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  1. backwoods bbq

    Vertical reverse flow smoker idea

    I like it! Sounds like a damn good universal smoking machine, that's my NEXT SMOKER!
  2. backwoods bbq

    spritz??

    What David said! Oh and take it easy on the mesquite!!! It's VERY easy to over do it
  3. backwoods bbq

    Any advice on my first sausage attempt?

    Yep like I always say "The Internet is full of neighbors you never met who have made the mistakes you can avoid...just listen to em"
  4. backwoods bbq

    Meat grinder

    I currently own the Kitchener 12 it is ok, but a great deal for the money. however you sound like me. It is def wetter to spend more money up front and get the best you can otherwise you will be buying the one you want later on! I am an LEM fan through as through!!! I don't know how their...
  5. backwoods bbq

    Any advice on my first sausage attempt?

    Oh and I would also buy a sausage stuffer! My first was the LEM 5lb vertical stuffer all stainless steel and metal gears their is only one problem with it...I shoulda bough a bigger one! Maybe a 10-15lb one! Good luck again.
  6. backwoods bbq

    Any advice on my first sausage attempt?

    One important thing to remember about 'our' sausage is if you get it from a quality BBQ joint it will generally be consistent in taste, now if you get it from a joint that reheats their sausage in the microwave, THAT sausage will generally be drier unless you get I fresh as the microwave will...
  7. backwoods bbq

    How long to smoke a Boston Butt?

    Go 275. The fattier my butt te hotter I go, It's not unusual for me to go 300. You can always wrap in foil when you hit desired color, juiciness I will also go 275 on ribs which is why my last ribs went (8th place out of 105)
  8. backwoods bbq

    Wild Pig

    As long as you kill it when it's COLD let it hang for a day or so in the freeze, field dress immediately after killing (most important cut the testicles off ASAP!) the absolute best is to catch a small piglet feed it out for a few weeks on corn the. Slaughter it smoke it low n slow whole!
  9. backwoods bbq

    Wild Pig

    I can honestly say "it's the best damn meat God put on his green earth!" That cruelly verbatim of what my uncle says....he is absolutely right.
  10. backwoods bbq

    TX - Extreme BBQ Makeover - New Braunfels Smoker Refurb

    Just hit it with some medium grit paper, if there's rust you prolly want to get a power sander to get that out just enough for the paint to stick
  11. backwoods bbq

    What do you drive?

    Oh yea its push button 4x4 also :)
  12. What do you drive?

    What do you drive?

  13. backwoods bbq

    What do you drive?

    Just bought my 2001 Chevrolet S10 LS 4.3l Vortec V6 a few months ago 129,000 miles it blue booked at $5900.00 picked her up for $3400.00 Cash. She will tow my big smoker, a rick of firewood and the bed loaded down no problem. I like it for now gonna pass it to my son next year when he is 16.
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  15. backwoods bbq

    got a dumb question

    Don't bother with liquid marinade there are few applications where liquid marinade is beneficial as studies have shown that liquid marinade will often only penetrate meat up to 1mm per side. So unless your doing jerky or Philly cheese steaks don't bother...oh forgot to tell ya, check out BBQ...
  16. backwoods bbq

    need advice from all you veteran pittsmokers

    Put in fridge (unless its beef ribs, then they can sit out to room temp) takes around 30 minutes or so I have done ribs...rub then straight to the smoker. A lot of people use olive oil to coat before rubbing as it helps the run stick but I have never had a problem with rub sticking or you could...
  17. backwoods bbq

    Plastic Bottling BBQ Sauce ????

    Yes, AFTER YOU SANITIZE THE BOTTLES. sorry caps were stuck. Anyway, sanitize you bottles with hot (not boiling water) you can use a simple sanitizer or soap. Leave then in the water while your sauce ic coming to temp. Use gloves, and make sure to buy a good heat shrink seal bands, and safety...
  18. backwoods bbq

    need advice from all you veteran pittsmokers

    You don't have to "marinate" run just let it sit in there until it starts to pull a little moisture out if the ribs, it will become glazy, glassy, and will liquify.
  19. backwoods bbq

    need advice from all you veteran pittsmokers

    Use a rub, don't waste your time with the other (IMEO)
  20. backwoods bbq

    anyone fry a turkey around here??????

    The last time I fried a turkey here in Texas was past Christmas 2012 it was around 5 degrees outside with snow (seriously) it was so cold outside (was colder than 5 with the 25 mph winds) that my propane turkey fryer would only get up to around 275 degrees I normally do. Turkey at 325 or so...
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