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Dino Bones finally
Nice job on them dino bones Dawn! Points are in order if i have any! -
testing picts
nice lookin steaks, which one is mine! Test looks good. -
My biggest smoke yet.
its more economical to smoke it all probably 4 butts max for your cooker, might hafta rotate some to do that.Helps hold the heat in too if ya have more mass in there. My Lang cooks12 -14 butts max, unless I want then touching and want to do a lot of shuffling. The meat is always better tasting... -
My biggest smoke yet.
Yes the first baffle was the end of a cookie sheet. I found that the angle couldn't be too steep, or the draw suffered. If you search the charcoal forums, there are some better threads about some great mods that were done lately. Once you can relatethe actual grate temp to the therms on... -
My biggest smoke yet.
here is my first baffle and plate set up, made at least a 60-70 percent difference. Here is a nicer baffle, and different plates, I later went to solid plates with 1/2 inch spaces in between(no pics of that). -
My biggest smoke yet.
5-6-7-8 lbs don't matter that much. I have never been one to go by the 1.5 hrs per lb, even at that rule, it shoulda only been 12 hrs. Its more the type of meat, the actual piece of meat, and the temp at the grate, not on the door of the smoker. It takes a certain amount of time to break down... -
My biggest smoke yet.
Nice job! Sounds like you may have airflow issues. 16 hrs is a long time! I usually do mine in 9-12 hrs max. The pulled pork will keep a week if it is taken care of. After 3-4 days, I usually vac-pack whats left and freeze. Success breeds confidence, keep at it! -
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New guy from west michigan
Good to have ya, don't blame me when this hobby turns into an obsession! Get ready for information and Q-view overload! -
New guy from west michigan
Looks good and welcome to the site from sw michigan! What city if ya don't mind? -
Chuckie time
The alchohol will evaporate out of mops with the cooking temps so don't worry bout that in the future. We use bourbon, whiskey , rum and wine for the flavor, not the booze factor. -
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Polar Bear Jump! No autographs please!
That cold water would kill me, it says I did give ya points !- capt dan
- Post #10
- Forum: General Discussion
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Polar Bear Jump! No autographs please!
Good job Shorts. Where are the pics of the lady participants? I would give ya points, but I haven't been able to since the site has been" back to normal" Can't edit either, go figure. But my hats off to ya for your effort and fellowship!- capt dan
- Post #9
- Forum: General Discussion
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Polar Bear Jump! No autographs please!
Nice Job, where are the pics of the ladies! Looks like ya had a nice day to do it too!- capt dan
- Post #8
- Forum: General Discussion
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Mulberry
I use it all the time. It has a different look when its done and ashes, kinda white powdery,gotta watch it if its windy, it can (the ashes) float around a bit.It dries pretty quick too if you can keep it out of the rain/snow.- capt dan
- Post #8
- Forum: Woods for Smoking
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Prime Rib & Twice Baked Potatoes
awesome lookin plate Jeanie. Still won't let me give points. -
is it ok to cook at 205?
Depends one what meat/food you are smoking. Fish and jerky, sausage, fine, butts and briskets and poultry large cuts, no way.You will never got a butt or brisket to temp at 205 unless you have 2 days to do it, and it will be dry, and poultry will just make you sick. Stick to fish and jerky...- capt dan
- Post #20
- Forum: General Discussion
