarthog

    chargriller mod

    I use the inverted ash tray as a baffle in my CG, but have not found the need to cut or drill it. However, your cooking conditions may vary from mine, so what works for me may not work for you. However, you may want to give my method below a try before you cut or drill. I take the cooking...
  19. olewarthog

    So, what'd ya get?!

    Nice haul! The good wife came thru with some nice BBQ stuff as well. She got me a Mav. remote therm, a pair of insulated food handling gloves & a rib rack. Looks like if may be ribs for New Years.
  20. olewarthog

    Do you foil your pulled pork butts or not?

    My decision to foil or not often depends on the butt. If I get one that stubbonly hangs at the plateau, I will foil it. If I need to speed things up to get one done, I will foil. Obviously those two often go hand in hand, but not always. Sometimes, I just need to cook the butts quicker. When...
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