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Reverse flow...
Depends on how much $$$ you want to throw down, While I am not familiar with the Lang, I have seen many people write good things about it. For now, I am partial to my "The Good One" smoker. They are high-quality and really do a great job for me. When I'm ready to step it up a notch, I will most...- stabone
- Post #2
- Forum: General Discussion
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My new American Barbeque Systems smoker
Update on my ABS smoker. Loaded up 8 racks of St. Louis style this weekend. Overall I wasn't very impressed with this smoker. The temps are all over the place and the damper does not give very accurate control of the heat. I know this was the first smoke and this thing will take some getting...- stabone
- Post #4
- Forum: Charcoal Smokers
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My new American Barbeque Systems smoker
Thanks, Bill. Status updated. The ABS smokers are made here in Kansas. They seem to me to be very similar to the "Good One". In fact, the All-Star that I just purchased is strikingly similar to the "Marshal" that the Good One makes. I'll have to let everyone know how it works out. Should have...- stabone
- Post #3
- Forum: Charcoal Smokers
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My new American Barbeque Systems smoker
- stabone
- Album
- Comments: 0
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My new American Barbeque Systems smoker
Just picked up this American Barbeque Systems smoker to add to my collection. Brand new and paid $800 cash for it. Right now I am cooking on my "Good One" but figured I couldn't pass up the price on this. Retail is $1300+ tax. Now, I should sell them both and pick up a Pitmaker Safe!- stabone
- Thread
- Replies: 32
- Forum: Charcoal Smokers
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Mushy pulled pork
Sorry for the long delay in my reply...was in Mexico for a while on vacation. I appreciate all of the responses. I think that I did cook them too long and then I also wrapped them and left them wrapped in the cooler too long as well (2+ hours). My specialty is baby backs and I have just recently... -
Mushy pulled pork
I cooked up two 8 pound butts yesterday that turned out pretty mushy. The flavor was pretty good but the consistency of the meat after I pulled it was similar to canned tuna. I'm thinking that I may have overcooked them and that is what caused them to be mushy. I cooked at about 235 degrees... -
Hello from Lawrence, Kansas
Hello everyone. Been reading these forums for quite a while and finally decided to check in. I have learned a great deal from many of the members on here and I hope that I can be as helpful to the many others searching to perfect their BBQ skills.
