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  1. dwayner79

    New Braunfels restoration before and after

    WOW!  Thanks.  Yea my grate is literally right on the bottom.  Does anything hold up that grate, or is it just the side of the box as it narrows? There are some bolts in the side of the FB, but they seem higher than where your grill sits. Here is mine (laughable now that I see yours). So I...
  2. IMG_5668.JPG

    IMG_5668.JPG

    • dwayner79
    • Media item
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    • Album: New Braunfels restoration before and after
  3. dwayner79

    Wood vs. Charcoal

    how/where did you get the fire basket?  Been looking for something like that for my offset (New Braunfels).
  4. dwayner79

    New Braunfels restoration before and after

    Interesting.  Never thought of a post smoke washout. If you think of it next time she's fired up, I would like to see a picture of the fire going.  Just trying to gauge if I am making a big enough fire.  I can't seem to get my temp up over 300 (Certainly not 400) in the CC.  I might need a new...
  5. dwayner79

    New Braunfels restoration before and after

    nice... I just got the same one/did the same thing:  http://www.smokingmeatforums.com/t/145690/smoken-in-the-north#post_1026290 Yours turned out better. Way to go.  With the size of this, are you adding drip pans at all?  Also, how big a fire do you make in the Fire box?  Nice to chat with...
  6. Another beer can chicken with Q-View

    Another beer can chicken with Q-View

  7. dwayner79

    Another beer can chicken with Q-View

    Did 2 hours on the smoker at 250-275 (as hot as my little offset will get), then in the house to finish at 325. While on the smoker, I did mostly lump charcoal with just a little mesquite chips throughout. Cheap beer in the rear, McCormick rub.   Turned out absolutely perfect. I've never...
  8. IMG_5665.JPG

    IMG_5665.JPG

    • dwayner79
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    • Album: Another beer can chicken with Q-View
  9. dwayner79

    New to smoking

    I have...  started a few other threads. Here: http://www.smokingmeatforums.com/t/145730/first-smoke and Here: http://www.smokingmeatforums.com/t/145836/second-smoke-first-ribs Been fun.
  10. dwayner79

    cooking pork 6 hours at a time.

    So I have heard that some restaurants will cook for 6 hours, then freeze.  Then rethaw and cook another 6 (or until up to temp) and serve.  Anyone ever try this?  Is it sacrilege to even bring it up?  Let me know what you think. 
  11. dwayner79

    Second smoke (first ribs)

    I ended up foiling.  did 2.5, 2, and .5, (so 2 hours foiled.) They were good. 
  12. dwayner79

    Second smoke (first ribs)

    Here's the q-view Thighs were on for 3, then 20 minutes on the gasser to crispen the skin.  The skin did not really crisp up that was just the sause burning.  Another lesson learned.  They were perfect on teh inside though.  A light smoke flavor, decent smoke ring and juicy.  Was very happy. ...
  13. IMG_5596.JPG

    IMG_5596.JPG

    • dwayner79
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    • Album: Second smoke (first ribs)
  14. IMG_5595.JPG

    IMG_5595.JPG

    • dwayner79
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    • Album: Second smoke (first ribs)
  15. dwayner79

    Second smoke (first ribs)

    Also, Here's my setup.  The smoker turned out good (see my roll call post about redoing it.)
  16. IMG_5594.JPG

    IMG_5594.JPG

    • dwayner79
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    • Album: Second smoke (first ribs)
  17. dwayner79

    Second smoke (first ribs)

    Do you guys think it will take 6 hours at 250? Also, I was going to foil them at 2 hours, but oldschool's attaboy has me hesitating....
  18. Second smoke (first ribs)

    Second smoke (first ribs)

  19. dwayner79

    Second smoke (first ribs)

    Hey guys,  Smoken it up today.  Thighs for dinner, Ribs for a late evening snack with adult beverages.  This is 1 hour in. I've had moments of TBS, and some white.  The grill is running 275 on the hot side and 250 on the cool side.  A little high for ribs but its staying consistent which...
  20. IMG_5593.JPG

    IMG_5593.JPG

    • dwayner79
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    • Album: Second smoke (first ribs)
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