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  1. roadrunr

    8 lb butt

    Mikey Boy!!! Where ya been hidin out dude? Good lookin grub.
  2. roadrunr

    Aluminum vs. Steel Tuning Plates

    i would use steel, aluminum actually dissapates heat.
  3. roadrunr

    Fat added

    i do it all the time. try adding 10-20% pork fat based on the amount of meat in lbs. i know some people add 20-35% and more. i just find fairly fatty pork butts, and pork fat to that. does me well. most butchers sell pork fat, and it's veeeeery inexpensive.
  4. roadrunr

    DO Cooking outside - Need help

    Perhaps this link will help ya make sense of it all...Most people, including myself use similar methods. I personally use the the 2/3rds rule dave explains. http://www.smokingmeatforums.com/for...ad.php?t=61292
  5. roadrunr

    Canadian Bacon with Quick Cure

    If you use the right amount of cure it's not a problem. I assume you mean tenderquick? If thats the case then worse scenario is the pork would be salty. Just make sure you rinse well, and test fry a piece. If its still to salty soak for an hour changing water once at half hour mark. Repeat...
  6. roadrunr

    Temp Problems with my BBQ

    If thats a smokey joe type small grill, I would say between the coals and the foil your completly blocking airflow. Those draft top to bottom. If no air can pass thru, then yes it will die.
  7. roadrunr

    Smoke Seepage Issue w/ pictures!

    First off, welcome to the forum. Secondly, if ya take the "tuning plates" out, and the charcoal tray, and anything else that may be in there, ya still wont get much over 250-275 no matter how much ya seal it. Those are the temps the cgsp's are designed to run at with the sfb on. What's most...
  8. roadrunr

    Nature Glo Lump

    Shouldnt be the lump. Nature Glo is made by Royal Oak, it's their restaraunt/commercial grade. I use it, and never had a problem except for the concrete and slag ya find in there...lol
  9. roadrunr

    New from Illinois

    Welcome from the North Side... Attachment 22196
  10. roadrunr

    Smokers Full! w/Q

    is that chicken over the beans n chuckies?
  11. roadrunr

    What is everyone's bacon choice?

    Homemade of course
  12. roadrunr

    25 or so pounds of sausage today w/qview

    These are the things we need to inform people about.
  13. roadrunr

    Jerky cure length question?

    Couldnt have said it better myself Dave.
  14. roadrunr

    Bacon Grease?

    Yep, I use it to season my dutch oven, skillets, grates on my pit. Also like to fry homemade canadian bacon in it.
  15. roadrunr

    Kingsford Competition

    dont waste yer money. supposed to be packed tighter for longer low n slow burn times, but i never noticed any difference.
  16. roadrunr

    Hello from Chicago, Il.

    Welcome, nice to see some more Chi Town folks here. I live on the north side of the city, but I'm a southsider, if ya know what I mean.
  17. roadrunr

    First Fattie, Bacon wrap undercooked?

    i know myself, and at least a few other folks on here, partially cook the bacon first. I do it for fatties, and my abt's.
  18. roadrunr

    Cubs and smoke in illinois

    you like those triple a farm teams huh? Attachment 20964
  19. roadrunr

    Beef Ribs and Bacon Smoked Corn

    ya still wont marry me huh? looks great as usual jeanie...the food dont look to bad either ;)
  20. roadrunr

    Saturday Smoking!!! Yee Haa!!

    holy crap...nice smoke dude... congrats on gettin a kid outta the house...lol
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