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  1. Recent Posts

    Recent Posts

  2. Pigeret.jpg

    Pigeret.jpg

    • smokeydrewsky
    • Media item
    • Comments: 0
    • Album: Default
  3. smokeydrewsky

    Do you remove the membrane from ribs?

    OH yeah... always. It didn't really matter as much until I tried them without the membrane. I'll never go back!
  4. smokeydrewsky

    Smoke Box & Heat

    Hi Dadsjoy, I was offline all weekend. How'd the spares go? Got any qview? I like the idea of a vented opening between the sfb and main chamber. With that, you may not need to work as hard to baffle the heat.
  5. smokeydrewsky

    Smoke Box & Heat

    Hi Dadsjoy, I have a CG w/ sfb too, and I've never tried using only wood as the fuel. I usually go with 1.5 chimney's of charcoal to make a base, and then use a mix of wood and coal going forward. I think if you used only wood, it would work just fine, but you'd have to turn the charcoal...
  6. smokeydrewsky

    How's the weatheer where you are?

    YES! I'm in St. Louis, and it's supposed to rain from today straight through the weekend. I'm bummed. To make matters worse, it was rainy all last weekend too! I think we get most of your weather, just about 12 hours later or so. Thanks for the good news...
  7. smokeydrewsky

    how much charcoal

    With the air intake holes closed, do you adjust the stack too? Sometimes I have to use the stack as a plan B for adjusting the temp after I've closed the air intake almost all the way. This would at least slow the airflow down if you have an intake leak somewhere.
  8. smokeydrewsky

    Cabinet Temp. Probe Question !

    I use two oven thermometers that I keep on the grates inside the smoking cabinet. If I don't keep them clean they take longer to read accurate and then after a while they read a little high. I guess it wouldn't hurt to clean the probe off and see what happens. Let us know what you find out.
  9. smokeydrewsky

    Spring BASS Fishing in Texas

    Looks like fun. I've got a bass fishin trip planned for the end of May. Now I'm really itchin' to go!
  10. smokeydrewsky

    Puerco Pibil heavy Qview for your viewing pleasure

    WOW!!! I can't even imagine how good that tastes. It looks amazing. Great job on the smoke and nice work with the qview too. Thanks for posting. I'll have to give this a try sometime.
  11. smokeydrewsky

    Hi from Ohio

    Welcome to the party Zach... we all look forward to getting to know you and your smoker.
  12. smokeydrewsky

    Spares Done and my best ever!!!!!

    Those look delicious! They make me wanna smoke some ribs now. Good thing I'm free on Saturday.
  13. smokeydrewsky

    Back Ribs tonight.

    Thanks for the response. Sounds tasty. It gets a little windy in my backyard sometimes too. It's a pain in tha @ss, isn't it?
  14. smokeydrewsky

    Back Ribs tonight.

    Looks like a good start.. how'd you prepare them?
  15. smokeydrewsky

    10 Smoked Fish, 3 Pork Steaks, and a 2 Chicken Halves in a Pecan Tree

    Thanks Caveman, it all turned out great. Honestly, I have 4 cedar cooking planks that I've really been meaning to use, but I've never gotten around to it. One of these days I'll have to give it a try. For what it's worth, the fish on the aluminum tasted great! The pan didn't stop any smoke...
  16. smokeydrewsky

    10 Smoked Fish, 3 Pork Steaks, and a 2 Chicken Halves in a Pecan Tree

    I think they smoked for a little under 2 hours. I put them on at the far end of the grill (away from the fire) and didn't move them around much. They were at 170º when I took them off.
  17. smokeydrewsky

    10 Smoked Fish, 3 Pork Steaks, and a 2 Chicken Halves in a Pecan Tree

    It finally stopped raining in St. Louis, so I needed something to do while I cut the 10" grass in my backyard. The answer is obvious... smoke smoke smoke. Pecan wood was on the smoke menu, and boy did it smell good! I just thought I'd share the adventure with you. I had a bunch of Tilapia...
  18. smokeydrewsky

    Question for you guys with smokers on your decks

    You could always use a fireplace shovel to move your coals from the ecb to the wsm. OR you could buy one of those metal dustpans and hold it under the chimney while you transfer the coals. Either of those might work.
  19. smokeydrewsky

    Tomorrow's stuffed pork loin smoke - thoughts

    That sounds good! Almost like a fattie. I haven't tried a stuffed loin yet, but I'd put the links in uncooked. That way some of the fat can leech out into the to keep it moist as it cooks. Let us know how it turns out!
  20. smokeydrewsky

    Need opinions on logo

    #4 really says BBQ to me. It was a toss up between that and #3, but the smoke in #3 looks a little too much like a flower. That's just my opinion. They all look good though.
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