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  1. pit of despair

    What’s on the menu?

    Gonna try lamb breast...two ways. 1) Mediterranean olive oil/garlic and 2)dry rubbed with Jeff's rubb.
  2. pit of despair

    Jumped on the wagon

    As the weather warms opportunity for cold smoking dwindles so I wanted to replenish my stock.
  3. pit of despair

    New Smoker, New to Smoking. Love Seafood and spicy! TIPS NEEDED!

    Gypsy, Welcome! I can't give any advice on your Masterbuilt, but I will say start with something cheap...like chicken.
  4. pit of despair

    Husband and wife team from Texas

    Welcome from Virginia,looking forward to seeing your smoker in action. How did you do in the competition? Teddy
  5. pit of despair

    First Time Brisket Help

    sweenner, The broth should hold up you could even use some red wine. Dutch's wicked baked bean recipe here is very good you'll have to adjust spices to your taste.  Teddy
  6. pit of despair

    First Time Brisket Help

    sweenner Watch the Franklin video, he will show you how to trim.  Keep the rub to salt and pepper.  I wrap at 160* with butcher paper. Follow Chef Jimmy J's recipe for au jus.  Let it rest for an hour or more. Take pictures and let us know how it turns out.   Take notes to follow on your next...
  7. pit of despair

    One Smoke, One Colossal Fail

    augz70, Welcome! Just wanted to say most of us started out 0-1. Teddy
  8. pit of despair

    My Sous Vide Beef Video

    SQWIB, Great video! Teddy
  9. pit of despair

    Help Identifying Wood

    kitchenbags, Looks like Southern yellow pine, if it is it will smell like turpentine. Teddy
  10. pit of despair

    First smoke ever

    smokynbandit, First of all congratulations on your success.  The good news is pulled pork freezes well, and there is a long list of recipes here that use leftovers.  The bad news is it feeds your growing need to smoke/make new foods for the family. Teddy
  11. pit of despair

    Question about wood siding

    cjordan, I built my first smokehouse out of 3/4" plywood, and I've had the temps get away from me but no damage and no food loss. If you build it with a detached firebox the odds are low that it would get hot enough to ignite the wood.  As Dave pointed out your main concern would be from...
  12. pit of despair

    Advice on a new smoker (Lang)

    et122334 I've had a Lang for two years now and I love it.  It's built well, holds temps, and I think the reverse flow distributes heat across the CC. Teddy
  13. pit of despair

    New Lang on the way!!

    R Johns, What size did you get? Teddy
  14. pit of despair

    My First Smoke (Game)

    SQWIB, I count 12 mistakes you made. Teddy
  15. pit of despair

    Newbie and needs some solid advice on purchase

    Ken I have a Lang 36", like you, its just me and "what's her name" but at any time the house could be full of family and friends. It's very sturdy, made well.  Heavy(608lbs) but easy to move around the yard. I've smoked pork butts,brisket, fish, chicken....you get the idea.  I don't have a...
  16. pit of despair

    smoked jalapenos

    Sweenner, Just jalapeno's and cayenne hot enough for my taste, Teddy 
  17. pit of despair

    5lb stuffer or go larger?

    matlocc, Depending on how many you are cooking for and how often I'd say 5lbs is  plenty.  I just have me and "what's her name"  and I do brats about 4 times a year, along with other sausages in 5 lb. batches.  It came down to "where are you gonna store it!" Teddy
  18. pit of despair

    Just Getting Started.

    Brian, Welcome to the forum, we look forward to seeing what you you smoke. Teddy
  19. pit of despair

    Smokehouse Project

    So cool! Teddy
  20. pit of despair

    Howdy from Texas

    mw91, Welcome from Virginia, glad to have you along.  We look forward to reading and seeing pictures of your future smokes.   Hope you get a fix for your firebox. Teddy
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