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  1. 20131012_172845_LLS_zps807e410d.jpg

    20131012_172845_LLS_zps807e410d.jpg

    • kcphilaflyer
    • Media item
    • Comments: 0
    • Album: Burnt Ends (and brisket)
  2. kcphilaflyer

    First time spare rib fail.

    A SFB smoker definately takes time to get used to.  I have a Yoder Cheyenne 16" built like a tank so it holds heat well. I start out with dumping about half a chimney of unlit lump into the firebox, then light up a full chimney of lump, wait until its fully lit then dump it in, along with a few...
  3. kcphilaflyer

    Horizon smoker company??

    Ordered a 16" heat plate on Aug 19th, going on the 7th week now, two emails and a voicemail and still haven't heard from them on any type of status.  Actually went last week and just bought one local because figured by the time I got it (if ever) it would be the middle of winter and worthless...
  4. kcphilaflyer

    wood keeps starting fire

    just what the last three posters said, the more smoke you see doesnt mean the better it tastes. In my sfb, the wood is always on fire. I use lump to start then the rest of the cook is almost all wood with some more lump added here and there for addtl fuel. my cooks tend to go between thin blue...
  5. kcphilaflyer

    does anyone use store bought rubs or spice or BBQ sauce???

    Smoking Guns makes a great 'hot' rub and kc style sauce, use it for ribs, for pork all kinds of rubs but I really like slap yo daddys hot rub on pork butts and just got his chicken rub in the mail today and excited to use it.  One of these days I'll start experimenting with my own rubs but for...
  6. kcphilaflyer

    2013-06-22 - Brisket w/Pecan wood

    I have a yoder side fire box smoker, similar in size, and anymore I use a chimney or two of lump to start out and then use split wood for the rest of the cook.
  7. kcphilaflyer

    First Brisket Thread #1,045

    it's all personal preference, but in my opinion with brisket, I'd rather go too light than too heavy, you don't want the rub to overpower the brisket flavor, and with a small flat like that i would be easy to overrub, at least I know I did a couple times when I did my first flat.
  8. kcphilaflyer

    Another first timer brisket thread

    I made a charcoal box for it last summer after I bought it, but it would get in the way when putting the splits of wood on, and now I really only use lump to get it started and the rest of the cook is wood.  If Im cooking chicken I would probably use it as then I want hot fast temps and don't...
  9. kcphilaflyer

    Another first timer brisket thread

    I love it, just as long as going into it you know that offsets are a special breed, but once you get the hang of the whole fire mgmt thing, it's great. and knowing what I know now, almost wished I would have sprung for the Wichita just for the bigger space, but for now the cheyenne works great...
  10. kcphilaflyer

    Another first timer brisket thread

    Yoder Cheyenne had it just about a year now http://www.yodersmokers.com/cheyenne.html
  11. kcphilaflyer

    Another first timer brisket thread

    overall really happy with my first attempt, using a basic rub and basic spritz and no injection, allowed the meat to speak for itself.  Words cannot describe the taste of a fresh sliced point.
  12. Another first timer brisket thread

    Another first timer brisket thread

  13. kcphilaflyer

    Another first timer brisket thread

    picked up a 12lbr on Saturday, trimmed it Saturday night, woke up at 5am Sunday, rubbed with a basic brisket rub I had laying around, meat went on about 6:30, tried to keep it at 275, but with the cool morning and windy afternoon, it fluctuated between 250 and 300, fire management is definately...
  14. 20130428_195230_LLS_zpscfe96bc1.jpg

    20130428_195230_LLS_zpscfe96bc1.jpg

    • kcphilaflyer
    • Media item
    • Comments: 0
    • Album: Another first timer brisket thread
  15. 20130428_194802_zps9639c6e9.jpg

    20130428_194802_zps9639c6e9.jpg

    • kcphilaflyer
    • Media item
    • Comments: 0
    • Album: Another first timer brisket thread
  16. 20130428_194439_zps330ec866.jpg

    20130428_194439_zps330ec866.jpg

    • kcphilaflyer
    • Media item
    • Comments: 0
    • Album: Another first timer brisket thread
  17. 20130428_193601_zps05a23c80.jpg

    20130428_193601_zps05a23c80.jpg

    • kcphilaflyer
    • Media item
    • Comments: 0
    • Album: Another first timer brisket thread
  18. 20130428_053902_zps22ca179e.jpg

    20130428_053902_zps22ca179e.jpg

    • kcphilaflyer
    • Media item
    • Comments: 0
    • Album: Another first timer brisket thread
  19. 20130428_051702_zps1092029c.jpg

    20130428_051702_zps1092029c.jpg

    • kcphilaflyer
    • Media item
    • Comments: 0
    • Album: Another first timer brisket thread
  20. kcphilaflyer

    Pork rib roast help?

    here's my writeup on what I did with mine. http://www.smokingmeatforums.com/t/124359/4th-of-july-rack-of-pork-i-guess-with-q-view Also I don't think you're supposed to let pork get to room temp before putting it on, chicken and pork go on cold, beef can be left out longer.  
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