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300g Tank
Ribwizzard That is a great point! The first fuel barrel we found seems to be a pretty thin gauge of steel. However, my FIL just found another one for free that is much heavier than the current one we have. I guess I'm not sure if this new one is an LP tank or fuel barrel as I haven't seen it...- heyer5
- Post #9
- Forum: Reverse Flow
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300g Tank
I'm not quite sure yet. I have to get out and measure my tank here one of these nights. I know it's 300 gallon though, just not positive on the actual diminsions of the tank. And yeah, ribs are going to take up more space than butts! I'd like to get into some smaller local competitions, and...- heyer5
- Post #6
- Forum: Reverse Flow
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300g Tank
Oh, I know it'll hold a lot of food :), I just wasn't sure if someone with a set up similar to what I'm building, could give me a rough idea. No offense taken!- heyer5
- Post #3
- Forum: Reverse Flow
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300g Tank
Hey SMF community! I have acquired a 300g fuel barrel to be used to transform into a smoker. This process will most likely start this winter, as the end of summer is coming quick, and with fall comes harvest. So, it'll be a bit before we get rolling. However, I'm looking to make it a RF...- heyer5
- Thread
- Replies: 13
- Forum: Reverse Flow
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Boston butt
I'd rock 265-275 until IT hits 200! Pull it off the smoker, wrap it in foil, and put it in a cooler covered with a towel or two for a couple hours. Pull from the cooler, unwrap, pull, and enjoy! -
Tried babybacks tonight.
http://www.amazenproducts.com/ I don't have an electric smoker, so I know very little about the A-maze-n smoke generater, but you need the thermometers! They are a life saver! -
Everything tastes the same - not good.
The white smoke is what is providing that bitter flavor. True smoke from wood chunks should be light blue and sometimes almost clear. I run my wsm pretty much wide open on the bottom, maybe close two of the vents down a quarter of a turn at most. I also never put my lit coals directly on wood...- heyer5
- Post #18
- Forum: General Discussion
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Everything tastes the same - not good.
Take a picture of how you set up your WSM before you put lit coals into it. I have the 18.5" and I get plenty of smoke with just a few chunks of wood. Are you using chunks or chips? I find it hard to keep my WSM at 205, which I never smoke that low anyways! I'm more of a 250-275 guy...- heyer5
- Post #13
- Forum: General Discussion
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Anyone Sell Wood?
Well, since I don't run a stick burner, I buy chunks from the local stores. Bomgaars (Shopper's Supply), Kmart, Scheels, etc. Besides that, I have a bunch of apple wood, which I think I had previously mentioned. My WSM loves chunks!- heyer5
- Post #5
- Forum: Woods for Smoking
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maverick et 732
Oh yes, they do melt! I've gone through two....whoops.- heyer5
- Post #19
- Forum: Meat Thermometers
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SLV Beat the Heat BBQ, Brews & Chili - Alamosa, CO.
Sounds like a great event! I'm not into competition smoking yet, and it'd be a haul from Iowa, but I wish you great success! The concert location sounds amazing, accessible by train only, how awesome is that!- heyer5
- Post #3
- Forum: Upcoming/Recurring BBQ Competitions (KCBS or Other
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First large smoke
Thanks! I wish I would have taken pictures. I think we ended up with 8 2 gallon freezer bags full of meat. They were all right around 10 pounds. There wasn't a single butt that didn't have a killer smoke ring, which was awesome! I just hope that they remember to pull it out of the freezer... -
shoulder for thursday
What internal temp are you taking the shoulder to? That might be an issue of why you think the past meat as been dry. Make sure you are taking it all the way to 200 or 205 degrees, take it off the smoker, wrap it in tin foil, place in a insulated cooler with a towel or two over it, and enjoy a... -
First large smoke
Well, the only picture I have is of my WSM loaded before smoking. Between running my smoker, my father-in-laws brinkmann (pain in my....), and putting one butt on the weber grill to smoke, I was awfully busy. Combine that with family being around and grandparents stopping out, photos just... -
Starting a catering company / Creating an LLC
Hey guys I wasn't sure where to put this post, but hopefully here works! I'm starting to get more and more requests for larger smokes for events in the area. While I enjoy doing it, I'm beginning to feel that if it continues, I need to look at becoming licensed or something along those lines...- heyer5
- Thread
- Replies: 1
- Forum: General Discussion
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First large smoke
I should have specified, the ribs were for us to eat yesterday, not for the event that I'm smoking the boston butts for. Day one update: Ran two butts on the smoker til 200 IT, pulled, placed in freezer bags and sent them away. I had started with 16 pounds of raw weight, ended up with 11... -
First large smoke
I've done a couple smaller parties and graduations, but nothing of this size! I'm excited but a bit nervous! Here is to hoping the smoker can run a consistent temp for two/three days straight! I'm going to need quite a bit of charcoal, already have apple chunks that have been seasoned, and am... -
First large smoke
Yes, a lot of meat for sure! The butts will average 8-10 pounds, maybe a couple over 10. I know that I can fit two on each rack (I've done it before), so four total. My guess is I will have to do 4 separate runs over the weekend. I'm doing ribs tomorrow, but only two racks, so I will do two... -
Pulled Pork and Ribs, help me out guys
What smoker do you use? I do mine at 275 until IT of 195-205, pull, foil, wrap in towels, place in cooler, enjoy a few beers, remove from cooler, pull, enjoy :)
