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  1. daniels

    Looking to buy some decent wood chunks

    hdbrs, I don't mean to offend you but I really doubt that the problem is the wood.  I grab a sack of wood chunks at Lowes, HD, or Walmart when I think of it and I never have a problem with any of them.  Sure, any wood smokes a bit too much at first but then things settle down to the thin blue...
  2. daniels

    Types of Wood For All Around Smoking

    I'm seeing that some folks use lump charcoal for the heat wood during the entire smoke in their offset smokers and only use the flavor wood for the first 2 hours of the smoke. That way I wouldn't necessarily have to stock up on wood for the new offset smoker I'm getting.  I can stay with the...
  3. daniels

    Offset smokers and burning wood.

    You are absolutely 100% correct!!!  I think I'll order one tomorrow, early.
  4. daniels

    Which style of smoker is your favorite?

    Sounds like I won't be disappointed with a good offset smoker.  I'll sleep on the idea again tonight and probably place an order tomorrow.
  5. daniels

    Tell me the main purpose of a water pan.

    Some folks must think the pan of water is a heat sink and that a bowl of sand or a clay pot saucer can serve the same purpose.  Those who think that are on the wrong track I suppose. Anyway, I'd like to do away with the water pan in my WSM but It seems I shouldn't since it moderates the...
  6. daniels

    Tell me the main purpose of a water pan.

    And don't say that its main purpose is to hold water.  I've seen people say that it keeps meat moist but I don't know that I believe that is the main purpose. Seems like quite a while ago I saw that it helps to moderate the temperature and I think I know how a pan of water can do that but...
  7. daniels

    Making rub vs store bought

    Well, I feel rather foolish after rambling about the evils of store bought rubs the other day.  Later that day I went to Costco to get ribs for smoking Saturday so I stopped in the spice section of the store.  Out of curiosity I looked at a couple of rubs they sell.  Lo and behold there was one...
  8. daniels

    (First Post) Rack of Spares

    Those truly look amazing! Welcome Adam!
  9. daniels

    Duelling smokers

    Geez!  Look at those ribs.  They're just laying on the plate and the meat is falling off the bones. Those look perfect.
  10. daniels

    How do I get more smoke flavor using a stick burner (lang)?

    Every time I smoke fish, chicken, pork, or whatever it ALWAYS tastes better to me the next day.  A good part of the flavor of food is the aroma.  I think my nose gets saturated with the wonderful smell of wood smoke while I'm smoking meat and I can't smell well for the rest of the day.  The next...
  11. daniels

    Which style of smoker is your favorite?

    I've had my Weber 22.5" kettle since 1978.  It's still in great shape though a bit faded.  I'm good for grilling burgers and dogs on it.  Just thought I'd ask about the food grill in the firebox.
  12. daniels

    Spring has sprung.

    On mother's day I smoked 7 pounds of salmon.  On Saturday May 14th I smoked 3 racks of ribs.  Both smokes turned out pretty good even if I do say so. The mother's day smoke was done out on the patio.  A bit breezy that day.  On the 14th the wind was just too much so I moved things back to the...
  13. daniels

    Which style of smoker is your favorite?

    That's the thing.  I really like my WSM but once I get the charcoal burning and things assembled it's almost 'set it and forget it'.  I may have to adjust the bottom vents a hair's breadth now and then but there's nothing to it.  Most smokes don't require the addition of charcoal or water.  The...
  14. daniels

    Which style of smoker is your favorite?

    Of the multiple styles of smokers you have owned or have used which style of smoker is your favorite and why?
  15. daniels

    Smoker recommendation?

    Yeah, I'm confused.  I add charcoal to my WSM through the opening without any problem.
  16. daniels

    Preventing Mold

    Leave the vents wide open and leave the 3 parts separated.  Put one edge of the top on a block of wood or something to let air circulate. For getting rid of mold I'd use an air compressor nozzle if you have a compressor.  It can also knock a lot of the hardened stuff off the grills and out of...
  17. daniels

    Am I not burning the wood correctly or was sold crappy wood?

    Did the wood still have bark on it?  The funky smell makes me think that the wood may have been moldy under the bark.  If it didn't have bark on it and it smelled okay before you burned it then it may have been too green, in which case you can let it season. Technically hardwoods are deciduous...
  18. daniels

    What dos everyone pay for wood by the cord?

    The way I'm reading this is that he is getting a face cord and a half from his friend.  That would be half a cord.  The blend is running you $320 a cord.  The craigslist face cord is running $360 a cord.
  19. daniels

    How much wood is this???

    A cord of wood is 4' high x 4' deep x 8' long and is typically cut into 16" lengths.  The 16" lengths are lined up end to end from front to back, or at least can be.  16" lengths will fit in most wood stoves, or used to anyway. If you have a 4' high x 8' long x 16" deep stack of wood it's 1/3...
  20. daniels

    Need some advice on how my First St. Louis Ribs turned out

    If you followed a recipe you have to remember that some people like them cooked with some resistance left when you bite into them.  Some people like them cooked until they're ready to fall off the bone. Maybe you like fall off the bone ribs and your recipe was for al dente ribs. Cook to the...
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